I love making these oven roasted garlic cabbage steaks when I want something simple, healthy, and full of flavor without much effort. The outside turns beautifully golden and crisp, while the inside stays tender and satisfying. I enjoy serving this recipe as a hearty side dish, but I also like it as a light main when I want something plant-forward and comforting.
Why You’ll Love This Recipe
I like this recipe because it uses basic ingredients I usually already have in my kitchen. I enjoy how the cabbage transforms in the oven, becoming slightly sweet with crispy edges. I also appreciate how versatile it is, since I can keep it vegan, add cheese, or adjust the spices depending on my mood. Cleanup is easy, and the results always feel a bit special for such a simple dish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large green or red cabbage
3 tablespoons olive oil or melted butter
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh parsley
Directions
I start by preheating my oven to 400°F (200°C) and lining a large baking sheet with parchment paper or lightly greasing it.
I remove any damaged outer leaves from the cabbage, then slice it into ¾-inch thick rounds, keeping the core intact so the steaks hold together.
In a small bowl, I mix the olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper. I brush this mixture generously on both sides of each cabbage steak, making sure everything is well coated.
I arrange the cabbage steaks in a single layer on the baking sheet, leaving space between them. I roast them for 25–30 minutes, flipping halfway through, until the edges are golden and lightly crispy.
Once they’re done, I let them cool for a minute, then add any optional toppings I’m in the mood for before serving.
Servings And Timing
I usually get about 4 servings from one large cabbage, depending on how thick I slice the steaks.
Prep time takes me about 10 minutes, and cooking time is around 25–30 minutes, so everything is ready in roughly 40 minutes.
Variations
I like switching up the seasoning depending on what I’m craving. Sometimes I add curry powder for a warm, earthy flavor or Cajun seasoning for a smoky kick. I also enjoy finishing the steaks with a squeeze of lemon juice or a drizzle of balsamic glaze. When I want a richer version, I use melted butter instead of olive oil.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to three days. To reheat, I prefer using the oven at 350°F (175°C) or an air fryer for about 5–7 minutes so the edges crisp up again.
FAQs
Can I make cabbage steaks in an air fryer?
I can make them in an air fryer by cooking at 375°F (190°C) for 10–15 minutes, flipping halfway through, until they’re crispy.
What type of cabbage works best?
I like using green or red cabbage because they hold their shape well and roast evenly.
Can I make this recipe vegan?
I keep it vegan by using olive oil and skipping cheese or using a plant-based alternative.
How do I keep the cabbage from falling apart?
I make sure to keep the core intact when slicing, which helps the steaks stay together during cooking.
Can I prepare this ahead of time?
I usually slice and season the cabbage a few hours ahead, then roast it just before serving for the best texture.
Conclusion
I enjoy this oven roasted garlic cabbage steak recipe because it proves how simple ingredients can turn into something truly satisfying. Whether I serve it as a side or a main, it always delivers great flavor, crisp edges, and minimal effort, making it a recipe I come back to again and again.
These oven roasted garlic cabbage steaks are crisp on the edges, tender in the middle, and full of savory, smoky flavor. They’re an easy, healthy side dish or light main made with simple ingredients and minimal effort.
Ingredients
1 large green or red cabbage
3 tablespoons olive oil or melted butter
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh parsley
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Remove outer leaves from the cabbage and slice it into 3/4-inch thick rounds, keeping the core intact to hold the steaks together.
In a small bowl, mix olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper.
Brush both sides of each cabbage steak with the oil mixture and place them in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
Top with optional Parmesan, parsley, or red pepper flakes before serving.
Notes
Add a squeeze of lemon juice or balsamic glaze before serving for extra brightness.
Use curry powder or Cajun seasoning for a different flavor twist.
Use butter instead of olive oil for a richer taste.
