These Easy Baked Cabbage Steaks make a simple and flavorful meal that’s so easy! Healthy and delicious, you can make this as a side dish or your main course using just six ingredients.
I just love the flavor of these Easy Baked Cabbage Steaks! Tender but with a little chew to them, the cabbage leaves are slightly crispy on the outside after roasting with seasoning and oil on top. They absorb so much flavor from the garlic powder and paprika, as well as the red pepper flakes (if you like a little heat to your veggies).
This recipe is vegan, vegetarian, gluten-free, and paleo for anyone on a special diet. But you can add and substitute ingredients as you like to make this fit for everyone you’re serving it to. It makes a great main course, especially when paired with potatoes or proteins. Or you can enjoy it as a side dish with some pasta. It’s delicious no matter what. Let’s look at what you’ll need to make these tasty Baked Cabbage Steaks.
Video Tutorial
Main Ingredients
- Cabbage. Green cabbage is best for this dish, but red cabbage is also a good choice.
- Olive oil. I prefer to use this oil with my cabbage, but you can use others as well, such as avocado, canola, or sunflower oil.
- Spices. Salt, garlic powder, and paprika are all you’ll need to season this dish.
- Red pepper flakes. This adds some heat, so you can use as much or as little (or none) as you like.
How to make these Baked Cabbage Steaks
1. Cut the stems off the heads of the cabbage and then cut each one in half. Then cut them in half again. You should have four flat circles of cabbage from each head that are about ¾ to 1 inch thick.
2. Place your cabbage steaks on a parchment paper-lined baking and leave a little bit of room between each one to help with even cooking.
3. Brush the cabbage with olive oil, being sure to coat them thoroughly. Then
generously sprinkle the salt, garlic powder, and paprika on top.
4. Flip the steaks over and repeat the process, brushing them with oil and sprinkling on the seasonings. Then add a pinch of red pepper flakes to each one, if desired.
5. Bake them at 400°F for about 25-35 minutes, until the leaves become browned and the center is nice and tender. Serve these Cabbage Steaks hot out of the oven.
Tips for the best Baked Cabbage Steaks
- Choose good quality cabbage. When you buy your cabbage heads to make this dish, look for ones that are crisp and fresh, with tight and compact leaves. Avoid ones with lots of loose leaves hanging off. And your cabbage should feel heavy for its size.
- Spread the steaks out on the baking pan. You need the hot air in the oven to reach all sides of the cabbage, so it’s important to leave a little space between each one for proper air circulation. You’ll get even cooking this way and more crispy and tender results in the end.
- Season both sides. Make sure that you season first one side of the steaks and then flip to season the other. This will help the flavoring absorb into the cabbage from two sides, making the process more thorough.
- Don’t skip the oil. When you oil the cabbage steaks, make sure you do so generously. You don’t want to skip this step because it not only helps the cabbage steaks become tender but also helps the added seasonings adhere and not burn while roasting.
Variations to this Recipe
- Make it sweet and spicy. Add some honey and Sriracha to the cabbage before roasting it to give the steaks some extra heat with some sweet.
- Substitute other seasonings. Besides paprika and garlic powder, you can also season this dish with cayenne pepper, onion powder, Old Bay, curry powder, and chili powder.
- Add breadcrumbs. Sprinkle breadcrumbs or Panko over these Roasted Cabbage Steaks and some Parmesan cheese before cooking for a delicious, salty crunch.
- Top with bacon bits. For a savory finish, add chopped bacon to the cabbage so it can crisp up and add flavor while it roasts.
How to store and reheat it
Store these Roasted Cabbage Steaks once they have cooled in an airtight container. They can be refrigerated for up to 3 days. To reheat them, you can either microwave them for a few minutes (though this causes the crispy outer leaves to soften) or place them back in the oven to warm at 350°F until they are warmed through and the outside starts to crisp up again. You may want to brush or spray a little oil to help the process.
What to serve this with
- As is. These Cabbage Steaks make a great snack or light meal, so you can enjoy them on their own if you like.
- With pasta. Enjoy this cabbage dish with your favorite pasta recipes, or with this Creamy Roasted Pepper Pasta, Easy Broccoli Pasta, or Angel Hair Pasta.
- With some grains. Quinoa, bulgur, millet, barley, farro, and wheat are great choices. Try these Baked Cabbage Steaks with this Farro Salad with Apple and Arugula, or this Cilantro Lime Rice and Black Beans.
- With proteins. Serve this dish alongside Cajun Salmon, Spinach Stuffed Chicken Breast, Sofritas, or Chicken Breast in Roasted Pepper Sauce.
These Easy Baked Cabbage Steaks are simple, easy, and versatile. You are going to love serving these up at family dinners or for lunches at home. They’re too tasty to turn down!
More tasty cabbage recipe:
Easy Baked Cabbage Steaks
These Easy Baked Cabbage Steaks make a simple and flavorful meal that’s so easy! Healthy and delicious, you can make this as a side dish or your main course using just six ingredients.
Ingredients
- 2 small cabbage heads
- 3 tbsp. olive oil
- ½ tsp. sea salt or to taste
- 2 tsp. paprika or to taste
- 1 tbsp. garlic powder or to taste
- ½ tsp. red pepper flakes, optional or to taste
Instructions
-
Cut the stems off the heads of the cabbage and then cut each one in half. Thencut them in half again. You should have four flat circles of cabbage from each headthat are about ¾ to 1 inch thick.
-
Place your cabbage steaks on a parchment paper-lined baking and leave a littlebit of room between each one to help with even cooking.
-
Brush the cabbage with olive oil, being sure to coat them thoroughly. Thengenerously sprinkle the salt, garlic powder, and paprika on top.
-
Flip the steaks over and repeat the process, brushing them with oil and sprinklingon the seasonings. Then add a pinch of red pepper flakes to each one, if desired.
-
Bake them at 400°F for about 25-35 minutes, until the leaves become browned andthe center is nice and tender. Serve these Cabbage Steaks hot out of theoven.
Notes
Variations to this Recipe
Make it sweet and spicy. Add some honey and Sriracha to the cabbage before roasting it to give the steaks some extra heat with some sweetness.
Substitute other seasonings. Besides paprika and garlic powder, you can also season this dish with cayenne pepper, onion powder, Old Bay, curry powder, and chili powder.
Add breadcrumbs. Sprinkle breadcrumbs or Panko over these Roasted Cabbage Steaks and some Parmesan cheese before cooking for a delicious, salty crunch.
Top with bacon bits. For a savory finish, add chopped bacon to the cabbage so it can crisp up and add flavor while it roasts.
How to store and reheat it
Store these Roasted Cabbage Steaks once they have cooled in an airtight container. They can be refrigerated for up to 3 days. To reheat them, you can either microwave them for a few minutes (though this causes the crispy outer leaves to soften) or place them back in the oven to warm at 350°F until they are warmed through and the outside starts to crisp up again. You may want to brush or spray a little oil to help the process.
Nutrition
Calories: 139kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 212mgPotassium: 480mgFiber: 7gSugar: 8gVitamin A: 1164IUVitamin C: 87mgCalcium: 102mgIron: 2mg
