These Garlic Rubbed Roasted Cabbage Steaks are one of the most popular recipes on my site for a reason! They are EASY, absolutely delicious, naturally Vegan, Gluten Free, Low Carb and are a versatile side dish that goes with just about anything!
Originally Posted: December 2nd, 2012Â Â |Â Updated: August 22nd, 2018
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. As far as vegan or keto cabbage recipes go, this one is by far a favorite.
Endlessly versatile and truly a side dish that goes with everything, my Roasted Cabbage Steaks are always a winner. In the Fall, I like to pair with Cube Steak recipe and quick green salad for an easy dinner.
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. Just ask anyone who has tasted the caramelized cabbage leaves and crispy edges!
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
What are Cabbage Steaks?
Cabbage steaks are the result of taking a large head of cabbage and cutting from root to top into thick slices otherwise known as “steaks”. You can then season and bake or grill the steaks for a delicious way to prepare cabbage! Baked cabbage steaks are keto, vegan, gluten-free, and best of all – they’re quick and simple to put together.
Do you have to use green cabbage for Cabbage Steaks?
Nope!! You can use red cabbage or any other round head of cabbage you can find.
How do you reheat baked Cabbage Steaks?
The best way to reheat cabbage steaks is to place in a hot cast iron or stainless frying pan for a few minutes per side (medium-low heat) to reheat through. You can microwave them but just know that any crispy edges will get soggy.
Are roasted Cabbage Steaks Vegan and Keto?
Yes! This recipe is vegan and keto-friendly. It’s easy to create your own baked cabbage steak recipes based off of this one that are vegan and keto, as well.
What other Cabbage recipes do you recommend?
You can really get creative with cabbage steak recipes by playing around with spices and flavors. For a main course featuring cabbage, try this Jewish Stuffed Cabbage, Sausage and Cabbage soup or Asian Cabbage Chicken Salad – so good!
Did you make this recipe? Please give it a star rating below!
These Garlic Rubbed Roasted Cabbage Steaks are one of the most popular recipes on my site for a reason! They are EASY, absolutely delicious, naturally Vegan, Gluten Free, Low Carb and are a versatile side dish that goes with just about anything!
- 2 pound 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
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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.
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Rub both sides of cabbage with smashed garlic.
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Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
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Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
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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!
Recipe Video
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Unfortunately, I am often so sloppy when cooking, and this time I even managed to misread the recipe! so, I left it in the oven for only half an hour instead of the whole hour. now, this way I didn’t like it very much (I am not to keen about the taste of cabbage in general). does it get less “cabagge-y” if it is made correctly?
Oh no! I would put it back in and finish the cooking time to lose some of that “cabbage” taste.
Looks amazing! How many calories per slice (including the olive oil and garlic) ?
Hi Julia!
You can use a free site like MyFitnessPal to quickly calculate calories for any recipe!
Please never heat up olive oil! Just use it in salads or smoothies.
Olive oil turns toxic for your body/ it’s molecules change when heated over 200 degrees which is the smoke point.
That’s why it is cold pressed (the good ones, as olive oil should be)
If you need to use oils for frying, please use avocado or coconut oils that have a higher heat resistance.
it’s been cooked like this for over 3000 years that we know of .. I think we will live.
Thank God for the voice of reason! Love it!
Ugh! Heating olive oil doesn’t turn it “toxic for your body”. I’m not going to write several paragraphs about this because you can do some research from a reputable site and learn about it.
Thank God I almost panicked there for a minute!
After reading Claudia Carr’s post I was concerned since I often cook with olive oil. So I did some research and found some info regarding myths on toxins and cooking with olive oil.
Just thought I would share. See above Link.
Not sure if your site allows links, guess I will find out.
So I am roasting my Cabbage steaks right now with extra garlic, cant’ wait to try!!!!
I never knew that! Thanks!
Yes, I have heard this through the years. Made the switch to a safer oil!
great
You can do the same thing with cauliflower, also, with red cabbage. Any of them are delicious with balsamic or malt vinegar for serving.
I love cauliflower — thanks for this suggestion!
Did these last night and they were indescribably delish! Had seen other recipes on the web, but chose yours for its simple clarity and am so glad I did. The only thing I did differently was to season with a well-known steak seasoning salt/pepper mix, which worked great.
One thing: Any tips for keeping the cabbage from unraveling each time you turn it over (to season both sides and during the cooking)?
I will say I just seasoned and piled the loose edges together in a heap and they were crispy and delightful as well.
After reading through the comments, I can’t wait to try some of alluring variations your readers have come up with!
Hi Duayne – Great feedback! As for keeping them from unraveling – try cutting the steaks just a bit thicker next time. Sometimes the smaller and/or thinner steaks will unravel no matter what but I have found that thicker pieces fare better BUT you may need to cook them just a tad bit longer.
Maybe try toothpicks?
Toothpicks work.
Alyssa, thanks! Thicker ones do hold together better.
Hi Duayne, I agree, the loose curls are good just piled in a heap! Once in a while though, when I don’t mind washing an extra pan, I simply cover the whole pan with another upside down pan of the same size and flip the whole thing… do it over the sink though so you don’t make a mess on the counters or in the oven…(-;
Hi Marti, what a neat trick, thanks. Not sure with my luck though that I’d take the chance of any stray hot oil from the pan that came from the oven flying off in the wrong direction!
My vegetarian daughter loves the crispier pieces the most anyway. 🙂
Good idea.
Tried this a few days ago and my kids love them. To keep them from ravelling, I used 4 tooth pick on each side, pressed them almost all the way in , left about half an inch just so I can pull them out when dinner is ready ?
Great idea Tonya!! Love it – thanks for sharing 🙂
Use soaked wooden skewers or metal ones and push through sides to hold together. Some hold good with one, sometimes you have to use two. Hope this helps holding them together. Delicious recipe…I use more garlic though.
A neighbor of mine makes hers using “Bacon Dripping’s” instead of olive oil, and she swears by it. So, I’m going to give that a shot tonight. Will post the outcome tomorrow ….:)
That sounds like a winner also. This recipe is killer. I like to try it on cabbage haters. They convert every time.
Love hearing that Janet!!!!
I have made cabbage many ways…BUT…I must say this is the best yet. Easy to make and delicious. Especially when someone tries it that don’t like cabbage!!!! Thank You!!
Wow Donna! That is a huge compliment. Thank you so much and I’m so glad to hear it!
I’m a cabbage lover and so are my grandkids. I’ve never had them prepared this way. I can imagine them being paired with any kind of meat. For instance, pork chops, lamb, steak, etc. Will try soon. Can’t wait.
My 9 year old son and I attempted this tonight and well, let’s just say that I should have been more direct on how the cabbage needed to be placed on the baking sheet. Our nice, compact steaks were taken apart and beautifully arranged on the sheet :/ (I wondered why it was taking so long). We popped it in the oven and enjoyed it, even though it wasn’t a “steak”. We will try it again!
Ha! I bet you had a lot of crispy edges though Donna!
The crispy edges are the meaning of life! ?????
No doubt!!!
We made these last night but our oven is not working so we did them on the BBQ OMG they are so good. I think I will use more garlic next time maybe stuffing more into the crevasses of the garlic. We will certainly be adding them to our dinner line up again and again.
Awesome Jeanette! So glad you liked it!
Hey I just came across this on Pinterest and it is going on my shopping list for next week! I get tired of the same ole’ green beans and potatoes, so thanks so much for the idea!
The only question I have, is do you wash the cabbage head first?
Thanks in advance! 🙂
Christina
I always wash my fruits and vegetables. Here is a link to my homemade veg wash to save money 🙂 http://www.everydaymaven.com/2012/my-favorite-things-diy-produce-wash/
You should wash every vegetable– even if you pull the outer leaves off. If your worried about excess moisture, you can let it sit on a rack for a bit after you wash or pat it dry.