Simple Roasted Cabbage Steaks
Humble cabbage gets a delicious makeover when you transform it into roasted cabbage steaks! They’re crispy on the outside, meltingly tender in the middle, and all-around fantastic. So easy too!
For many of us, growing up our experiences with cabbage were either having it raw in coleslaw or corned beef and cabbage on St. Patrick’s Day. But when you roast it, it’s like a completely different vegetable! Tender and sweet, caramelized, crispy on the outer leaves, with a depth of flavor that’s hard to resist. (Who knew you’d grow up and end up looking forward to having cabbage for dinner?!)
Roasting brings out the natural sweetness of the cabbage and mellows its flavor and texture. But one of the best things about roasted cabbage steaks is how simple they are to prepare. Most of the ingredients you’ll need are ones you have in your pantry already and the process itself is also a cinch!
Ingredients for Roasted Cabbage Steaks
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Cabbage – You can use green or red cabbage for this recipe.
- Olive Oil – This is what helps the cabbage get crispy!
- Seasonings – Garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
- Minced Garlic – This also caramelizes when roasted, adding another dimension of flavor.
- Parmesan Cheese – Optional topping for richness and cheesy goodness. Freshly grated Parm melts better than store-bought.
- Lemon Juice – Also optional, for a bright finishing touch.
How to Make Roasted Cabbage Steaks
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prepare. Preheat your oven to 350˚F and cut the cabbage into 1-inch slices. Arrange the slices in a single layer on a baking sheet or a large casserole dish.
- Season. Whisk the olive oil, garlic powder, onion powder, smoked paprika, and garlic in a bowl. Brush mixture over the cabbage and season with salt and pepper.
- Bake. Cover with foil and bake for 45 minutes, or until tender. Then, remove the foil and bake 5 minutes more to caramelize the cabbage steaks.
- Serve. Plate and serve with the Parmesan and lemon juice, if desired.
Tips for Making Roasted Cabbage Steaks
Here are some simple tips to ensure your roasted cabbage steaks turn out perfect every time!
- Cut evenly. Make sure your cabbage slices are cut to a uniform thickness, around 1-inch thick. This ensures even cooking!
- Don’t discard the leaves that fall off. You’ll have some strips on the outside that fall off, but don’t toss them in the garbage. They’ll get deliciously crispy in the oven.
- Don’t overcrowd the pan. The cabbage will steam during the first portion of the cooking time, but after that, you want them to have room for air to circulate around them, which will help them caramelize and crisp up on the edges.
- Try other seasonings and toppings. Feel free to switch things up with other herbs, spices, cheeses, and toppings like chopped nuts, capers, or sauces.
How to Store and Reheat Leftovers
Place leftover roasted cabbage steaks in an airtight container and store them in the refrigerator for up to 3-4 days. I don’t recommend freezing this recipe.
The best way to reheat leftovers is in the air fryer or oven. Preheat the oven to 350˚F and place the cabbage steaks on a baking sheet and cover with foil to prevent them from drying out. Heat for 10-15 minutes, or until warmed through. For extra crispiness, you can remove the foil during the last 2-3 minutes of reheating.
What to Serve With Cabbage Steaks
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Get the Recipe: Cabbage Steaks
Ingredients
- 1 head cabbage
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoons minced garlic
- ½ teaspoon kosher salt and black pepper
- Freshly grated parmesan cheese, optional
- Lemon juice, optional
Instructions
- Preheat oven to 350˚F.
- With a sharp kitchen knife, slice off the bottom of the cabbage so it can sit flat on the cutting board. Cut the cabbage into 1 inch thick slices. Arrange the slices in a single layer on a baking sheet or in a casserole dish.
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika and garlic.
- Brush the olive oil mixture over the cabbage slices and season with salt and pepper.
- Cover with aluminum foil and transfer to the oven.
- Bake the cabbage for 45 minute or until fork tender.
- Remove the foil and bake for an additional 5 minutes for extra caramelization.
- Serve hot topped with parmesan cheese and fresh squeezed lemon.