These Roasted Cabbage Steaks are so easy and delicious. Made with only five ingredients, this simple recipe makes a flavorful snack or side that you're going to just love!
Eaten raw, cabbage is bland and can often taste bitter.
But when sautéed, made in air fryer or roasted, cabbage undergoes a delicious transformation, just like Brussels sprouts or cauliflower.
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Ingredients
- Cabbage - Green cabbage is the best choice for this recipe, but you can use red cabbage as well. Choose a young green cabbage head that is a little loose. I prefer green cabbage for its mild flavor as red cabbage tends to have more peppery and stronger flavor than green cabbage.
- Olive oil - Oil tenderizes the cabbage slices as they bake. I like to use good quality olive oil for its flavor and nutrition profile.
- Spices - Salt, paprika, and for a little spicy kick you can add optional red pepper flakes. For the most natural flavor, choose kosher salt or sea salt and not table salt.
- Lemon - Always use fresh and not bottled. The acid in lemon juice offsets the inherent bitterness of cabbage. However, it is still optional or you can add just a little drizzle while serving. In our family, everyone just loves lemon on almost anything savory and sweet! Try these delicious lemon cookies for dessert.
- Garlic - Can't skip this one! Garlic and parmesan add so much more flavor to these cabbage steaks.
- Toppings - Freshly grated Parmesan cheese, fresh herbs, or chopped nuts make delicious garnishes.
📋 You can find the full ingredient list in the Recipe Card below the article.
Garnish the cabbage with freshly chopped parsley and serve with sourdough bread and a side salad. This avocado chickpea salad is quick and easy to make and the kids love them. Another great side dish recipe!
Tip: To optimize storage, avoid washing the cabbage until you're ready to eat it.
How To Cut Cabbage For Cabbage Steaks
Cut off the thick bottom end of the cabbage and transfer it flat on the cutting board.
Slice the cabbage from top to bottom into ¾ to 1-inch thick slices, starting from the center and working your way out.
Now cabbage steaks are ready for roasting.
How To Make Cabbage Steaks
Preheat your oven to 400 degrees Fahrenheit.
Line a large baking sheet with parchment paper and set it aside.
Prepare the cabbage by removing the root end.
Slice the cabbage into medium-thick disks, about ¾ to 1 inch thick.
I like to rinse the cabbage slightly before cooking and let it dry on the kitchen counter first.
You should have around 5 disks. Place them on the prepared baking sheet.
In a small bowl, whisk together the olive oil, minced garlic, paprika, salt, and pepper.
Use a brush to generously coat both sides of the cabbage steaks with this mixture.
- Related: Fried cabbage with bacon
Bake the cabbage steaks in the preheated oven for approximately 25-30 minutes.
Keep an eye on them and remove steaks when the leaves are nicely browned and the center is tender.
Once the cabbage steaks are done, sprinkle them with grated Parmesan cheese and garnish with fresh parsley.
Squeeze some lemon juice over the top for added flavor.
Serve the cabbage steaks warm with mashed potatoes, quinoa, pork chops, steak, seafood or pasta salads. Enjoy!
How To Make Cabbage Steaks on the Grill
- Prepare the cabbage as instructed for the oven method (check the recipe card below).
- Heat your grill to medium-high heat (around 400 to 425 degrees Fahrenheit) and lightly brush it with oil.
- Place each cabbage steak directly onto the grill.
- Cook for about 5-8 minutes per side until the steaks are crispy on the outside and tender on the inside. The cabbage should still be crunchy but not too soft.
- Top the grilled cabbage steaks with parmesan cheese and your favorite dipping sauce (check below for my favorite options).
How to Keep Cabbage From Tasting Bitter
If your cabbage steaks taste slightly bitter, there are a few tricks to overcome this.
- Adding a pinch of sugar, a sprinkle of sea salt, or a generous squeeze of lemon juice can help offset the bitterness and enhance the dish's overall taste.
- Make a simple garlic butter and drizzle it on top, which will mask the bitterness excellently.
Tips For The Best Cabbage Steaks
- Choose fresh and crisp cabbage heads for the best results.
- Please don't skip the oil as it helps tenderize the cabbage and prevents the seasonings from burning.
- Cut the steaks evenly to ensure they cook at the same time. If you cut them too thick they won't roast within the given timeframe (25-30 min) and if you cut them too thin, they will cook too fast and will become dry and not juicy as they should be.
- Add toppings: toasted nuts (cashew, pecans, hazelnuts, peanut or almond flakes), sesame seeds, fresh herbs (parsley, basil, cilantro, thyme or rosemary), and grated Parmesan cheese.
- Sometimes cabbage can taste bitter, and this is where lemon comes into play. Lemon will balance off the bitterness and tastes great when paired with cabbage. Lime juice can also be used.
What to Serve With Cabbage Steaks
Our favorite way to serve cabbage steaks is with grilled meats, pork chops, pork tenderloin, rump roast or as an all veggie meal with other vegetable sides and grains.
To create a complete meal read my delicious roundup about what to serve with cabbage steaks.
Freezing And Storing Instructions
- To Store. Place the cooled steaks in an airtight container and refrigerate them for up to one week.
- To Reheat. Preheat the oven to 350 degrees Fahrenheit and place the steaks on a piece of aluminum foil sprayed with vegetable oil or parchment paper. Let the cabbage warm up for about 4-5 minutes, then serve.
- To Freeze. I recommend freezing them slightly unbaked (cook them halfway through), placing them in airtight containers, and adding the cheese later. They can stay frozen for up to 3 months.
- To Make Ahead. If you want to get a head start on your cabbage steaks, you can slice the cabbage and whisk together the olive oil mixture ahead of time (ideally 1-2 days tops). Take care to store them separately in airtight containers in the refrigerator.
What To Do With Leftovers
If you have any leftover cabbage steaks, chop them into smaller pieces and repurpose them into a stir-fry base similar to napa cabbage with mushrooms or use them in my lazy cabbage casserole instead of sauteed cabbage.
Variations
- Seasonings - feel free to swap out my basic spices for taco seasoning, use celery salt instead of regular salt or delicious cajun seasoning.
- Cabbage Steaks with Cheese - Parmesan is not the only option and you can use more melty cheeses such as mozzarella, sharp cheddar, or Gruyere. Grate the cheeses from a block so they can melt perfectly.
- Cabbage Steaks with Bacon - Sprinkle crumbled bacon over the finished steaks.
- Red Cabbage Steaks - Swap green cabbage for red cabbage. You may need to cook it for a little longer as the purple cabbage has often tougher leaves.
- Cabbage Steaks with Balsamic - Add balsamic vinegar or balsamic glaze for a tangy twist.
- Make It Sweet - You can also experiment with adding some sweetness to the cabbage with a drizzle of maple syrup or honey + generous sprinkle of toasted nuts. Balsamic glaze will taste great on these too!
Favorite Cabbage Recipes
Cabbage recipes are the most popular recipes on my blog and this is by far my favorite ingredient for dinners! Try these scrumptious cabbage recipes next.
Read on for some great ideas about what to make with cabbage.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Easy Roasted Cabbage Steaks
Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.
- Prepare the cabbage by removing the root end. Slice the cabbage into medium-thick disks, about ¾ to 1 inch thick. You should have around 5 disks. Place them on the prepared baking sheet.
- In a small bowl, whisk together the olive oil, minced garlic, paprika, salt, and pepper. Use a brush to generously coat both sides of the cabbage steaks with this mixture.
- Bake the cabbage steaks in the preheated oven at 400°F for approximately 25-30 minutes. Keep an eye on them and remove them when the leaves are nicely browned and the center is tender.
- Once the cabbage steaks are done, sprinkle them with grated Parmesan cheese and garnish with fresh parsley. Squeeze some lemon juice over the top for added flavor.
- Serve the cabbage steaks while hot and enjoy!
Nutrition
Notes
- Cabbage - Green cabbage is the best choice for this recipe, but you can use red cabbage as well. Choose a young green cabbage head that is a little loose. I prefer green cabbage for its mild flavor as red cabbage tends to have more peppery and stronger flavor than green cabbage.
- Olive oil - Oil tenderizes the cabbage slices as they bake. I like to use good quality olive oil for its flavor and nutrition profile.
- Spices - Salt, paprika, and for a little spicy kick you can add optional red pepper flakes. For the most natural flavor, choose kosher salt or sea salt and not table salt.
- Lemon - Always use fresh and not bottled. The acid in lemon juice offsets the inherent bitterness of cabbage. However, it is still optional or you can add just a little drizzle while serving.
- Garlic - Can't skip this one! Garlic and parmesan add so much more flavor to these cabbage steaks.
- Toppings - Freshly grated Parmesan cheese, fresh herbs, or chopped nuts make delicious garnishes.
- Prepare the cabbage as instructed for the oven method.
- Heat your grill to medium-high heat (around 400 to 425 degrees Fahrenheit) and lightly brush it with oil.
- Place each cabbage steak directly onto the grill.
- Cook for about 5-8 minutes per side until the steaks are crispy on the outside and tender on the inside. The cabbage should be still crunchy and not too soft.
- Top the grilled cabbage steaks with parmesan cheese, your favorite dipping sauce (check below for my fave options)
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Angela
This sounds incredible, will make tonight!
Julia | The Yummy Bowl
thank you Angela! I'm sure you'll love it:)