Written by Sarah Miller
Cabbage Steaks might sound a bit odd if you haven’t seen them on those trendy food blogs (or maybe, quick Instagram scrolls). But stay with me. You ever get home after a long day, open the fridge, and realize dinner needs to happen with whatever’s laying around? That big head of cabbage taking up precious space? Perfect. If you love recipes that are ‘dump it, roast it, and forget it’, you’re gonna like this guide.
Oh, and if you’ve ever been curious about baked veggies like the ones in this awesome crispy potato stacks recipe or want smart meal ideas, you’ll love my easy vegan meal ideas.
Reasons You’ll Love Cabbage Steaks
First of all, cabbage steaks are simple. I mean, embarrassingly simple. There’s barely any chopping. The hardest part is just cutting the cabbage (more on that in a minute). But when you roast those thick, juicy slices, something magical happens. They turn golden, kinda crispy on the edges, but stay nice and tender in the middle. You pop them in the oven, let them do their thing, and voilà! You suddenly feel like you’re serving a five-star restaurant side dish.
Here’s something else. Cabbage steaks are so affordable. A whole head of cabbage costs, what, a couple bucks? Maybe even less at your local market. Plus, they’re naturally gluten-free and vegan, if you care about that sort of thing. Okay, I’ll admit, I didn’t grow up thinking, “Gee, can we have cabbage steaks tonight?” But now, I’m all about those flavor-packed slabs. Friends? Family? Even picky kids will grab one.
| Nutritional Information per Serving | Value |
|---|---|
| Calories | 25 |
| Total Fat | 1g |
| Sodium | 60mg |
| Total Carbohydrates | 5g |
| Dietary Fiber | 2g |
| Protein | 2g |
How to Make Cabbage Steaks
You really can’t mess this up. No joke. Start with a fresh, green head of cabbage. Peel off any yucky outer leaves. Rinse it, pat it dry, then slice it straight through the middle and keep cutting into thick steaks. Now, get a little aggressive with the olive oil (seriously, don’t skimp). Brush it all over, both sides. Get some salt, black pepper, and go wild with seasonings if you want (smoked paprika, anyone?).
Next step, lay ’em flat on a baking sheet. Make sure each steak has its own space – overcrowding is the enemy of crispy edges. Pop into a hot oven, 400 degrees or so, for about 25-30 minutes. Flip halfway through. You’ll know they’re ready when the edges start to brown and everything smells amazing.
Here’s a tip that makes you look like you know what you’re doing: if you want extra crispy bits, turn on the broiler the last couple minutes. Watch closely though. The only thing worse than under-roasted is charcoal cabbage.
Ever tried a one-pan meal and thought, “Why did I ever make things so complicated?” Well, this is one of those moments. 
How to Cut Cabbage for Cabbage Steaks
Okay, this step trips up a lot of folks. Grab a sharp, sturdy knife (seriously, no butter knives). Cut the cabbage stem off just a bit, so the bottom’s flat. Stand it upright. Slice the cabbage from top to bottom into planks about an inch thick. Don’t go thinner or you’ll end up with a sad, floppy mess.
Try not to lose too many leaves, but don’t freak if a little falls off – happens to the best of us. The goal is for each “steak” to have some core holding it together. If a couple break, just roast those scraps anyway; they’re perfect for snacking.
Hey, and sometimes the outer slices are just mostly leaves. Roast them, too. They get extra crispy, almost like chips. Trust me, you’ll be picking at them before you get the rest to the table.
Add-ins and Substitutions
Here’s the fun part. You can make cabbage steaks your way. Feeling extra hungry? Toss on a handful of shredded cheese before the final minutes in the oven. Garlic powder, chili flakes, a shake of curry powder—go wild. Want something fancier? Drizzle with balsamic glaze as they come out hot. If you eat meat, maybe a little cooked bacon crumbled on top.
Not a fan of olive oil? Use avocado oil, or even melted butter if you wanna live dangerously. Got no paprika? Try Cajun seasoning instead. There’s really no wrong direction here, just whatever’s hiding in your spice cabinet.
I love throwing leftover roasted veggies (sweet potatoes, carrots, you name it) right alongside them for more of a one-pan vibe. If you need more inspiration for side dishes, check out this roasted green beans with almonds recipe – takes the same approach for crispy, roasted goodness.
How to Store and Reheat
So maybe you made too many cabbage steaks (it happens, especially if you get carried away with that “one big cabbage” impulse buy). Don’t toss the leftovers.
They’ll keep in an airtight container in the fridge for about three days. Reheat them in the oven at 350 degrees for 5–10 minutes, or even in a skillet with a splash of olive oil. Microwaving works too, but you lose the crispiness. Not the end of the world for a quick lunch though.
Oh, and cold cabbage steaks straight from the fridge, topped with a squeeze of lemon? Oddly delicious. Kind of like a weird but satisfying snack. If you need more fridge-friendly recipes, take a look at easy vegan meal ideas to keep things simple and fresh.
Serving Suggestions
How should you serve cabbage steaks? Here’s a few ideas if you get stuck:
- Top with a fried egg and hot sauce for a weirdly addictive breakfast.
- Layer with fresh tomatoes, feta, and herbs for a light lunch.
- Drizzle with tahini or pesto for even more flavor.
- Serve as a side next to crispy baked tofu or roasted potatoes for a hearty dinner.
Mix and match until you find your favorite combo. I’ve even slapped one on a sandwich in place of a burger patty. It looked strange, tasted amazing. Go figure.
If you need more inspiration for side dishes, check out this grilled cauliflower steaks guide, it’s the same approach for crispy, roasted goodness.
Common Questions
How thick do I cut the cabbage steaks?
Stick to about 3/4-inch to 1-inch thick. Anything thinner falls apart, anything thicker takes forever to cook.
Will cabbage steaks get crispy?
Yep, the outsides get nice and crispy if you roast at a high heat. The insides stay soft and buttery.
Can I grill cabbage steaks instead of roasting them?
Totally. Just brush with oil and grill over medium heat for about 5 minutes per side. You’ll get those tasty char marks.
What’s the best way to store leftovers?
Fridge in a sealed container, like I mentioned above. Reheat in the oven or on a skillet for best texture.
Is this recipe allergy-friendly?
It’s gluten-free, nut-free, and vegan by default. Just watch your oil and seasoning choices if you’re avoiding anything specific.
Give Cabbage a Chance – You’ll Be Amazed
Cabbage steaks are a sneaky side dish that’ll completely transform how you think about this old-school veggie. They’re cheap, crazy easy, and full of flavor (trust me, I wouldn’t hype them up if they weren’t). Honestly, all it takes is a little oven magic. So next time your fridge is feeling empty, remember this cabbage hack.
For even more healthy veggie inspiration and balanced eating, see CDC nutrition basics.
Cabbage Steaks
Ingredients
For the Cabbage Steaks
- 1 head cabbage Fresh and green
- 2 tablespoons olive oil Can substitute with avocado oil or melted butter
- to taste salt
- to taste black pepper
- to taste seasonings Options include smoked paprika, garlic powder, chili flakes, or curry powder
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Peel off any outer leaves of the cabbage and rinse it.
- Pat the cabbage dry and slice it through the middle, then cut into thick steaks of about 3/4 to 1 inch.
- Brush each steak with olive oil on both sides and season with salt, black pepper, and other desired spices.
- Lay the cabbage steaks flat on a baking sheet, ensuring they have space between them.
Cooking
- Roast the cabbage steaks in the oven for 25-30 minutes, flipping them halfway through the cooking.
- For extra crispiness, turn on the broiler during the last couple of minutes and watch closely to avoid burning.