Roasted Cabbage Steaks (Printable)

Thick cabbage slices roasted until tender and crispy-edged with garlic, paprika, and seasonings.

# What You 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 Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove damaged outer leaves from 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 to 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.

# Expert Tips:

01 -
  • The way the edges get crispy and sweet while the centers stay tender is absolutely magical
  • It takes literally five minutes of active work but tastes like something from a restaurant
  • Even people who swear they hate cabbage end up going back for seconds
02 -
  • The core is actually the best part, so do not try to remove it or your steaks will fall apart completely
  • Do not overcrowd the baking sheet or the cabbage will steam instead of roast and you will miss out on those crispy edges
  • Let them roast undisturbed for the first 15 minutes to develop that beautiful caramelized crust before flipping
03 -
  • Use your sharpest knife to get clean cuts through the cabbage without tearing the layers
  • A pastry brush really helps distribute the oil evenly for consistent browning

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