I love how this simple recipe transforms humble cabbage into crispy, flavorful “steaks.” It’s healthy, versatile, and comes together with ease—whether in the oven or air fryer.

Why You’ll Love This Recipe

I always find myself reaching for this when I want something satisfying and nutritious. These cabbage steaks get beautifully caramelized edges and tender centers. The garlic‑paprika seasoning brings a warm, savory punch. It totally elevates cabbage beyond the usual side dish.

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 for richness)
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon salt, adjust to taste
½ teaspoon black pepper
Optional toppings: grated Parmesan, red pepper flakes, fresh parsley

directions

Preheat the oven to 400 °F (200 °C), or 375 °F (190 °C) for the air fryer. Line a baking sheet with parchment paper.
Remove any damaged leaves, then slice the cabbage into ¾–1″ thick rounds, keeping the core intact so they hold together.
In a small bowl, whisk olive oil with garlic powder, smoked paprika, onion powder, thyme, salt, and pepper.
Brush both sides of each cabbage steak generously with the seasoned oil.
Place the steaks in a single layer on the baking sheet.
- For oven: Roast at 400 °F for 25–30 minutes, flipping halfway, until golden and crispy on the edges.
- For air fryer: Preheat to 375 °F and cook for 10–15 minutes, flipping once, until edges are crisp.
Remove when caramelized and serve with your choice of toppings.

Servings and timing

This recipe makes about 4–6 cabbage steaks, serving 2–3 as a main or 4–6 as a side dish.

Prep time: 10 minutes
Cook time: Oven: 25–30 minutes; Air fryer: 10–15 minutes
Total time: 35–45 minutes

Variations

I like to swap olive oil with melted butter for a deeper flavor.
Using curry powder or Cajun seasoning adds a fun twist.
After roasting, I sometimes top the steaks with sautéed mushrooms or a mushroom sauce.
A squeeze of lemon juice or a drizzle of balsamic glaze adds a bright finish.

storage/reheating

I store cooled cabbage steaks in an airtight container in the fridge for up to 3 days.
To reheat, I use the oven or air fryer at 350 °F (175 °C) for 5–7 minutes to bring back the crispiness.

FAQs

How do I prevent cabbage steaks from getting soggy?

I make sure to leave space between the steaks on the pan. This helps them roast instead of steam.

Can I make these ahead of time?

Yes, I roast them and refrigerate. Reheating in the oven or air fryer keeps the texture nice and crispy.

What toppings work best?

I enjoy grated Parmesan, red pepper flakes, or chopped parsley. Sautéed mushrooms also work beautifully.

Are they vegan or gluten‑free?

They’re naturally gluten-free. To keep them vegan, I just skip the Parmesan.

Can I use red cabbage instead?

Definitely. Red cabbage works just as well and adds a vibrant color to the dish.

Conclusion

I’m always impressed by how such a basic vegetable can turn into something this tasty. These garlic cabbage steaks are quick, wholesome, and easy enough for any night of the week. I like serving them as a main or alongside something heartier—they fit in just about anywhere.