Name: Easy Roasted Cabbage Steaks
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large green or red cabbage; 3 tbsp olive oil; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp dried thyme; 1 tsp smoked paprika; 1 tsp salt; ½ tsp black pepper

I discovered a simple technique to make irresistibly crispy oven-roasted cabbage steaks—perfect as a healthy side or a light main dish. Easy Roasted Cabbage Steaks

Why You’ll Love This Recipe

I love how this recipe transforms humble cabbage into hearty, flavorful “steaks” with minimal fuss. A light drizzle of olive oil and simple seasonings roast up into satisfying caramelized edges and tender interiors. It’s gluten‑free, vegan, and ready in about 40 minutes—ideal when I want something wholesome without sacrificing taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large green or red cabbage
3 tbsp olive oil
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper

directions

Preheat oven to 200 °C (about 400 °F).
Slice the cabbage into 1–1.5 cm (½″–¾″) thick “steaks.” Arrange them flat on a baking sheet.
Drizzle olive oil over both sides of the steaks. In a small bowl, combine garlic powder, onion powder, thyme, paprika, salt, and pepper—then sprinkle this seasoning evenly over the cabbage slices.
Roast for about 20–25 minutes, flip, and roast another 15–20 minutes or until the outer edges are golden brown and crispy, while the centers stay tender.
Serve immediately, optionally topped with sautéed mushrooms or a sprinkle of Parmesan.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 35 minutes
Total time: approx. 40 minutes

Variations

Mushroom-topped: Sauté button or cremini mushrooms with olive oil, garlic, salt, and pepper. Add them over the cabbage before serving.
Cheesy: Sprinkle grated Parmesan or crumbled blue cheese onto the hot steaks so it melts beautifully.
Spicy: Add a pinch of chili flakes or cumin to the seasoning blend.
Italian style: Use Italian seasoning or drizzle balsamic glaze on top just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread the steaks on a baking sheet and warm them in a 180 °C (350 °F) oven for about 10 minutes to crisp them back up, or quickly pan-fry them in a little olive oil.

FAQs

How thick should I slice the cabbage steaks?

I cut them about 1–1.5 cm (½″–¾″) thick—thick enough to hold together during roasting, but thin enough to get tender.

Can I use red cabbage instead of green?

Yes! I’ve used both. Red cabbage adds vibrant color and a slightly sweeter flavor, but cooks just the same.

What’s the ideal oven temperature and roasting time?

Preheating to around 200 °C (400 °F) works best. I roast for about 20–25 minutes, flip, then roast an additional 15–20 minutes until crispy and tender.

Can I air fry these instead?

Definitely. If using an air fryer, I cook at 200 °C (400 °F) for about 12–15 minutes, flipping halfway through, until crisp on the edges.

Are these vegan and gluten-free?

Absolutely—these steaks are naturally vegan and gluten-free, and I often enjoy them as a wholesome main or side.

Conclusion

I adore how this recipe elevates simple cabbage into a delicious, versatile dish. Whether I serve it plain, topped with mushrooms, or dressed up with cheese, it never fails to impress. It’s easy enough for busy weeknights and special enough for guests—give it a try, and I bet it’ll earn a spot in your recipe rotation too!