Roasted Cabbage Steaks (Print Version)

Thick cabbage slices roasted until caramelized and tender with garlic and spices for a healthy, flavorful side.

# What You'll Need:

→ Vegetables

01 - 1 large green cabbage

→ Seasonings & Oil

02 - 3 tablespoons olive oil
03 - 1 ½ teaspoons kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika

→ Garnish

07 - 2 tablespoons chopped fresh parsley
08 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove any damaged outer leaves from the cabbage. Slice from top to stem into 1-inch thick steaks.
03 - Arrange cabbage steaks in a single layer on the prepared baking sheet.
04 - Brush both sides of each cabbage steak with olive oil.
05 - Sprinkle evenly with salt, pepper, garlic powder, and smoked paprika.
06 - Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on edges but tender inside.
07 - Transfer to serving platter. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The high heat transforms ordinary cabbage into something extraordinary with barely any effort
  • Those crispy charred edges and tender centers make it feel like a restaurant dish
02 -
  • Slice through the core so each steak holds together during roasting instead of falling apart
  • Do not skip flipping halfway through or you will miss out on caramelization on both sides
03 -
  • Let the roasted steaks rest for a few minutes before serving to let the flavors settle
  • If you want extra crispiness, run them under the broiler for the final 2 minutes watching closely

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