Crispy, caramelized roasted cabbage steaks are one of my go-to easy vegetable dishes when I want something healthy, hearty, and full of flavor. With just a few pantry spices and a generous drizzle of olive oil or butter, I can transform a simple head of cabbage into golden-edged "steaks" that are tender in the center and crisp on the outside. Whether I serve them as a side or a light vegetarian main, they always impress with their savory depth and beautiful roasted finish.
Why I Love This Recipe
I love how effortlessly this recipe comes together with minimal ingredients and prep time. Roasting brings out the natural sweetness of cabbage, and the spice blend I use adds warmth and depth. It's a budget-friendly, low-carb option that doesn’t sacrifice taste. Plus, it’s adaptable — I can add Parmesan, fresh herbs, or heat for extra flair. It’s also great for meal prep and reheats beautifully.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large green or red cabbage
3 tablespoons olive oil (or melted butter)
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Optional toppings: grated Parmesan cheese, red pepper flakes, fresh parsley
Directions
I preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper or lightly grease it.
I remove any wilted outer leaves from the cabbage and slice it into ¾‑inch thick steaks, keeping the core intact so they hold together.
In a small bowl, I mix together the olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper.
I brush this flavorful mixture on both sides of each cabbage steak.
Then I arrange the steaks in a single layer on the baking sheet, leaving space so they roast properly.
I roast them for 25–30 minutes, flipping once halfway through, until the edges are golden and crispy and the centers are tender.
Once out of the oven, I let them cool slightly and add any optional toppings before serving.
Servings and Timing
This recipe makes about 4 servings, depending on how thick I slice the cabbage and its size. Prep Time: 10 minutes Cook Time: 25–30 minutes Total Time: 35–40 minutes
Variations
I sometimes switch things up by adding curry powder, Cajun seasoning, or a splash of lemon juice to the oil mixture. When I’m craving a cheesy topping, I grate some Parmesan over the steaks in the last few minutes of roasting. If I want more heat, I sprinkle red pepper flakes before serving. And for a different texture, I even cook these in the air fryer at 375 °F (190 °C) for about 10–15 minutes.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat and get that crisp texture back, I pop them in the oven or air fryer until warmed through and crispy again. I avoid microwaving them, as it softens the edges too much.
FAQs
What type of cabbage works best for cabbage steaks?
I usually use green cabbage because it’s sturdy and roasts well, but red cabbage works too. Just keep in mind that red cabbage has a slightly different flavor and color.
Can I make these cabbage steaks in advance?
Yes, I sometimes prep and season them in advance and refrigerate until I’m ready to roast. It saves time and works great for entertaining.
Why did my cabbage turn out soggy instead of crispy?
That usually happens if the pan is overcrowded or the oven temperature is too low. I always leave enough space between the steaks so they roast, not steam.
Can I freeze roasted cabbage steaks?
I don’t recommend freezing them — the texture gets too soft when thawed. They’re best enjoyed fresh or reheated from the fridge.
What can I serve with cabbage steaks?
I often pair them with roasted potatoes, a grain like quinoa, or even grilled protein for a full meal. They’re also great on their own with toppings like cheese or tahini sauce.
Conclusion
These crispy roasted cabbage steaks are one of those recipes I keep coming back to. They’re incredibly simple, healthy, and satisfying. I can serve them as a side, a light main, or dress them up for something more special. With just a few ingredients and a hot oven, cabbage becomes a star — golden, caramelized, and full of flavor.
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