Short description
I discovered this roasted cabbage steak recipe and knew I had to try it. Thick, juicy cabbage slices become beautifully caramelized in the oven, infused with savory garlic and olive oil, and finished with a bright squeeze of lemon.

Roasted Cabbage Steaks

Why You’ll Love This Recipe

I love how simple yet transformative this recipe is—cabbage goes from humble to crave-worthy with just a few staples. The edges get crisp and golden while the middle stays tender. Plus, it’s naturally vegetarian and vegan, but still satisfying enough to serve as a main dish or a stunning side.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium green cabbage
extra‑virgin olive oil
garlic powder
sea salt
freshly ground black pepper
lemon wedges

directions

Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment.
Remove loose outer leaves and slice the cabbage upright into 1‑inch thick “steaks,” trimming the core for stability.
In a small bowl, mix olive oil, garlic powder, and salt to form a garlic oil.
Brush the cabbage steaks on both sides with garlic oil, arranging them in a single layer on the sheet.
Roast for 30–40 minutes, flipping halfway, until the edges are caramelized and the centers are tender.
Season with pepper and a bit more salt if needed. Serve immediately, with lemon wedges to squeeze on top.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30–40 minutes
Total time: 40–50 minutes

Variations

I sometimes add Italian seasoning or smoked paprika to the oil for extra flavor.
For a tangy twist, I drizzle a bit of balsamic vinegar and Dijon mustard over the cabbage during the last 5 minutes of roasting.
To turn it into a full meal, I top the roasted steaks with quinoa, feta, pickled onions, and a swirl of tahini or a sprinkle of fresh herbs.

storage/reheating

I like these best fresh from the oven, but leftovers keep well in an airtight container in the fridge for up to 2 days. To reheat, I use a 350 °F oven to bring back the crispiness or the microwave for a quicker option, though it may soften the texture.

FAQs

How should I cut the cabbage so the steaks stay together?

I trim the base of the core flat and slice straight down into thick slices—about 1 inch thick. This keeps the leaves more intact during roasting.

Can I use red cabbage instead?

Yes, red cabbage works well and adds vibrant color. It roasts the same way and offers a slightly earthier flavor.

How do I know when they’re done?

I look for deeply golden edges and a tender center that can be easily pierced with a fork.

Can I add cheese or toppings before roasting?

I prefer to roast the cabbage first and then add toppings like Parmesan, feta, or tahini afterward to avoid burning.

Are there any seasoning shortcuts?

Absolutely. I sometimes use a store-bought garlic and herb blend or dry Italian seasoning to keep things quick and flavorful.

Conclusion

This recipe proves how versatile and delicious cabbage can be. I love how a simple vegetable turns into something rich and savory with just a few ingredients. Whether as a side or a light main, these roasted cabbage steaks are always a win at my table.