These roasted cabbage steaks are tender, caramelized, and full of smoky flavor with garlic, paprika, lemon, and a fresh sauce. An easy vegetarian main or side dish. Video.
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Cabbage Steaks have been a regular around here for years! This roasted cabbage steaks recipe is one of my favorite ways to enjoy this humble vegetable because it's incredibly simple, nourishing, cozy, and comforting. Thick slices of cabbage are roasted until tender. The edges get caramelized, transforming crisp cabbage into something smoky, savory, and truly special.
While the cabbage steaks roast in the oven, prepare the "extras" - in this case, creamy polenta and an optional bright Pickled Pepper Vinaigrette. In no time, you'll have a cozy, satisfying vegetarian dinner that feels both comforting and fresh.
Wow! This recipe is spectacular! I was skeptical at first because I've never tried cabbage like this. I followed all the recommendations and made the vinaigrette too. So satisfying!
What Are Cabbage Steaks?
Cabbage steaks are thick slices of cabbage that are roasted (or grilled) until tender with beautifully caramelized edges. Serve them as a vegetarian main dish or as a hearty side dish.
Why You'll Love These Cabbage Steaks!
Cabbage gets a glow-up - Roasting transforms simple head of cabbage into a flavorful, tender, caramelized vegetable dish with crispy edges and rich flavor.
A plant-forward main dish - Served over creamy polenta, mashed potatoes, or risotto, these cabbage steaks become a surprisingly hearty vegetarian meal.
Simple ingredients, big flavor - Smoked paprika, garlic, lemon, and a flavorful sauce turn humble cabbage into something special.
Perfect for cozy dinners or entertaining - Beautiful enough for guests but easy enough for a weeknight meal.
Budget-friendly and nourishing - A whole cabbage goes a long way, making this an affordable, satisfying vegetable recipe.
Cabbage Steak Recipe Ingredients
- Cabbage - The star of the dish! Use green cabbage or red cabbage. Thick slices of cabbage roast (or grill) until the edges become golden and caramelized while the center turns tender and sweet. Smaller heads of cabbage work especially well because they create the perfect steak-like slices.
- Olive oil - Helps the cabbage develop those irresistible crispy edges while adding richness and depth.
- Salt, Black Pepper, Smoked Paprika and Garlic - Bring warmth and savory flavor, making these simple vegetable steaks taste incredibly satisfying.
- Aleppo chili flakes - Add gentle heat and a subtle fruity spice. Regular chili flakes work too.
- Lemon zest - Brightens everything up and balances the smoky flavors.
- Parmesan (optional) - Adds a salty, savory finish and a delicious golden crust.
- Fresh parsley - A fresh herb finish that lifts the dish and adds color.
- Sauce options - A bright pickled pepper vinaigrette or fresh gremolata adds acidity and makes the cabbage truly shine.
How to Make Cabbage Steaks
Prep the cabbage. On a large cutting board, slice one inch of the stem end off the cabbage first (and save this for slaw, salad, soup or stock). Continue slicing the cabbage into 1-inch slices. A small cabbage will yield three slices.
I usually eat two slices, but my husband can eat three or more, and leftovers can be reheated, so I always make two cabbages. They always get eaten. Save the ends for stir fry or slaws!
Season. Place on a parchment-lined, large sheet pan. Brush both sides with olive oil, and season both sides with salt, black pepper, garlic powder, smoked paprika and optional chili flakes. Top with lemon zest which will crisp up in the oven.
Bake. Roast in a 400F oven for 20-ish minutes on the middle rack. If adding parmesan, add it after 15 minutes, and continue roasting.
SerVing Suggestions
While the cabbage roasts, make a sauce. Try this Pickled Red Pepper Vinaigrette or make Gremolata-either will work great here.
Ways to Serve Cabbage Steaks
Here we’ve opted for Creamy Polenta and the Red Pepper Vinaigrette. Such a great combo! My husband loves these with our Garlic Mashed potatoes.
- Serve over Creamy Polenta
- Serve over Mashed Potatoes
- Serve over Risotto
- Serve over Beans or lentils
- Serve over quinoa or rice
Cabbage Steak Variations
- Experiment with different spices- berebere, zaatar, etc.
- Add Parmesan cheese to the top of these!
- Try Sesame oil and Furikake
- Cajun spice and garlic
- Harissa paste
- Zaatar and Garlic, serve with zhoug!
- Taco Seasoning, serve with pinto beans or mole black beans
More Favorite Cabbage Recipes
Cabbage Steaks Recipe video
Cabbage Steaks Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 steaks 1x
- Category: fall dinner idea, Main, Side Dish, vegan, vegan dinner, Vegetable, vegetarian comfort food
- Method: Baked, roasted
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, high fiber, Keto, Low-Carb, Vegan, Vegetarian
Description
These roasted cabbage steaks are tender, caramelized, and full of smoky flavor with garlic, paprika, lemon, and a fresh sauce. An easy vegetarian main dish or side dish! Recipe inspired by this!
Ingredients
- 2 small cabbages (small are better than large, see notes)
- 4 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons smoked paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon Aleppo Chili flakes (or use regular chili flakes)
- lemon zest from one lemon
- optional: 1/4 cup parmesan
- Italian parsley
Sauce: Pickled Pepper Vinaigrette or Gremolata (pick one)
Serve over mashed potatoes, creamy polenta(in photos) , or creamy risotto.
Instructions
- Preheat oven to 400F
- Cut the stem end off the cabbage, about one inch from the bottom. Continuing in that direction, cut 1-inch slices. You should have 3 per cabbage. Save the ends and tops for another use- slaws, salads or stock.
- Place cabbage on a parchment-lined sheet pan (prettier side down). Brush liberally with olive oil, sprinkle generously with salt, pepper, smoked paprika, garlic, and chili flakes. Carefully turn them over and repeat- olive oil, salt pepper, smoked paprika, garlic and chili flakes. Sprinkle with the lemon zest. Save the leftover oil for touch-up.
- Roast for 20 minutes on the middle rack (if adding parmesan, add it at minute 15) check, and continue baking if needed, until the middle is fork tender.
- While the cabbage steaks are roasting, make the sauce and side ( here, we’ve used creamy polenta).
- Assemble: Place the creamy polenta in a wide shallow bowl, carefully top with a cabbage steak; if it looks dry, brush with a little more olive oil, top with fresh parsley and spoon the sauce over and around the cabbage steaks. Serve with a knife and fork.
Notes
Small cabbages look better on the plate and hold together better than large cabbages. The “steaks” are more compact. You can use purple or green- I prefer purple because they are higher in nutrients.
Serve over: creamy polenta, mashed potatoes, risotto, beans, lentils or whole grains.
Storage. Let cool completely and store for up to 4 days in the fridge. Reheat in a 375°F oven- they will crisp up again!
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 147
- Sugar: 7.5 g
- Sodium: 450.9 mg
- Fat: 9.8 g
- Saturated Fat: 1.4 g
- Carbohydrates: 15.6 g
- Fiber: 4.8 g
- Protein: 3.2 g
- Cholesterol: 0 mg
recipe faqs
Yes, roast them ahead, refrigerate and reheat them in a 375F oven.
Cabbage steaks will keep up to 4 days in the fridge.
Cabbage steaks can be pan-seared on the stovetop, but best if finished off in the oven to prevent drying out.
I made this last night as written and it was AMAZING! I served it over mashed sweet potatoes with the pickled pepper vinaigrette. Couldn’t wait until lunch time for leftovers so I ate if for breakfast. Incredible!
Yay! So great to hear!
Wow! This recipe is spectacular! I was sceptical at first because I’ve never tried cabbage like this. I followed all the recommendations and made the vinegrette too. So satisfying!
So happy you enjoyed these! I love the vinaigrette with them- so tasty!
I made this recipe before leaving to visit family and was craving it so much once I got there I made it again a week later for a larger group. It was, delicious! I’m not surprised, given that I love all the recipes I’ve tried on this site. Appreciate you both so much!
Thanks Jo! So glad you are enjoying!
Another delicious recipe. I cooked both red and green cabbage with polenta. A feast for the pallet and the eye.
We opened a bottle of delicious Croatian wine. Babic 2016. Yummy.
Perfect Fiona!
Wow!! This was so amazing! I never imagined that cabbage could taste so good. Thanks for another incredible recipe. I’ll definitely be making this one again.
Glad you enjoyed it!
Oh my goodness! Surprised/not surprised at how yummy this was! Gremolita, parm and broiled the cabbage for the last 2 minutes for a bit of caramelization. Served over Paula Wolfert’s baked polenta. So good and very filling…..thank you so much for this great recipe!
Thanks so much Kim!
Sylvia another one of your winners! So delicious and unique..love the spices and the presentation on Polenta. You are brilliant!!!
So glad you enjoyed it Sharline!
Mouth watering recipe!
Glad you enjoyed Ann.
I tried this recipe yesterday , and it was truly delicious! first time i got the polenta right! thank you so much !! 🙂
So happy you enjoyed this Tania!
It’s a brilliant idea. Quick to prepare, yummy and leaves a great impression on your guests for the originality! Thank you !!
So happy everyone enjoyed Marie!
Would these taste good without the vinaigrette, or is there something else we could have on hand to use instead?
Hi Sunny, the vinaigrette gives a nice acidity and brightness, but it would probably be OK without?