Oven Roasted Garlic Cabbage Steaks

Why You’ll Love This Recipe

I love how this recipe transforms cabbage into something golden, crispy, and packed with flavor. It’s budget-friendly, requires minimal prep, and roasts to perfection in the oven. The garlic-infused olive oil brings out the natural sweetness of the cabbage, and the caramelized edges add a texture I can’t resist. Plus, it’s naturally vegan, gluten-free, and pairs with just about anything.

ingredients

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

• Green cabbage, cut into thick slices (steaks)

• Olive oil

• Garlic, minced

• Salt

• Black pepper

• Paprika (optional)

• Fresh parsley or lemon juice (for garnish)

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I remove the outer leaves from the cabbage and slice it into ¾- to 1-inch thick rounds, keeping the core intact so the slices hold together.

3. I lay the cabbage steaks flat on the baking sheet and brush them generously with olive oil on both sides.

4. I mix the minced garlic with a bit more olive oil, then spoon or brush it over the tops of the cabbage.

5. I season them with salt, black pepper, and a pinch of paprika if I want some smoky flavor.

6. I roast the cabbage in the oven for 25–30 minutes, flipping halfway through, until the edges are crispy and golden and the centers are tender.

7. I serve the steaks warm, garnished with chopped parsley or a squeeze of fresh lemon juice for a little brightness.

Servings and timing

This recipe makes about 4 cabbage steaks, depending on the size of the head. It takes around 10 minutes to prep and 25–30 minutes to roast, so I have it ready in about 40 minutes from start to finish.

Variations

When I want a heartier version, I sprinkle grated Parmesan or nutritional yeast on top before roasting. I’ve also added crushed red pepper flakes for a spicy kick, or used smoked paprika for more depth. Sometimes I serve them with a drizzle of tahini or a dollop of sour cream for extra richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them back in the oven or air fryer at 375°F for about 5–10 minutes until crisped up again. I avoid microwaving if I want to keep the edges crispy.

FAQs

Can I use red cabbage instead of green?

Yes, I’ve used red cabbage before. The flavor is similar, though it’s a bit firmer and the color deepens as it roasts.

How do I keep the cabbage steaks from falling apart?

I slice through the core and leave it intact — that helps hold each steak together. I also handle them gently when flipping.

What if I don’t have fresh garlic?

I use garlic powder as a substitute, sprinkling it directly over the oiled cabbage. It still adds great flavor.

Can I prep these in advance?

Yes, I slice and season the cabbage up to a day ahead, then roast it fresh when I’m ready to serve.

What do I serve with cabbage steaks?

I usually pair them with roasted potatoes, grilled meats, or a grain bowl. They also make a great base for a vegetarian meal topped with beans or lentils.

Conclusion

Oven Roasted Garlic Cabbage Steaks are one of my favorite ways to make a simple vegetable feel special. They’re crispy, tender, and full of flavor — perfect for weeknight dinners, healthy sides, or even a light main course. Once I’ve tried roasting cabbage like this, it becomes a go-to in my kitchen for its ease and bold taste.