Name: Easy Roasted Cabbage Steaks
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large head of cabbage; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Fresh lemon juice (optional)

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Roasted cabbage steaks are a simple, nutritious, and flavorful side dish that takes minimal effort but delivers big on taste. With just a few pantry staples and a single head of cabbage, I can create a crispy, tender, and satisfying veggie dish that pairs well with almost any main course.

Easy Roasted Cabbage Steaks

Why You’ll Love This Recipe

I love how easy it is to throw together these cabbage steaks with just a handful of ingredients. They roast beautifully in the oven, developing caramelized edges and a soft, buttery center. This dish is naturally vegan, gluten-free, and low in calories, making it a perfect healthy addition to any meal. Plus, the prep time is minimal, which makes it a weeknight favorite in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large head of cabbage
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh lemon juice (optional)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I slice the cabbage into 1-inch thick steaks, making sure each slice stays intact.
I drizzle both sides of the cabbage steaks with olive oil and season them with garlic powder, paprika, salt, and pepper.
I arrange the steaks on the prepared baking sheet and roast them for 25-30 minutes, flipping halfway through, until they become golden brown and tender.
For a touch of brightness, I add a squeeze of fresh lemon juice before serving, but that’s totally optional.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Calories: Around 100 kcal per serving

Variations

I sometimes sprinkle parmesan cheese over the cabbage before roasting for an extra savory twist.
If I want more spice, I add a pinch of red pepper flakes or cayenne to the seasoning mix.
To make it a full meal, I top the roasted cabbage with chickpeas or sliced grilled tofu.
For a smoky flavor, I use smoked paprika instead of regular paprika.

Storage/reheating

I store leftover cabbage steaks in an airtight container in the refrigerator for up to 3 days. To reheat, I place them back in the oven at 350°F (175°C) for about 10 minutes or until heated through. Microwaving works too, but the edges won’t stay as crispy.

FAQs

How do I keep the cabbage steaks from falling apart?

I make sure to keep the core intact when slicing the cabbage, which helps hold each steak together during roasting.

Can I make these in an air fryer?

Yes, I can air fry the cabbage steaks at 375°F (190°C) for about 12-15 minutes, flipping once halfway through for even crispiness.

What main dishes go well with roasted cabbage steaks?

I often pair them with grilled chicken, baked fish, or even a hearty grain bowl. They’re also great as a side to veggie burgers or lentil loaf.

Can I prep these ahead of time?

I can slice and season the cabbage steaks in advance and store them in the fridge. When I’m ready, I just pop them in the oven to roast.

What’s the best way to cut cabbage into steaks?

I remove any loose outer leaves, then slice the cabbage vertically (from top to root) into 1-inch thick slices, making sure to keep the core attached for structure.

Conclusion

Easy Roasted Cabbage Steaks are one of my go-to dishes when I need something healthy, flavorful, and simple. Whether I’m cooking for myself or serving guests, these crispy, seasoned cabbage slices are always a hit. They’re incredibly versatile and can be customized in so many ways—perfect for any occasion or dietary preference.