Roasted Cabbage Steaks Recipe
Benefits of a Vegan

Roasted Cabbage Steaks Recipe


Roasted Cabbage Steaks Recipe

These Roasted Cabbage Steaks are super easy to make and oh so tasty. Because they are roasted, the cabbage leaves become very tender and absorb the flavors of the seasonings that are sprinkled on them before cooking. The outer leaves also take on a slight crispiness, which is a nice contrast to the tender center. This vegan dish is so yummy, and you can pair it with lots of other dishes to put together a full meal.

One of the nice things about this Cabbage Steak recipe is that it uses ingredients that you probably already have on hand. If you need to add a vegetable to your dinner menu, this dish is a great choice. Once you’ve prepped the cabbage, which only takes a few minutes, you can set them roasting in the oven and prep other dishes in the meantime. These Roasted Cabbage Steaks are so easy to make, and who doesn’t need that on a busy day? Let’s talk about what you’ll need to make them.

How to Make it

  1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head.
  2. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
  3. Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks.
  4. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired.
  5. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

What you’ll need

  • Cabbage. Green cabbage is best for this dish, but you could also use red cabbage if you want.
  • Olive oil. This is the oil I like to use with this recipe, but you can also use other kinds of oil, including avocado, canola, or sunflower oil.
  • Spices. Salt, garlic powder, and paprika are all you’ll need for flavor.
  • Red pepper flakes. This is optional, if you’d like an added bit of heat.

What to Serve it with

  • As is. These Cabbage Steaks make a great snack and can be enjoyed all on their own.
  • With pasta. Enjoy this cabbage dish alongside your favorite pasta and sauce.
  • With other grains. Quinoa, bulgur, millet, barley, farro, and wheat are just a few of the options that this Cabbage Curry tastes great with. I especially love this Spinach Rice.
  • Topped with tofu. Diced and sauteed tofu tastes delicious on top of these.
  • With other veggies. Riced cauliflower, roasted eggplant, and sauteed mushrooms all go great with roasted cabbage.
  • With my Mushroom Sauce! Just add a generous scoop of this sauce on top. YUM!


  • 2 small cabbage heads
  • 3 tbsp. olive oil
  • ½ tsp. salt or to taste
  • 2 tsp. paprika
  • 1 tbsp. garlic powder


Calories: 200kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 306mg | Potassium: 651mg | Fiber: 9g | Sugar: 12g | Vitamin A: 427IU | Vitamin C: 134mg | Calcium: 146mg | Iron: 2mg