These Oven-Roasted Cabbage Steaks transform a humble vegetable into a savory, caramelized side dish that steals the show. Roasting the cabbage at a high temperature brings out its natural sweetness while creating irresistible crispy edges that contrast perfectly with the tender center.
With a simple seasoning blend of garlic and paprika, this healthy dish is naturally vegan, low-carb, and packed with flavor.
Recipe Details
- Flavor Profile: The roasting process removes any bitterness, resulting in a sweet and earthy flavor enhanced by savory garlic and smoky paprika.
- Texture: You get the best of both worlds: crispy, browned leaves on the outside and a soft, melt-in-your-mouth core.
- Time: 5 minutes prep, 25 minutes cook time.
- Difficulty: Easy. It requires simple knife work and a quick seasoning before the oven does the rest.
What You’ll Need
To make this recipe, you will need a sharp knife to cut through the cabbage cores and a baking sheet lined with parchment paper for easy cleanup. The ingredient list is minimal, relying on pantry staples like olive oil, garlic powder, and paprika to elevate fresh heads of cabbage.
Ingredient Notes
- Cabbage – You need 2 small cabbage heads for this recipe. Green cabbage is the standard choice, as it holds up well to high heat and becomes beautifully tender.
- Olive Oil – This helps the seasonings stick to the leaves and ensures the edges crisp up golden brown without burning.
- Paprika – Adds a vibrant color and a mild, sweet pepper flavor to the steaks.
- Garlic Powder – Provides a savory punch that coats every leaf more evenly than fresh minced garlic, which might burn at 400°F.
- Salt – Essential for drawing out moisture and intensifying the natural flavors of the roasted vegetable.
Add-ins and Substitutions
- Spice Heat – As mentioned in the method, you can add a pinch of red pepper flakes before baking if you enjoy a spicy kick.
- Herbs – Dried thyme or Italian seasoning can be swapped in for a different flavor profile.
- Fat Source – Avocado oil is a great high-heat alternative if you prefer not to use olive oil.
- Finishing Touch – A squeeze of fresh lemon juice or a drizzle of balsamic glaze right before serving adds a nice brightness.
How to Make Oven-Roasted Cabbage Steaks
- Prep: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Cut the Cabbage: Cut the stems off the cabbage heads. Cut each head in half through the core, then cut each half in half again. You should have four thick cabbage slices (steaks) that are about ¾ to 1 inch thick from each head.
- Arrange: Place the cabbage steaks on the prepared baking sheet, allowing some space between each one to ensure even cooking.
- Season First Side: Brush the top of the cabbage steaks with the olive oil, coating them thoroughly. Generously sprinkle salt, garlic powder, and paprika over the steaks.
- Flip and Season: Flip the cabbage steaks over and repeat the process, brushing them with the remaining oil and sprinkling with the remaining seasonings. (Then add a pinch of red pepper flakes to each one, if desired).
- Bake: Bake the cabbage steaks in the preheated oven for about 25 minutes. They are done when the leaves are browned, there are crispy edges, and the center is tender.
- Serve: Serve hot straight out of the oven.
Pro Tip: When cutting the cabbage, try to keep a bit of the core intact for each “steak.” The core acts as an anchor to hold the leaves together so the slice doesn’t fall apart when you flip it.
Recipe Tips
- Uniform Slicing: Try to cut your steaks into even widths (about 3/4 to 1 inch). If some are very thin and others thick, the thin ones will burn before the thick ones are tender.
- Don’t Overcrowd: Leave space between the steaks on the pan. If they are touching, they will steam instead of roast, and you will lose those delicious crispy edges.
- Check for Doneness: The roasting time can vary depending on the density of your cabbage. Test the center with a fork; it should slide in easily with no resistance.
FAQs
- Can I use red cabbage? Yes, red cabbage works for this method as well, though the roasting time might vary slightly as it can be denser than green cabbage.
- Do I wash the cabbage? Remove the outer loose leaves first. You can rinse the head, but make sure to pat it exceedingly dry before cutting and oiling, or it will steam in the oven.
- How do I store leftovers? Store leftover steaks in an airtight container in the fridge for up to 3 days. They are best reheated in a toaster oven or air fryer to re-crisp the edges.
Serving Suggestions
- Steak or Chicken: These hearty vegetable steaks hold their own alongside grilled meats or roasted chicken.
- Grains: Serve over a bed of farro or quinoa for a substantial vegetarian meal.
- Sauce: Drizzle with a tahini dressing or a simple yogurt sauce for creaminess.
Make This Recipe in Advance
- Prep: You can cut the cabbage into steaks earlier in the day and keep them covered in the fridge.
- Best Fresh: While you can reheat them, this dish is truly best served immediately after roasting while the edges are still crispy and the center is hot.
Oven-Roasted Cabbage Steaks
- Total Time: 30 minutes
- Yield: 8 steaks 1x
Description
These Oven-Roasted Cabbage Steaks transform a humble vegetable into a savory, caramelized side dish that steals the show. Roasting the cabbage at a high temperature brings out its natural sweetness while creating irresistible crispy edges that contrast perfectly with the tender center. With a simple seasoning blend of garlic and paprika, this healthy dish is naturally vegan, low-carb, and packed with flavor.
Ingredients
- 2 small cabbage heads
- 3 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 2 teaspoons paprika
- 1 tablespoon garlic powder
- Red pepper flakes (optional, for a spicy kick)
Instructions
Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Cut the Cabbage
Trim the bottom stems off the cabbage heads, but be careful not to remove the core entirely. Cut each head in half through the core, then cut each half in half again. You should have 4 thick cabbage slices (steaks) per head, each about 3/4 to 1 inch thick.
Arrange
Place the cabbage steaks on the prepared baking sheet. Ensure there is some space between each steak so they roast rather than steam.
Season First Side
Brush the top of the cabbage steaks with half of the olive oil. Generously sprinkle half of the salt, garlic powder, and paprika over the steaks.
Flip and Season
Carefully flip the cabbage steaks over. Repeat the process, brushing them with the remaining oil and sprinkling with the remaining seasonings. (If you want a spicy kick, add a pinch of red pepper flakes now).
Bake
Bake in the preheated oven for about 25 minutes. They are done when the leaves are browned, the edges are crispy, and the center is tender when pierced with a fork.
Serve
Remove from the oven and serve immediately while hot and crispy.
Notes
Keep the Core: When cutting the cabbage, try to keep a bit of the core intact for each “steak.” The core acts as an anchor to hold the leaves together so the slice doesn’t fall apart when you flip it.
Uniform Slicing: Try to cut your steaks into even widths. If some are very thin and others thick, the thin ones will burn before the thick ones are tender.
Don’t Overcrowd: Airflow is key for crispiness. If the steaks are touching on the pan, they will steam and become soft rather than developing those delicious caramelized, crispy edges.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 95
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted cabbage steaks, baked cabbage, keto side dish, vegan vegetable recipe, crispy cabbage, healthy sheet pan side, garlic paprika cabbage, low carb dinner sides
