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, 2012 | 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 example, try these Indian Spiced Roasted Cabbage Steaks! 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
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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
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!!!!
You’re welcome! Thanks for taking the time to comment and let me know. Glad you guys are enjoying it and your variations sound so good!
I tried this last night, turned out great. The kids even loved it
Nice Karen! That is the best. Love when kids enjoy a veggie dish 🙂
I USED ONION POWDER, RED PEPPER FLAKES SALT PEPPER, ALSO USED COCONUT OIL INSTEAD OF OLIVE, ONLY BECAUSE I DIDN’T HAVE ANY. DELICIOUS
Sounds great Chris!
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? 🙂
I usually serve one or two “steaks” per person depending on what the main course is. Hope you enjoy it!
Can’t wait to try this. Sounds great!!!
I made the cabbage steaks last night and used rosemary, thyme and red pepper instead of garlic. It was delicious!
Perfect Gail – sounds delicious!
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?
Can you do shallots Gail?
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!
That sounds amazing Rex! Thanks for sharing the recipe and I hope you had a great holiday 🙂
I think to top it with some cheese would be very nice!
I have had a lot of readers write me and tell me that these cabbage steaks are wonderful topped with some Parm or other cheese Arina!
Thanks so much for this recipe. My DH and I started the Dr oz rapid detox diet today and I made this for lunch! It was so good. Thank you thank you.
So glad you liked it! Thanks for taking the time to let me know 🙂
I Love roasted veggies but I haven’t tried this! Would be great for Easter dinner. I usually drizzle a tiny bit of maple syrup to get the caramelization going 🙂
Love the idea of adding maple syrup Heather! Hope you like them 🙂
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.
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!
I have had a few people say that they have used the already minced garlic with success Sarah – so glad you made it work for you!
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…..
Oh my Katy – the sliced bacon sounds AMAZING! trying that next!
This recipe looks great! Have you stored it overnight or longer and eaten them later? Thanks!
I have Deys and they are good but just not crispy anymore.
This recipe came out awesome! We paired them with some pan-friend sausages, and it was fantastic. The leftovers made a great lunch, too!
Great Letitia! So glad you loved it and thanks for letting me know – Have a great weekend 🙂
I forgot to add, eggplant is delicious prepared this way as well! Enjoy!
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.
Thanks!
So glad you love it Terilyn. I have also made this on grill and love it!
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!
Hi Jenn,
These make great leftovers and reheat just fine. The only issue is that the cabbage will be soft (but still tasty!).
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 :).
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!
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.
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 🙂
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!
Great idea on the garlic paste – chopping garlic can seriously seem like a pain sometimes!
I love these!! I add a little shredded Asiago cheese to give it a little extra flavor.
That sounds fantastic Cat! So glad you loved them – thanks for stopping by to let me know 🙂
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.
Thanks for reading Mickey! We are in Seattle – love Vancouver!
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.
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!
Can you use regular cabbage instead of organic?
Hi Sandy,
Of course! I have even had some readers email me that they used red cabbage and it was great!
This is just genius. I’m looking at all vegetables right now as steak opportunities, but had never thought of cabbage. Clearly I was missing something. Pinning this right now – I’ve got everything to make this and want to make it tomorrow!
Enjoy – I hope you love it!
Making this tonight along with my first attempt at acorn squash! Yum!
Enjoy it and good luck with the squash!
This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community.
I will come and check it out Eileen!
This has become my favorite way to eat cabbages; so easy and SOOO tasty.
So glad to hear it Lee and thanks for taking the time to let me know!
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!
Enjoy it Mary Lou – hope you love it and thanks for reading!
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!
Andy
Enjoy them Andy!
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!
Glad it worked out for you Sanya – thanks for the feedback 🙂
These were delicious! I made red cabbage ones with a hint of curry topped with a sweet potatoe gravy. Yum! Thanks for the recipe.
Great modifications Jules – sounds awesome!
Alyssa, thank you for the great recipe! I made this for lunch today, and loved it a lot. Here’s a photo evidence: http://www.flickr.com/photos/naminami/10853163215/ 🙂
Great photo and so glad you loved it!!