I love how a simple head of cabbage can turn into something crisp, sweet, and savory in just a bit of time. These roasted cabbage steaks have browned edges, a tender core, and a gentle caramelized flavor. They smell nutty and roasted, and they make a great side or a light main when you top them with sauces or crunchy nuts. If you enjoy roasted vegetables, try pairing them with other root-roasted sides like caramelized maple-dijon roasted apples and carrots for a balanced plate.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 120 kcal
- Protein: 3 g
- Carbohydrates: 11 g
- Fat: 7 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 220 mg
Why Make This Mouthwatering Roasted Cabbage Steaks
Roasted cabbage steaks are fast, cheap, and full of flavor. The high oven heat caramelizes the cabbage edges and brings out a sweet, slightly nutty taste. The center stays tender and juicy. This dish is a great way to show off a simple vegetable. It fits vegan, vegetarian, and gluten-free meals. Serve it with grains, proteins, or on its own for a cozy weeknight dinner.
How to Make Mouthwatering Roasted Cabbage Steaks
This is a hands-off roast. You slice the cabbage, oil and season each steak, then let the oven do the work. The result is crisp edges and a soft middle. Turn the steaks once for even browning. Finish with a squeeze of lemon, a sprinkle of herbs, or a drizzle of tahini for extra depth.
Ingredients:
- 1 head of cabbage
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Optional: garlic powder, paprika, or any other spices to taste
Directions:
Step 1: Preparation
Preheat your oven to 425°F (220°C). Remove any loose outer leaves from the cabbage. Slice the cabbage into thick steaks, about 1 inch wide. Keep the core in place so the steaks hold together.
Step 2: Mixing
Brush both sides of each cabbage steak with olive oil. Season with salt and pepper. If you like, add garlic powder, paprika, or other spices. Press the seasonings lightly so they stick.
Step 3: Cooking
Place the cabbage steaks on a baking sheet lined with parchment paper. Roast in the preheated oven for 25–30 minutes. Turn the steaks once halfway through roasting so both sides brown. Roast until the centers are tender and the edges show golden, caramelized color.
Step 4: Finishing
Serve warm. Add a final sprinkle of salt or fresh herbs. For brightness, add lemon juice or a drizzle of yogurt or tahini. Enjoy the crunchy edges and soft interior right away.
How to Serve Mouthwatering Roasted Cabbage Steaks
- Serve as a side with roasted chicken, fish, or tofu.
- Top with toasted nuts, seeds, or crispy shallots for crunch.
- Add a spoonful of chimichurri, tahini sauce, or yogurt-dill sauce for richness.
- Make it a main: place steaks over cooked quinoa or rice and add a fried egg or grilled tempeh.
- Serve at a casual dinner or as part of a holiday vegetable spread.
How to Store Mouthwatering Roasted Cabbage Steaks
- Refrigerate: Cool the steaks to room temperature. Place in an airtight container. Store up to 3–4 days.
- Freeze: Lay cooled steaks flat on a baking sheet and freeze until firm. Then transfer to a freezer bag. Freeze up to 2 months.
- Reheat: Reheat in a 400°F (200°C) oven for 8–12 minutes to restore crisp edges. You can also reheat in an air fryer for 3–5 minutes. Microwave if needed, but edges will soften.
Expert Tips for Perfect Mouthwatering Roasted Cabbage Steaks
- Use a sharp knife and steady pressure to slice even steaks. Even thickness helps them cook at the same rate.
- Pat the cut surfaces dry so the oil and seasonings stick and the edges brown.
- Don’t crowd the pan. Give each steak room to roast and caramelize.
- Turn once halfway through. This gives color on both sides.
- Adjust oven time for larger or smaller heads. Thicker steaks may need a few extra minutes.
- Try finishing with acid (lemon or vinegar) to balance the sweet, roasted flavors.
- For added texture, sprinkle panko or grated cheese on top in the last 5 minutes of roasting.
Delicious Variations
- Garlic-Parmesan: Brush with olive oil and garlic powder. Top with grated Parmesan during the last 5 minutes of roasting.
- Smoky Paprika: Add smoked paprika to the seasoning for a deeper, smoky flavor.
- Asian-Inspired: Mix soy sauce, sesame oil, and a touch of honey. Brush on before roasting and finish with sesame seeds and green onions.
- Spicy Citrus: Add chili flakes to the oil and finish with orange zest and juice.
- Herby Lemon: Toss with lemon zest, thyme, and parsley after roasting.
Frequently Asked Questions
Q: Can I use a different kind of cabbage?
A: Yes. Green, red, or Savoy cabbage all work. Red cabbage will be slightly sweeter and firmer. Savoy has looser leaves and a milder taste. Adjust roast time slightly for different textures.
Q: How thick should I slice the steaks?
A: About 1 inch thick is ideal. Thinner slices can burn. Thicker slices take longer to cook and may need extra time.
Q: Do I need to peel off the core?
A: Keep the core in the steak to hold it together while roasting. You can trim the base thicker if needed, but do not remove the core completely.
Q: Can I grill these instead of roasting?
A: Yes. Grill over medium-high heat for 4–6 minutes per side until charred and tender. Brush with oil and season before grilling.
Q: How do I prevent soggy cabbage?
A: Don’t overcrowd the pan. Use high heat (425°F/220°C) to promote browning. Pat the slices dry and use enough oil to coat, but not soak.
Q: Can I make these ahead for a party?
A: Roast them earlier, then reheat in a hot oven before serving to crisp the edges. You can also serve at room temperature with a sauce on the side.
Q: Are roasted cabbage steaks healthy?
A: Yes. Cabbage is low in calories and high in fiber and vitamin C. Use moderate oil for a lighter dish. This recipe fits many healthy eating plans.
Conclusion
Roasted cabbage steaks are simple, tasty, and flexible. They offer crisp browned edges, tender centers, and a sweet, roasted aroma. Try the classic version here or explore the many variations to suit your meal. For a trusted, tested version and extra ideas, see this Cabbage Steaks Recipe. Give them a try — they might become your new favorite vegetable side.
Print
Mouthwatering Roasted Cabbage Steaks
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Simple and flavorful roasted cabbage steaks with crisp edges and a tender center, perfect as a side or light main dish.
Ingredients
- 1 head of cabbage
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Optional: garlic powder, paprika, or any other spices to taste
Instructions
- Preheat your oven to 425°F (220°C). Remove any loose outer leaves from the cabbage and slice it into thick steaks, about 1 inch wide.
- Brush both sides of each cabbage steak with olive oil and season with salt and pepper. Add optional spices if desired.
- Place the cabbage steaks on a baking sheet lined with parchment paper and roast for 25–30 minutes, turning once halfway through.
- Serve warm, finishing with a sprinkle of salt or fresh herbs and optional lemon juice or tahini.
Notes
For added texture, consider sprinkling panko or grated cheese on top in the last 5 minutes of roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
