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Oven Roasted Cabbage Steaks

These Oven Roasted Cabbage Steaks are flavor packed with the bonus of easy preparation, to boot. They can be enjoyed as a main dish or as a flavorful side dish alongside your favorite entrées.

Oven Roasted Cabbage Steaks

Easy Oven Roasted Cabbage Steaks Recipe

Cabbage, much like cauliflower, can sometimes be overlooked when it comes to delicious dishes to make. These cabbage steaks are an elegant option for serving what’s considered to be a somewhat ordinary vegetable. It’s lower carb, packed with flavor and roasting brings out the natural sweetness. How to make simple Roasted Cabbage Steaks: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat oven to 400°F. Liberally spray a large baking sheet with cooking spray or brush with oil.
  • Trim Cabbage – Trim stem of cabbage to level. Cut cabbage into 1 inch slices from top to bottom, around the core, leaving internal core intact. (You can cut out the core, but it helps the leaves stay together while slicing.)
  • Combine Oil and Seasonings – In a small bowl mix together oil, salt, pepper, red pepper flakes, parsley and garlic. Mix well.
  • Baste Cabbage – Brush liberally on all sides of cabbage steaks. Sprinkle tops with grated Parmesan cheese.
  • Bake – Bake per the recipe until golden, lightly charred and fork tender. You can broil for a few minutes to char further, if desired. Serve immediately.
Oven Roasted Cabbage Steaks

How to Make the Best Oven Roasted Cabbage Steaks Recipe

  • Ingredients you’ll need to make homemade Cabbage Steaks: One medium-large head green cabbage, olive oil, salt, black pepper, crushed red pepper flakes, grated Parmesan cheese, garlic cloves and chopped Italian parsley.
  • Kitchen tools you’ll need: A large sheet pan, sharp knife and cutting board, small bowl, pastry brush, measuring cups and spoons.
  • You can adapt this recipe using any size head of cabbage. Keep in mind, larger cabbage steaks may take a few minutes longer to bake. Likewise, smaller slices may take less time. Adjust accordingly.
  • Take a moment to trim the core of the cabbage so, it’s level for cutting. Use a large, sharp knife to slice.
  • To lighten this dish up further, use cooking spray or an oil spritzer in place of olive oil.
  • The amount of oil can be adapted to your personal taste.
  • There’s a generous amount of garlic in this dish as we’re huge garlic fans. You can use more, or less according to your personal taste and that of your family.
  • At the end of roasting the cabbage steaks you can turn the oven to broil to char the leaves further. The charred pieces have a slight sweetness that enhances the overall flavor.
  • I recommend cutting the slices about 1 inch thick. Keep in mind that the cabbage will shrink while roasting.
  • Store Roasted Cabbage Steaks chilled in the refrigerator for up to 3 days. Reheat in a non stick skillet on the stovetop over medium heat or chop and toss with smoked sausage and diced cooked potatoes for a delicious round two meal.
Oven Roasted Cabbage Steaks

More Easy Cabbage Recipes to Make

Cabbage is inexpensive, packed with nutrients such as vitamin C, magnesium and fiber just to name a few. You can read more about that here on Web MD.

Oven Roasted Cabbage Steaks recipe with olive oil

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Helpful Kitchen Items:

Oven Roasted Cabbage Steaks

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: American, Southern
Keyword: cabbage-steaks, oven-roasted-cabbage-steaks, roasted-cabbage
Servings: 6 servings
Calories: 128kcal

Ingredients

  • 1 medium head green cabbage
  • 1/4-1/3 cup olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4-1/2 tsp crushed red pepper flakes optional
  • 1 Tbsp chopped fresh Italian parsley
  • 4-6 cloves garlic minced
  • 2-4 Tbsp grated Parmesan cheese

Instructions

  • Preheat oven to 400°F. Liberally spray a large baking sheet with cooking spray or brush with oil.
  • Trim stem of cabbage to level. Cut cabbage into 1 inch slices from top to bottom, around the core, leaving internal core intact. (You can cut out the core but, it helps the leaves stay together while slicing.)
  • In a small bowl mix together oil, salt, pepper, red pepper flakes, parsley and garlic. Mix well.
  • Brush liberally on all sides of cabbage steaks. Sprinkle tops with grated Parmesan cheese.
  • Bake for 20 minutes, rotate pan. Continue to roast another 15-20 minutes until golden, lightly charred and fork tender. You can broil for a few minutes to char further, if desired.
  • Serve immediately.

Notes

The amount of oil can be adapted to your personal preference.
To lighten these cabbage steaks further, use cooking spray or an oil spritzer in place of oil.

Nutrition

Serving: 1slice | Calories: 128kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 443mg | Potassium: 265mg | Fiber: 4g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

21 Comments

  1. Hi Melissa: I assume using red cabbage would work just as well? We received a box in our CSA box recently.

      1. 5 stars
        I have made many of your recipes from your web site and they were all fantastic. I’m in a pickle now just found out I have cancer in my esophagus and swallowing is a chore , I need some soup recipes please. Thanks Eric

      2. Hi Eric, I’m so sorry to hear of your health issues. I have quite a few soup recipes, please browse soups here when you have a moment to see if there are any you’d like to try. Sending prayers.

  2. We love roasted cabbage. We don’t eat meat. What would you suggest to serve the cabbage with? I am drawing a blank. Thank you in advance!

  3. 4 stars
    Loved the seasoning- did not sure the Parmesan and had to use dried parsley. Next time will use a little less salt tho.

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