If you’ve never tried roasting cabbage before, you’re in for a serious treat.
These Roasted Cabbage Steaks are smoky, tender, and beautifully caramelized at the edges.
I was amazed the first time I made them—they turned out so flavorful with just a few pantry staples.
It’s a simple, affordable, and surprisingly addictive dish you’ll crave again and again.
Why You’ll Love This Recipe
Smoky and savory – Garlic, paprika, and thyme bring bold flavor to humble cabbage.
Budget-friendly – Made with just a few affordable ingredients.
Crispy edges, tender center – Roasting transforms cabbage into a steak-like veggie dish.
Customizable – Add cheese, spice, or herbs to make it your own.
Healthy and low-carb – A lighter side dish that doesn’t skimp on taste.
What You’ll Need (Ingredient Highlights)
Green or red cabbage – Both work beautifully, but green is a bit milder.
Olive oil – Helps with caramelization and adds richness (or use butter for more depth).
Garlic powder & onion powder – Adds deep savory notes.
Smoked paprika – Brings a subtle smokiness that pairs perfectly with roasted veggies.
Dried thyme – Adds an earthy, aromatic layer.
Salt & pepper – Essential for balance.
Optional toppings – Grated Parmesan, red pepper flakes, or parsley for extra flair.
Pro Tips Before You Start
Slice evenly – Cut cabbage into ¾-inch rounds so they roast evenly.
Don’t skip the oil – It helps crisp up the edges and keeps the centers moist.
Leave the core intact – It helps hold the cabbage “steaks” together while roasting.
Flip halfway – To get both sides beautifully browned.
Roast at high heat – 400°F (200°C) gives that perfect golden crust.
How to Make Roasted Cabbage Steaks – Step by Step
Step 1: Preheat the Oven
Set your oven to 400°F (200°C).
Line a baking sheet with parchment or lightly grease it.
Step 2: Prepare the Cabbage
Remove any outer leaves that look wilted.
Cut the cabbage into ¾-inch thick rounds, keeping the core attached to hold the shape.
Step 3: Season the Steaks
Mix olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper in a bowl.
Brush generously on both sides of each cabbage slice.
Step 4: Roast
Place steaks on the baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway through.
They should be golden and crisp around the edges.
Step 5: Garnish and Serve
Sprinkle with Parmesan, red pepper flakes, or fresh parsley if you like.
Serve warm and enjoy every savory bite!
What to Serve It With
Grilled meats – Pairs well with steak, chicken, or sausage.
Grain bowls – Add to a quinoa or rice bowl for a hearty plant-based meal.
Topped with eggs – Make it breakfast-ready with a fried or poached egg.
Alongside pasta – A perfect veggie side to balance creamy or cheesy pasta dishes.
Variations / Substitutions
Use red cabbage – Adds color and a slightly stronger flavor.
Add spice – Sprinkle cayenne or chili flakes for heat.
Cheesy version – Add grated cheddar or Parmesan before the final 5 minutes of roasting.
Switch up herbs – Try rosemary, oregano, or even za’atar.
Make it buttery – Use melted butter instead of olive oil for a richer flavor.
Storage & Leftovers
Fridge – Store in an airtight container for up to 3 days.
Reheat – Warm in the oven at 350°F until hot, or pan-sear for extra crispness.
Don’t freeze – Roasted cabbage doesn’t freeze well; the texture becomes mushy.
Repurpose – Chop leftovers and toss into stir-fries or grain bowls.
FAQs
How thick should I slice the cabbage?
About ¾ inch—any thinner and it’ll fall apart, any thicker and it won’t roast evenly.
Can I use red cabbage instead of green?
Absolutely! Red cabbage roasts just as well and adds great color.
Do I need to flip the steaks?
Yes, flipping ensures both sides are browned and evenly cooked.
Why are my cabbage steaks too soft?
They may be sliced too thick or crowded on the baking sheet.
Make sure there’s space to crisp up.
Can I add cheese?
Yes! Parmesan or even shredded cheddar works great on top.
Are cabbage steaks spicy?
Not by default—but you can add red pepper flakes or hot sauce if you love heat.
How do I stop them from falling apart?
Keep the core attached during slicing—it acts like a spine to hold everything together.
Final Thoughts
I never imagined cabbage could taste this good.
With a few seasonings and a hot oven, these Roasted Cabbage Steaks become golden, tender, and bursting with flavor.
They’re the perfect side dish for cozy weeknights or weekend grilling. If you’re looking to eat more veggies in a way that’s actually exciting, start right here.
Roasted Cabbage Steaks
Ingredients
- 1 large green or red cabbage
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- Optional toppings: grated Parmesan red pepper flakes, parsley
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet.
- Remove outer cabbage leaves.
- Slice into ¾-inch thick steaks, keeping the core intact.
- Mix oil and spices. Brush over both sides of cabbage slices.
- Arrange in a single layer on the sheet.
- Roast for 25–30 minutes, flipping halfway.
- See full steps with tips & photos → https://mischacrossing.com/roasted-cabbage-steaks/
Notes
- Crispy Tip: Don’t overcrowd the baking sheet—space allows for crispier edges.
- Color Option: Red cabbage gives a beautiful visual twist, though green is more traditional and slightly sweeter.
- Flavor Boost: Add a sprinkle of lemon zest or a dash of balsamic glaze just before serving.
- Serving Ideas: Pairs beautifully with grilled meats, mashed potatoes, or grain bowls.
