These Roasted Cabbage Steaks are perfectly crisp on the edges, tender inside, and seasoned with paprika, garlic, and olive oil for a bold, savory twist.
You know those moments when you stare into the fridge, hoping something inspires you? Yeah, that’s how these roasted cabbage steaks were born.
I had this head of cabbage. Just sitting there. Not sad yet—but definitely giving me that use me before I wilt look. I wasn’t in the mood for slaw (too cold outside) or soup (too much effort), so I thought, What if I just slice it up and roast it?
Best. Idea. Ever.
The edges got all crispy, kinda like those perfect potato chip edges, while the center stayed soft and slightly caramelized. I hit it with a smoky paprika-garlic blend, and wow—actual magic. My husband, who normally thinks cabbage is boring unless it’s drowning in mayo, went back for seconds. If that’s not a win, I don’t know what is.
So, next time you’re eyeing that lonely cabbage, trust me on this one. This recipe turns a basic veggie into something pretty spectacular—minimal effort, max flavor.
Why You’ll Love This Roasted Cabbage Steaks Recipe?
- Crispy Yet Tender: Golden, crisp edges with a melt-in-your-mouth center.
- Crazy Simple: Minimal ingredients, basic steps. No fancy chef moves here.
- Budget-Friendly: Cabbage is seriously one of the cheapest veggies out there.
- Healthy: Naturally vegan, gluten-free, and low-carb.
- Fast: Done in 35 minutes—because who has time for complicated sides?
- Unexpectedly Delicious: It’s cabbage, but it feels fancy. Trust me.
Ingredient Notes:
You know those recipes where every ingredient counts? This is one of them. Here’s why:
- Cabbage: I use green cabbage because it crisps up beautifully, but purple works too (and looks stunning). Savoy? A bit softer but still works.
- Olive Oil: The key to getting those crispy, caramelized edges. Use extra virgin for the best flavor.
- Salt: Don’t underestimate this one—it makes the natural sweetness of the cabbage pop.
- Paprika: Smoky, slightly sweet, and gives the steaks that rich, golden color.
- Garlic Powder: Adds savory depth without overpowering. (Fresh garlic burns too fast here, so powdered works best.)
- Red Pepper Flakes (Optional): If you like a little heat, this one’s a must.
Pro Tip: If you want next-level flavor, swap half the olive oil for melted butter. Seriously, it’s a chef’s kiss move.
How To Make Roasted Cabbage Steaks?
No complicated steps here—just slice, season, roast, devour.
Step 1. Preheat the Oven:
Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper (trust me, it makes cleanup so much easier).
Step 2. Slice the Cabbage:
Remove the outer leaves—they’re usually a bit tough. Cut the cabbage heads in half, then slice each half into ¾ to 1-inch thick steaks. You should get about 4 steaks per cabbage.
Pro Tip: Keep the core intact while slicing—it helps hold the steaks together.
Step 3. Arrange the Steaks:
Lay the cabbage slices flat on your prepared baking sheet. Space them out! If they’re too close, they’ll steam instead of roast, and we want crispy, not soggy.
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Step 4. Oil & Season:
Brush both sides generously with olive oil—don’t hold back!
Sprinkle salt, paprika, and garlic powder evenly on both sides. If you’re feeling a bit bold, add a pinch of red pepper flakes for some heat.
Step 5. Roast to Crispy Perfection:
Pop the baking sheet in the oven and roast for 25 minutes. You’ll know they’re ready when the edges are golden brown and crisp, while the centers stay tender and slightly caramelized.
Step 6. Serve Hot:
Serve these beauties straight from the oven while the edges are still crisp. Seriously, they’re that good.
Storage Options:
- Refrigerator: Store any leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended—the texture gets weird and soggy.
- Reheating: Toss them back in the oven at 350°F for 10 minutes to bring back some crispiness.
Variations and Substitutions:
Want to mix things up? Here are a few fun tweaks:
- Cheesy Cabbage Steaks: Sprinkle shredded parmesan during the last 5 minutes of roasting.
- Balsamic Glaze: Drizzle balsamic reduction just before serving for a sweet contrast.
- Spicy Kick: Add a pinch of cayenne pepper to the seasoning blend.
- Herb Lovers: Toss on some fresh thyme or rosemary for extra coziness.
- Butter Upgrade: Swap half the olive oil for melted butter for richer flavor.
What to Serve with Roasted Cabbage Steaks?
These roasted cabbage steaks are versatile! Serve them as a side dish or let them steal the spotlight.
- With Protein: Perfect next to grilled chicken, steak, or roasted salmon.
- Vegan Dinner: Pair with quinoa salad, lentil soup, or roasted chickpeas.
- Carbs, Please: Mashed potatoes, wild rice, or even garlic bread for a cozy meal.
- Dipping Sauce: Try with garlic aioli, ranch, or even a tahini drizzle.
- Fresh Add-Ons: Finish with a sprinkle of lemon zest or fresh parsley for brightness.
Frequently Asked Questions:
Can I use purple cabbage instead?
Absolutely! Purple cabbage works great and adds a pop of color. The taste is slightly sweeter but just as delicious.
How do I keep the cabbage from falling apart?
The trick is keeping the core intact while slicing. It holds the layers together while roasting.
Can I roast these on the grill?
Totally! Just brush them with oil and grill for about 5-6 minutes per side until tender with some char.
So, there you have it—Roasted Cabbage Steaks that are easy, healthy, and packed with flavor. Who knew cabbage could be this good, right? Whether you’re serving it up as a side or letting it shine as the star of the meal, it’s bound to be a hit.
Give it a try this week—I’d love to hear how it goes! Snap a pic, tag me, and let me know if you’re team crispy edges or tender centers! Happy roasting!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roasted Cabbage Steaks
Ingredients
- 2 small heads of cabbage
- 3 tablespoons olive oil
- ½ teaspoon salt adjust to taste
- 2 teaspoons paprika
- 1 tablespoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet, with parchment paper for easy cleaning.
- Start by removing the stems from the cabbage heads and cutting each one in half. This will give you four cabbage slices from each head ¾ to 1 inch in thickness.
- Arrange these cabbage slices on the baking sheet making sure to leave some space between them for even cooking.
- Next, generously brush olive oil onto the cabbage slices ensuring that each slice is well coated.
- Sprinkle salt, paprika and garlic powder, on top of the cabbage slices. If desired add a pinch of red pepper flakes to each slice.
- Flip the cabbage slices over. Repeat the process of brushing oil and sprinkling seasonings on the other side.
- Roast them in your preheated oven for 25 minutes. Until the cabbage leaves develop a beautiful golden brown color and become tender in the center.
- Serve these Roasted Cabbage Steaks from the oven and savor their crispy and flavorful goodness.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
