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
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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 đ
Love the idea of adding maple syrup Heather! Hope you like them đ
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 đ
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!).