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.
I love cabbage and this is an excellent way to make it! Yum!
Thanks! So glad you liked it!
SO darn tasty!!! I love roasting veggies but this was my first time with cabbage!
Yes!!! So happy you loved it!
Our favorite way to prepare cabbage! We make this at least once a week!
Same!! I have been making with red cabbage a lot recently!
These were absolutely fantastic. I’m having leftovers for breakfast instead of my usual eggs! I really enjoyed these and I will likely add them to my weekly rotation. Question.. when i was cutting the cabbage, I had a lot of leftovers. Think I can roast them with olive oil and it will turn out the same consistency?
Hi Lea! Thanks for the feedback 🙂
I usually just chop the leftover cabbage and use for a salad or to toss into a soup. You can roast the extra pieces with EVOO as well but I recommend placing the smaller pieces on a different baking sheet and watching them (for cooking time) so that they don’t burn! Enjoy
When I make corned beef & cabbage, I use 1/2 the cabbage the traditional way because my husband likes it that way, and the other half I roast using your recipe. We are having it tonight. I can’t wait to eat it!
Sounds amazing!
Our family loves these! I shared the link to your recipe over on my new blog post!
This is the third time I have made these.
Tonight I added a little onion powder to the steaks.
Any of the cabbage that “unwinds” before cooking
is left in the pan to cook and becomes a “bonus”
for the cooks!
We are having Instant Pot Apple Cider Pork
Roast with carrots, baby reds, and cabbage steaks! Can hardly wait!!!??❤️
That sounds like a fantastic dinner Sandra!
Hi, LOL I love “bonus for the chef”
I will try tonight. Thanks!??✌❤
OMG, this is SO tasty it’s crazy. The only thing I did differently is that I covered the cookie sheet pan with aluminum foil and sprayed that with non-stick spray so clean up of the pan was a breeze since all the burnt on stuff went in the trash with the tin foil.
I have always steamed the cabbage and put vinegar on it. It’s OK that way. But THIS way? I didn’t add anything other than the garlic, S & P and olive oil. Didn’t need vinegar. All I needed was a bigger cabbage. This might be better than home made fudge brownies!
I make this and then add sauerkraut and mustard. So delicious!
So happy to hear it Teri and love your easy clean up tip!
Soon as the weather is cool enough to use my oven again, my mother and I plan on trying this. She’s already telling me that she wants any leftovers to add to vegetable soup. Thanks for the recipe.
I hope you both LOVE it!!
Making this tonight. It’s in the oven, and the kitchen smells of glorious garlic! Can’t wait to try it!
Oh…I used coconut cooking spray and just a bit of olive oil.
These look so good! I was planning on making them for a dinner side but don’t have garlic cloves in the house right now. Would it be fine to use garlic powder or salt in its place to still get that garlic flavor?
I have had a few readers tell me that garlic powder works in a pinch but the real garlic is still the best flavor!
What about the gas or bloating…. Usually cabbage will give you gas. Will the gas still give you an issue when cooking it this way?
Hey Lisa,
Everyone is different but we don’t have any GI issues with cabbage prepared this way!