Best Roasted Cabbage Steaks

Beautifully caramelized/charred crispy edges on these roasted cabbage steaks are going to blow your mind! Thick cabbage slices rubbed with flavorful garlic-onion-paprika spice rub and roasted to perfection in the oven make it a great side dish with any meal.

Jump to:

• Roasted cabbage steaks
• Ingredients
• How to cut cabbage steaks
• How to make cabbage steaks
• Other ways to cook cabbage steaks
• How to store
• Substitutions and variations
• OTHER SIDES
• 📋Best Roasted Cabbage Steaks

Roasted cabbage steaks

• Roasting brings out wonderful flavors of the vegetable making even the most boring vegetable taste incredibly delicious!
• Crispy browned edges are the very best!
• Great side dish for any meal. Especially goes great with corned beef, and short ribs. It’s so much similar to roasted Brussels sprouts.
• Less prep time, cooks in less than 30 minutes (depending on how thick you cut the steaks).
• If you thought vegetable steaks are boring and does not taste great, you haven’t tried the best veggie steak yet! These cabbage steaks are anything but bland just like these flavor-packed cauliflower steaks.
• Cabbage is like a blank canvas. You can season it with any spice of your choice! A simple spice mix for this steak recipe uses garlic powder, onion powder, and paprika with salt and pepper all mixed in EVOO.
• Keep the seasoning simple with salt and pepper or feel free to choose your favorite spice. You can use whole spices too like caraway seeds, and fennel seeds.
• Don’t skip the bacon. Crumbled bacon bits generously sprinkled on top along with Parmesan cheese and parsley makes it even more delicious.
• Feel free to cut cabbage the way you like – into thick round steaks or wedges. You can use green cabbage or red cabbage.

Ingredients

Here’s what you’ll need:

Ingredients measurements are mentioned in recipe card below. Simply scroll down to see it.

Cabbage – fresh green cabbage is always my choice for this recipe. Red cabbage can also be used. Cut cabbage into thick round slices or wedges if you like.

Spice Mix – garlic powder, onion powder, paprika, salt, and pepper mixed in EVOO. You can use whole spices too like caraway seeds, and fennel seeds.

Garnish (don’t skip) – crispy bacon, grated Parmesan cheese, and for freshness chopped parsley.

How to cut cabbage steaks

Round Steaks-

Once you remove dark and loose leaves place whole cabbage on it’s stem on cutting board. Start cutting thick (about ½ inch) round steaks using sharp knife. Be careful while cutting. Hold cabbage stable on the board and cut.

Make sure to cut all steaks with even thickness so it roasts uniform.

Cabbage Wedges Steaks-

Remove any discolored or torn leaves from the outside. Keep root intact so leaves stay intact.

Cut the cabbage head into half. Cut each half into 1 ½ inch wedges leaving the root intact to keep its leaves intact.

You can cut 4 wedges or 8 wedges depending on the size of the cabbage head.

How to make cabbage steaks

1. Remove any dark, discolored, loose leaves. Using a sharp knife cut thick round slices (or thick wedges).  Make sure all steaks have even thickness so they cook evenly in the oven.
2. In a bowl mix together – extra virgin olive oil, garlic powder, onion powder, paprika, salt, and pepper to taste.
3. Spray oil on a baking tray and arrange cabbage slices on it. You can line the baking tray with aluminum foil if you are concerned about steaks sticking to the tray (they don’t stick if you sprayed oil generously).
4. Rub spice mix on cabbage slices on both sides and all edges generously.
5. Preheat oven to 400 degrees Fahrenheit (or 200-degree centigrade).
6. Place steaks in the oven and roast them for 15 to 20 minutes or until caramelized. No need to flip the steaks in between.  Rotate the pan 180 degrees halfway through the cooking process so all steaks brown evenly.
7. Remove the tray from the oven. Immediately sprinkle grated Parmesan cheese on top so the cheese can melt in the heat.
8. Let the steaks cool a little bit. Using flat spatulas carefully remove steaks from the tray and transfer them to the serving dish. Don’t forget crispy bacon and chopped parsley garnish at the end before serving.
9. Serve immediately.

Other ways to cook cabbage steaks

There are many ways to cook the steaks.

• Grill It – Prepare steak, and brush it with spice rub. Heat the grill to around 400 F. Brush oil on the grill, place steaks, and cook for 3 to 5 minutes. Flip and cook on the other side until browned.
• Cast Iron Skillet On Stove Top – Heat cast iron skillet on the stovetop. Pour about 2 to 3 tablespoons of olive oil. Place cabbage steaks brushed with spice rub and cook on medium-high heat for 4 minutes. Carefully flip and cook on the other side.
• Roast In Oven – prepared steaks as mentioned above in how to make cabbage steaks. Heat oven to 400 F. Place steaks rubbed with spice mix on baking tray greased with oil. Roast for 15 to 20 minutes, rotating the tray 180 degrees halfway in between.

How to store

Leftover steaks can be stored in the refrigerator for a week or freeze it for longer storage.

Fridge – store any leftover steaks in an airtight container and store them away in the fridge for about 1 week. To reheat steaks – place steaks in aluminum foil, and spray oil on top. Cover the foil and reheat in the oven at 350 degrees Fahrenheit for 5 minutes. Note – once reheated texture of the cabbage will change slightly. It won’t be that crispy and crunchy.

Freezer – to store longer, transfer steaks into an airtight container or freezer-friendly zip lock bags and store in the freezer for about 3 months.  To reheat frozen steaks, thaw steaks in the fridge overnight. Spray olive oil on the steals and cover in aluminum foil. Reheat in preheated oven at 350 F for about 5 minutes. Steaks might not have the same crispiness and crunch to them, but will taste good.

Substitutions and variations

Cabbage steaks with garlic, Parmesan and bacon has always been my go-to flavor combinations. It tastes great with any dish.

There are many other flavor combinations you can use while cooking steaks. Below are a few ideas you can try or use in your mix.

Salt-Pepper-Butter – It’s a simple flavor profile but the end result is great. Butter adds richness to the steaks and a well-seasoned steak with salt and pepper never fails.

Garlic-Fennel-Salt-Pepper – a tablespoon of fresh garlic mince, a teaspoon of fennel seeds, and good seasoning of salt and ground pepper.

Crème Fraiche – Lemon Juice-Dijon Mustard-Salt-Pepper- This combination will add rich flavors to steaks.

Balsamic Vinegar – Honey-Salt-Pepper-Olive oil – this flavor combination works great with red cabbage steaks.

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