Best Roasted Cabbage Steaks

Cabbage steaks are thick cabbage slices rubbed with flavorful garlic-onion-paprika spice rub and roasted to perfection in the oven making it a great side dish with any meal. Roasting cabbage slices brings out wonderful flavors of the vegetable making even the most boring vegetable taste incredibly delicious!! The beautiful caramelized edges are the best!

Boring vegetables can be made tasty when cooked in the form of steaks, just like these flavor-packed cauliflower steaks.

Jump to:

• Roasted cabbage steaks
• Ingredients
• How to cut cabbage steaks
• How to make cabbage steaks
• Other ways to cook cabbage steaks
• Storage and reheating
• Ways to serve
• Recipe FAQs
• Other side dishes to try
• 📋Best Roasted Cabbage Steaks

Roasted cabbage steaks

• Great side dish for any meal. Pairs well with corned beef, and short ribs. It’s so much similar to roasted Brussels sprouts.
• Less prep time, cooks in less than 30 minutes.
• Crispy browned edges are the very best!
• Easy to customize. 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. You can use whole spices too like caraway seeds, and fennel seeds. Feel free to cut cabbage the way you like – into thick round steaks or wedges. You can use green cabbage or red cabbage.
• Don’t skip the bacon.

Ingredients

Here’s what you’ll need:

All the ingredient’s exact measurements are mentioned in the recipe card below.

Ingredients notes:

• 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 parsley.

Ingredients additions and substitutions

Ingredients additions:

Cabbage pairs well with whole spices caraway seeds and fennel seeds. Add the whole spices to the steaks along with another seasoning before roasting in the oven.

Different flavor substitutions:

1. Salt-pepper-butter – It’s a simple flavor profile but the result is great. Butter adds richness to the steaks, and salt and pepper seasoning never fails.
2. Garlic-fennel-salt-pepper – a tablespoon of fresh minced garlic, a teaspoon of fennel seeds, and a good seasoning of salt and ground pepper.
3. Crème fraiche – Lemon Juice-Dijon Mustard-Salt-Pepper. Gives steak rick flavors.
4. Balsamic vinegar – honey-salt-pepper-olive oil – this flavor combination works great with red cabbage steaks.
5. Use other homemade seasonings like Italian seasoning, Cajun seasoning, or Creole seasoning.

How to cut cabbage steaks

Round steaks-

Remove dark and loose leaves, and place the whole cabbage on its stem on the cutting board. Cut thick (about ½ inch) round steaks using a sharp knife. Be careful while cutting, hold cabbage stable on the board and cut. Cut all steaks into even thicknesses.

Wedges-

Remove any discolored or torn leaves from the outside. Keep the roots so the wedges 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

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. 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.
• On stove top in the cast iron pan – Heat cast iron skillet on the stovetop. Pour about 2 to 3 tablespoons of olive oil. Place cabbage brushed with spice rub and cook on medium-high heat for 4 minutes. Carefully flip and cook on the other side.

Storage and reheating

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

Store in refrigerator– store any leftover steaks in an airtight container and store in the refrigerator for about 1 week. To reheat 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.

Freeze it – 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 a preheated oven at 350 F for about 5 minutes. Steaks might not have the same crispiness and crunch them but will taste good.

Ways to serve

Serve roasted cabbage along with grains like rice, seasoned rice, quinoa, or with Spanish rice.

For protein packed vegetarian meal serve with lentils soup or grilled tofu. Non vegetarians can serve it with grilled meat, pork chops or steaks.

Recipe FAQs

Other side dishes to try