Roasted Cabbage Steaks

Posted on February 12, 2026

introduction

Roasted Cabbage Steaks are a quick, cozy way to turn humble cabbage into a crispy, golden side everyone will pinch for. This simple sheet-pan recipe highlights caramelized edges and tender centers—perfect for weeknights or a show-stopping veggie side. Love roasted veggies? Try pairing them with crispy roasted Brussels sprouts with sweet potatoes for a colorful plate that tastes like comfort.

Why You’ll Love This Roasted Cabbage Steaks :

Big flavor with almost no hands-on time — caramelized edges and savory seasoning.
Family-friendly and vegetarian, fitting easily into weeknight dinners.
Meal prep friendly: roast a few steaks to use in bowls, salads, or sandwiches.
Budget-friendly: one head of cabbage stretches a long way.
Customizable: swap spices or toppings to match whatever you’re serving.

Ingredients Needed :

Produce

1 head of cabbage

Pan & Seasoning

2 tablespoons olive oil
Salt to taste
Pepper to taste
Optional: garlic powder, paprika, or your favorite seasonings

Always slice into even steaks so they roast evenly. These simple seasonings mirror what I often use on roasted potatoes like Greek lemon garlic roasted potatoes when I want bright, savory notes.

Step-by-Step Instructions :

Preheat your oven to 425°F (220°C).
Slice the cabbage into 1-inch thick steaks.
Arrange the cabbage steaks on a baking sheet.
Drizzle with olive oil and season with salt, pepper, and any additional seasonings.
Roast in the oven for about 25-30 minutes, flipping halfway through, until crispy and golden.
Serve warm.

Serving Suggestions Roasted Cabbage Steaks

Serve alongside grilled chicken or pan-seared fish for a balanced plate.
Top with a squeeze of lemon and a sprinkle of flaky sea salt for brightness.
Chop roasted steaks and add to grain bowls with quinoa, roasted chickpeas, and tahini dressing.
For a smoky crunch, sprinkle crushed tortilla chips or crispy bacon on top.

Tips for Success Roasted Cabbage Steaks

Cut evenly: Use a sharp knife and steady hand to slice 1-inch steaks so they cook uniformly.
Don’t overcrowd the pan: Leave space between steaks so edges get crispy, not steamed.
Flip once: Turn halfway through to get both sides nicely browned.
High heat is key: 425°F helps caramelize the edges while keeping centers tender.
Add texture: For a southwest-style crunch, finish with elements inspired by Frito Cowboy Cabbage — think crunchy toppings and a tangy drizzle.
Rest briefly: Let steaks sit 2 minutes after roasting to firm up before serving.

variation (if any)

Cheesy: Add grated Parmesan or shredded cheddar to the top in the last 5 minutes of roasting.
Spicy: Sprinkle cayenne or chili powder with the salt and pepper.
Asian-style: Brush with a mix of soy sauce, sesame oil, and honey before roasting; finish with sesame seeds and green onions.
Roasted wedges: Instead of steaks, quarter the head and roast longer for a different presentation.

FAQs

Q: Can I use a different type of cabbage?
A: Yes — green or Savoy cabbage work well. Red cabbage roasts nicely too but color and sweetness differ slightly.

Q: How do I store leftovers?
A: Store cooled roasted cabbage in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to crisp the edges again.

Q: Can I roast smaller pieces instead of steaks?
A: Absolutely. Cutting into wedges or thick slices shortens roast time and yields more crispy edges — just watch closely.

Q: Is this keto or low-carb friendly?
A: Yes. Cabbage is low in carbs and works well for keto, low-carb, and paleo plans when paired with appropriate toppings.

Q: Can I prepare this ahead for a party?
A: Partially — slice and season ahead, then roast right before serving to maximize crispiness.