These Cabbage Steaks are one of my favorite ways to turn a simple head of cabbage into a delicious side dish. Roasted with olive oil, garlic, and smoked paprika, they come out tender in the center with crispy, caramelized edges. I love how easy they are to make!
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Why This Recipe Works
I love making these Cabbage Steaks when I want an easy vegetable side that doesn’t skimp on flavor. They’re crispy around the edges, tender in the middle, and so simple to prepare!
- Perfectly Crispy Edges: Roasting at 400°F gives the cabbage beautiful golden, caramelized edges while keeping the centers tender. I love that combination of textures, just like in my Roasted Cauliflower Steaks with Chimichurri.
- Simple, Savory Flavors: Garlic powder, smoked paprika, and olive oil bring out the cabbage’s natural sweetness. Every bite has a delicious balance of smoky, savory, and slightly sweet flavors.
- Quick and Easy: All you need is a head of cabbage, a few pantry staples, and about 30 minutes in the oven. It’s just as easy to add to your dinner rotation as my Baked Cabbage.
- Crunchy, Flavorful Toppings: I love finishing these cabbage steaks with toasted panko, freshly grated Parmesan, and chopped herbs. The breadcrumbs add extra crunch, while the cheese and herbs bring a fresh, savory finish.
- Pairs With Everything: These cabbage steaks are delicious alongside grilled steak, roasted chicken, or pasta. I also love serving them over creamy polenta or cauliflower mash for a simple vegetarian meal.
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Ingredients
- Green Cabbage – The star of this recipe! I like using a firm, fresh head of green cabbage because it holds its shape when sliced into thick rounds. Roasting brings out its natural sweetness and gives it beautifully caramelized edges.
- Garlic Powder – Adds a savory, garlicky flavor that coats the cabbage evenly. I prefer garlic powder here because it won’t burn as easily as fresh garlic during roasting.
- Smoked Paprika – Gives the cabbage a warm, smoky flavor and beautiful color. Regular paprika works if you prefer a milder taste.
- Panko Breadcrumbs – An optional topping that adds a delicious crunch to the tender cabbage. I like to toast them until golden brown for extra texture. Regular breadcrumbs or gluten-free panko work too.
- Fresh Herbs – Add freshness and a pop of color to the finished cabbage steaks. I love using fresh parsley, but dill, chives, or cilantro are great options.
- Parmesan Cheese – Freshly grated Parmesan adds a salty, nutty flavor that pairs beautifully with the roasted cabbage. For a vegan version, simply leave it out or use your favorite dairy-free Parmesan.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep: Preheat the oven to 400°F and line an oiled baking sheet with parchment paper. Trim the cabbage and cut it into ½-inch rounds.
- Season: Mix the olive oil, salt, garlic powder, and smoked paprika. Brush over both sides of the cabbage steaks.
- Toast the topping: Toast the panko until golden, stirring constantly. Let cool, then mix with the herbs and Parmesan.
- Roast and serve: Roast the cabbage for 15 minutes, flip, and cook for another 10–15 minutes. Add the topping and serve warm.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Cabbage Options: I usually use green cabbage because it holds its shape well and gets beautifully caramelized. You can also try red cabbage for a slightly sweeter flavor and a pop of color.
- Seasoning Swaps: I love the combination of garlic powder and smoked paprika, but Italian seasoning, onion powder, or Cajun seasoning work well too. Try adding a pinch of cumin for a warmer flavor.
- Make It Spicy: Add red pepper flakes or cayenne pepper to the olive oil mixture before brushing it onto the cabbage. I also like drizzling a little hot sauce over the roasted steaks.
- Cheese Options: Parmesan adds a delicious salty finish, but you can also use crumbled feta, goat cheese, or Pecorino Romano. I like adding the cheese while the cabbage is still warm.
What to Serve with Cabbage Steaks
Main Dishes
- We love serving these roasted cabbage steaks alongside Steak with Garlic Cream Sauce for a cozy dinner. They’re also delicious with Slow Roasted Rib Eye Steak With Veggies & Grilled Caesar Salad for a hearty family meal.
- The smoky paprika seasoning pairs beautifully with Grilled Flank Steak With Corn And Peach Salsa. For a comforting dinner, we also love serving them with Creamy Pork Chops With Cauliflower Mash.
Side Dishes
- We love pairing these cabbage steaks with creamy Colcannon Potatoes for a satisfying meal. They’re also delicious alongside French Style Green Beans when we want to add another simple vegetable side.
- For a refreshing contrast to the roasted cabbage, we like serving 10 Minute Apple Cabbage Slaw. They’re also wonderful with Cilantro Lime Cauliflower Rice for a lighter, vegetable-packed dinner.
FAQs
The key is to leave the core intact when slicing the cabbage. Trim only the dry end of the stem and cut the cabbage into ½-inch-thick rounds. Use a wide spatula when flipping the steaks to help keep the layers together.
Roasted cabbage has a mild, slightly sweet, and earthy flavor. As it cooks, the edges become caramelized and crispy while the center turns tender. The garlic and smoked paprika add a delicious savory flavor.
Absolutely! Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the seasoned cabbage steaks for about 5 minutes per side, or until tender with lightly charred edges.
This usually happens when the cabbage slices are overcrowded on the baking sheet. Arrange them in a single layer with enough space between each piece so the moisture can escape. Make sure your oven is fully preheated to 400°F before roasting.
The cabbage steaks are ready when the edges are golden brown and slightly crispy, and the centers are tender when pierced with a fork. This usually takes about 25 to 30 minutes at 400°F, depending on the thickness of your slices.
Store leftover cabbage steaks in an airtight container in the refrigerator for 3 to 5 days. Reheat them in a 350°F oven until warmed through to help bring back some of their crispy texture. You can also use the microwave, but the cabbage will be softer. I don’t recommend freezing them because the texture can become mushy after thawing.
More Side Dish Recipes You’ll Enjoy
- Homemade Pickled Cabbage With Beets – Homemade Pickled Cabbage With Beets is an easy way to add a pop of color and flavor to all your meals! It’s tangy, sweet, and crunchy.
- Easy Asian Cabbage Salad – Easy Asian Cabbage Salad is vegan, easy to make gluten free, and the perfect go-to when you want to add fresh flavors to weeknight dinners.
- Chili Lime Shrimp Tacos With Cabbage Slaw – Try these keto and gluten-free Chili Lime Shrimp Tacos with Cabbage Slaw for a Taco Tuesday with a twist. A simple and nutritious choice!
- Apple Cider Braised Beef Roast – Apple Cider Braised Beef Roast is a comforting meal with crowd-pleasing beefy flavors and a tart apple cider and beef broth braising liquid.
If you try this Cabbage Steaks recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Cabbage Steaks
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
- Choose a firm cabbage. Look for a fresh, tightly packed head of green cabbage. Firm leaves hold together better during slicing and roasting.
- Keep the core intact. Trim only the dry end of the stem when preparing the cabbage. The core helps hold the steaks together while they roast.
- Slice evenly. Cut the cabbage into ½-inch-thick rounds so they cook at the same rate. Thicker slices may need a few extra minutes in the oven.
- Season both sides. Brush the olive oil and spice mixture generously over both sides of each cabbage steak. This helps the edges caramelize and ensures every bite is flavorful.
- Don’t overcrowd the pan. Arrange the cabbage steaks in a single layer with space between each slice. Use two baking sheets if needed to prevent steaming.
- Flip carefully. Use a wide spatula to gently turn the cabbage steaks halfway through roasting. This helps both sides develop golden, crispy edges without falling apart.
- Watch the edges. Cabbage steaks are ready when the edges are golden brown and the centers are fork-tender. Keep an eye on them during the last few minutes to prevent burning.
- Toast the breadcrumbs. Stir the panko constantly in a dry skillet until golden brown. Let it cool slightly before mixing in the Parmesan and fresh herbs.
- Add toppings just before serving. Sprinkle the toasted panko, Parmesan, and herbs over the cabbage while it’s warm. Adding them at the end keeps the breadcrumbs crispy and the herbs fresh.
- Prep ahead. Slice the cabbage and mix the seasonings a day in advance. Store them separately in the refrigerator, then brush and roast when ready to serve.
- Store leftovers properly. Keep leftover cabbage steaks in an airtight container in the refrigerator for 3 to 5 days. Store the crunchy toppings separately to prevent them from getting soggy.
- Reheat in the oven. Warm leftover cabbage steaks at 350°F until heated through. The oven helps restore some of their crispy edges better than the microwave.
Mary
This was such an easy side dish.
lena
Ohh this makes me so happy to hear that, thank you for trying my recipe. Happy cooking!