From my experience, cabbage is one of the most underrated vegetables for oven roasting. When you slice it into “steaks” and roast it hot and fast, the edges turn golden and crispy while the middle stays juicy and tender. Add garlic, olive oil, and a few pantry seasonings, and you’ve got a simple side dish that tastes way better than it sounds.
Quick Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 25–35 minutes
- Total Time: 35–45 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the cabbage steaks
- 1 large green cabbage (or savoy cabbage)
- 3 to 4 tbsp olive oil (or melted butter)
- 4 to 6 garlic cloves, finely minced (or 1 ½ tsp garlic powder)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp smoked paprika (or regular paprika)
- ½ tsp onion powder (optional)
- ½ tsp red pepper flakes (optional, for heat)
Optional toppings (highly recommended)
- 2 tbsp fresh parsley, chopped
- 2 to 4 tbsp Parmesan cheese (or nutritional yeast for vegan)
- 1 tbsp lemon juice (brightens the flavor)
- 1 to 2 tbsp melted butter (for extra richness)
How to Cut Cabbage into Steaks (Without Falling Apart)
- Remove any loose or damaged outer leaves.
- Place cabbage on a cutting board, stem-side down.
- Slice into ¾-inch to 1-inch thick rounds (steaks).
- Keep the core intact. It holds the steaks together.
You should get 4–6 steaks depending on cabbage size. Any loose pieces are still great for roasting, so don’t throw them away.
Step-by-Step Instructions Recipe
1) Preheat the oven
Preheat to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.
2) Make the garlic oil
In a small bowl, mix:
- olive oil
- minced garlic
- salt
- pepper
- paprika
- (optional) onion powder + chili flakes
3) Season the cabbage steaks
Place cabbage steaks on the baking sheet in a single layer.
Brush the garlic oil on both sides. Be generous, especially around the edges.
4) Roast
Roast for 15 minutes, then carefully flip each steak.
Roast for another 10–20 minutes, depending on thickness, until:
- edges are deep golden and slightly crisp
- center is tender when pierced with a fork
5) Finish and serve
Right after roasting, add:
- a squeeze of lemon
- parsley
- Parmesan (optional)
Serve hot.
Pro Tips for Best Results
- High heat = crispy edges. 425°F works great for browning.
- Don’t slice too thin. Thin steaks dry out fast. Aim for ¾–1 inch.
- Garlic burns easily. If your garlic starts browning too fast, mix some garlic powder with the oil and add fresh garlic near the end or use slightly lower heat (400°F).
- Use the broiler for extra crisp. Broil 1–2 minutes at the end, watching closely.
Flavor Variations
1) Garlic Butter Cabbage Steaks
Swap olive oil with melted butter and add ½ tsp Italian seasoning.
2) Spicy Roasted Cabbage Steaks
Add 1 tsp cayenne or 1–2 tsp hot sauce into the oil.
3) Cheesy Roast
Sprinkle Parmesan in the last 5 minutes so it melts and browns slightly.
4) Vegan “Cheesy”
Use nutritional yeast + a pinch of salt and garlic powder.
What to Serve with Cabbage Steaks
These go with almost anything:
- grilled chicken, steak, or fish
- burgers or sandwiches
- rice bowls or quinoa bowls
- pasta (especially creamy or garlic-based)
- roasted potatoes or sweet potatoes
They also work as a light vegetarian main if you top them with chickpeas, beans, or a fried egg.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3–4 days.
- Reheat (best): Oven at 400°F for 8–10 minutes or air fryer 4–6 minutes.
- Microwave: Works, but you’ll lose crispiness.
Nutrition (Estimated, per serving)
This depends on oil and toppings, but roughly:
- Calories: 140–220
- Carbs: 10–14g
- Fiber: 4–6g
- Fat: 10–18g
FAQs
Can I use purple cabbage?
Yes, but it cooks a bit firmer and can take slightly longer. The flavor is a little stronger too.
Why are my cabbage steaks soggy?
Usually it’s one of these:
- oven not hot enough
- pan overcrowded (steam happens)
- too much moisture on the cabbage
Use a hot oven, space them out, and roast on a large sheet.
Can I make them in an air fryer?
Yes. Air fry at 380–400°F for 10–14 minutes, flipping once. Time depends on thickness.
Do I have to flip them?
Flipping helps both sides brown, but if you don’t want to, roast a bit longer and broil at the end.
Can I prep ahead?
You can slice the cabbage and mix the oil ahead. Brush and roast fresh for best texture
