Roasted Cabbage Steaks

If you’re trying to add more vegetables to your meals, consider making these tender Cabbage Steaks! Slice up a head of cabbage, flavor it with some simple seasonings, and you’ve got a delicious vegetarian side or main dish!

Cabbage Steaks make a great easy side dish, or you can bake them to perfection as your vegetarian main course. I love them because they are simple to prepare and pair well with so many dishes!

I like to cook my cabbage slices until they are caramelized and slightly crispy on the edges. While raw cabbage can definitely be bitter or bland, roasted cabbage is flavorful and oh-so-delicious! Plus, with rising grocery costs, it’s the best way to make a tasty meal without breaking my budget!

Ingredients for Cabbage Steaks

You only need four simple ingredients to make these roasted cabbage steaks:

One head of green cabbage

Olive oil

Kosher salt

Freshly ground black pepper

The ingredients are listed in the printable recipe card at the end of the post, too!

How to Make my Cabbage Steak Recipe

This vegetable recipe is super simple, which is always nice on a busy evening.

First, I preheat my oven to 350 degrees F and line a baking sheet with either aluminum foil or parchment paper.

Next, I cut off the bottom of the cabbage to make it flat. I hold the head of the cabbage so it’s standing upright on the cutting board, then, with a sharp knife, slice it into 1-inch thick slices of cabbage. I place the cabbage slices on the prepared baking sheet. One thing I’ve learned is to be careful as you transfer them, as they can fall apart easily if you rush!

Then, I drizzle olive oil over each slice and sprinkle them all with salt and pepper. Finally, I cover the cabbage steaks with another sheet or sheets of aluminum foil, seal the edges, and bake them for 45 minutes or until they have nice crispy edges and I can pierce them with a fork easily all the way to the core.

Recipe Variations

Feel free to add more spices as you like. I suggest trying chili powder, garlic powder, ginger, or Old Bay seasoning. They are also quite nice when sprinkled with a little fresh lemon juice before serving!

You can also cook these on the grill! I heat the grill to medium-high (around 400 degrees or so) and lightly brush it with oil, then place the cabbage steaks directly on the grill. I cook them for 5 minutes per side, until crispy on the outside and nice and tender towards the middle.

You could top your cabbage steaks with Parmesan cheese, nuts, or crumbled bacon.

Swap the green cabbage for red cabbage.

FAQs

Can I store leftover Cabbage Steaks?

If you have some leftovers, you can store them in an airtight container in the fridge for up to 3 days. Reheat in a 325 degrees F oven until warmed throughout, or use an air fryer!

Can I make these Cabbage Steaks ahead of time?

I think these are best served fresh, though uncut cabbage stays fresh for up to 3 weeks. It’s my recommendation to slice and serve them right away.

What goes well with crispy Roasted Cabbage Steaks?

Pork: Serve these cabbage steaks with Pork Burgers, Pork Spare Ribs, Parmesan Pork Chops with Pesto, and more!

Chicken: Make this vegetable side dish with Chicken Sliders, Greek Chicken, Chicken Barbecue, and many more!

Beef: Cabbage steaks go well with my Aloha Sloppy Sliders, Crockpot Pot Roast, Dynamites, and more.

More Vegetable Side Dish Ideas

I always like to serve a veggie with my main dishes, so here are some of my favorites that you might like too:

Baked Parmesan Zucchini Fries

Brown Sugar Acorn Squash

Ranch Broccoli

Horseradish Carrots

Roasted Curry Cajun Cauliflower

If you make these Cabbage Steaks, I’d love to hear how they turn out for you! Leave me a comment or a recipe review below, and thanks for stopping by!

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The post Roasted Cabbage Steaks appeared first on 365 Days of Baking.