Cabbage steaks are among the most delicious ways to enjoy this (often underrated) vegetable!

This cabbage steak recipe produces tender rounds of cabbage with caramelized edges that pairs well with any main dish!

sheet pan with Roasted Cabbage Steak

Roasted Veggies Are Easy!

  • Cabbage steaks are perfect as a side dish, for meatless Mondays, or a quick snack.
  • Low in calories and high in fiber, cabbage pairs with your favorite savory herbs and seasonings.
  • Double the recipe and reheat in an air fryer for a week-long supply of delicious cabbage steaks.
  • A great alternative to fried cabbage, the oven does all the work. Just prep and bake!

Ingredients for Cabbage Steaks

Cabbage – I like green cabbage for this recipe, but red cabbage is great too. Choose a cabbage that is heavy for its size.

Oil – Olive oil is what I use since I always have it on hand. Swap it for bacon grease for a smoky taste (and sprinkle with crumbled bacon if you have it).

Seasonings – The seasonings are simple but feel free to sprinkle with onion powder or garlic powder.


Experiment with various seasonings or toppings to create your own cabbage steak recipe.

  • Sprinkle the steaks with Parmesan cheese or feta cheese.
  • For a crispy touch, sprinkle a few breadcrumbs over the cabbage steaks after flipping them.
  • For extra texture, sprinkle with chopped nuts like pecans or crumbled bacon.
Raw Cabbage Steaks on a pan ready to roast

How to Cut Cabbage Steaks

To cut cabbage into steaks, start with a fresh head of cabbage and remove the outer leaves.

Place the cabbage on a cutting board and slice into ½-inch steaks across the cabbage. Thicker steaks will need more cooking time, while thinner steaks can burn.

How to Cook Cabbage Steaks

Roasting vegetables creates layers of flavor because they’re cooked at a high temperature, and using minimal fats caramelizes the outside creating a natural sweetness.

  1. Prep cabbage and brush with oil, season with salt and pepper (or other seasoning blends).
  2. Roast cabbage until the edges are golden brown!
Roasted Cabbage Steaks on a pan with thyme

What to Serve with Cabbage Steaks

Naturally, cabbage steaks make an impressive side dish to corned beef, but they can share oven space with baked chicken breasts or a perfect pot roast. Round out dinner with a green salad with a tangy, red wine vinaigrette and an easy homemade strawberry mousse!

More Roasted Veggies

Did you make these Roasted Cabbage Steaks? Be sure to leave a rating and a comment below!

Roasted Cabbage Steaks on a sheet pan
4.99 from 52 votes↑ Click stars to rate now!
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Roasted Cabbage Steaks

Roasted cabbage is a super delicious way to give this vegetable some star power at the dinner table!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings


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  • 1 head green cabbage
  • 2 tablespoons olive oil
  • ¼ teaspoon each salt and pepper more to taste
  • 1 tablespoon melted butter
  • fresh parsley or thyme


  • Preheat the oven to 400°F.
  • Slice across a head of cabbage to create ½-inch thick rounds. Brush each side with olive oil.
  • Place on a rimmed baking sheet (cut rounds in half to fit on the pan if needed). Roast for 25 to 30 minutes. Broil for 1 to 2 minutes if desired.
  • Drizzle with butter and serve.


  • Customize the seasoning by sprinkling herbs or spices before roasting.
  • Adjust the cooking time based on the thickness of your cabbage rounds and your desired level of tenderness.
  • Leftover cabbage steaks can be stored in an airtight container in the refrigerator for up to 5 days.
4.99 from 52 votes

Nutrition Information

Calories: 71 | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 192mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 41.6mg | Calcium: 45mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish
Cuisine American
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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    1. You’re in the right place Sherry; welcome! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!

  1. FYI, comments wouldn’t show on mobile using chrome. When switching to Firefox on mobile it removed a few of the ads at the bottom and comments became visible.

    Also, good recipe5 stars

  2. I made the Roasted Cabbage Steaks last night and absolutely loved it! The recipe is simple and clean up was a breeze. There’s no question I’ll be making them again . . . often.

    1. Your instructions do not say how to slice the cabbage. Do you slice across the core or top to bottom? Does it make a difference for the slabs staying together?

      1. I slice them across but I do think either way would work. If you slice top to bottom, you’ll likely want to cut out the core as you eat it.