Golden Roasted Cabbage Steaks

This hearty oven-roasted garlic cabbage steak recipe transforms humble cabbage into a show-stopping side dish with crispy edges and tender centers. The simple preparation belies the complex flavors that develop during roasting, making this an unexpected favorite at any dinner table.

I discovered this recipe during a winter vegetable surplus and have since made it weekly. My skeptical teenager who claimed to hate cabbage now requests these "cabbage steaks" by name and even brags about them to friends.

Ingredients

• Green or red cabbage: Choose a firm, heavy head with tightly packed leaves for the best texture and to ensure your steaks hold together during roasting
• Olive oil: Creates the foundation for crispy edges and helps seasonings adhere. Use high-quality oil for best flavor or substitute melted butter for richness
• Garlic powder: Infuses every bite with aromatic flavor without burning like fresh garlic might at high temperatures
• Smoked paprika: Adds depth and subtle smokiness that transforms the cabbage. Spanish varieties offer the most authentic flavor
• Onion powder: Provides sweet aromatic notes that complement the natural sweetness that develops in cabbage during roasting
• Dried thyme: Introduces earthy, herbaceous notes that balance the dish. Fresh thyme works too but use twice the amount
• Salt and pepper: Essential for enhancing all other flavors. Kosher salt works particularly well for its clean taste
• Optional toppings: Consider Parmesan for savory umami, red pepper flakes for heat, or fresh parsley for brightness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400°F. This temperature is crucial for achieving the perfect balance of caramelization without burning. Position your rack in the middle of the oven for even heat distribution. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Prepare the Cabbage:

Remove any wilted outer leaves from your cabbage head. Stand the cabbage on its core end on a stable cutting board. Using a sharp chef's knife make parallel cuts about ¾-inch apart through the entire cabbage to create round steaks. Work slowly to ensure the core remains intact in each slice as this holds the leaves together during roasting. You should get 4 to 6 steaks depending on cabbage size.

Season the Steaks:

Combine olive oil with all seasonings in a small bowl and whisk until fully incorporated. Place cabbage steaks on your prepared baking sheet with space between each. Using a pastry brush generously coat both sides of each steak with the seasoning mixture. Take time to work the seasoning between some of the leaves for flavor throughout. Be especially generous around the edges where caramelization will occur.

Roast to Perfection:

Place the baking sheet in your preheated oven and set a timer for 15 minutes. After this time carefully flip each steak using a wide spatula to support the entire piece. Return to oven for another 10 to 15 minutes. Watch closely during the final minutes as cabbage can quickly go from perfectly caramelized to burnt. The edges should be deeply golden with some charred bits and the center should be tender when pierced with a fork.

Serve and Garnish:

Remove from oven and let the steaks rest for 2 to 3 minutes to allow the flavors to settle. Transfer to a serving platter using a wide spatula. Add any optional toppings just before serving while the cabbage is still hot enough to slightly melt cheese or release the aromatics from fresh herbs.

Save This

I discovered by accident that the cabbage core which I always discarded before becomes wonderfully tender during this roasting process. My grandmother laughed when I told her about my "discovery" and said her mother never wasted the core either. This recipe has reconnected me with cooking traditions I nearly forgot.

Selecting the Perfect Cabbage

Look for cabbage that feels heavy for its size with tightly wrapped leaves. The head should feel solid when gently squeezed. Avoid cabbage with browning edges dark spots or wilting outer leaves. Green cabbage will have a slightly milder flavor after roasting while purple cabbage offers a more stunning presentation and slightly sweeter profile. For this recipe size matters. Choose a medium to large head to get substantial steaks that hold together well during cooking.

Make-Ahead and Storage

These roasted cabbage steaks maintain their delicious flavor even when made ahead. Prepare and roast them up to three days in advance then store in an airtight container in the refrigerator. To reheat place them on a baking sheet in a 350°F oven for about 10 minutes until warmed through. You can also microwave them but you will lose some of the crispiness. The steaks freeze surprisingly well too. Arrange cooled steaks on a parchment-lined baking sheet freeze until solid then transfer to freezer bags for up to 2 months. Reheat directly from frozen at 350°F for about 15 minutes.

Flavor Variations

The basic recipe creates a wonderful foundation that you can customize to match any meal theme. For Asian-inspired steaks replace the thyme with ginger powder and add a drizzle of sesame oil before serving. Create Mediterranean flair by using oregano instead of thyme and topping with crumbled feta and lemon zest after roasting. For a spicy version add cayenne to the seasoning mix and finish with a drizzle of hot honey. You can also create a meal by topping the roasted steaks with a fried egg and crispy bacon bits for a complete low-carb breakfast or dinner.

Serving Suggestions

These versatile cabbage steaks complement nearly any protein. Serve alongside roasted chicken for a complete sheet pan dinner or pair with grilled salmon for a nutritious meal. They make an impressive vegetarian main course when stacked and topped with a dollop of herbed Greek yogurt. For a show-stopping presentation arrange the steaks on a large platter overlapping slightly and garnish with pomegranate seeds and toasted pine nuts. The steaks also work beautifully sliced into wedges and added to grain bowls or chopped and folded into scrambled eggs the next morning.

Common Queries

→ Can I use red cabbage instead of green?

Yes! Both red and green cabbage work beautifully for this dish. Red cabbage will have a slightly stronger flavor and creates a visually stunning presentation with its purple hue when roasted.

→ How thick should I cut the cabbage steaks?

Aim for approximately ¾-inch thick slices. If they're too thin, they may become too crispy or burn; if too thick, the centers might not cook through properly.

→ Why is it important to keep the core intact?

The core acts as a natural binder that holds the cabbage slices together during cooking. Without it, your cabbage steaks might fall apart when you flip them.

→ Can I make these in an air fryer?

Absolutely! Air fry at 375°F (190°C) for about 15-18 minutes, flipping halfway through. You may need to work in batches depending on your air fryer size.

→ What can I serve with cabbage steaks?

These versatile steaks pair wonderfully with roasted chicken, grilled steak, or pork chops. For a vegetarian meal, serve alongside quinoa, lentils, or roasted chickpeas.

→ How do I know when the cabbage steaks are done?

Look for golden brown, crispy edges while the centers become tender. The cabbage should be easily pierced with a fork but still maintain its structure.