Why make this recipe
Roasted cabbage steaks are simple and tasty. They take little time and few ingredients. This dish makes a good side or a light main. It brings out sweet, roasted flavors from a cheap vegetable.
Introduction
This recipe turns a whole cabbage into thick, soft, and slightly crisp “steaks.” You only need basic pantry items. If you enjoy roasted vegetables, read our guide to roasted golden beets for more ideas on simple oven-roasted sides.
How to make Roasted Cabbage Steaks
Preheat the oven and slice the cabbage into thick rounds. Mix oil, garlic, and balsamic, then brush the mix on both sides. Roast until the edges brown and the centers are tender. You can add cheese in the last minutes for a melty top. Serve hot with a main protein or on its own. For an easy full meal, consider pairing these with a simple whole roasted chicken.
Ingredients :
- 1 head of cabbage
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Grated cheese (optional, for topping)
Directions :
- Preheat your oven to 400°F (200°C).
- Slice the cabbage into thick steaks.
- In a small bowl, mix olive oil, garlic, balsamic vinegar, salt, and pepper.
- Brush the mixture onto both sides of the cabbage steaks.
- Place the steaks on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden.
- If desired, sprinkle grated cheese on top in the last few minutes of baking.
- Serve warm as a side dish or main vegetarian option.
How to serve Roasted Cabbage Steaks
Serve warm. Add a squeeze of lemon or extra balsamic if you like. Top with chopped herbs or grated cheese. Pair with grains, beans, or roasted meats. They go well with salads and potatoes.
How to store Roasted Cabbage Steaks
Cool to room temperature first. Put in an airtight container. Keep in the fridge for 3–4 days. Reheat in an oven or toaster oven at 350°F (175°C) for best texture. Microwaving is faster but it may make them softer.
Tips to make Roasted Cabbage Steaks
- Slice steaks about 1 to 1.5 inches thick so they hold together.
- Don’t crowd the pan; leave space so they brown.
- Flip once during cooking for even color.
- Use a brush to coat both sides well for full flavor.
- For extra crisp edges, broil 1–2 minutes at the end—watch closely.
Variation
- Add smoked paprika or chili flakes for heat.
- Swap balsamic for lemon juice and honey for a brighter taste.
- Make vegan by skipping cheese or using a vegan shred.
- Add sliced onions or carrots on the pan to roast with the cabbage.
FAQs
Q: Can I use green or red cabbage?
A: Yes. Both work well. Red looks nice and has a bit more bite.
Q: Do I need to peel outer leaves?
A: Remove any damaged outer leaves. Keep the clean ones for flavor and shape.
Q: Can I roast smaller pieces instead of steaks?
A: Yes. Quarter wedges or florets roast faster and get crispier.
Q: How do I know when they are done?
A: The edges should be brown and the center tender when pierced with a fork.
Q: Can I make this ahead?
A: Yes. Roast, cool, and refrigerate. Reheat before serving.
Conclusion
For another take on cabbage steaks, see the recipe at Eat Something Vegan’s roasted cabbage steaks which has more seasoning ideas. If you want a classic version with ratings and user comments, check the Allrecipes cabbage steaks recipe.
Roasted Cabbage Steaks
Ingredients
Main Ingredients
- 1 head head of cabbage
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Grated cheese (optional, for topping)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the cabbage into thick steaks, about 1 to 1.5 inches thick.
- In a small bowl, mix olive oil, minced garlic, balsamic vinegar, salt, and pepper.
- Brush the mixture onto both sides of the cabbage steaks.
Cooking
- Place the steaks on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden.
- If desired, sprinkle grated cheese on top in the last few minutes of baking.
Serving
- Serve warm as a side dish or main vegetarian option.
- Add a squeeze of lemon or extra balsamic if you like.
- Top with chopped herbs or grated cheese.