Cabbage steaks are about giving a humble vegetable the space it deserves. Thick slices of cabbage hold together beautifully in the oven, their edges crisping while the center stays tender and sweet. It’s a reminder that vegetables don’t need to be hidden or chopped small to be satisfying.
This dish works because cabbage is dependable. It’s affordable, stores well, and transforms when exposed to high heat. A little olive oil, salt, and time are enough to bring out its best qualities.
In the Let’s Veg lifestyle, cabbage steaks represent confidence. They show how a single vegetable can anchor a plate, not as a side, but as the main event. Simple food, cooked well, still makes a statement.
Roasted Cabbage Steaks
Cabbage steaks are thick slices of cabbage roasted with olive oil until tender and crisp for a simple vegetable-forward dish.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Remove loose outer leaves.
- Slice cabbage into ¾–1 inch thick rounds, keeping the core intact.
- Place cabbage steaks on the baking sheet.
- Brush both sides with olive oil.
- Season with salt, pepper, and optional spices.
- Roast 20 minutes, flip carefully, then roast 10–15 minutes more until edges are crisp and centers are tender.
- Finish with lemon juice or toppings if desired.
- Serve hot.
Nutrition
Notes
Extra crisp: finish under the broiler
Grow-it-yourself: cabbage thrives in cool seasons
More protein: serve with beans or lentils
Use leftovers: chop and add to bowls or salads