Roasted Cabbage Steaks are a simple, tasty way to enjoy cabbage with a little extra crunch and caramelized flavor. Thick slices of cabbage are brushed with oil, sprinkled with your favorite seasonings, and roasted until the edges get golden and crispy. The inside stays tender, giving you a great mix of textures in every bite.
I love making these when I want something easy but a bit different from my usual veggies. They’re super forgiving—whether you like them soft or with a bit of a char, you can adjust the roasting time to suit your taste. Plus, you can add spices like smoked paprika or garlic powder to keep it interesting. I usually pop a little parmesan on top near the end for a cheesy finish that everyone enjoys.
These cabbage steaks are perfect as a side for dinner or even as a light lunch when topped with a drizzle of balsamic or a dollop of your favorite sauce. I often find myself making extra because they’re so good as leftovers, either cold or reheated. Give them a try when you want something healthy that doesn’t feel like a chore to eat!
Key Ingredients & Substitutions
Cabbage: Green cabbage works great here for its tenderness and mild flavor. You can also try savoy cabbage for a crinkly texture or red cabbage for a pop of color.
Olive oil: Olive oil helps crisp the edges and add richness. If you want a different flavor, avocado or sunflower oil work well too.
Garlic powder & thyme: These add nice herbal and savory notes. Feel free to swap thyme for rosemary or sprinkle in smoked paprika for a warm twist.
Parmesan cheese (optional): It adds a salty, nutty finish. If dairy-free, try nutritional yeast as a cheese flavor alternative.
How Do You Cook Cabbage Steaks So They’re Crispy Outside but Tender Inside?
Roasting is the key! Here’s what helps:
- Slice thick: About ¾ to 1 inch thick keeps the steaks sturdy and juicy inside.
- Use enough oil: Brush both sides well to promote browning and prevent drying out.
- Roast at high heat: 425°F (220°C) helps caramelize the edges fast while cooking the inside gently.
- Flip halfway: Turning the steaks during roasting ensures even browning on both sides.
- Add cheese late: If using Parmesan, sprinkle it near the end so it melts without burning.
With these tricks, you’ll get cabbage steaks that are crispy around the edges and tender in the center every time!
Equipment You’ll Need
- Sheet pan – I recommend a sturdy baking sheet to hold the steaks well and help with even roasting.
- Parchment paper or non-stick baking mat – makes cleanup easier and prevents sticking.
- Chef’s knife – for slicing the cabbage into even steaks; a sharp one makes the job easier.
- Brush – to spread the olive oil evenly on the cabbage slices.
- Tongs or spatula – handy for flipping the steaks halfway through roasting without breaking them apart.
Flavor Variations & Add-Ins
- Spice it up with smoked paprika, cayenne pepper, or chili flakes to add some heat and smoky flavor.
- Switch the herbs: try rosemary, oregano, or dust with Italian seasoning for a different herb profile.
- Add toppings: sprinkle crumbled feta, toasted nuts, or sprouts after roasting for extra texture and flavor.
- For a tangy twist, drizzle with balsamic vinegar or squeeze fresh lemon juice right before serving.
Roasted Cabbage Steaks
Ingredients You’ll Need:
Main Ingredients:
- 1 medium head green cabbage
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or fresh thyme leaves)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Toppings:
- 2 tablespoons grated Parmesan cheese
- Drizzle of balsamic vinegar or lemon juice 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 roughly 35-40 minutes. It’s a simple, hands-off recipe perfect for a quick, healthy side dish.
Step-by-Step Instructions:
1. Prepare the Oven and Cabbage:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Remove any loose outer leaves from the cabbage and rinse it under cold water. Pat it dry with a towel.
2. Slice the Cabbage:
Cut the cabbage crosswise into thick slices about ¾ to 1 inch thick. Aim for 4 to 6 “steaks” depending on your cabbage size. Keep the core intact in the slices to hold them together while roasting.
3. Season the Cabbage Steaks:
Place the cabbage slices in a single layer on the baking sheet. Brush both sides generously with olive oil. Sprinkle garlic powder, dried thyme, salt, and pepper evenly over the top. If you have fresh thyme, scatter the leaves on top.
4. Roast the Cabbage:
Put the baking sheet in the oven and roast the cabbage steaks for 25 to 30 minutes. Flip them halfway through roasting so both sides get golden and crispy. The cabbage should be tender inside with nicely browned edges.
5. Add Optional Toppings and Serve:
If you want to add Parmesan cheese, sprinkle it over the cabbage steaks in the last 5 minutes of roasting so it melts and browns slightly. Remove the steaks from the oven, and if you like, drizzle with balsamic vinegar or fresh lemon juice. Serve hot and enjoy your tasty, healthy side dish!
Can I Use Red or Savoy Cabbage Instead of Green?
Yes! Red cabbage adds beautiful color and a slightly different flavor, while savoy cabbage is a bit more tender. Just follow the same roasting instructions for great results.
How Should I Store Leftover Cabbage Steaks?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep them crispy on the edges.
Can I Make This Recipe Vegan?
Absolutely! Just skip the Parmesan cheese, or replace it with nutritional yeast to add a cheesy flavor without dairy.
What Are Some Good Seasoning Variations?
Try adding smoked paprika, chili flakes, or rosemary for different flavor profiles. A sprinkle of lemon zest after roasting also brightens the dish wonderfully.