Garlic Rubbed Roasted Cabbage Steaks

I don’t remember where I originally saw roasted cabbage steaks, maybe on Pinterest, maybe in Everyday Food Magazine, either way I know it was Martha Stewart who first implanted this idea in my head and it is genius.  So, thank you Martha!

If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Adapted From: Martha Stewart Roasted Cabbage Wedges

4.9 from 38 reviews
Garlic Rubbed Roasted Cabbage Steaks
2 Points Plus Per Serving -- Serves 4
Serves: 4
  • 1 (approx 2lb) head of organic green cabbage, cut into 1" thick slices
  • 1.5 tablespoons olive oil
  • 2 to 3 large garlic cloves, smashed
  • kosher salt
  • freshly ground black pepper
  • spray olive oil OR non-stick cooking spray
  1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it's usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1" thick slices.
  2. Rub both sides of cabbage with smashed garlic.
  3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
  4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
  5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy! is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. Ali W says

    I’ve never roasted veggies before. This was so easy and so delicious!! Will be making it agsin soon! Ty for posting this!

  2. Sylvie says

    Made this tonight and turned out awesome will for sure make this again, had this with fried beets and a steak.. thanks for sharing your receipt ..

    • says

      Hi Jane,
      I prefer them right out of the oven (because I like the crispy edges!) but I have had tens of readers tell me they love them reheated so I think its personal preference. :)

      • Jane says

        Thanks. We had them today for supper. Awesome. Thanks for sharing. We have one steak left so we’ll see if we enjoy them reheated as much as some of your readers did. :)

  3. Marlene says

    What is the point of using an organic cabbage, but then using oils from a can? Doesn’t that cancel out the organic? Spray oils use chemical propellants, which are far from organic, and very unhealthy for you. Maybe just use a brush, and brush the pan, and the cabbage, with regular EVOO from a bottle.

    • says

      Marlene, you should use what you are comfortable with in your kitchen. There are many brands of organic spray oils (like Spectrum) that do not contain chemical propellants and some people love that product. Hope you love the recipe!

  4. Kim Kenny says

    We have used this recipe several times now (in fact, cabbage is in the oven right now!) & it’s the best that we’ve tried! Thanks for sharing!

  5. Annemarie says

    I love roasted cabbage recipes..there is nothing like the simple flavors that come from clean easy cooking. Couldn’t help but notice the bottle of Silver Chardonnay in the pic..perfect choice. I imagine the cement aged Chardonnay and its minerality adds a nice touch to the light flavors of the dish. Cheers!

  6. Jennifer says

    I use an add-on called CleanPrint that lets you delete your choice of pictures, comments, etc. It’s not perfect, but I’ve saved a lot of ink and paper!

  7. Andrea says

    I just wanted to thank you for having the PRINT button for your recipe. Of the sites that I have visited, yours is the only one which, of course, means I have to print way more than necessary.

    Really looking forward to making this tonight!!!!

    • says

      You are welcome Andrea! I hate when I visit sites that don’t have a Print button or even worse – print a ton of pages per recipe (such a waste of paper and printer ink!). Hope you liked it!

  8. Diane says

    Delicious! I used fresh minced garlic right out of the press and oil. Used the left overs like pasta with my meat sauce. It was wonderful and gluten free.

    • says

      Hi Julie,
      I have had a few people email me to say that has happened. Usually it is due to oven calibration. Does your oven run hot? If so, I recommend decreasing the cooking time and really watching them until you get the “perfect” cook time for your specific oven. Good Luck!

  9. MaryLou says

    I asked about “onion” because I read this post,

    “Gaura Priya (Marcia) Glick January 18, 2015 at 5:45 pm – Reply
    You can use the Indian spice called Hing or asefetida (sp?) in place of onion.

    I didn’t see any reference to “onion” in the recipe, though.. was just asking because of the above post.

  10. says

    I made this to add a veggie to our dinner and it was a big hit with the boyfriend! We already love roasted Brussels sprouts, and this had a very similar taste!

  11. HoneyChild says

    Super delish! So far we’ve had this as written, & roasted with onions, smoked sausage & a shot of cayenne pepper. I think we’ll do bacon & asiago next….MANY THANKS!!!!

  12. chris says


  13. says

    This recipe looks so delish! Went to the grocery store yesterday, so I can’t wait to try this. Yummy!! What’s even better is it’s low in WW Points! Gotta love that!

    I do have a question though… what’s the serving size? :)

  14. Gail says

    I made the cabbage steaks last night and used rosemary, thyme and red pepper instead of garlic. It was delicious!

  15. Gail says

    I want to try this recipe as I love cabbage but I have a problem with Garlic. Do you have any suggestions regarding a substitute for the Garlic?

  16. Rex Toltschin says

    Yesterday I joined a group of neighbors for a holiday get together, diverse in every regard with a shared love of food.

    I made a few additions in the way I finished off this extremely tasty dish.

    The cabbage steaks were placed on a bed of Arugula,then a topping of Feta Cheese, crumbled just prior to removing the cabbage from the oven. (I used a 50/50 mixture of olive oil and walnut oil on the cabbage). A light dripping of Olive Oil and Pomegranate Vinegar, finishing with the seeds from a large fresh pomegranate sprinkled over the top.

    Delicious! I look forward to adding freshly grated parmesan (or other similar types) next time. Everyone asked for the recipe!

  17. Lee says

    I do the same Sarah, I am a big garlic fan so it can never have too much garlic taste for me. I also use this same technique for fresh (not frozen) brussel sprouts.

  18. Sarah says

    A friend of mine told me about these, I’m a vegetarian and I am always looking for good, but simple recipes. I’m not sure if anyone else has posted this, but instead of using garlic cloves, I purchased minced garlic in a jar soaked in olive oil! It was very inexpensive (Target brand). I still followed the recipe for the olive oil though as well. Yummy, thanks for the recipe!

  19. Katy S says

    Was delicious—but added a slight variation on a few “steaks”—after you flip, cover with sliced bacon and grated parmesan cheese—good stuff for those who may like some additional flavor…..

  20. Letitia says

    This recipe came out awesome! We paired them with some pan-friend sausages, and it was fantastic. The leftovers made a great lunch, too!

  21. Terilyn says

    Just wanted to say this is truly delicious! I prepare it on the grill in my fish basket. It holds together really well but if it does come apart then it’s contained in the basket. Baskets are greatly underused. I can grill almost anything in one.


  22. Jenn says

    This recipe looks great! My one question is how this holds up as leftovers? I’m debating between doing a small batch or the whole head? I’m the only one who will eat it so I don’t want it to go to waste if it doesn’t keep well for leftovers. Thanks!

    • EverydayMaven says

      Hi Jenn,
      These make great leftovers and reheat just fine. The only issue is that the cabbage will be soft (but still tasty!).

  23. Anne says

    Fixed the cabbage steaks for dinner and they were great. The crispy outer leaves reminded me of the kale chips I made last year. My husband wouldn’t try them, his famous words are “don’t look like anybody I know”. He thinks I make up all kinds of weird recipes. All I can say is more for me. Next time I think I’ll try cutting the cabbage up. When I cook it on top of the stove, I shred it with lots of onion and cook in olive oil. I like a little crunch but hubby likes melt in your mouth, in other words mush :).

    • EverydayMaven says

      So glad you liked them Anne! Maybe your husband will come around if he sees them enough times 😉 But in the meantime, more for you!

  24. Anne says

    I first saw this on Dr. Oz about a week or so ago and had planned to try it as I like roasted veggies, especially broccoli. We’ve been snowed in but I’m getting out tomorrow to get my cabbage and try this. I already know it’s going to be delicious.

    • EverydayMaven says

      Hi Anne!
      That is too funny – I didn’t know Dr. Oz aired a recipe similar to mine. I hope you love it as much as we do :)

  25. Kelly says

    Thanks for the brilliant idea! This is so much easier than chopping up cauliflower or some of those other roly-poly vegetables. I am going to tell all of my friends.

    For those who really love garlic, as I do:
    If there is an Indian market in your area, buy garlic paste there and then brush it onto the cabbage with your pastry brush after you apply the oil. So easy and so good! And the smell while it cooks is divine!

  26. Mickey says

    I have done this with halved onions in a big huge cast iron skillet on a fairly low heat. Yum. Is it dinner time yet? :) Thanks for the visual inspiration. I am really glad I found your site.
    Cheers from foggy Vancouver Island Canada.

  27. candy says

    I just tried these and I really liked them except next time I don’t think I will cook them at 400, maybe 350 would be better. They tasted yummy but were way to black and burnt for me.

    • EverydayMaven says

      Hi Candy,
      They shouldn’t be black or burnt. Have you tested your oven recently to see if the temperature is calibrated correctly (super common that it’s off!)? Anyway, glad you liked the taste and hope it works out for you next time!

  28. Mary Lou Keller says

    A friend told me about this recipe and I Googled the title and found this. I have a gynormous head of organic purple cabbage in my fridge that I had not clue what to do with, it would have made enough slaw for an army.

    Going to make this weekend and see if my husband will try it. It sounds fabulous!

  29. Andy says

    omg that sounds fantastic, I am running out and picking up a cabbage, we will be having these tonight, great ideas, keep them coming and thank you!

  30. Sanya says

    I made these tonight…I didn’t spray the pan I just used parchment paper. I also bought pre smashed garlic…which I put all over, so yummy. When it was finished I drizzled a little balsamic vinegar on them. Fantastic!

  31. Jules says

    These were delicious! I made red cabbage ones with a hint of curry topped with a sweet potatoe gravy. Yum! Thanks for the recipe.

  32. George says

    These were really delicious and super easy to prepare. They were really filling, so a nice alternative to a protein dish. Thanks for posting this recipe.

  33. Renee says

    This looks super yummy! Just one question… after you smash the garlic wouldn’t it but mushy? How do you rub it onto the cabbage that way? Thanks!

    • EverydayMaven says

      Hi Renee,
      I don’t completely smash it – just once with the back of my chefs knife, enough to release the oils when you rub the garlic on the cabbage. Enjoy!

  34. Amber says

    I just made these. Though they smell and taste delicious, It ended up more like a tossed salad on the pan. The steaks wouldn’t hold together. I am so bummed that the presentations sucks.

    • EverydayMaven says

      Hi Amber – any chance you cut the cabbage crosswise and not from top to bottom? If the root is intact, they should stay together! Glad they at least tasted delicious for you :)

  35. Jeff says

    EverydayMaven,we have two growing seasons here in Southern Indiana makes it easy for me to grow it.I used red cabbage from the garden to me this is a sweeter cabbage,it turned out great!!

  36. Jeff says

    I love cabbage.I grow it in the spring and in the fall.Going to try this recipe this weekend.I also love fried cabbage with bacon and onion.This is so simple and so good.

  37. mrmseawa says

    I’m fixing this right now & the garlic smell is heavenly! I am using garlic & liquid from the jar. Hopefully the burnt pieces won’t detract from the finished result… But it sure smells good!
    (I’m rating it 5 stars for the aroma alone…I still have 40 minutes before I get to rate it on taste).

  38. Mommyof1 says

    I am not quite sure if I rated this recipe or not! We love love love it. Of course, I always just chop up the cabbage instead of leaving them in “steaks” just because it’s easier and cooks a bit faster. I also just spread some minced garlic on top since I love garlic so much. Great way to eat this veg!

  39. Joanna says

    I cooked these on 350 for 1 hour and that was too long, I will try again on a lower temp maybe for less time also, but they were tasty just burnt on edges

  40. says

    How does some sprinkles of Parmesan cheese sound on top of these? Just a thought, also liked another suggestion mentioned….onions.

    • EverydayMaven says

      Sounds good Shirley – just sprinkle them on at the very end – last 5 min of cooking time so they don’t burn!

    • EverydayMaven says

      Hi Cindi,
      I haven’t tried the recipe with crushed garlic in a jar but I would be concerned that the garlic would burn pretty quickly since it is chopped so fine.

    • EverydayMaven says

      I just slice 1″ thick slices from top to bottom. Try not to pull too many outer leaves off so you have less of the cabbage falling apart and go slow. Hope that helps :)

  41. jo says

    Did I really used to eat cabbage any different way? This is so delish. Not my mamas cabbage that’s
    for sure. My 8 yr old LOVES it too!!

  42. Elizabeth says

    Made this tonight. Even the “anti-veggie” eaters loved it.
    Thanks for the great recipe. This will be on regular rotation.

  43. ap says

    Made this recently, and will definitely make again soon…as in tomorrow! Simple & delicious! My husband & I just loved it!

  44. E Christina Dabis-Appleby says

    Being from the mid-west we often had fried cabbage with our meals. (No, it’s not deep fried.)

    But, this method is easier and it does ‘char’ the cabbage which releases the sugars. I suspect I will place some sliced onions on these steaks and I’ll always enjoy an easier cooking method. THANK YOU for posting this!

  45. Alicia says

    I made this last night and it was AMAZZZZINGGG!! No leftovers! I think I am going to make this again, but instead of doing the “steaks” I am going to chop it all up and toss in ingredients and then bake.

  46. Lindsay says

    My first recipe attempt from your blog! Yum, thanks for the idea… even G ate the edges after I called them cabbage fries.

    • EverydayMaven says

      I think the crispy edges and caramelization (sp?) is what make it so special Christie. Often, braised cabbage can be watery and flat tasting. Let me know how you like it!

  47. Eha says

    So simple and I can ‘taste’ it now! How come I never think of such good ideas [don’t answer!]? Well, usually use Chinese cabbage, very popular here: don’t think that’ll work, so > greengrocers . . .

    • EverydayMaven says

      Let me know how it works with Cauliflower. I have tried before and the cauliflower steaks always crumble too much. If you like cauliflower, you should try this!

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