Roasted Cabbage Steaks (Print)

Golden cabbage steaks brushed with garlic, smoked paprika, olive oil and finished with lemon and parsley.

# Ingredients:

→ Vegetables

01 - 1 large green cabbage

→ Seasonings & Oil

02 - 3 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon sea salt
06 - ½ teaspoon black pepper

→ Finishing

07 - 1 lemon (zested and juiced)
08 - 2 tablespoons chopped fresh parsley (optional)

# Instructions:

01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Slice the cabbage from top to bottom into 1-inch (2.5 cm) thick steaks. You should get 4–5 steaks.
03 - Arrange the cabbage steaks in a single layer on the prepared baking sheet.
04 - In a small bowl, mix olive oil, minced garlic, smoked paprika, salt, and pepper.
05 - Brush the oil mixture generously over both sides of each cabbage steak.
06 - Roast in the oven for 15 minutes. Flip the steaks carefully, then roast for another 12–15 minutes, until golden and edges are crisp.
07 - Remove from the oven. Drizzle with lemon juice, sprinkle lemon zest, and scatter with chopped parsley if using. Serve immediately.

# Pro Tips:

01 -
  • No one ever expects cabbage to taste this lush and smoky, but you get all the flavor for hardly any effort.
  • I started making it as a side, but it’s the kind of dish that steals the spotlight and disappears fast every time.
02 -
  • If you cut the steaks too thin, they’ll fall apart and burn at the edges (and you’ll wish you hadn’t rushed).
  • Learning to flip the steaks halfway without breaking them made all the difference—use a firm, wide spatula for best results.
03 -
  • A hot oven is non-negotiable—anything lower won’t yield that coveted crispiness.
  • Rubbing the seasoning into the cabbage rather than just brushing makes the flavors deepen with every bite.
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