Roasted Cabbage Steaks

Roasted cabbage steaks are taking the vegetarian world by storm! This simple preparation transforms ordinary cabbage into a delicious, healthy meatless main or side dish.

Cabbage is sliced into thick, savory steaks then roasted in the oven until the edges become crispy and caramelized. The result is a slightly sweet, tender cabbage with fantastic texture and depth of flavor.

Read on to learn all about how to make flavorful roasted cabbage steaks at home with a few basic ingredients and easy instructions. We’ll provide details on everything from cabbage selection, slicing methods, oil and seasonings to use, roasting steps, doneness cues, serving suggestions, storage guidance and more!

Ingredients You’ll Need

The great thing about cabbage steaks is that they require minimal ingredients – things you likely have stocked already:

Cabbage – Green or red both work beautifully. Look for firm, heavy heads.
Oil – Olive, avocado or grapeseed oil to lightly coat steaks.
Salt & Pepper – For basic seasoning. Sea salt or kosher salt recommended.
Other Seasonings (optional) – Garlic powder, onion powder, smoked paprika, chili powder or cumin.

Step-by-Step Method for Roasted Cabbage Steaks

Follow these simple steps for flavorful roasted cabbage perfection:

Prep the Cabbage

Start with a nice, firm head of green or red cabbage.

Peel away any wilted outer leaves.
Carefully cut out the tough bottom core with a knife.
Rinse under cool water and pat thoroughly dry.

Slice into Steaks

Now it’s time to slice the cabbage into thick steaks:

Place cabbage flat side down on a cutting board.
Using a large sharp knife, trim a small slice off the rounded top to create a flat surface.
Cut down through the head to slice cabbage into 1 1⁄2 to 2-inch thick oval steaks.

Drizzle & Massage in Oil

In a small bowl, combine 2 Tbsp oil, 1 tsp salt and preferred seasonings.

Place cabbage steaks in a large baking dish or sheet pan lined with parchment.
Brush or drizzle the oil mixture evenly over both sides, using all of it.
With your hands, gently massage seasoning mixture into the cabbage wedges ensuring they are evenly coated.

Roast the Cabbage

Preheat oven to 425°F.
Arrange cabbage steaks flat in a single layer, not overlapping.
Roast 20 minutes then flip steaks over.
Continue roasting 15-25 minutes more until the desired level of browning and tenderness is reached.

Tips and Variations

For best results, sliced cabbage steaks should be around 1 1⁄2 – 2 inches thick. This prevents overcooking the interior before the exterior gets crispy.
When drizzling oil over the cabbage wedges, use about 2 Tbsp for every 1 medium head sliced into 4-6 steaks. Increase seasoning amounts accordingly if making more steaks.
Get creative with seasonings! Lemon-garlic, onion-ginger or chili-lime seasoning blends pair nicely with roasted cabbage.
These same slicing and roasting steps can be used for making Brussels sprouts, cauliflower or broccoli “steaks” too.

Serving Suggestions

Roasted cabbage steaks make a stellar vegetarian main dish or low-carb side. Serve with:

Brown or cauliflower rice
Quinoa or barley
Roasted potatoes or veggies
Beans, lentils or chickpeas
Tofu, tempeh or plant-based “meats”
Yogurt-based sauces or vinaigrettes

And now some common questions about oven-roasted cabbage steaks…

FAQs About Cabbage Steaks

Can you roast frozen cabbage steaks?

It’s best to roast fresh cabbage steaks for maximum flavor and ideal texture. Thawing frozen cabbage tends to make it watery.

What types of oil work best?

Olive oil and avocado oil are great options for roasting thanks to their high smoke points. Grapeseed oil also works well.

How long do roasted cabbage steaks last stored?

Properly stored in an airtight container, roasted cabbage steaks last 3-5 days refrigerated and up to 6 months in the freezer.

Now that you know how simple making these is, be sure to add roasted cabbage steaks into your regular recipe rotation!