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 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.
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!
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 🙂
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!
EverydayMaven says
Great idea on the garlic paste – chopping garlic can seriously seem like a pain sometimes!
Cat says
I love these!! I add a little shredded Asiago cheese to give it a little extra flavor.
EverydayMaven says
That sounds fantastic Cat! So glad you loved them – thanks for stopping by to let me know 🙂
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.
EverydayMaven says
Thanks for reading Mickey! We are in Seattle – love Vancouver!
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!
Sandy Feathers says
Can you use regular cabbage instead of organic?
EverydayMaven says
Hi Sandy,
Of course! I have even had some readers email me that they used red cabbage and it was great!
The Wimpy Vegetarian says
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!
EverydayMaven says
Enjoy – I hope you love it!