Roasted Cabbage Steaks
Stuffed cabbage casserole or cabbage lasagna is an absolute must, but our recipe for roasted cabbage steaks is an all-time favorite in the test kitchen. It’s inexpensive, easy to make and delicious!
All you have to do is slice the cabbage evenly then season liberally using olive oil, garlic powder, salt and pepper—yes, it’s that easy. This recipe was intended as a side dish when we made it, but frankly, if you’re taking a break from meat or are vegetarian on the regular, there’s all kinds of creative ways to turn this into a main course!
With just a quick 10 minutes to prepare this dish, you have an easy weeknight side to accompany any meal. We can also see the potential for enjoying these roasted cabbage steaks with portabella mushrooms and sweet potatoes for a lean vegetarian dinner.
Roasted Cabbage Steaks Recipe
- 1 head cabbage, green
- 1/4 cup olive oil, or unsalted butter, melted
- 1 tsp garlic powder
- salt and pepper
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Remove outer leaves from cabbage and trim bottom stem even with the leaves. Place stem end flat on cutting board and cut cabbage vertically into ¾"-thick slices.
- Arrange cabbage slices on prepared baking sheet and brush both sides with olive oil or melted butter. Sprinkle cabbage steaks with garlic powder, salt and pepper on both sides as well. It is important to season both sides.
- Bake 30 minutes but begin checking on them at about 20 minutes. Remove from oven when cabbage reaches desired tenderness. Serve immediately and enjoy!