Think cabbage is only for coleslaw? Think again! These hearty Cabbage Steaks are baked to crispy perfection and make a delicious side dish.
It might seem strange at first, but trust me, cabbage steaks are one of the yummiest and easiest veggie dishes you could make. The first time I made them was on a Zoom call date with someone who also hadn’t made them before. Imagine: the middle of Covid, and a long-distance relationship blossoms over some tender, juicy cabbage steaks! Even though we were thousands of miles apart, the experience of trying a new recipe together was so meaningful, and when we sat down to eat at our separate tables, it was almost like being in the same room.
That’s the kind of warm simplicity this recipe has. Although they take some patience and precision, cabbage steaks are fairly easy to make. You just need to ensure each piece is sliced the same: one-inch thick, keeping the core of the cabbage intact so it all stays together. Brush or drizzle with olive oil and seasonings, then pop in the oven for 30 minutes, and ta-da! You’ve got some crispy, golden slabs of cabbage glistening with garlic, salt, and pepper. It’s an affordable and awesome part of any meal.
Are These Cabbage Steaks Healthy?
Full of fiber, vitamins, and minerals, with nothing added but yummy seasonings and heart-healthy olive oil, cabbage steaks are very nutritious. That being said, make sure to pair them with a healthy protein, like grilled chicken or fish. This recipe is totally vegan, sugar-free, and gluten-free. (So for many, it’s also worry-free!)
Turn Up The Heat
As it is, this recipe produces buttery, savory cabbage with a hint of garlic. But if you’re like me and you like to kick it up a notch, then I have some recommendations. First, alongside the other seasonings, add a half teaspoon each of cumin and smoked paprika. This creates a good amount of heat, but if you’re craving more fire, then add one teaspoon of red chili pepper flakes as well. Alternatively, you can sprinkle your favorite hot sauce onto the steaks when they’re out of the oven. My partner and I liked to drizzle on soy sauce, too, for more savory and umami hints.
FAQs & Tips
Place leftovers in an airtight container (separating slices with parchment paper if necessary) and refrigerate for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes.
While some chefs soak cabbage before incorporating it into coleslaw or other salads, there’s no need to do so before cooking. In fact, the less moisture, the better, as we want our cabbage to get crisp, not soggy.
Other than the suggestions I made above, you could also top your cabbage steaks with toasted nuts (like almonds, pine nuts, or walnuts), cheese (like feta or Parmesan), or homemade Chimichurri Sauce. Play with the potentials and find your favorite! You might be surprised by how versatile cabbage can be.
Serving Suggestions
When I first cooked cabbage steaks, I paired them with Crispy Baked Sweet Potato Fries In The Oven, but you could also make a side of Delicious Roasted Red Potatoes, Butternut Squash Risotto, Great Northern Beans, or Spinach Pasta.
For some heartier meat-loving options, try Gluten-Free Chili, Asian Turkey Meatballs, or Chicken Risotto. That’s right: cabbage steaks aren’t only for vegetarian meals!
Cabbage Steaks
Ingredients
- 1 medium head green cabbage
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
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Remove the loose outer leaves from the cabbage. Slice the cabbage from top to bottom into 1-inch thick steaks, keeping the core intact to hold the slices together.
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Arrange the cabbage steaks on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, kosher salt, and black pepper.
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Roast in the preheated oven for 30 minutes, flipping halfway through, until the edges are crispy and the center is tender.
Nutrition
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