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Home » Weeknight Meals » Sides

Crispy Oven Roasted Cabbage Steaks

by lena

These Crispy Oven Roasted Cabbage Steaks are incredibly simple and delicious! Seasoned with oil, garlic, and paprika, this vegetarian side dish comes out of the oven tasting perfectly tender and caramelized after just 30 minutes.

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roasted cabbage coated with breadcrumbs on a white plate

Easy and tender roasted cabbage steaks

Are you a fan of roasted brussels sprouts? Then you’re going to love these Crispy Oven Roasted Cabbage Steaks! Baked to tender, caramelized perfection, this super easy and healthy vegan side dish is the best addition to dinner.

Cabbage steaks are made by slicing a green cabbage into large rounds, seasoning both sides of the “steaks” with oil and simple seasonings, then letting them roast in the oven. Once they’re golden brown on the outside and tender on the inside, the crispy roasted cabbage is ready to be enjoyed with plenty of savory toppings!

roasted cabbage on a white plate with a knife and fork

Just like brussels sprouts or cauliflower, baking cabbage in the oven removes all of the bitter flavors you would normally taste if eaten raw. Instead, the baked vegetable has layers of savory flavors that pair well with anything, from steak to chicken to pasta!

raw cabbage on a large white plate next to smaller plates holding herbs and seasonings.

Ingredients and substitutions

  • Green cabbage – You can use red or purple cabbage if that’s all you have at home but I much prefer the flavor of roasted green cabbage. Make sure the cabbage you buy looks fresh, tight, and compact. It should also feel heavy for its size.
  • Olive oil – To help soften and tenderize the cabbage. To make this recipe oil free, substitute the oil for vegetable broth.
  • Simple seasonings – All you need is garlic powder, smoked paprika, and kosher salt to season the baked cabbage. You can get pretty creative with the seasonings so feel free to use what you like!
  • Toppings – I topped the cabbage steaks with toasted breadcrumbs, parmesan cheese, and herbs to keep things simple. To make this recipe keto, low carb, and gluten free, omit the breadcrumbs or use crushed pork rinds instead.
brushing oil onto raw cabbage.
cooked cabbage on a baking sheet.

How to make roasted cabbage steaks

It doesn’t get much easier than this! This cabbage steak recipe turns a simple green vegetable into a tender and crispy dish. All it takes is 30 minutes:

  1. Prepare the cabbage.

    Remove any wilted leaves from the outside of the cabbage and trim the end of the stem. Slice the cabbage into half-inch-thick rounds.

  2. Season and roast the cabbage steaks.

    Stir the olive oil, spices, and salt together in a small bowl. Brush the oil mixture over both sides of each cabbage steak, then place them on a baking sheet. Roast them in the oven until the edges brown.

  3. Prepare the toppings.

    Toast the panko breadcrumbs in a small pan over medium heat until they’re golden brown. Add them to a bowl with the herbs and parmesan, and stir them all together.

  4. Serve and enjoy!

    Add the baked cabbage slices to a serving platter. Top with the bread, herb, and cheese mixture and serve!

breadcrumbs and herbs in a metal pan.
roasted cabbage coated in breadcrumbs on a white plate.
roasted cabbage coated in breadcrumbs on a white plate.

Cabbage steak toppings

  • Panko breadcrumbs
  • Bacon
  • Parmesan cheese
  • Fresh herbs (parsley, basil, or cilantro)
  • Pickled onions
  • Sauteed mushrooms
  • Green onions
  • Yogurt feta sauce
  • Balsamic vinegar
  • Chopped pecans, walnuts, or pine nuts
  • Feta cheese
  • Caesar dressing
  • Red pepper flakes
close up on roasted cabbage coated in breadcrumbs on a white plate.

Frequently asked questions

Can you make this on the stove instead?

To pan-fry the cabbage steaks instead, add some oil to a large pan and heat over medium-high heat. Cook the seasoned cabbage wedges on both sides until they’re tender and crisp.

Can you grill cabbage steaks instead?

Yes! Oil the slats on the grill and preheat it to medium-high heat. Once the steaks are seasoned, place them on the grill and cook until both sides are tender and crisp (about 5 minutes per side).

What does roasted cabbage taste like?

Roasted cabbage tastes really tender, earthy, and rich. The bland, bitter flavors cook right out and the savory seasonings and oil are infused into every leaf.

What do you serve with cabbage steaks?

Grilled cabbage secretly pairs really well with beef and chicken. Serve the steaks over rice, quinoa, cauliflower mash, or polenta on the side of a ribeye steak, short ribs, corned beef sandwiches, or baked chicken for a hearty meal.

Serve the oven-roasted cabbage as a tasty vegetarian side dish on Meatless Monday! It’s delicious next to a baked whole cauliflower, brown butter gnocchi, and steamed artichokes.

Can you store cabbage steaks?

They’re best enjoyed right out of the oven but you can store the cabbage steaks for later if you end up with leftovers. Keep them in an airtight container in the fridge for 3 to 5 days. Reheat them in the microwave or a 350ºF oven until warmed through.

roasted cabbage coated in breadcrumbs on a white plate.

Hungry for more vegetarian side dishes?

  • Blistered Shishito Peppers
  • Herb Pesto Green Bean Salad
  • Shaved Brussels Sprouts Salad
  • Beet Terrine with Goat Cheese

Did you try these Crispy Oven Roasted Cabbage Steaks? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

Crispy Oven Roasted Cabbage Steaks

4.4 from 7 votes
Prep Time: 5 minutes mins
Cook Time: 25 minutes mins
Total Time: 30 minutes mins
Servings: 6 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
These Crispy Oven Roasted Cabbage Steaks are incredibly simple and delicious! Seasoned with oil, garlic, and paprika, this vegetarian side dish comes out of the oven tasting perfectly tender and caramelized after just 30 minutes.

Ingredients

  • ⅓ cup olive oil plus 1 tablespoon for baking sheet
  • 1 head green cabbage dark loose leaves removed and cut into 1/2 inch rounds
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

Optional Toppings

  • ¼ cup panko
  • ¼ cup fresh herbs finely chopped
  • 3 tablespoons parmesan cheese freshly grated

Instructions

  • Preheat oven to 400ºF. Preheat the oven to 400F. Add parchment paper to a baking sheet.
  • Peel off any wilted cabbage leaves. Trim just the end of the stem to remove any brown or dry parts, leaving the full stem intact. You need the stem to keep the slices together. Slice cabbage into ½ inch rounds.
  • In a small bowl mix olive oil with spices and salt.
  • Brush olive oil mixture on both sides of the cabbage. Lay on the baking sheet and bake for 15 minutes. Flip and cook for an additional 10-15 minutes.
  • While the cabbage is cooking, toast the panko crumbs in a small pan until golden brown. Move constantly so they don’t burn. Add salt, garlic powder, and smoked paprika. Mix to combine. Turn off heat. Remove from heat and let cool. Add freshly chopped herbs and cheese, toss together.
  • Remove the cabage from oven.
  • Top cabbage with toppings. Enjoy while warm.

Notes

Storing: These are best served hot and fresh, but if you don’t finish them all they can be stored in the fridge and reheated.
Refrigerate: These cabbage steaks will keep well in the fridge for 3 – 5 days in a sealed container.
Reheating: Reheat the cabbage in the microwave for about 2 minutes or bake at 350° F for about 10 – 15 minutes until warm.
Course: Appetizer, Side Dish
Cuisine: American
Keyword: 30 minute meal, appetizer, baked, easy appetizer, gluten free, roasted, side dish, sides, vegan, vegetarian, veggies

Nutrition

Calories: 167kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 475mg | Potassium: 292mg | Fiber: 4g | Sugar: 5g | Vitamin A: 543IU | Vitamin C: 59mg | Calcium: 100mg | Iron: 1mg

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Green Bean Casserole with Crispy Onions
Creamy Au Gratin Potatoes
Salt Roasted Potatoes with Smoked Garlic Aioli

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  1. Mary

    at

    5 stars
    This was such an easy side dish.

    Reply
    • lena

      at

      Ohh this makes me so happy to hear that, thank you for trying my recipe. Happy cooking!

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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