These roasted cabbage steaks are tender on the inside, crisp on the edges, and full of caramelized flavor — an easy, versatile side for any season.
Serve with vegan glazed meatloaf and creamy vegan mashed potatoes. Or keep things lighter by pairing them with a fresh cucumber tomato salad and a side of air-fryer sweet potato wedges.
One of my favorite weekend rituals is heading to the farmers' market and grabbing a few fresh heads of cabbage.
It’s one of those ingredients that’s always dependable — simple on its own but capable of becoming something truly delicious. Whether I’m roasting it like this, tossing it over tacos or vegan refried beans, folding it into a vegan cabbage roll soup, or layering it into casseroles, cabbage is a staple I return to again and again.
These caramelized steaks might be my favorite way to let it shine.
Why you’ll love these cabbage steaks
- Simple, flavorful ingredients: A few pantry staples turn cabbage into something special.
- Easy and approachable: Minimal prep and hands-off cooking make this perfect for busy nights.
- Versatile: Works as a side or centerpiece for any season — roasted in winter, grilled in summer.
- Beautiful on the table: Caramelized edges and a gorgeous golden finish make these feel restaurant-worthy.
Jump to:
In the kitchen tips
- High heat: Roasting at 425°F helps the edges crisp and caramelize beautifully.
- Brighten at the end: A squeeze of lemon or drizzle of balsamic adds a pop of flavor.
- Play with spices: Try smoked paprika, thyme, or chili flakes for a twist.
- Don’t overcrowd: Give slices space on the pan so they roast, not steam.
How to incorporate cabbage steaks into your meals
- Sticky maple-glazed tofu, crispy baked tofu tempeh, or your favorite source of protein.
- A creamy garlic lovers pasta salad, roasted potatoes, mashed potatoes and gravy, or crispy air-fryer potato wedges.
- Combine with roasted vegetables like bell peppers, carrots, and onions for a colorful side.
- Sides of quinoa, bulgur, or whole-grain rice.
- Wraps and Rolls: Use partially cooked cabbage steaks as a wrap for fillings like rice mixtures, finely chopped veggies, and a protein of your choice, then bake or grill for a final touch.
Making ahead, storing, reheating, and freezing
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a 350°F oven for 10–15 minutes or in a skillet with a splash of oil.
- Freeze: Freeze on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Reheat directly from frozen.
Choosing olive oil
- Choose extra virgin olive oil for the best flavor.
- Pick an olive oil that's mild in flavor so it won’t overpower the cabbage.
- Look for a bottle with a recent harvest date for a fresher taste.
- Use refined olive oil for grilling or pan-frying to avoid burning.
FAQ
Start by removing any loose or discolored outer leaves. Place the cabbage stem side down, and cut it into 1-inch thick slices. Try to keep part of the core in each slice to help hold the steak together during cooking.
Yes! Preheat your grill to medium-high heat. Brush the cabbage steaks with oil and season as desired. Grill for about 5–7 minutes on each side or until the edges are charred and the cabbage is tender.
Roast them at a higher temperature, such as 425°F, to caramelize the edges quickly. Flipping them halfway through cooking also helps achieve a crispier texture.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Easy Baked Cabbage Steaks Recipe
Ingredients
- 1 small head of cabbage, green or red
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon maple syrup
- 1.5 teaspoon Himalayan Salt
- 1 teaspoon paprika, optional
- ¼ teaspoon cayenne, optional
- Pepper to taste
- 8 cloves of garlic, minced (less if you're not a garlic lover) + 1 tablespoon extra-virgin olive oil
Instructions
- Preheat: Set your oven to 425°F. (If grilling, see notes)
- Prepare a Baking Sheet: Line a baking sheet with parchment paper or lightly spray with cooking spray. Set aside.
- Measure Ingredients: Measure and set aside all ingredients to have them ready for use.
- Prepare the Cabbage: Remove the loose outer leaves from the cabbage. Cut off the bottom core and place the cabbage flat end down on your cutting board.
- Slice into Steaks: Slice from top to bottom into inch thick slices, keeping them uniform in size. Keep a bit of the core attached to each steak to help them hold together.
- Arrange on Your Baking Sheet: Place the cabbage steaks on the prepared baking sheet, spacing them evenly. Use additional sheets if necessary to avoid overcrowding.
- Make the Olive Oil Mixture: In a small bowl, combine 2 tablespoon of olive oil with maple syrup, Himalayan salt, paprika, cayenne, and pepper.
- Brush with the Olive Oil Mixture: Brush the cabbage steaks with the olive oil mixture, making sure all areas are well covered.
- Roast the Cabbage: Transfer to the oven and roast for 15 minutes.
- Prepare the Garlic-Oil Mixture: While the steaks roast, prepare the garlic-oil mixture. Combine minced garlic with the remaining 1 tablespoon of extra-virgin olive oil.
- Add the Garlic Mixture: After 15 minutes, remove the baking sheet from the oven and carefully brush the garlic-oil mixture onto the steaks.
- Continue Roasting: Return the steaks to the oven and roast for an additional 15 minutes. Check the steaks 5 minutes before completion to ensure they don't overcook. Aim for tender insides with crispy edges.
- Serve: Serve hot, optionally garnished with fresh herbs and/or lemon zest for added flavor. Enjoy!
Notes
- Grilling: About 5-7 minutes per side on a preheated grill over medium-high heat. Add the oil and garlic mixture the last minute or two to prevent burning.
- Time to cook may vary, depending on the thickness of your slices, method, and oven temperature.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
One of my favorite ways to use cabbage, a simple dish that feels special. I love them with lentil loaf or mashed potatoes, but they're just as good on their own!