Roasted Cabbage Steaks

Author: Emily

Published: 2 June 2025

Updated: 6 January 2026

why make this recipe

I love how simple this one is. Cabbage gets sweet and caramelized in the oven. The edges crisp up and you get a tender middle. It feels fancy but takes almost no effort. It’s great when you want something cozy and low-fuss. I often serve these with a hearty main, like my one-pan garlic butter salmon with roasted veggies, for a weeknight that still feels special.

how to make Roasted Cabbage Steaks

Ingredients:
1 head of cabbage, 2 tablespoons olive oil, Salt to taste, Pepper to taste, Optional: garlic powder, paprika, or your favorite spices

Roasted Cabbage Steaks

Directions:

Preheat the oven to 425°F (220°C).
Slice the cabbage into thick steaks, about 1-inch thick.
Place the cabbage steaks on a baking sheet.
Drizzle with olive oil and season with salt, pepper, and any optional spices.
Roast in the preheated oven for 25-30 minutes, turning halfway through, until the edges are crispy and golden.
Serve warm.

If you like a little extra char, use the same high heat I use when I crisp onions in my ground beef Philly cheesesteaks. It adds a lovely depth of flavor.

how to serve Roasted Cabbage Steaks

Serve them hot from the oven. A squeeze of lemon brightens the flavor. Add a sprinkle of Parmesan or a drizzle of tahini for richness. I love serving these with roasted fish or a sandwich. They pair beautifully with simple mains like the garlic-butter salmon mentioned above. For a full plate, add a crusty roll and a fresh salad.

how to store Roasted Cabbage Steaks

Cool completely before storing. Put leftovers in an airtight container. Keep in the fridge for up to 4 days. Reheat in a hot oven or on a skillet to revive the crisp edges. Avoid microwaving if you want that crunch back.

tips to make Roasted Cabbage Steaks

Choose a firm head of cabbage. Thicker slices hold together better. Brush both sides with oil. Don’t crowd the pan. Give each steak room to roast. Flip once so both sides get golden. If you want extra flavor, sprinkle garlic powder or smoked paprika before roasting. For a heartier plate, serve alongside a sandwich or main — I sometimes pair these with my ground beef Philly cheesesteaks when I want something indulgent. For a lighter meal, add a lemony yogurt sauce or herbs.

variation (if any)

Try adding balsamic glaze after roasting for a sweet-tangy finish. Top with toasted nuts for crunch. You can also roast broccoli or root vegetables on the same sheet for a mixed tray. If you want a complete fish-and-veg dinner, roast these with the flavors from my one-pan garlic butter salmon with roasted veggies for matching seasonings. For a smoky twist, season with smoked paprika and a pinch of cayenne.

FAQs

Q: Can I use a different kind of cabbage?
A: Yes. Savoy and green cabbage both work well. Napa is softer and may fall apart if sliced too thick.

Q: Do I need to flip the cabbage steaks?
A: I recommend flipping once halfway through. It helps both sides brown evenly.

Q: Can I roast wedges instead of steaks?
A: Absolutely. Wedges work great. Just adjust the cooking time until tender and golden.

Roasted Cabbage Steaks

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