This cabbage steak recipe turns roasted cabbage into a tender, caramelized delight with savory seasonings. With crisp edges and a flavorful bite, it’s perfect as a simple side or a hearty plant-based main.
Make sure to try my popular cauliflower steaks for another tasty vegetarian dish!
Recipe Science
- Roasting at 400ºF breaks down cabbage’s natural sugars, creating a deep golden color and enhancing its sweet, nutty taste.
- A coating of olive oil helps prevent water loss, keeping the cabbage steaks tender while promoting crisp, flavorful edges.
- Salt draws out moisture, concentrating the cabbage’s natural sugars, while garlic powder and black pepper add depth.
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Why It Works
Roasting cabbage transforms this everyday vegetable into a flavorful dish with crisp edges and a tender center. The head of green cabbage is cut into thick slices for hearty portions. A simple seasoning blend of olive oil, kosher salt, garlic powder, and black pepper enhances the cabbage’s natural sweetness while promoting a golden-brown crust.
A hot oven is key to achieving the perfect texture—set to 400ºF, the cabbage steaks roast for about 30 minutes, developing deep color and rich flavor. Rotating the pan halfway through encourages even caramelization. Once out of the oven, a final sprinkle of salt and pepper adds the perfect finishing touch. Serve these roasted cabbage steaks as a nutritious side dish or a hearty vegetable entree.
Ingredients You’ll Need
- Cabbage: Green cabbage is ideal because it is dense, and the tightly packed leaves hold their shape during roasting, preventing them from falling apart. Choose a medium size to make six steaks or two smaller heads.
- Oil: Extra-virgin olive oil, with its rich, slightly fruity flavor, complements the natural sweetness of caramelized cabbage. Its moderate smoke point (around 410°F) allows effective roasting at 400°F, promoting browning without burning.
- Seasoning: Kosher salt enhances the cabbage’s natural sweetness by drawing out moisture for better caramelization. Black pepper adds a subtle heat that balances the dish. Garlic powder provides a roasted, savory depth without the risk of burning like fresh minced garlic.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
These baked cabbage steaks are easy to customize:
- Cabbage Options: Try red cabbage, which has a similar packing of the leaves to create steaks.
- Oil Swaps: Add avocado oil, melted butter, homemade ghee, canola, and vegetable oil. Try adding garlic butter to brush on the cabbage. I also like to mix half butter and half olive oil for extra flavor and browning of the milk solids.
- Toppings: Add cheese like Parmesan, goat cheese, or feta. Sprinkle on fresh herbs like parsley, dill, chives, thyme, or tarragon. Lemon juice adds a tangy citrus flavor. Add crispy bacon on top for a smoky flavor. Add breadcrumbs for crunch! Add nuts like pine nuts, pecans, or walnuts.
- Seasoning: Add onion powder, smoked paprika, chili powder, cayenne, or red pepper flakes to the seasoning mix. Cajun seasoning for a spicy kick!
- Sauce: Serve the cabbage steaks with basil pesto, chimichurri, teriyaki sauce, balsamic glaze, hot honey, or green goddess dressing.
How to Make Cabbage Steaks
Step 1: Heat the Oven
Position the oven rack in the center for even heat distribution, then preheat to 400ºF (204ºC) to encourage caramelization. Lightly grease a large sheet pan with olive oil to prevent sticking and enhance browning. Alternatively, line with parchment paper for easy clean-up.
Step 2: Slice the Cabbage
Place the cabbage on the cutting board and trim the tough bottom core to make a flat surface. Slicing the head of cabbage into thick steaks helps retain moisture during roasting, preventing it from drying out. Since cabbage is about 92% water, thicker cuts allow the interior to stay tender while the outer edges caramelize, creating a perfect balance of texture. Learn how to cut cabbage in more depth.
Pro Tip: Loose outer leaves burn quickly due to their thin structure, creating bitterness and uneven texture. Removing them ensures even roasting and better flavor.
Step 3: Season the Cabbage
Combine salt, garlic powder, and black pepper to create a flavorful coating.
Brush both sides of the cabbage steaks with olive oil, then sprinkle each side with the savory seasoning. This ensures even seasoning, helps with caramelization, and locks in moisture during roasting.
Step 4: Roast
Roast the cabbage steaks in a single layer on the baking sheet for 35 to 40 minutes, flipping the pan halfway through for even browning. The edges should turn deep golden brown while the centers become tender. Don’t let the leaves burn; they will taste bitter.
Finish with a sprinkle of salt and pepper to enhance flavor. I like to garnish with fresh parsley for a pop of color. They are delicious with roasted potatoes and glazed carrots.
Tips for Perfect Execution: Rotating the pan halfway through ensures uniform heat distribution, preventing burnt spots and consistent caramelization. The extended roasting time allows the cabbage’s natural sugars to break down, creating rich golden-brown edges while keeping the centers tender.
Frequently Asked Questions
Green cabbage is the best choice for cabbage steaks because its dense, tightly packed leaves hold their shape during roasting. Red cabbage works but has more rigid leaves that need more time to soften, and its color darkens when roasted. Savoy cabbage roasts unevenly due to its crinkled, loosely packed leaves, making it better for sautéing or braising. Napa cabbage is too delicate for steaks, as its high moisture content causes it to wilt rather than hold structure.
Yes, you can grill cabbage steaks. Cut the steaks at least 1 inch thick to help them hold their shape, then brush both sides with olive oil to enhance caramelization and prevent sticking. Grill over medium heat 375 to 400°F (190 to 204ºC), cooking for about 5 to 7 minutes per side with the lid closed to trap heat and ensure even cooking. The cabbage should develop lightly charred edges while remaining fork-tender in the center.
You can cook cabbage steaks in the air fryer, but you must work in batches. Prepare and season the cabbage, then arrange the steaks in a single layer. Air fry at 360°F (182°C) for about 8 minutes or until the edges turn golden and slightly crisp.
Store leftovers in the refrigerator for up to 5 days for meal prep. The steaks can also be frozen for up to 3 months, then thaw before reheating. You can heat them in the microwave oven, but the texture will be softer. You can even add the frozen cabbage steaks to make cabbage soup!
More Recipes with Cabbage
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Cabbage Steaks
Ingredients
- 1 head of green cabbage
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
Instructions
- Heat the Oven – Adjust the oven rack to the middle position. Preheat to 400ºF (204ºC). Line a large sheet pan with olive oil or lightly grease with olive oil.
- Slice the Cabbage – Use a large knife to trim the bottom of the core, creating a stable base. Remove any loose outer leaves, then slice the cabbage lengthwise into 1-inch thick steaks. Arrange them in a single layer on the prepared sheet pan for even roasting.
- Season the Cabbage – In a small bowl, mix the salt, garlic powder, and black pepper. Brush the surface and sides of the cabbage steaks with olive oil, then evenly sprinkle with the seasoning mixture. Flip over, adding the oil and seasoning on the other side.
- Roast – Roast the cabbage steaks for 35 to 40 minutes, rotating the pan halfway through. Cook until the edges are deep golden brown and the centers are tender. If desired, brush with more olive oil. Season with salt and pepper.
Recipe Video
Notes
- Using Butter: Replace oil with butter or half the amount. The cabbage steaks may brown quicker, so keep an eye on the color change.
- Topping Options: Add toasted nuts like pecans or walnuts. Serve with lemon slices or grated lemon zest. Sprinkle with grated parmesan cheese, chives, parsley, basil, or chopped bacon.
- Storing: Store in an airtight container for up to 5 days.
- Reheating: Microwave in 15 to 30-second intervals until hot or bake at 350ºF (177ºC) on a greased sheet pan for about 4 to 5 minutes.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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