Roasted Cabbage Steaks might sound like something only a veggie-lovin’ food nerd would rave about, but honestly? They’re a total weeknight lifesaver. Here’s the deal: I always wanted to find a way to make vegetables more interesting, but I’m not about to spend hours in the kitchen. One gloomy Tuesday I tried this and—bam—my picky kids actually cleaned their plates. Total kitchen win. If you’ve ever wondered how to make cabbage taste good without covering it in cheese (not that I’d judge), you’re in the right place. For more tasty veggie inspiration, check out these brilliant air fryer zucchini fries that my family also can’t get enough of. 
What You’ll Need
Here’s what’s cool about Roasted Cabbage Steaks: you need almost nothing. I mean it. Just plain ol’ cabbage, some olive oil, salt, and a little black pepper. That’s pretty much the base. Lately, I’ve gone wild and added garlic powder and smoked paprika, but honestly, you do you.
Don’t go hunting specialty stores for weird spices.
Grab a medium to large green cabbage (savoy also works, but it gets softer), a glug of olive oil (no need to measure), and your favorite seasonings.
A rimmed baking sheet makes life 100% easier, but use what you have.
Simple, satisfying, and you probably already have most of this in your kitchen.
No need to complicate things, it’s not a five-star restaurant. Trust me, that’s the beauty of it.
This recipe changed my feelings about cabbage forever. The outside gets crazy crispy and everyone in my house actually fights over the best pieces! – Jess
How to Cut Cabbage for Cabbage Steaks
Cutting cabbage for these “steaks” freaked me out the first time—don’t overthink it!
Start by taking the outermost leaves off and slicing just a slice off the bottom. Just enough so it doesn’t roll away. Stand up your cabbage (root-side down). Use a real sharp knife and slice right through it, about ¾-inch thick slabs. You’ll end up with these sort of chunky, rustic rounds, cores and all—no need to mess with the center unless you want to. Some bits might fall apart and that’s okay, just roast those pieces too. The rougher looking they are, the crispier they get.
Don’t stress if you don’t have perfect circles. My steaks are all different shapes, and nobody complained at the table.
The trick? Don’t make them too thin, or they’ll fall apart. Too thick, and they’re underdone and weirdly chewy.
How to Make Cabbage Steaks
So here’s where the magic really happens. Preheat your oven to something between 400 and 425 degrees (Fahrenheit, of course). Full disclosure: I rarely preheat at the exact minute I start, but you really should for the best crispy bits.
Spray or brush your baking sheet with a touch of oil so nothing sticks. Lay down the cabbage “steaks” you just cut, spaced out a little. Drizzle over some olive oil or use your hands to rub it in (gets a little messy, but hey, that’s the fun part).
Sprinkle with salt, pepper, and whatever you love. Garlic powder rocks here, or a hit of Italian seasoning.
Stick ‘em in the hot oven—top rack, my personal preference—for about 25 minutes, flipping halfway. If you forget to flip, they’ll still taste good, maybe a hair crunchier on one side.
When the edges are crispy and browned, you’re ready for business.
What to Serve with Cabbage Steaks
So you pulled these beauties out of the oven, and now you’re thinking—what do I eat with roasted cabbage steaks?
Here are a few easy ideas:
- Pile them next to grilled chicken or sausages (my Midwest roots are showing).
- Top with fresh feta and a splash of hot sauce for a quick lunch.
- Pair with mashed potatoes or roasted carrots for all-out comfort food.
- Dunk in pesto, ranch, or even that leftover marinara. Sky’s the limit!
They’re way more filling than you’d think.
No judgment if you just eat ‘em as a snack, straight from the sheet pan.
Storage
Honestly, leftover roasted cabbage steaks are better than cold pizza in my opinion (bold claim, right?). Cool the steaks to room temp first – don’t shove hot veggies into your fridge unless you want a moisture mess. Stick leftovers in a container with a tight lid. They’ll keep 3-4 days easy.
Want to crisp them up? Toss in a hot skillet for a couple minutes or use a toaster oven. Microwaving works but you lose that crunchy magic.
I’ve even added cold slices to salads, so don’t toss those limp leftovers, they’ll surprise you.
Common Questions
Can I use red cabbage instead of green?
Yep! Red cabbage works, just gets a little softer and loses some color.
Is parchment necessary?
Nah, not really. Oiled baking sheets are totally fine and make the edges crisp up even more.
Do they freeze well?
Eh, not my favorite. They get soggy after thawing. Stick with fridge storage if you can.
Can I add cheese?
Absolutely. Parmesan in the last few minutes? Chef’s kiss.
How do I cut the bitterness?
Roasting does a ton, but a squeeze of lemon before serving makes magic happen.
Why You’ll Want These in Your Regular Dinner Line-Up
Let’s be honest, making roasted cabbage steaks is probably the simplest way to feel like you’re winning at this whole healthy eating thing. You get max flavor with barely any fuss, plus they’re just cheap and cheerful. Don’t be surprised if your family starts requesting these once you put them on the table. Fun fact: places like Roasted Cabbage Steaks – Eat Something Vegan totally agree that you deserve something delicious and doable after a busy day. Give it a try, play with flavors, and see how this humble veggie can surprise you. Each bite has that perfect combo of crispy and tender, which is just so snackable.
Roasted Cabbage Steaks
Quick and crispy roasted cabbage steaks that the whole family will love.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium to large green cabbage
- Olive oil
- Salt
- Black pepper
- Garlic powder (optional)
- Smoked paprika (optional)
Instructions
- Preheat your oven to 400-425°F.
- Prepare a baking sheet by spraying or brushing it with olive oil.
- Cut the cabbage into ¾-inch thick slabs to create steaks.
- Place the cabbage steaks on the baking sheet, spaced out.
- Drizzle with olive oil and sprinkle with salt, pepper, and optional seasonings.
- Roast in the oven on the top rack for about 25 minutes, flipping halfway through.
- Remove from the oven when edges are crispy and browned.
Notes
Leftover roasted cabbage steaks can be stored in a container with a tight lid for 3-4 days. Recrisp in a skillet or toaster oven if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 steak
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg