Let me tell you about my latest kitchen obsession – cabbage steaks! I know, I know, it sounds too simple to be amazing, but trust me, once you try roasting thick slices of cabbage until they’re golden and caramelized, you’ll be hooked just like I am. This cabbage steak recipe has become my go-to side dish when I want something easy yet packed with flavor.
I first tried making cabbage steaks when my garden gave me more cabbage than I knew what to do with (those heads grow like crazy!). After roasting them with just olive oil, salt, and garlic powder, I couldn’t believe how something so basic could taste so incredible. The edges get crispy, the centers turn buttery soft, and the whole house smells amazing while they cook. Now my kids actually ask for “those yummy cabbage things” – and that’s saying something!
Table of Contents
Table of Contents
Why You’ll Love This Cabbage Steak Recipe
Let me count the ways this simple dish will steal your heart (and probably become your new favorite side)! First off, it’s ridiculously easy – we’re talking 10 minutes of prep and then the oven does all the work. No fancy techniques, no weird ingredients, just good old-fashioned roasting magic.
Here’s what makes it special:
- That amazing texture – crispy edges with a tender center that practically melts in your mouth
- Endless flavor options – start basic with garlic and olive oil, then get creative with spices
- Vegetarian-friendly but hearty enough to satisfy meat lovers too
- Budget-friendly – one cabbage makes multiple servings for pennies
- Healthy without tasting like health food – packed with nutrients but tastes indulgent
Seriously, if you’ve ever doubted cabbage could be exciting, this recipe will change your mind. The way those edges caramelize? Absolute perfection!
Ingredients for Cabbage Steak Recipe
Here’s all you need to make these magical cabbage steaks – I bet you already have most of this in your pantry right now! The beauty is in the simplicity:
- 1 head green cabbage (sliced into 1-inch thick steaks – look for a firm, heavy head)
- ¼ cup extra-virgin olive oil (divided – we’ll use it for both sides)
- 1 teaspoon kosher salt (or to taste – I like it salty!)
- ½ teaspoon garlic powder (trust me, it makes all the difference)
- ¼ teaspoon black pepper (freshly cracked if you’ve got it)
That’s it! Five ingredients for crispy, caramelized perfection. Sometimes simple really is best.
How to Make Cabbage Steaks
Okay, let’s get roasting! Making cabbage steaks is so simple you’ll wonder why you haven’t been doing this for years. Just follow these easy steps, and you’ll have golden, crispy-edged perfection in no time.
Step 1: Prep the Cabbage
First, grab your head of cabbage and remove any loose outer leaves (save those for stir-fries!). Here’s my trick: don’t cut the core out completely – leave about half an inch intact at the bottom. This keeps your “steaks” from falling apart when you slice them. Use a sharp knife to cut the cabbage into 1-inch thick rounds – any thinner and they’ll burn, any thicker and they won’t cook through evenly. You’ll get about 4 good steaks from a medium head.
Step 2: Season and Oil
Now for the flavor! In a small bowl, mix together your salt, garlic powder, and black pepper. Line a baking sheet with parchment (trust me, cleanup is way easier this way). Arrange your cabbage steaks in a single layer – don’t crowd them! Brush both sides generously with olive oil using a pastry brush or just drizzle and rub it in with your fingers. Sprinkle your spice mix evenly over both sides, pressing gently so it sticks.
Step 3: Roast to Perfection
Pop those beauties into a 400°F oven for about 35-40 minutes total. Here’s the key: after 20 minutes, flip them over carefully with a spatula (they’ll be getting tender), and rotate your pan 180 degrees for even browning. You’ll know they’re done when the edges are crispy and caramelized, and the centers are fork-tender. If some pieces are browning too fast, just move them to a cooler spot on the pan. That golden-brown color means maximum flavor!
Tips for the Best Cabbage Steak Recipe
After making these cabbage steaks more times than I can count (seriously, my family can’t get enough!), I’ve picked up some tricks that make all the difference. First, always use fresh cabbage – that crisp, heavy head will give you the best texture. Older cabbage tends to dry out and won’t caramelize as nicely.
Here are my can’t-live-without tips:
- Space them out! Overcrowding the pan leads to steamed, soggy cabbage instead of crispy perfection
- Taste your seasoning mix before sprinkling – I sometimes add a pinch of smoked paprika for extra depth
- Don’t skimp on oil – those crispy edges need good coverage
- Check early – oven temps vary, and burnt edges happen fast!
Oh, and one last thing – resist the urge to flip them too soon! Let that first side get properly golden before turning.
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Crispy Cabbage Steak Recipe in 40 Minutes
A simple and delicious roasted cabbage steak recipe that’s easy to prepare and packed with flavor.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 1 head of green cabbage
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
Instructions
- Heat the oven to 400ºF (204ºC). Line a sheet pan with olive oil or lightly grease it.
- Trim the cabbage core and slice into 1-inch thick steaks. Arrange on the pan.
- Mix salt, garlic powder, and black pepper. Brush cabbage with olive oil and sprinkle seasoning.
- Flip the steaks, add oil and seasoning on the other side.
- Roast for 35-40 minutes, rotating halfway, until edges are golden brown and centers are tender.
Notes
- Use fresh cabbage for best results.
- Adjust seasoning to taste.
- Serve warm as a side dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 steak
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Serving Suggestions for Cabbage Steaks
Now for the fun part – how to serve these golden beauties! My absolute favorite way is alongside grilled chicken – the crispy cabbage pairs perfectly with juicy meat. Vegetarian? Try them with pan-seared tofu or roasted chickpeas for protein. For special dinners, I’ll sprinkle with fresh lemon zest or shaved Parmesan right after roasting – the bright acidity cuts through the richness beautifully.
They’re also amazing chopped up and tossed into grain bowls or served over creamy polenta. Honestly? Sometimes I just eat them straight off the pan – no shame!
Storing and Reheating Cabbage Steaks
Here’s the good news – if you somehow have leftovers (we rarely do!), these cabbage steaks store beautifully. Let them cool completely, then tuck them into an airtight container in the fridge. They’ll keep for about 3 days, though the edges lose some crispness.
To reheat, skip the microwave – it makes them soggy! Instead, pop them back in a 350°F oven for 10 minutes or crisp them up in a dry skillet over medium heat. A quick drizzle of fresh olive oil right before serving brings back that just-roasted magic.
Cabbage Steak Recipe Variations
Once you’ve mastered the basic recipe, it’s time to play! My favorite part about cabbage steaks is how easily they adapt to different flavors. Try sprinkling smoked paprika with the garlic powder for a subtle smoky kick – it’s incredible with barbecue meals. For fancy dinners, drizzle with balsamic glaze right before serving – the sweet-tart contrast is divine.
Other fun twists:
- Parmesan crust – sprinkle grated cheese during the last 5 minutes of roasting
- Spicy version – add a pinch of red pepper flakes to the seasoning mix
- Herb lovers – toss fresh thyme or rosemary over the steaks before roasting
The possibilities are endless – that’s why I make these at least once a week!
Nutritional Information for Cabbage Steak Recipe
Let’s talk numbers – but don’t worry, these are the good kind! Each golden-brown cabbage steak packs serious nutrition without weighing you down. Keep in mind these are estimates (brands and sizes vary), but here’s the breakdown per serving:
- 120 calories – light but satisfying
- 8g fat (mostly heart-healthy olive oil)
- 2g protein – not bad for a veggie!
- 12g carbs with 4g fiber – keeps you full
Plus, you’re getting loads of vitamin C, K, and antioxidants. Who knew something so tasty could be this good for you?
FAQ About Cabbage Steak Recipes
I get questions about these roasted cabbage steaks all the time – here are the answers to everything you might be wondering!
Can I use purple cabbage instead of green?
Absolutely! Purple cabbage makes gorgeous steaks with a slightly earthier flavor. Just know the color fades a bit during roasting – they’ll still taste amazing though.
How do I prevent sogginess?
Two secrets: 1) Don’t overcrowd the pan (steam = soggy), and 2) Make sure your oven is fully preheated before the cabbage goes in. That initial blast of heat helps crisp the edges fast.
Why won’t my cabbage steaks stay together?
You’re probably cutting the core out completely! Leave about half an inch intact at the bottom – it acts like a “stem” holding your slices together.
Can I make these ahead?
They’re best fresh, but you can prep the seasoned steaks up to 2 hours before roasting. Just keep them uncovered in the fridge so they don’t get watery.
What’s the best way to slice cabbage for steaks?
Use a large, sharp chef’s knife and steady pressure. Sawing back and forth makes ragged edges. And remember – 1-inch thickness is the sweet spot!
Share Your Cabbage Steak Experience
I’d love to hear how your cabbage steaks turn out! Did you add any fun twists? Did your family go crazy for them like mine does? Drop a comment below or tag me on Instagram @FrostyRecipes – nothing makes me happier than seeing your kitchen creations! Follow along for more kitchen inspiration!
