Transform humble cabbage into a show-stopping vegetarian main dish with these tender, caramelized cabbage steaks. When roasted at high heat, simple green cabbage develops an incredible depth of flavor, with crispy edges and a melt-in-your-mouth center that will make you forget you’re eating a vegetable.
This easy recipe elevates an affordable ingredient into something truly special, perfect for meatless Monday dinners or as a unique side dish that’s sure to spark conversation at your next gathering.
Why You’ll Love This
- Budget-friendly and uses just a few basic ingredients
- Naturally low-carb, gluten-free, and vegan
- Minimal prep work – ready for the oven in under 10 minutes
- Creates beautiful presentation with minimal effort
- Surprisingly filling and satisfying
Ingredients
- 2 small cabbage
- 2 Tbsp olive oil
- ½ Tbsp each, salt & pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Remove outer leaves from cabbage and cut into 1-inch thick slices.
- Place cabbage steaks on prepared baking sheet.
- Mix olive oil with seasonings and brush both sides of each steak.
- Bake for 20 minutes, then carefully flip.
- Continue baking for 15-20 minutes until edges are crispy and center is tender.
Tips & Variations
- Choose a firm, heavy cabbage with tight leaves for best results
- For extra flavor, sprinkle with parmesan cheese in the last 5 minutes
- Try different seasoning combinations like Italian herbs or curry powder
- Keep steaks intact by cutting slightly thicker than 1 inch if needed
- Make ahead by cutting steaks early and storing in fridge until ready to season and bake
Serving Suggestions
Serve these cabbage steaks as a main dish alongside roasted potatoes and a tangy mustard sauce. They also make an excellent side dish for grilled meats or fish. For extra flair, top with chopped fresh herbs, toasted nuts, or a drizzle of balsamic glaze before serving.
Notes
- Store leftovers in an airtight container for up to 3 days
- Cabbage steaks are done when a knife easily pierces the core
- For best results, bring cabbage to room temperature before baking
FAQs
- Can I make these ahead? Yes, you can prep the steaks up to 24 hours in advance and store them covered in the refrigerator.
- Why did my cabbage fall apart? This usually happens if the slices are too thin. Try cutting them slightly thicker and handle gently when flipping.
- Can I use red cabbage? Yes, red cabbage works well but may need an extra 5-10 minutes of cooking time.
- How do I reheat leftovers? Reheat in a 350°F oven for 5-10 minutes until warmed through.
Ingredients
- 2 small cabbage
- 2 Tbsp olive oil
- ½ Tbsp each, salt & pepper
Steps
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Remove outer leaves from cabbage and cut into 1-inch thick slices.
- Place cabbage steaks on prepared baking sheet.
- Mix olive oil with seasonings and brush both sides of each steak.
- Bake for 20 minutes, then carefully flip.
- Continue baking for 15-20 minutes until edges are crispy and center is tender.
Notes
- Store leftovers in an airtight container for up to 3 days
- Cabbage steaks are done when a knife easily pierces the core
- For best results, bring cabbage to room temperature before baking
