Baked in the oven, this Roasted Cabbage Steak recipe is crispy, caramelized, and so delicious. It’s a quick and easy side dish that is also low-carb, Keto, Vegetarian, and Gluten-free. All you need is 30 minutes, a few ingredients, and an appetite!
Up until recently, I had only ever enjoyed cabbage in an Egg Roll in a Bowl, Reuben in a Bowl, or as a garnish on Blackened Fish Tacos.
It was a decent-tasting vegetable, but never did I realize how GOOD it could actually be.
And then, I started experimenting with this nutrient-dense cruciferous vegetable a bit more.
First, it was Stuffed Cabbage Rolls loaded with a beef and rice filling.
And then, a quick and easy Sautéed Cabbage was created.
But my favorite recipe of them all would have to be these cabbage steaks!
It takes such minimal effort to cut the head into slices. Like just a few quick cuts and they’re prepped and ready to go!
You then brush on a simple garlic sauce which seems like it wouldn’t do much as far as flavor goes, but trust me… simplicity is key in bringing out the naturally sweet flavors from the cabbage.
They then get baked in the oven until the edges start to brown slightly, the edges crisp up and they begin to caramelize.
And all of this happens in less than 30 minutes!
Ingredients
The simple ingredients you need to make these Roasted Cabbage Steaks include:
- Cabbage. While green is best for its subtely sweet flavors, but red will work, too. Note, red cabbage can turn blue when cooking without an acid like vinegar or lemon juice.
- Oil. Avocado or olive oil are best for their healthy properties.
- Garlic. Opt for fresh if possible, the flavor will be greatly enhanced. However, garlic powder can be subbed.
- Seasonings. To taste with sea salt and cracked pepper. Feel free to add in additional flavors like paprika, curry, cumin, or other fresh herbs like parsley, rosemary, or thyme.
How to Make Roated Cabbage Steaks
These are the steps to follow to make Roasted Cabbage Steaks.
How to Cut Cabbage into Steaks
You probably already know the basics of how to shred cabbage. However, there are a few differences you’ll want to make to ensure you get the correct size and shape for steaks.
A medium-sized head of cabbage, about 6 to 8 inches in width, will work the best. It’s large enough so you can easily get 8 thick slices, but not so big that they won’t all fit on a sheet pan.
Also, try to look for a head of cabbage that feels heavy for its size. This ensures that the inner leaves are nice and tight and won’t fall apart when cut into steaks.
Peel any dark or loose leaves from the head of cabbage. Cut and remove the bottom 1” from the stem end of the head.
Place the cabbage cut side-down on a cutting board and slice into six to eight ¾-1” steaks.
Baked Cabbage Steaks
Once your head of cabbage is cut into steaks you’ll want to place them on a parchment paper-lined baking sheet in a single layer. Avoid using aluminum foil as the steaks may stick to it while baking.
A rimmed 11 x 15-inch baking sheet is recommended, but you can also use two separate sheet pans if you do not have one this size.
Whisk together oil, crushed garlic, and seasonings. Generously brush the mixture onto the top and bottom of the cabbage. Be sure to use it all! That way, every bit of the steaks is covered in flavor.
Roast cabbage steaks in a preheated 400°F oven for 20-22 minutes. Start checking on the steaks earlier if they were cut on the thinner side.
Grilled Cabbage Steaks
You can also take these tasty steaks outdoors and grill them up instead!
To cook cabbage steaks on the grill, place them directly onto a grill grate that has been heated to medium-medium high heat. (400-425°F.)
Cook for 5 minutes per side, or until the edges are crispy and the inside is cooked through and tender.
Serving Ideas
These caramelized and crispy cabbage steaks taste incredible on their own with a sprinkle of additional salt and black pepper.
Or you can top them off with a few of these additions:
- Freshly grated parmesan cheese
- Lemon zest
- Finely chopped fresh herbs
- Toasted walnuts or roasted pecans
Meal Prep and Storage
- To Prep Ahead: Slice cabbage into steaks and whisk together the garlic sauce. Store them separately for up to 2-3 days until ready to bake.
- To Store: Place steaks in a single layer in a large food storage container. Store in the refrigerator for up to 3-4 days.
- To Freeze: You can freeze these for up to 3-4 months, but the texture will definitely be affected.
- To Reheat: To avoid soggy cabbage steaks, pop them in a 350°F air fryer for 3-5 minutes, add them to a baking sheet and bake in the oven at 300°F for 5-8 minutes, or heat a large skillet over medium heat with a bit of oil or butter and cook for a few minutes per side. I do not recommend heating these in the microwave as they will get soggy.
FAQs
Cabbage is an incredibly versatile vegetable. Pair it with anything from fish to chicken to pork to steaks. Shred cabbage and toss it in a salad. You cannot go wrong however you serve it.
Cabbage does not need to be cooked, but tastes great when it is. There are many fantastic recipes that utilize fresh cabbage, like in this Southern coleslaw or this fish taco slaw.
First, remove the outer layer of leaves. It is best to rinse the cabbage after you have chopped it, as sometimes bugs or sediment can get into the layers. To chop, remove the bottom one inch from the head, cut out the core, then evenly chop. If slicing into steaks, there is no need to remove the core.
Expert Tips and Tricks
- Check for bruises. Make sure you remove any loose or bruised leaves before cutting into steaks. These will get soggy in the oven and won’t crisp up fully.
- Buy big. Buying a 6-8 inch head of cabbage ensures you get thick slices that will fit on your baking sheet.
- Buy heavy. Look for a head of cabbage that feels heavy for its size so loose inner leaves won’t fall apart when cut into steaks.
- Brush both sides. Ensure the top of bottom of the steaks are evenly covered in the garlic sauce before baking.
- Skip the microwave. Avoid reheating leftovers in the microwave as this will inevitably make them soggy! Instead, opt to warm them up in an air fryer, the oven, or in a large skillet.
Make it a Meal
These Cabbage Steaks go well with:
More Cabbage Recipes
If you like cabbage, try these recipes:
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Ingredients
- 1 medium head of cabbage green
- 2 Tbsp. oil avocado or olive
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 clove garlic crushed
Instructions
- Preheat oven to 400 °F.
- Peel any dark or loose leaves from the head of cabbage.
- Cut and remove the bottom 1” from the stem end of the head.
- Place the cabbage cut side-down on a cutting board and slice into 3/4-1” steaks.
- Line a large baking sheet with parchment paper and place steaks in a single layer onto the pan.
- Whisk together oil, salt, pepper, and garlic in a small bowl. Liberally brush the sauce onto both sides of the cabbage steaks until it is all used.
- Bake cabbage steaks in preheated oven for 20-22 minutes, or until the edges begin to caramelize.
- Serve with additional salt and pepper, to taste. Enjoy!
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Notes
Meal Prep and Storage
- To Prep Ahead: Slice cabbage into steaks and whisk together the garlic sauce. Store them separately for up to 2-3 days until ready to bake.
- To Store: Place steaks in a single layer in a large food storage container. Store in the refrigerator for up to 3-4 days.
- To Freeze: You can freeze these for up to 3-4 months, but the texture will definitely be affected.
- To Reheat: To avoid soggy cabbage steaks, pop them in a 350°F air fryer for 3-5 minutes, add them to a baking sheet and bake in the oven at 300 °F for 5-8 minutes, or heat a large skillet over medium heat with a bit of oil or butter and cook for a few minutes per side. I do not recommend heating these in the microwave as they will get soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cabbage steaks are delicious I tried them a couple times now
Yay! So happy you enjoyed them, Muriel! Thanks so much for the comment!