Roasted Cabbage Steaks You’ll Want Every Night!
Introduction
Roasted Cabbage Steaks are the ultimate weeknight side or main dish: they’re quick to prep, deeply flavorful, and transform humble cabbage into irresistible, caramelized rounds with crispy edges and a tender center. This recipe has a simple ingredient list, but the resulting taste and texture make cabbage truly craveworthy—no wonder you’ll want them every night!
Perfect for busy families, meal preppers, or anyone looking for a plant-based dish that satisfies like comfort food, these cabbage steaks can easily be customized to suit any taste.
Why You’ll Love These Roasted Cabbage Steaks
What sets this dish apart is how roasting intensifies the natural sweetness of the cabbage as it develops savory, crispy outer leaves and juicy layers inside. With minimal prep and almost no clean-up, these “steaks” can be paired with proteins, layered into grain bowls, or enjoyed on their own for a light dinner.
Plus, you can season them however you like. Try classic garlic and herbs, smoky paprika, or even a sprinkle of parmesan. Versatility is the name of the game!
How to Cut and Prepare Cabbage Steaks
To get perfectly even and beautiful cabbage steaks, use a sharp chef’s knife and a sturdy cutting board. If you’re in a hurry or want uniformly thick slices, the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can streamline your slicing and dicing for large batches or meal prep.
Remove any loose or tough outer cabbage leaves, then slice the cabbage into 3/4–1-inch thick rounds. Keeping the core intact helps the steaks hold together during roasting.
The Secret to the Best Roasted Cabbage Steaks
For even roasting and maximum crispiness, lay the cabbage steaks flat on a baking sheet lined with Reynolds Kitchens Brown Parchment Paper Roll. This helps to prevent sticking and simplifies cleanup.
Brush both sides of each steak with a high-heat oil or use an oil sprayer for even coverage. Generously season with kosher salt, black pepper, and any favorite spices.
If you’re using an air fryer, the COSORI Air Fryer 9-in-1, Compact & Large 6-Qt enables you to make perfectly crispy cabbage steaks without heating the whole oven! Just be sure to use air fryer paper liners for easy cleanup.
Serving Suggestions & Storage
Serve your roasted cabbage steaks hot, drizzled with lemon juice or your favorite sauce. Pair with a protein for a complete meal or chop leftovers into a grain bowl and store them in Rubbermaid Brilliance Food Storage Containers for freshness.
Pack up extra servings in a Bentgo Salad Container to enjoy a convenient, healthy lunch at work the next day!
Nutritional Information and Serving Size
A serving of roasted cabbage steak contains about 80–100 calories, depending on added oils and toppings. It’s low in carbs, high in fiber, and full of vitamins C and K. This recipe makes 4 generous servings.
Ingredients
Ingredients
Instructions
- Preheat your oven to 425°F (or air fryer to 400°F). Line a large sheet pan with parchment paper for easy cleanup.
- Peel away any dirty or tough outer leaves from the cabbage. Using a large knife or a vegetable chopper, slice the cabbage into 3/4–1-inch thick rounds, keeping the core intact.
- Arrange cabbage steaks in a single layer on the prepared pan. Brush both sides lightly with oil or spritz with an oil sprayer. Sprinkle with salt, pepper, garlic powder, and any optional seasonings.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crisp on the edges. (For air fryer: cook for 12–15 minutes, checking at the halfway point.)
- Transfer to a platter, top with parmesan, herbs, or a squeeze of lemon, and serve immediately. Store leftovers in airtight containers for up to 3 days.
Cook and Prep Times
Prep Time: 5 minutes
Cook Time: 25–30 minutes
Total Time: 35 minutes
Roasted Cabbage Steaks—A Must-Try Weeknight Staple
Roasted cabbage steaks are the answer to “what’s for dinner?” when you want something fast, healthy, and genuinely satisfying. Their deep flavor and customizable seasonings will have you reaching for this easy recipe again and again—weeknights just got a lot more delicious!