Cabbage steaks are one of my favorite ways to prepare cabbage. Slice a head of cabbage into thick “steaks,” brush them with oil, season, and roast until tender and golden. The result is a flavorful, hearty vegetable that works as a side dish, a vegetarian main, or a snack.
Roasting or sautéing cabbage transforms its flavor in the same way it does for Brussels sprouts: caramelized, rich, and deeply savory. While a fresh coleslaw has its place, roasted cabbage brings a different level of depth and comfort to a meal.
This recipe is simple to adapt — swap spices, change the oil, or adjust the thickness of the steaks to suit your taste.
This Cabbage Steaks Recipe Is…
- Oven roasted
- Made with just a few ingredients
- Easily adjusted to your preferred seasonings
- Great as a side or a vegetarian/vegan main
- Hearty and comforting
List of Ingredients Needed
Below is a quick overview of the ingredients. Exact measurements and full directions are provided in the printable recipe card later in the post.
- Oil – olive oil (or substitute avocado/canola/vegetable oil).
- Cabbage – 1 head of green cabbage, cut into 1-inch steaks.
- Salt
- Black pepper
- Garlic powder
- Chili powder
Variations To Recipe
Seasonings – Use whatever spices you prefer. Try a simple salt-and-pepper mix, creole seasoning, garlic salt and parsley, or your favorite blend.
Oil – Olive oil works well for flavor, but avocado oil or a neutral oil like canola or vegetable will also give you crisp, golden edges.
How to Make
Full instructions are in the recipe card below. These steps walk you through the basic process visually and in order.
Step 1: Slice Cabbage Into Steaks
Use a sharp knife to cut the cabbage into 3/4–1 inch thick rounds. This thickness helps the steaks hold together while roasting and yields a tender interior with caramelized edges.
Step 2: Season
Season both sides of each cabbage steak with salt, pepper, garlic powder, and chili powder (or your chosen spices). Drizzle or brush with oil so the surfaces are coated. Arrange the steaks in a single layer on a rimmed baking sheet for even roasting.
Step 3: Roast in Oven
Roast at 400°F (about 200°C) until the cabbage is golden and tender. Small charred bits may form at the edges, which adds great flavor. Serve immediately for best texture.
Pro Tips
Season both sides. Generous seasoning enhances flavor. Season one side on the cutting board, place the steaks on the pan, then season the top side before roasting.
Choose a solid cabbage. Pick a head that feels heavy for its size and has tight, brightly colored leaves. Green cabbage tends to work best for roasting.
Storing Leftovers
Store leftover cabbage steaks in an airtight container in the refrigerator for 2–3 days. Reheat in the microwave for a quick option, or warm them in the oven at 350°F (175°C) on a baking sheet for about 5 minutes until heated through and crisped again.
Ways to Serve Roasted Cabbage Steaks
As Is — Serve as a satisfying vegetarian or vegan main dish. The roasted steaks are hearty enough to be the centerpiece of a meal.
Side Dish — Pair with grilled or roasted meats such as steak or chicken. The caramelized cabbage complements richer proteins nicely.
With Rice or Pasta — Serve the cabbage with rice or pasta to make a more filling plate; the cabbage adds robust flavor while the grains act as a neutral base.
Common Questions Asked
1. Wash and remove any loose or damaged outer leaves.
2. Slice from top to bottom into 3/4–1″ thick rounds.
3. Season, oil, and roast.
You can freeze leftovers, though the texture will become softer after thawing. Use frozen cabbage in soups, stews, or cooked dishes where texture is less critical.
More Side Dish Recipes
- Roasted Cauliflower
- Korean Cucumber Salad
- Duchess Potatoes
Printable Recipe Card
Roasted Cabbage Steaks
Ingredients
- 1 head green cabbage
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
Instructions
- Grease a rimmed baking sheet or line with foil for easier cleanup.
- Rinse the cabbage and remove any torn outer leaves. Slice into 3/4–1″ thick rounds from top to bottom.
- Arrange the cabbage steaks in a single layer on a baking sheet or place them on a cutting board to season.
- Season both sides of each steak with salt, pepper, garlic powder, and chili powder. Drizzle with oil to coat.
- Roast at 400°F for 15–20 minutes, then flip each steak and roast another 10–15 minutes, or until the cabbage is tender and golden to your liking.
Notes
Seasonings: Use any seasoning blend you prefer. Thickness: Aim for 3/4–1″ so the steaks hold together. If they fall apart slightly, they will still taste great.
Nutrition
Calories: 123 kcal | Carbs: 10 g | Protein: 2 g | Fat: 9 g | Sodium: 437 mg
