These cabbage steaks turn a humble head of cabbage into a surprisingly irresistible side dish. Thick slices are roasted until tender in the center, caramelized and crispy at the edges, and finished with savory toppings that make them hard to resist. Simple, affordable, and full of flavor, this recipe works beautifully in the oven and pairs well with almost any meal.
Why You’ll Love This Recipe
Cabbage steaks are incredibly easy to prepare, requiring only a few minutes of hands-on time. Roasting brings out the natural sweetness of the cabbage, transforming it from bland to deeply flavorful. This recipe is budget-friendly, made with everyday ingredients, and flexible enough to customize with different toppings and seasonings. It’s also naturally vegetarian and satisfying enough to serve as a hearty side or light main dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 small green cabbage, dark or loose outer leaves removed
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup raw pecan halves or walnut halves (optional)
1 small lemon, halved (optional)
Grated Parmesan cheese, for serving
Chopped fresh herbs such as parsley or thyme, for serving (optional)
Directions
Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with nonstick spray and set aside.
Cut off the bottom root end of the cabbage. Stand the cabbage upright on the flat end and slice from top to bottom into 3/4- to 1-inch thick slices. Arrange the slices on the prepared baking sheet in a single layer.
In a small bowl, whisk together the olive oil, minced garlic, salt, and black pepper. Brush the mixture generously over one side of the cabbage slices, then flip and brush the other side.
Roast the cabbage for 26 to 28 minutes, rotating the pan halfway through, until the centers are tender and the edges are deeply browned and crispy. There is no need to flip the cabbage during roasting.
While the cabbage roasts, spread the pecans or walnuts on a small baking sheet and toast in the oven for about 8 minutes, stirring once, until fragrant and lightly browned. Remove, cool slightly, and roughly chop.
Remove the cabbage steaks from the oven. Sprinkle with grated Parmesan and fresh herbs, squeeze lemon juice over the top if using, and finish with the chopped nuts. Serve hot.
Servings and timing
This recipe serves 4 people as a side dish.
Prep time: 5 minutes
Cook time: 26 to 28 minutes
Total time: about 35 minutes
Variations
For a cheesy version, add extra Parmesan or use a sharp cheese for deeper flavor.
For a tangy twist, mix 1 tablespoon balsamic vinegar into the olive oil and omit the lemon.
For added warmth, sprinkle the cabbage with smoked paprika or chili flakes before roasting.
Red cabbage can be used instead of green cabbage with the same cooking time.
Storage/Reheating
Store leftover cabbage steaks in an airtight container in the refrigerator for up to 1 week.
To reheat, place them in a 350°F oven for about 4 minutes until warmed through and slightly crisp.
Cabbage steaks can also be frozen for up to 3 months, though the texture may soften slightly after thawing.
FAQs
What are cabbage steaks?
Cabbage steaks are thick slices of cabbage that are roasted or grilled until tender and caramelized, similar to vegetable “steaks.”
Do I need to flip the cabbage while roasting?
No, flipping is not necessary. Roasting undisturbed helps the edges become crisp and browned.
Can I make cabbage steaks without cheese?
Yes, the recipe is delicious without cheese and still full of flavor.
Why do my cabbage steaks taste bitter?
Bitterness can come from under-seasoning or lack of acidity. Salt and a squeeze of lemon help balance the flavor.
Can I grill cabbage steaks instead of roasting?
Yes, cabbage steaks can be grilled over medium-high heat for about 5 minutes per side.
What thickness works best for cabbage steaks?
Slices that are 3/4 to 1 inch thick hold together well and cook evenly.
Are cabbage steaks healthy?
Yes, cabbage is low in calories and rich in fiber, vitamins, and antioxidants.
Can I prepare cabbage steaks ahead of time?
You can slice the cabbage and prepare the oil mixture a few hours in advance, then roast just before serving.
What can I serve with cabbage steaks?
They pair well with chicken, fish, grain dishes, or other roasted vegetables.
Can I use other nuts instead of pecans or walnuts?
Yes, almonds or hazelnuts also work well for added crunch.
Conclusion
Cabbage steaks are proof that simple ingredients can deliver big flavor. Crispy on the outside, tender on the inside, and endlessly customizable, this dish is an easy way to elevate an everyday vegetable. Whether served as a side or a light main, these cabbage steaks are sure to earn a regular spot on your table.
These roasted cabbage steaks are a crispy, tender, and flavorful side dish made from thick slices of cabbage brushed with seasoned olive oil and baked until golden. Finished with Parmesan, lemon, nuts, and fresh herbs, they’re an easy, affordable, and customizable vegetable recipe.
Ingredients
1 small green cabbage, outer leaves removed
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup raw pecan halves or walnut halves (optional)
1 small lemon, halved (optional)
Grated Parmesan cheese, for serving
Chopped fresh herbs such as parsley or thyme, for serving (optional)
Instructions
Preheat oven to 400°F (200°C). Lightly coat a rimmed baking sheet with nonstick spray.
Cut off the bottom root end of the cabbage. Stand the cabbage upright and slice from top to bottom into 3/4- to 1-inch thick steaks. Arrange in a single layer on the baking sheet.
In a small bowl, whisk together olive oil, garlic, salt, and pepper. Brush generously on both sides of the cabbage slices.
Roast for 26–28 minutes, rotating the pan halfway through, until cabbage is tender in the center and crispy on the edges. Do not flip during roasting.
While cabbage roasts, toast the pecans or walnuts on a small baking sheet in the oven for about 8 minutes, stirring once. Remove, cool slightly, and roughly chop.
Remove cabbage from the oven. Sprinkle with grated Parmesan, fresh herbs, and lemon juice if using. Top with chopped nuts and serve hot.
Notes
Use red cabbage as an alternative for a colorful twist.
Add smoked paprika or chili flakes for extra flavor.
Mix balsamic vinegar into the oil for a tangy version.
Omit cheese for a dairy-free option.
Grill cabbage instead of roasting for a smoky flavor.
