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
Garlic Rubbed Roasted Cabbage Steaks
Prep:
Cook:
Total:
2 Points Plus Per Serving — Serves 4
By,: Everyday Maven
Serves:: 4
Ingredients
- 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
Instructions
- 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.
- Rub both sides of cabbage with smashed garlic.
- Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
- Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
- 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!
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I’m already a cabbage-lover. But I’m an even bigger garlic-lover, so this is a must try. I love the sound of it.
Heather @girlichef recently posted..Pumpkin Almond Flax Granola {12 Weeks of Winter Squash}
I think I will be making these at least 1x a week for the remainder of the winter!
In our fridge we have a bunch of red cabbage from our CSA–do you think red cabbage would work?
Yes, definitely!
What a great idea, girl! I love that you’re constantly introducing me to new things =)
The squishy monster recently posted..In Recent News
Thank you so much – I really appreciate that
I love this and need to try it!! I also want to try it with cauliflower!!
Liz @ The Lemon Bowl recently posted..Slow Cooker Vegetable Curry with Chickpeas
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!
We have done the same thing with cauliflower…so delicious! Never thought of cabbage. Will be making this tonight to have with asparagus and grilled salmon steaks. Can’t wait!
Hope you loved it Barb!
I love roasted cabbage. It tastes crazy good! But like you I can’t recall where I first saw it…doesn’t matter though:) Thanks for sharing Alyssa.
Nancy/SpicieFoodie recently posted..Chicken Shawarma Wraps and An Edible Mosaic Cookbook Review
This is my favorite way to eat cabbage by far!
So easy. Love cabbage and garlic. Must pass thiis along to my garden friends at Locust Grove next year when it is cabbage season.
When is cabbage season there Norma? I always thought cabbage was a winter veg!
Late summer early fall, depending on the variety.
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 . . .
That is what I thought when I saw the idea – so simple! It’s great – I think you’ll love it
Such a cool take on cabbage!
Ashley – Baker by Nature recently posted..Arugula and Apple Salad with Apple Cider Vinaigrette
Thanks Ashley
Love easy sides like this! What would you suggest pairing it with?
Shut Up & Cook | The Attainable Gourmet recently posted..Guest Post by Katherine Martinelli: Orecchiette with Leeks and Ricotta
This could really go with anything Erina!
Oh goodness yes! Love cabbage, and this sounds amazing. My friend does a delicious grilled red cabbage with a mustard-based marinade that’s also quite amazing.
That red cabbage dish sounds fantastic. Cabbage and mustard are wonderful together!
You come up with the most interesting and delicious looking vegetable dishes!
Kristi Rimkus recently posted..Spaghetti Squash Makes a Perfect Healthy Casserole When You Add Chicken Sausage
Thank you Kristi – that means a lot!
I love cabbage but I’ve never tried roasting it, what a great idea!
Laura (Tutti Dolci) recently posted..chocolate-peppermint cookies
Laura, if you love cabbage – you are going to freak for it roasted like this!
I’m intrigued, Alyssa! I’ve had oven-braised cabbage before, and I didn’t care for it, but the garlic here has me sold. I look forward to giving it a try!
Christie {Pepper Lynn} recently posted..Chewy Meringue Rosettes
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!
I love roast cabbage! Never served it like steaks, though – I totally love the idea! Super recipe – thanks so much.
kitchenriffs recently posted..The Brandy Alexander Cocktail
You are going to love this then!
Cabbage steaks?!? Are you serious? What a great idea! I am not usually a fan of cabbage but I think I’ll have to try them like this!
Can’t wait to hear what you think!
I love cabbage and garlic and any roasted veggie so I’m sure to love this, Alyssa! What an inspired way to enjoy cabbage. Thank you for sharing it.
Hannah recently posted..Konafa (Middle Eastern Cheesecake)
The best part is how easy it is!
My first recipe attempt from your blog! Yum, thanks for the idea… even G ate the edges after I called them cabbage fries.
Love it!!! Cabbage Fries – that is a good maneuver – I’ll have to try that with D!
Do you really bake it for an hour?
Yep, they get nice and tender, caramelized and crispy bits on the ends. So good
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.
Awesome Alicia!
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!
So glad you enjoyed it! I really love the idea of roasting some onions along with the cabbage – yum
Made this recently, and will definitely make again soon…as in tomorrow! Simple & delicious! My husband & I just loved it!
That is awesome! It’s one of my favorites as well
Made this tonight. Even the “anti-veggie” eaters loved it.
Thanks for the great recipe. This will be on regular rotation.
Love hearing that Elizabeth!
I just made this and would not change a thing! It was super easy, healthy and tasty!!!
That is wonderful – so glad you enjoyed it!
Have made this several times, it’s wonderful ! Made it for St Patties Day too.
Awesome Kathy! Thanks for the feedback
I made 2 pieces for lunch and it was so good that I had to make more another batch. Yummy and so easy.
I never have any leftovers when I make that cabbage!
I am beyond SHOCKED that I have never done this before considering how much I ADORE cabbage! Alright, that’s it! It’s me, cabbage, olive oil and the OVEN
I hope you loved it! Have a great weekend
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!!
Ha! Seriously Jo, I am with you – that is how I felt the first time I made this
Thanks so much, looks greatly yummy! Question…Do you have an easy way to slice the cabbage?
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
Could you use crushed garlic in a jar?
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.
How does some sprinkles of Parmesan cheese sound on top of these? Just a thought, also liked another suggestion mentioned….onions.
Sounds good Shirley – just sprinkle them on at the very end – last 5 min of cooking time so they don’t burn!