Roasted Cabbage Steaks
Thick slices of cabbage roast into tender, caramelized “steaks” with crisp edges and a savory garlic-lemon finish. Serve them as an easy vegetable side, or add a sauce and make them the center of a simple meal.
Total
45 min
Servings
4 servings
Level
Easy
Cabbage steaks are thick crosswise slices of cabbage roasted on a sheet pan until the edges brown and the centers turn soft. They are called “steaks” because of their shape and hearty texture, not because they contain meat.
This recipe uses green cabbage, olive oil, garlic, smoked paprika, salt, and pepper. A squeeze of lemon at the end brightens everything and keeps the dish from tasting flat.
Serve cabbage steaks with roast chicken, sausages, beans, grains, or a creamy yogurt sauce. They are budget-friendly, easy to season, and a good way to turn one cabbage into a warm, satisfying side dish.
01What you'll need
Ingredients
9 items · 4 servings
- 1 medium green cabbage, about 2 to 2 1/2 pounds
- 3 tablespoons olive oil
- 2 garlic cloves, finely grated or minced
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice, plus lemon wedges for serving
- 2 tablespoons chopped fresh parsley, optional
- 2 tablespoons grated Parmesan, optional
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup, or lightly oil the pan. A rimmed baking sheet has raised edges, which help keep oil from dripping into the oven.
2. Trim the cabbage
Remove any loose or damaged outer leaves. Trim the very end of the stem, but do not cut out the core. The core helps hold the slices together as they roast.
3. Slice into steaks
Place the cabbage on a cutting board with the stem end facing down. Cut it from top to bottom into 1-inch-thick slices. You should get about 4 large steaks from the center, plus a few smaller end pieces.
4. Mix the seasoning oil
In a small bowl, stir together the olive oil, garlic, smoked paprika, salt, and pepper. This seasoned oil helps the cabbage brown and carries flavor between the leaves.
5. Brush the first side
Arrange the cabbage slices in a single layer on the baking sheet. Brush the tops with about half of the seasoning oil. Try to get some oil into the spaces between the leaves without pulling the slices apart.
6. Roast until browned underneath
Roast for 18 to 20 minutes, until the bottoms are browned in spots and the cabbage is starting to soften. If the edges look dark, that is okay; those crispy bits are flavorful.
7. Flip and season again
Use a wide spatula to carefully flip each cabbage steak. Brush the second side with the remaining seasoning oil. If a slice breaks, just nudge the pieces back together on the pan.
8. Finish roasting
Return the pan to the oven and roast for 12 to 15 minutes more, until the cabbage is tender in the center and caramelized around the edges. A knife should slide through the thickest part with little resistance.
9. Add lemon and serve
Drizzle the hot cabbage steaks with lemon juice. Taste and add a little more salt if needed. Sprinkle with parsley and Parmesan, if using, and serve with extra lemon wedges.
03From our kitchen
Cook's tips
- Make-ahead: You can slice the cabbage up to 1 day ahead. Store the slices in an airtight container or tightly wrapped in the refrigerator. Wait to season until just before roasting so the cabbage does not release too much water.
- Storage: Refrigerate leftover cabbage steaks in an airtight container for up to 4 days. They will soften as they sit, but they still taste good.
- Reheating: Reheat on a sheet pan at 375°F for 8 to 12 minutes, or warm in a skillet over medium heat. The microwave works too, but the edges will not stay crisp.
- Swaps: Use red cabbage instead of green cabbage, but expect a slightly earthier flavor and a deeper color. Savoy cabbage also works and cooks a bit faster because its leaves are more tender.
- Seasoning ideas: Swap smoked paprika for chili powder, curry powder, Italian seasoning, or za’atar. Add a pinch of red pepper flakes if you like heat.
- Sauce ideas: Serve with tahini sauce, garlic yogurt, pesto, romesco, or a spoonful of chili crisp. A sauce can turn cabbage steaks into a more filling vegetarian main dish with grains or beans on the side.
Cook's note
Choose a cabbage that feels heavy for its size, with tight leaves. Very loose cabbages can fall apart more easily when sliced into steaks. If your cabbage is extra large, use two sheet pans so the slices roast instead of steam.
04Frequently asked
Questions & answers
Why did my cabbage steaks fall apart?
They may have been sliced too thin, or the core may have been removed. Cut 1-inch-thick slices and leave the core in place while roasting. A few loose leaves are normal and will turn crisp on the pan.
Can I make cabbage steaks in an air fryer?
Yes, if your air fryer basket is large enough. Cook at 375°F for about 10 to 14 minutes, flipping halfway through. Work in batches so the cabbage slices are not stacked.
Do I need to boil the cabbage first?
No. Boiling is not needed for this recipe. Roasting raw cabbage at a high temperature makes the center tender and gives the edges a browned, slightly sweet flavor.
Can cabbage steaks be a main dish?
Yes, especially with a hearty topping. Add white beans, lentils, a fried egg, tahini sauce, yogurt sauce, or grated cheese. Serve with rice, farro, or crusty bread for a fuller meal.
What should I do with the small end pieces?
Roast them on the same pan if there is room. They may cook faster, so check them early. You can also save them for soup, stir-fry, slaw, or fried rice.
05Keep cooking
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