Cheesy Baked Cabbage Steaks

hese Cheesy Roasted Cabbage Steaks are so easy and delicious – The perfect crisp-tender and delicious vegetarian recipe for a simple and quick dinner. Made with a handful of ingredients, this simple recipe for cabbage steaks makes a flavorful vegetarian entree or side that you’ll make again and again!

Ingredients list for the Cheesy Baked Cabbage Steaks

• 1 head of green cabbage, trimmed and sliced into 1-inch steaks
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt and freshly ground black pepper
• 2 garlic cloves, grated
• 1/4 teaspoon paprika, or cayenne
• 1 teaspoon Italian seasoning
• 3/4 cup freshly grated Parmesan, divided
• 3/4 cup shredded mozzarella cheese
• 1 tablespoon chopped parsley
• 1/2 teaspoon crushed red pepper flakes

How to make Cheesy Baked Cabbage Steaks

The key in this roasted cabbage steaks recipe is to slice the head of the cabbage into thick pieces so it can hold a lot of seasoning and cheese. Usually, a whole cabbage head will yield 4 or 5 steaks that hold pretty well together. Don’t try to cut the core out – if you do, the wedges will fall apart.

Once we cut thick cabbage slices, we season them with olive oil, salt, pepper, Italian seasoning, garlic, paprika, and parmesan before roasting them. This allows the cabbage to get a little browned with crispy edges.

Then we top cabbage with mozzarella and parmesan before broiling until bubbly. Simple!

Directions

1. To make the roasted cabbage steaks: Preheat your oven to 425°F (225ºC). Combine olive oil, garlic, paprika, salt, pepper, 1/3 of the parmesan, and Italian seasoning in a small bowl. Arrange cabbage slices in a single layer on a rimmed baking sheet and brush with the mixture.

2. Roast the cabbage steaks until tender and golden, about 20 minutes. Remove cabbage from the oven and top each cabbage steak with shredded mozzarella and another 1/3 of the Parmesan.

3. Switch your oven to broil mode and broil cabbage steaks until the cheese is bubbly and golden for about 3 minutes. Serve the cheesy roasted cabbage steaks sprinkled with remaining Parmesan, chopped parsley, and red pepper flakes. Enjoy! ❤️

Tips for the roasted cabbage steaks recipe

• When buying green cabbage for this recipe, ensure it is fresh and crisp. Look for a cabbage head that is compact and feels heavy for its size. It means the cabbage slices will hold better. You could also try this cabbage recipe with savoy cabbage, but the leaves tend to go off pretty easily.
• This cabbage steak recipe is a naturally vegetarian main course.
• Try adding onion powder, garlic powder, or fresh garlic to the sauce.
• Feel free to use fresh mozzarella slices instead of shredded ones.
• Any melting cheese will work in this roasted cabbage steak recipe instead of mozzarella. Experiment with Gruyère, a 4-cheese blend, or even mix in some feta!

What to serve with cabbage steaks

To keep these roasted cabbage steaks low-carb and vegetarian, we recommend serving them with a crisp green salad on the side. As a side dish, enjoy baked cabbage steaks with chicken, steak, smoked sausage, or even roasted white fish.

What to do with cabbage steaks leftovers?

You can keep the cabbage steaks leftovers for 2 days in an airtight container in your refrigerator. Reheat in the oven for 10 minutes.

Is roasted cabbage healthy?

You bet! Cabbage gives you plenty of fiber, folate, potassium, magnesium, vitamins C, A, K, and more. If you’re counting calories, cut the amount of cheese in this recipe.

How long should cabbage cook?

How long to roast cabbage depends on how you want it: melt-in-your-mouth-tender or crisp-tender? The more you cook the cabbage, the softer the wedges will become. We count about 30 minutes for crisp-tender, but around 20 minutes could work fine.

More cabbage recipes

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Garlic Butter Roasted Cabbage is an easy, low-carb side dish perfect for any meal. Roasting this vegetable takes it to another level!

Table of contents

• Baked Cabbage Recipes
• Roasted Cabbage Recipe: Ingredients & Equipment
• Roasted Garlic Butter Cabbage: FAQs
• Other cabbage recipes you may enjoy

Baked Cabbage Recipes

There is just something about roasting veggies that makes the food taste all the more awesome. One of our favorite veggies to roast is cabbage.

In this particular case, green cabbage! Because, yes, you can roast cabbage.

Roasting is so easy, and it brings out the natural sweetness of green cabbage. On a science level, the oven’s dry heat caramelizes the sugars in vegetables, which brings about an amazing depth of flavor. So good!

I know what some of you are thinking: cabbage is so bland! This Garlic Butter Roasted Cabbage will change your mind, though. Even if you’re not a fan of garlic, or butter, or garlic butter, you can change this up and add the flavors you enjoy most. There’s a roasted cabbage dish for everyone.

• It’s good for digestion! Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less.
• It’s LOADED with antioxidants!

I’ve met a lot of people that don’t like cabbage – but I think they just haven’t tried THIS recipe for roasted cabbage! I hope you enjoy this Garlic Butter Roasted Cabbage recipe as much as I do!

Ingredients & Equipment

• cabbage – (obviously!! 🤪) One head washed. Be sure to discard any blemished leaves! I prefer to use green cabbage.
• butter – use whichever kind you prefer. If you’re looking for a vegan-friendly dish, use a dairy-free alternative because it’ll still taste wonderful!
• salt and pepper – to taste. You might feel this recipe needs a little something more.
• fresh lemon juice – optional, but you might want to serve this (or a slice of lemon) with your cabbage in the end for extra zest!

How many servings does this recipe for Roasted Cabbage make?

About 6-8, enough for a small family dinner! Everyone can have it as a side!

How long does it take to make Garlic Butter Roasted Cabbage?

Just a half-hour! You’ll need 10 minutes to prep the ingredients and 20 minutes to roast the cabbage. Easy!

Do you have to use green cabbage?

Not at all! Use your favorite variety.

What should I serve with Roasted Cabbage?

The great thing about cabbage is it pairs well with so many other foods! Enjoy it with pork, beef, lamb, poultry, fish, seafood, or even as part of a vegetarian meal. We serve it up with just about everything in my house!

How do you roast cabbage in the oven?

It’s super easy! Slice the cabbage into steaks, approximately ½ inch thick. Place the cabbage slices on a baking sheet, add your garlic and butter (and/or any other toppings and flavors), then roast them in the oven for 20 minutes or until the edges of the cabbage turn brown. Perfect, y’all!

Other cabbage recipes you may enjoy

• 1 head of cabbage, washed, and discard any blemished or outer leaves.
• 3 tablespoons butter
• 2 teaspoons garlic powder
• salt & pepper, to taste
• fresh lemon juice, optional

Instructions

• Preheat the oven to 400°F.
• Slice the cabbage into steaks, approximately 1/2 inch thick. Place the cabbage slices on a baking sheet and spread a small amount of butter onto each cabbage steak. Sprinkle the garlic powder, salt & pepper over the top of each cabbage slice.
• Roast in the oven for approximately 15- 20 minutes or until they are tender and the edges are turning a crispy brown.
• Remove from the oven and let cool, slightly. Serve with a slice of lemon, if desired.

Notes

• Change things up by trying different seasonings.
• You can use olive oil in place of the butter.
• Try this with different varieties of cabbage!
• Cut the cabbage into small wedges for a different look.

1

Amount Per Serving:

4g 3g 0g 1g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

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Roasted cabbage cooks up in under 30 minutes and is made with just 5 simple ingredients. It’s caramelized to perfection, packed with flavor and makes for the perfect side dish for just about any meal.

I LOVE cabbage, but feel like it’s such an underrated vegetable. Anyone else feel that way?! Maybe the lack of color makes people think of a bland, nutrient-less vegetable. But cabbage is quite the opposite. It’s a serious nutrition powerhouse as it’s low in calories and packed with tons of vitamins, minerals and antioxidants. And since it has a neutral flavor it really takes on the flavors of the dish you’re making.

I love eating cabbage both raw and cooked, but roasted cabbage is definitely one of my favorite ways to enjoy this veggie! Roasting the cabbage causes the edges to caramelize and brings out its natural sweetness.

Why You’ll Love This Recipe

• It’s super easy to make. All you need are 5 simple ingredients!
• Roasting caramelizes the cabbage, bringing out its natural sweetness. It’s so good!
• It’s a versatile dish that can be customized to your liking.
• It’s a healthy side dish that’s low in calories and high in nutrients.

Cabbage Health Benefits

Did you know that cabbage is a cruciferous vegetable, like broccoli and cauliflower? It has a neutral flavor (in my opinion) and is packed with nutrients! Here are just a few reasons why you’ll love incorporating this veggie into your diet (source):

• Packed with vitamins and minerals, like Vitamin C, K, and B6, as well as potassium and manganese.
• Great for your digestion, thanks to its high fiber content.
• Can help to reduce inflammation in the body, which may lower the risk of chronic diseases like heart disease and cancer.
• A low-calorie option that’s high in fiber, making it a great option for weight loss.
• Because cabbage is a good source of vitamin C it helps to produce collagen, keeping skin looking youthful.

Ingredients Needed

• green cabbage – the star of the show here! I went with green cabbage, but feel free to use purple cabbage if that’s what you have on hand. After washing your cabbage, chop it into 1 1/2-inch chunks for roasting.
• olive oil – allows the seasonings to adhere together and keeps the cabbage from sticking to the baking sheet. Avocado oil works great too!
• seasonings – sea salt, black pepper and garlic powder are a simple, yet perfect combination for a tasty roasted cabbage.

Preheat oven to 400°F and line a baking tray with parchment paper. Cut the stem off the cabbage and cut it into 1” thick slices. Place cabbage slices onto prepared baking tray.

Whisk together oil, garlic powder, salt and pepper in a small bowl. Drizzle half of the mixture over the cabbage. Rub the seasoning mixture into the cabbage with fingers or a brush. Then flip cabbage over and repeat on the other side.

Place pan in the preheated oven and roast for 25 minutes, or until cabbage has softened and starts to brown on the edges. No need to flip the cabbage while it’s roasting!

Flavor Variations

There are endless ways to customize this roasted cabbage! Here are a few ideas:

• Lemon and herb: Add some lemon juice, lemon zest and 1 tablespoon of chopped fresh herbs (such as rosemary, parsley or thyme) to the olive oil before coating the cabbage.
• Spicy: Add a pinch of red pepper flakes or cayenne pepper to the olive oil mixture for a spicy variation!
• Sweet and savory: Mix in some honey or maple syrup to the olive oil and then add 1 teaspoon of smoked paprika or ground cumin to the seasoning.
• Asian-inspired: Make an asian-inspired mixture by swapping the olive oil with sesame oil and adding 1 tablespoon of soy sauce and 1 teaspoon of grated ginger to the mixture.
• Cheesy: Once the cabbage is done roasting or only has a few minutes left sprinkle it with freshly grated parmesan cheese. The parmesan will crisp up and be so delicious!

How to Serve Roasted Cabbage

• As a side dish: Serve this roasted cabbage as a side with your favorite protein. Here are some ideas: apple cider vinegar chicken, air fryer chicken breast, crispy baked tofu or blackened salmon.
• In a salad: I love adding warm (or cold) veggies to my salads! Add this roasted cabbage to your favorite salad or try this roasted vegetable salad.
• In a grain bowl – roasted veggies are a delicious addition to grain bowls! Here are some ideas: buddha bowl or falafel bowls.
• In a sandwich: Add roasted cabbage as a topping to your sandwiches or burgers. Some ideas: spinach and feta turkey burger, black bean burger, tempeh veggie burger or cilantro lime chicken burger.

How to Store Leftovers

I recommend storing any leftovers in the fridge in an airtight container for 4-5 days. You can easily reheat the cabbage in the toaster oven, convection oven or air fryer!

Is roasted cabbage healthy?

Roasted cabbage is a healthy option! It’s packed with nutrients, specifically vitamin K, vitamin C and folate. It’s also high in fiber and antioxidants.

How do you cut cabbage for roasting?

To cut cabbage for roasting, first, remove the outer leaves and wash the cabbage. Cut the cabbage in half and then cut each half into 1” thick slices.

Does cooking destroy nutrients in cabbage?

Some vitamins and minerals can be lost during the cooking process, but cooking can also make some nutrients more available and easier to digest. For example, cooking cabbage can increase the availability of certain antioxidants.

Is cabbage healthier cooked or raw?

Both cooked and raw cabbage have their own unique nutritional benefits. Raw cabbage is a great source of vitamin C and eating it raw preserves this vitamin. However, cooking cabbage can make certain nutrients more available, such as beta-carotene and lutein, and it can also make it easier to digest for some people. Both options are great! It just depends on what nutritional benefits you are looking for.

Be sure to check out all of the cabbage recipes as well as the full collection of side dishes here on EBF!

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Cut the stem off cabbage and then cut cabbage into 1” thick slices. Place cabbage slices onto prepared baking tray.
• Whisk together oil, garlic powder, salt and pepper. Drizzle half of the mixture over cabbage. Rub mixture into cabbage with fingers. Flip cabbage over and repeat on the other side.
• Place pan in the preheated oven and roast for 25 minutes, or until cabbage starts to brown on the edges and is tender. Serve immediately!

Nutrition information is automatically calculated, so should only be used as an approximation.

Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.

More about Brittany

Try this delicious recipe for crispy oven-roasted cabbage with fennel seeds for a flavorful and easy side dish. The aniseed flavor of the fennel seeds complements the natural sweetness of the cabbage while roasting it creates a lovely caramelization that adds a layer of flavor.

Are you in search of more delicious recipes with cabbage? Try sautéed cabbage in a cast iron skillet for an easy and flavorful side dish. And if salads are more your style, this pineapple coleslaw recipe might be just what you’re looking for.

Introduction

Are you ready to transform a medium head of cabbage into a tasty side dish?

There are several cooking methods to bring out the wonderful flavors of cabbage. One method uses a cast iron pan to make sauteed cabbage with caramelized onions.

Oven roasting is another easy method that brings out the flavors in vegetables!

Whether it’s sheet pan roasted vegetables, oven-roasted potatoes, roasted brussels sprouts, or roasting beets, it’s an absolute game changer for the flavor of any vegetable.

The same is true for cabbage!

Why roast (or bake) cabbage?

Baking cabbage is one of the simplest methods for preparing this cruciferous vegetable, even for those with limited cooking experience.

The oven’s high heat brings out the cabbage’s natural sweetness by caramelizing its sugars, resulting in a sweet and tasty dish. In the process, it also creates a wonderful nutty flavor. Adding fennel seeds provides a lovely licorice flavor that complements the cabbage perfectly.

Today, I’m sharing an easy option to cook cabbage: a hands-off method where the oven does all the work.

More reasons to love this recipe

• It’s a versatile side dish that can pair with various main dishes, like baked chicken thighs, making it a great meal-planning option.
• It’s also an economical vegetable side dish, especially if you buy the cabbage bulk from a farmer’s market or grocery store.
• You can serve it as-is or use it to top salads and tacos for a flavorful ingredient that adds crunch and texture.
• This great meal prep recipe can be made and stored in the fridge for a quick and easy side dish throughout the week.
• And finally, it is completely customizable — allowing you to change up spices and herbs of your choice to create a truly unique dish every time.

Such a great way to get more veggies into your diet without sacrificing taste or texture.

How to purchase the best cabbage

When selecting the cabbage for your oven-roasted side dish, look for heads that are firm, heavy in size, and free of blemishes with no limp leaves.

Ideally, one small or half of a large head of cabbage is perfect for this recipe. It should weigh approximately 2½ pounds (1.1kg).

Let’s prep our recipe

Take the cabbage out of your fridge in advance and let it come to room temperature. This will ensure that you get an optimal result when cooking.

Preheat your oven to 375°F (190°C). We also need to preheat a large-rimmed baking sheet.

Remove any wilted or discolored outer leaves. Next, cut off a thin slice from the root. This provides a flat surface for the cabbage to sit on the chopping board.

Using a sharp knife, slice the cabbage in half, through the stem end, from top to bottom. If desired, cut off the core, but it’s not necessary.

With the cut side down, cut into thin strips of ½-1 inch. Then, lay the strips flat on the cutting board and slice again crosswise to get smaller 1-inch pieces.

Step-by-step instructions

Place all the chopped cabbage in a large bowl.

Add 2 tablespoons of extra virgin olive oil, 1½ teaspoons salt, ¼ teaspoon ground pepper, ¼ teaspoon chili flakes, and 1 tablespoon of fennel seeds.

Toss until all of the cabbage pieces are evenly coated and separated.

Spread the cabbage in a single layer on the hot baking sheet. Roast for approximately 20-25 minutes or until you see crispy edges that are slightly golden and the cabbage is tender.

To ensure even cooking, flip the cabbage halfway through the roasting time. Please note that the total cooking time depends on how thinly the cabbage is sliced.

Remove from the oven, taste, and adjust for seasoning.

• Start with a room-temperature cabbage head for even cooking.
• Preheat the oven and baking sheet before roasting for optimal results.
• Toss with enough olive oil to evenly coat all pieces before roasting in the oven.
• Flipping the cabbage halfway through helps ensure even cooking time during the roasting process
• Try roasting it with bacon or sausage for an added depth of flavor.
• Drizzle balsamic glaze or lemon juice before serving for added flavor.
• Please note that the total cooking time depends on the variety of cabbage and how thinly the cabbage is sliced.

What to serve with oven-roasted cabbage

This perfect side dish pairs well with grilled chicken, baked cod fish, or maple-glazed salmon, adding so much flavor. It is also great combined with a simple salad of mixed greens or arugula. It is also great in sandwiches, soups and stews.

FAQ

Seasonings for cabbage

You can customize this simple recipe with any spices you like. Popular options include cumin, garlic powder, smoked paprika, oregano, thyme, and rosemary. For added flavor, you can use spices like curry powder or turmeric. You can also top roasted cabbage with a sprinkle of herbs like Italian parsley or dill for color and flavor. Adding a drizzle of lemon juice can give the dish a zestful flavor.

What type of cabbage should I use?

This recipe can use savoy, napa, red, or fresh green cabbage. All varieties will become tender and slightly caramelized when roasted in the oven. Red cabbage may cook faster than green due to its thinner texture. Be sure to buy a fresh head of cabbage for the best flavor and texture.

Can I roast cabbage in advance?

Yes, you can roast cabbage ahead of time. Allow the roasted cabbage to cool completely before transferring it to an airtight container and storing it in the fridge.

How to store leftovers?

Any leftover roasted cabbage can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or heat a skillet over medium heat and add the roasted cabbage. Heat until warm, stirring occasionally.

Recipe origins

Martha Stewart was an early pioneer of the cooking industry, and her influence on home cooks is still felt today.

Religiously, I would watch her weekly “Martha Stewart Living,” letting it inspire me to try new recipes. As a devoted subscriber to her magazines, I first read about roasting cabbage wedges in “Everyday Food” in April 2010. I was intrigued as this was not a method of cooking cabbage that I grew up with (recipe coming soon, stay tuned).

I’m so thankful that Martha introduced me to this terrific vegetable preparation method, and today, I am sharing it with you.

It is an easy, delicious way to prepare cabbage. I hope my adapted version becomes your new favorite side dish.

Ciao for now,

★★★★★ If you use this procedure to make this baked cabbage recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

• room temperature, small to medium, choppe
• or to taste
• freshly ground, to taste
• lemon juice

• Preheat your oven to 375°F (190°C).
• Preheat a large baking sheet with rimmed edges.
• Remove any wilted or discolored outer leaves. Next, cut off a thin slice from the root. This provides a flat surface for the cabbage to sit on the cutting board.
• Using a sharp knife, slice the cabbage in half, through the stem end, from top to bottom. If desired, cut off the core, but it’s not necessary.
• With the cut side down, cut into thin strips of ½-1 inch. Then, lay the strips flat on the cutting board and slice again crosswise to get smaller 1-inch pieces.
• Place all the chopped cabbage in a large bowl.
• Add the olive oil, salt, pepper, chili flakes, and fennel seeds.
• Toss until all of the cabbage pieces are evenly coated and separated.
• Spread the cabbage in a single layer on the hot baking sheet. Roast for approximately 20-25 minutes or until you see crispy edges that are slightly golden and the cabbage is tender.
• To ensure even cooking, flip the cabbage halfway through the roasting time.
• Remove from the oven, taste, and adjust for seasoning.

• Start with a room-temperature cabbage head for even cooking.
• Preheat the oven and baking sheet before roasting for optimal results.
• Toss with enough olive oil to evenly coat all pieces before roasting in the oven.
• Flipping the cabbage halfway through helps ensure even cooking time during the roasting process
• Try roasting it with bacon or sausage for an added depth of flavor.
• Drizzle balsamic glaze or lemon juice before serving for added flavor.
• Please note that the total cooking time depends on the variety of cabbage and  how thinly the cabbage is sliced.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

These Easy Baked Cabbage Steaks make a simple and flavorful meal that’s so easy! Healthy and delicious, you can make this as a side dish or your main course using just six ingredients.

I just love the flavor of these Easy Baked Cabbage Steaks! Tender but with a little chew to them, the cabbage leaves are slightly crispy on the outside after roasting with seasoning and oil on top. They absorb so much flavor from the garlic powder and paprika, as well as the red pepper flakes (if you like a little heat to your veggies).

This recipe is vegan, vegetarian, gluten-free, and paleo for anyone on a special diet. But you can add and substitute ingredients as you like to make this fit for everyone you’re serving it to. It makes a great main course, especially when paired with potatoes or proteins. Or you can enjoy it as a side dish with some pasta. It’s delicious no matter what. Let’s look at what you’ll need to make these tasty Baked Cabbage Steaks.

Video Tutorial

• Cabbage. Green cabbage is best for this dish, but red cabbage is also a good choice.
• Olive oil. I prefer to use this oil with my cabbage, but you can use others as well, such as avocado, canola, or sunflower oil.
• Spices. Salt, garlic powder, and paprika are all you’ll need to season this dish.
• Red pepper flakes. This adds some heat, so you can use as much or as little (or none) as you like.

How to make these Baked Cabbage Steaks

1. Cut the stems off the heads of the cabbage and then cut each one in half. Then cut them in half again. You should have four flat circles of cabbage from each head that are about ¾ to 1 inch thick.

2. Place your cabbage steaks on a parchment paper-lined baking and leave a little bit of room between each one to help with even cooking.

3. Brush the cabbage with olive oil, being sure to coat them thoroughly. Thengenerously sprinkle the salt, garlic powder, and paprika on top.

4. Flip the steaks over and repeat the process, brushing them with oil and sprinkling on the seasonings. Then add a pinch of red pepper flakes to each one, if desired.

5. Bake them at 400°F for about 25-35 minutes, until the leaves become browned and the center is nice and tender. Serve these Cabbage Steaks hot out of the oven.

Tips for the best Baked Cabbage Steaks

• Choose good quality cabbage. When you buy your cabbage heads to make this dish, look for ones that are crisp and fresh, with tight and compact leaves. Avoid ones with lots of loose leaves hanging off. And your cabbage should feel heavy for its size.
• Spread the steaks out on the baking pan. You need the hot air in the oven to reach all sides of the cabbage, so it’s important to leave a little space between each one for proper air circulation. You’ll get even cooking this way and more crispy and tender results in the end.
• Season both sides. Make sure that you season first one side of the steaks and then flip to season the other. This will help the flavoring absorb into the cabbage from two sides, making the process more thorough.
• Don’t skip the oil. When you oil the cabbage steaks, make sure you do so generously. You don’t want to skip this step because it not only helps the cabbage steaks become tender but also helps the added seasonings adhere and not burn while roasting.

Variations to this Recipe

• Make it sweet and spicy. Add some honey and Sriracha to the cabbage before roasting it to give the steaks some extra heat with some sweet.
• Substitute other seasonings. Besides paprika and garlic powder, you can also season this dish with cayenne pepper, onion powder, Old Bay, curry powder, and chili powder.
• Add breadcrumbs. Sprinkle breadcrumbs or Panko over these Roasted Cabbage Steaks and some Parmesan cheese before cooking for a delicious, salty crunch.
• Top with bacon bits. For a savory finish, add chopped bacon to the cabbage so it can crisp up and add flavor while it roasts.

How to store and reheat it

Store these Roasted Cabbage Steaks once they have cooled in an airtight container. They can be refrigerated for up to 3 days. To reheat them, you can either microwave them for a few minutes (though this causes the crispy outer leaves to soften) or place them back in the oven to warm at 350°F until they are warmed through and the outside starts to crisp up again. You may want to brush or spray a little oil to help the process.

What to serve this with

• As is. These Cabbage Steaks make a great snack or light meal, so you can enjoy them on their own if you like.
• With pasta. Enjoy this cabbage dish with your favorite pasta recipes, or with this Creamy Roasted Pepper Pasta, Easy Broccoli Pasta, or Angel Hair Pasta.
• With some grains. Quinoa, bulgur, millet, barley, farro, and wheat are great choices. Try these Baked Cabbage Steaks with this Farro Salad with Apple and Arugula, or this Cilantro Lime Rice and Black Beans.
• With proteins. Serve this dish alongside Cajun Salmon, Spinach Stuffed Chicken Breast, Sofritas, or Chicken Breast in Roasted Pepper Sauce.

These Easy Baked Cabbage Steaks are simple, easy, and versatile. You are going to love serving these up at family dinners or for lunches at home. They’re too tasty to turn down!

More tasty cabbage recipe:

• or to taste
• red pepper flakes, optional or to taste

• Place your cabbage steaks on a parchment paper-lined baking and leave a littlebit of room between each one to help with even cooking.
• Brush the cabbage with olive oil, being sure to coat them thoroughly. Thengenerously sprinkle the salt, garlic powder, and paprika on top.
• Flip the steaks over and repeat the process, brushing them with oil and sprinklingon the seasonings. Then add a pinch of red pepper flakes to each one, if desired.

Make it sweet and spicy. Add some honey and Sriracha to the cabbage before roasting it to give the steaks some extra heat with some sweetness.Substitute other seasonings. Besides paprika and garlic powder, you can also season this dish with cayenne pepper, onion powder, Old Bay, curry powder, and chili powder.Add breadcrumbs. Sprinkle breadcrumbs or Panko over these Roasted Cabbage Steaks and some Parmesan cheese before cooking for a delicious, salty crunch.Top with bacon bits. For a savory finish, add chopped bacon to the cabbage so it can crisp up and add flavor while it roasts.

Store these Roasted Cabbage Steaks once they have cooled in an airtight container. They can be refrigerated for up to 3 days. To reheat them, you can either microwave them for a few minutes (though this causes the crispy outer leaves to soften) or place them back in the oven to warm at 350°F until they are warmed through and the outside starts to crisp up again. You may want to brush or spray a little oil to help the process.

Leave a comment below, I can’t wait to hear from you!

I have a steak of a different sort for you today! Crispy Roasted Cabbage Steaks. A whole head of cabbage that’s thickly sliced, then roasted until it’s tender and caramelized inside, browned and crispy the outside, and pick-it-off-the-pan addictive throughout, this easy side dish takes all of five minutes to prep, you can make it in the oven or on your grill, and it can be served with just about anything.

If you’ve been suspicious of cabbage up until this point, I hear you. And now, I’m going to change your mind.

Eaten raw, cabbage is bland and can even be bitter. Perhaps that’s why we so often douse it with mayo, rename it coleslaw, and shove it next to a pile of baked beans. (This healthy Asian Cabbage Salad is a mayo-free exception.)

It doesn’t (and shouldn’t!) be this way.

Cabbage is related to Brussels sprouts (both are cruciferous vegetables), and they have similar qualities when cooked.

Boiled to death or left raw, they’ll leave you struggling to take a second bite (I’d argue that goopy coleslaw is an even more egregious crime, but we can save that debate for a different day).

Sautéed or roasted, however, cruciferous vegetables like Brussels sprouts and cabbage transform. Just check out the glowing reviews on this Sautéed Cabbage and these Sautéed Brussels Sprouts.

Reasons You’ll Love Cabbage Steaks

Reason 1: Roasted or grilled cabbage steaks are delicious.

• Where raw cabbage can taste bitter, properly cooked cabbage is richly caramelized.
• Roasted or sautéed cabbage tastes most like roasted Brussels sprouts, but cabbage is more mild (it works perfectly in this easy Cabbage Stir Fry).

I make roasted Brussels sprouts at least once a week—these crispy classic oven Roasted Brussels Sprouts and these slightly fancier Roasted Brussels Sprouts with Garlic being two favorites.

It wasn’t until I started my recent mini recipe project to come up with extra fast and easy vegetable side dishes, however, that I got the idea to use a head of cabbage to make cabbage steaks. (Roasted Frozen Broccoli is another tasty output of this no-prep side dish endeavor.)

Reason 2: Cabbage steaks are fast and easy.

• Prepping a head of cabbage for cabbage steaks takes fewer than five minutes.
• You’re likely to have the cabbage ready before the oven is fully preheated.

Like our summer favorite Grilled Cauliflower Steaks (a similar, near zero-prep recipe), you can cook these cabbage steaks in the oven or on your grill. I’ve included ideas for both methods, along with some tasty tips and topping options.

Reason 3: Cabbage is budget-friendly and can last in your refrigerator for WEEKS.

• An uncut head of cabbage can be refrigerated for 3 weeks.
• It’s one of the most economical, nutritious vegetables you can buy.
• There are many ways to use cabbage including soups like my Cabbage Soup and Cabbage Roll Soup.

How to Make Cabbage Steaks

The next time you need a fast, healthy side dish, turn to these cabbage steaks.

You can roast them in the oven, or make cabbage steaks on the grill.

The Ingredients

• Green Cabbage. In addition to being undeniably tasty once roasted, cabbage contains numerous health benefits. It’s low in calories and packed with Vitamin-K, Vitamin-C, Vitamin-B6, folate, and fiber. Green cabbage is the star of Fried Cabbage as well.
• Seasoning. Simple olive oil, salt, and pepper are all you need; for an extra punch of flavor, I also add chopped garlic.
• Nuts. An optional addition but HIGHLY recommended. Toasted pecans or walnuts add a wonderful nutty, crunchy element to your steaks.
• Lemon. The lemon is optional, but the acid does help offset some of the inherent bitterness of cruciferous veggies like cabbage, so if you don’t adore cabbage right out of the oven, this is a good way to transform it into something you’ll enjoy. (And if you like cabbage already, you’ll love it with the pop of lemon.)
• Toppings. Freshly grated Parmesan or fresh herbs make this recipe even more wonderful.

The Directions

• Brush it liberally over both sides.
• Cook the cabbage in the oven or on the grill; see below for tips for each method. Top as desired, and DIG IN!

How to Cut Cabbage for Cabbage Steaks

How to Make Cabbage Steaks in the Oven – Cooking OPTION 1

• I love this method because it’s almost completely hands free!
• Use a high temperature for roasting; I recommend 400 degrees F.
• Rotate the pan 180 degrees halfway through the baking time; ovens are often hotter in the back, so this move promotes even cooking.
• The outside edges of the cabbage will be very dark and crispy. They’re absolutely delish and you should sneak them all off the pan and eat them before anyone notices.

How to Make Cabbage Steaks on the Grill – Cooking OPTION 2

• Prepare the cabbage just as with the oven method.
• Heat your grill to medium-high heat (around 400 to 425 degrees F). Lightly brush the grill with oil.
• Place each cabbage steak directly onto the grill.
• Top as desired, and ENJOY!

How to Keep Cabbage From Tasting Bitter

Because of the organic compounds in cabbage that contain sulfur, it can occasionally have a slightly bitter taste. If you find that your cabbage steaks are a little bitter, here are a few ideas of how to combat it:

• Sugar. Sweetness will help offset the bitter flavors. Try adding a pinch of sugar to your cabbage, topping it with a drizzle of honey, or cooking and serving it alongside some sweet ingredients like garlic, yellow onions or bell peppers.
• Salt. Don’t skip the salt! Salt is essential for flavor and it can help mask the bitterness of cabbage in recipes like this one. If possible, don’t omit the salt.
• Lemon. While optional in this recipe, it plays a role in masking any bitter flavors in the cabbage and brightens it up. I know you’ll love the addition if you try it.

Tasty Recipe Options

• Cabbage Steaks with Cheese. For a nutty, salty note, I topped these baked cabbage steaks with Parmesan, and it was marvelous with the lemon. I suspect some sharp cheddar or Gruyere would also be tasty.
• Cabbage Steaks with Bacon. Sprinkle crumbled baked bacon over the top of your finished cabbage steaks (try swapping bacon with cheddar cheese for a loaded cabbage steak).
• Red Cabbage Steaks. Swap the green cabbage for red cabbage. The roasting times will be the same for green cabbage as for the red cabbage.
• Cabbage Steaks with Balsamic. Try this one with red cabbage! Add 1 tablespoon balsamic vinegar to the mixture with the olive oil. Omit the lemon.

What to Eat with Cabbage Steaks

• Pork. Savory Crock Pot Pork Chops, simply grilled sausages, and Crockpot Ribs are all ideal with the cabbage steaks!
• Chicken. Try Crockpot Chicken and Potatoes or Rosemary Chicken Thighs with Apples and Brussels Sprouts.
• More Veggies. Serve these steaks as a hearty side for a vegetable main like Eggplant Lasagna or Portobello Mushroom Burger. They’re also substantial enough to be a meatless main on their own; try topping them with extra nuts to make them even more filling.

Make Ahead and Storage Tips

• To Make Ahead. Slice your cabbage, and whisk together your olive oil mixture. Store both in separate airtight storage containers in the refrigerator up to 2 days in advance.
• To Store. Place leftover cabbage steaks in an airtight storage container in the refrigerator for up to 1 week.
• To Freeze. Cabbage steaks can be frozen in an airtight freezer-safe storage container for up to 3 months. The texture of the cabbage may change a little, but they will still be tasty!

If you already know how delicious cabbage can be, then here’s yet another wonderful way to enjoy it.

I hope this fast and easy recipe makes figuring out what to serve with dinner a little bit easier for you.

If you try this recipe, please leave a comment letting me know how it turned out. I love to hear from you!

• small head green cabbage any dark, loose leaves removed
• extra virgin olive oil
• ground black pepper
• raw pecan halves or walnut halves
• halved (optional but very good)
• For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)

• Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
• Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
• Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.

• TO STORE: Place leftover cabbage steaks in an airtight storage container in the refrigerator for up to 1 week.
• TO FREEZE: Cabbage steaks can be frozen in an airtight freezer-safe storage container for up to 3 months. The texture of the cabbage may change a little, but they will still be tasty!
• TO COOK THE CABBAGE STEAKS ON THE GRILL: See above blog post for cooking tips.

cabbage steak (with pecans)

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Hi, I’m Erin Clarke, and I’m fearlessly dedicated to making healthy food that’s affordable, easy-to-make, and best of all DELISH. I’m the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!