Roasted Cabbage Steaks are a simple, flavorful side dish that’s baked until tender with golden caramelized edges. Finished with melted butter and fresh herbs, they’re an easy way to turn an everyday head of cabbage into something special.
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Holly’s Recipe Highlights: Roasted Cabbage Steaks
- Flavor: These cabbage steaks have a mild, slightly sweet flavor with buttery richness and savory, caramelized edges.
- Skill Level: Beginner-friendly with simple slicing, brushing, and roasting.
- Serving Suggestions: Serve alongside roasted chicken, honey mustard sausages, cheesy chicken casserole, or as part of a hearty grain bowl.
Total Time: 45 mins (10 mins prep!) Servings: 8 Cooking Method: Oven-Baked
Ingredient Notes
- Green Cabbage: Choose a firm, heavy head of cabbage with tightly packed leaves for the best texture. Opt for a medium or large green cabbage for more evenly sliced rounds.
- Olive Oil: Helps the surface brown and keeps the leaves from drying out while roasting. Replace with a neutral cooking oil like avocado oil if needed.
- Seasonings: A pinch of salt and pepper brings out the cabbage’s natural flavors. For extra flavor, sprinkle with fresh parsley or thyme before serving, or swap in dill, chives, or rosemary.
- Melted Butter (Optional): Drizzle over the roasted cabbage steaks for a richer, more indulgent finish.
How to Make Roasted Cabbage
- Place the sliced cabbage on a baking sheet and brush with oil and seasonings.
- Bake until softened, then broil for crispy edges (full recipe below).
Save Every Savory Slice
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, place on a baking sheet and heat in a 375°F oven until warmed through and the edges begin to crisp. Broil for a few minutes at the end to recrisp.
Do not freeze.
More Ways to Love Cabbage
Did you enjoy the following Roasted Cabbage Steaks Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 head green cabbage
- 2 tablespoons olive oil
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper
- 1 tablespoon melted butter
- chopped fresh parsley or thyme for garnish
Instructions
- Preheat the oven to 400°F.
- Slice across a head of cabbage to create ½-inch thick rounds. Brush each side with olive oil and sprinkle with salt and pepper.
- 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.
Notes
- 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 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
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I made this last night to accompany chicken and rice. The cabbage steaks did not disappoint! I followed the recipe exactly and just used salt and a little pepper to season before I popped them into the oven. The olive oil basted on both sides really brought out the sweetness of the cabbage. Very good!
Sounds like a delicious meal Johanna!
I have a head of cabbage I’d bought for our St. Patrick’s day dinner, but I really want to try the roasted cabbage recipe! I think I will, and buy another cabbage for our holiday dinner, tomorrow. It’s only March 7th, so I’ve got time! Thanks for this recipe, and I think I saw a corned beef and cabbage recipe you have here too, so will also try that one! Have a happy day!
Enjoy it Liz! You’re welcome!
I read the comments from the past 3 years for tips. I can attest that this recipe is great!
I listened to one reviewer who (for the most part) halved the recipe for a smaller crock pot. Using a smaller 4.5qt crock pot, a flat tip 2.48 lb corned beef brisket, half a head of green cabbage cut into wedges to fit, half of a small non sweet (regular) yellow onion, 4 small cloves of smashed sliced garlic cloves, 1 large fat carrot cut into chunks to fit, 1 large bay leaf, and omitting potatoes, I gave it a try. I learned from other reviewers that flat tip corned beef has less fat that point.
I put the leftover corned beef juices from the package into the crock pot. Holly’s recipe mentions you can add beer, but no more than 2 cups. Some have used broth. I used a combination: about 5 oz (a little over half a cup) Avalache Amber ale and 2 cups of City Market Organics LOW SODIUM beef broth. The recipe also mentions to make sure the corned beef is *almost covered, and the corned beef was probably 80% covered in liquid in this crock pot. I lined the bottom of the crock pot with the yellow onion (separating the wedges into slices) and garlic, placed the corned beef fat side UP on top (along with the juices it was sitting in from the package), poured the broth and beer into the crock pot and sprinkled the spices from the package into the crock pot: with some of it sprinkled into the broth and some sprinkled onto the fat and fit the remaining half of the carrot in. Lastly, I put one big bay leaf into the broth.
It was slow cooked overnight. After 9 hrs, I put the cabbage and other half of the carrot in. At 10 hrs everything was done. The corned beef was tender and the veggies were not soggy. We unplugged the crock pot and ate it for lunch after sledding with the kids. I noticed this crock pot simmered everything nicely. For those who say their corned beef didn’t come out tender, maybe omitting the potatoes can help?! Thanks for the recipe and all the reviewers who had tips. I will definitely make this again!
Christina, wow, that sounds like an amazing way to make this recipe your own. I love how you took inspiration from other reviewers and adjusted everything for your smaller crock pot. Glad it turned out so well—especially after a fun morning of sledding!
love cabbage, doesn’t matter if it’s cooked or raw. ln a boiled dinner you can’t beat the flavor it adds to the meal or just cole slaw.
Yum
I season mine with Montreal Steak Seasoning which gives it a corned beef cabbage flavor.
Sounds delicious, Rick!
Anxious to try some recipes
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!
Love all the recipes
Getting ready to try cabbage steaks roasted !
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 recipe
I’m looking forward to it hope I find some things thateat keto required ments
Can’t wait for you to try them! Let us know which recipes are your favorite!
Roasted cabbage it was easy and delicious. I am doing the key I diet.
Looking forward to getting your recipes.
I am interested
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.
So glad to hear that Lynn!
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?
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.