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Roasted Cabbage Steaks Header

Roasted Cabbage Steaks

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Thick cabbage slices, lightly seasoned and roasted to perfection—a delicious side dish, great with corned beef.

  • Total Time: 40 minutes
  • Yield: 6 steaks 1x


  • Head of cabbage – medium
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Remove any damaged or hard outer leaves from the cabbage. Rinse and pat dry.
  3. Slice the cabbage lengthwise into 3/4 to 1-inch thick “steaks,” making sure to keep the core intact to hold each slice together while roasting.
  4. Arrange cabbage slices on a parchment-lined baking pan, leaving some room between.
  5. In a small bowl, mix the olive oil with salt, black pepper, and garlic powder.
  6. Using a basting brush, spread each cabbage steak with the olive oil and seasoning mixture.
  7. Roast the cabbage steaks in the oven for 25 to 30 minutes. The cabbage should start to turn golden brown on the edges and be fork-tender. If you like them a bit more crispy, continue to cook until they are done to your liking.
  8. Remove them from the oven and serve immediately.


  • See our list of other seasoning and topping ideas.
  • Use a small to medium head of cabbage, about 4 1/2 to 5 inches in diameter. Larger heads will take longer to cook and may need more olive oil and seasonings.
  • Author: Kelsey Restemayer
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 steak
  • Calories: 84
  • Sugar: 5.4 g
  • Sodium: 231.6 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 10.5 g
  • Protein: 2 g
  • Cholesterol: 0 mg
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