Roasted Cabbage Steaks are a simple and delicious way to enjoy cabbage like never before. Thick slices of cabbage get roasted until they’re tender and caramelized on the edges, bringing out a natural sweetness that might surprise you. A light seasoning with salt, pepper, and a touch of olive oil turns these cabbage slices into a tasty and hearty dish.
I love making roasted cabbage steaks when I want something easy but special. The roasting process gives the cabbage a smoky flavor and crispy bits that make every bite interesting. I often add a sprinkle of garlic powder or a dash of chili flakes for a little extra zing. It’s one of those dishes that feels healthy but still satisfying, and it’s an easy way to get more veggies on the table.
My favorite way to serve roasted cabbage steaks is alongside a simple grain like quinoa or rice, or even topped with a bit of melted cheese or a dollop of yogurt for creaminess. They’re great as a side dish or even as the main event if you pile on some toppings. Every time I make them, I’m surprised at how many people ask for the recipe, and I think they’ll become a regular in your kitchen too!
Key Ingredients & Substitutions
Cabbage: Green cabbage is the star here because it holds its shape well and tastes great when roasted. If green cabbage is not available, try Napa cabbage or savoy cabbage for a milder flavor and tender texture.
Olive oil: This adds flavor and helps with caramelization. You can substitute with avocado oil or melted butter for a richer taste. Avoid oils with low smoke points like flaxseed oil.
Garlic powder and dried thyme: These seasonings bring a nice herbal touch. You can swap thyme for rosemary or oregano if preferred. Fresh garlic is also great but add it finely chopped to avoid burning.
How Do You Get the Perfect Caramelized Edges on Cabbage Steaks?
The secret to crispy, golden edges is roasting at a high temperature with good oil coverage.
- Slice cabbage steaks about 3/4 to 1 inch thick so they stay intact and cook evenly.
- Brush both sides generously with oil and seasoning. This helps in caramelization and adds flavor.
- Roast at 425°F (220°C) for about 25-30 minutes, flipping once to cook both sides evenly.
- Don’t overcrowd the pan—space them out to allow air to circulate and encourage even roasting.
- Optional: For extra crispiness, finish with a quick broil for 1-2 minutes, but watch closely to avoid burning.
Equipment You’ll Need
- Baking sheet – I use it because it fits the cabbage steaks well and allows heat to circulate for even roasting.
- Parchment paper or light oil spray – keeps the steaks from sticking and makes cleanup easier.
- Sharp knife – for slicing the cabbage into even steaks without crushing them.
- Brush or spoon – to spread the olive oil and seasonings evenly over the cabbage.
- Tongs or a spatula – for flipping the steaks safely during roasting.
Flavor Variations & Add-Ins
- Add grated Parmesan or crumbled feta on top after roasting for extra cheesy flavor.
- Sprinkle smoked paprika, cumin, or chili powder before roasting to give a smoky or spicy kick.
- Top with fresh herbs like parsley or cilantro, or a squeeze of lemon for bright flavor.
- Mix in a handful of sliced bell peppers or cherry tomatoes before roasting for added color and sweetness.
Roasted Cabbage Steaks
Ingredients You’ll Need:
- 1 large head of green cabbage
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: chili flakes for heat, lemon wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to roast, for a total of around 35-40 minutes. It’s simple and quick, perfect when you want an easy and tasty vegetable side dish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Slice Your Cabbage:
Remove any loose or damaged outer leaves from your cabbage. Then, carefully slice the cabbage into steaks about ¾ to 1 inch thick. Depending on the size of your cabbage, you should get around 4 to 6 steaks.
3. Season the Cabbage Steaks:
Lay the cabbage steaks flat on the prepared baking sheet. In a small bowl, mix together the olive oil, garlic powder, dried thyme (or Italian seasoning), salt, and pepper. Brush this mixture generously on both sides of each cabbage steak.
4. Roast the Cabbage:
Place the baking sheet in the oven and roast the cabbage steaks for 25-30 minutes. Halfway through, use tongs or a spatula to carefully flip each steak. You want the edges to turn golden brown and slightly crispy while the centers become tender.
5. Finish and Serve:
Once roasted, remove the cabbage steaks from the oven. If you like a little heat, sprinkle some chili flakes on top or squeeze fresh lemon juice over the steaks for brightness. Serve warm as a tasty side dish or add your favorite sauce, cheese, or fresh herbs to make it even more special.
Can I Use Different Types of Cabbage for This Recipe?
Yes! While green cabbage works best for roasting, you can also use savoy or Napa cabbage. Just note that Napa cooks a bit faster and is more delicate, so watch it closely to avoid overcooking.
How Do I Store Leftover Roasted Cabbage Steaks?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of olive oil or lemon juice to freshen the flavor.
Can I Add Cheese or Other Toppings?
Absolutely! Roasted cabbage steaks taste great topped with Parmesan, feta, or a drizzle of yogurt or tahini sauce. Add fresh herbs or a squeeze of lemon for extra flavor.
Is It Okay to Use Frozen Cabbage?
It’s best to use fresh cabbage, as frozen cabbage tends to be too watery and soft for roasting. If using frozen, thaw and pat dry thoroughly before roasting, but expect a different texture.
