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Cabbage Steaks

Cabbage Steaks

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  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6 steaks 1x
  • Category: main, vegan
  • Method: roasted, baked
  • Cuisine: american
  • Diet: Vegan


Tender, smoky Cabbage Steaks are easy to make and full of flavor. Just 15 minutes of prep before roasting in the oven, they make a quick and healthy weeknight meal! Recipe inspired by this! 


  • 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.


  1. Preheat oven to 400F
  2. 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.
  3. 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.
  4. 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.
  5. While the cabbage steaks are roasting, make the sauce and side ( here, we’ve used creamy polenta).
  6. 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.


What Cabbage works best? 

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.

What to Serve with Cabbage Steaks?

  • Creamy Polenta. Creamy polenta is a delicious option here!
  • Mashed Potatoes – treat it like “steak and potatoes”! 
  • Risotto – creamy parmesan risotto would be delicious with cabbage steaks! 
  • Beans, lentils or whole grains. 

How to store and reheat

Let cool completely and store for up to 4 days in the fridge. Reheat in a 375F oven- they will crisp up again! 


  • 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