Cabbage steaks make a great side dish. They’re generously seasoned and then baked until they have crispy caramelized edges with a tender center. This flavorful recipe is dairy free, gluten free, and vegan friendly.

Looking for more cabbage recipes? Try my quick Korean coleslaw recipe, Asian crunch salad with crispy chicken, or roasted red cabbage wedges.

What You’ll Love About This Recipe

Savory flavor – When raw cabbage is roasted, its natural sweetness comes out and you’re met with a subtly sweet, savory flavor.
Easy – If you’re a cabbage lover, you’re going to love this easy side dish.
Simple seasonings – This delicious side dish is made with some basic pantry staples that deliver a lot of flavor.

Ingredients

Here’s what you’ll need to make crispy roasted cabbage steaks:

Green cabbage
Olive oil or avocado oil
Dairy free butter or unsalted butter – creates a more complex flavor the same way you’d cook real steaks rather than just using oil.
Seasonings – garlic powder, onion powder, nutritional yeast, smoked paprika, dried thyme, kosher salt, black pepper.
Fresh lemon juice – for squeezing on top just before serving.
Fresh herbs – such as fresh parsley or sliced green onions for garnish.

How to Make Cabbage Steaks: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

Whisk together the olive oil, melted butter, and spices in a small bowl. Set aside.
Remove any loose outer leaves. Stand the whole cabbage upright with the stem end down on a cutting board, then use a sharp chef’s knife to cut the cabbage into roughly 1.5-inch thick slabs. Arrange in a single layer on a baking sheet with a bit of space in between each slice.
Use a pastry brush to brush the seasoning mixture onto each side of the thick cabbage slices.
Bake until the edges of the cabbage are golden brown and fork tender in the middle.

Helpful Tips

For cabbage steaks, it’s best to use green cabbage over purple cabbage/red cabbage. Green cabbage has less tightly packed leaves which room for the sauce to get in.
The cooking time may vary depending on the size of your cabbage slices.
If your cabbage is significantly larger than 2 pounds, add more oil or melted butter to the seasoning mixture.

Quick Tip: Don’t use parchment paper. The cabbage should directly contact the metal pan to get properly crispy edges.

Storage

Store leftovers in an airtight container in the fridge for 3-4 days.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this cabbage steak recipe using what you already have? Here are some ideas…

No butter? – use all olive oil.
Add-ins – pinch of red pepper flakes, different seasonings, or dried herbs.

How to Serve

One of my favorite ways to serve baked cabbage steaks is with creamy polenta and crispy bacon, alongside BBQ salmon bites and vegan mashed sweet potatoes, or with rice and apricot glazed salmon.

For more ideas on what cabbage pairs well with, check out my post: what goes with cabbage.

More Side Dishes

If you love cruciferous vegetables, try these other side dishes:

I hope you love these Cabbage Steaks! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!