Roasted Cabbage Steaks
Published April 23, 2021
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Roasted Cabbage Steaks – easy and so delicious! Fresh cabbage is cut into thick slices, brushed with garlic infused olive oil then oven roasted until tender and gorgeously browned. Such a tasty way to prepare fresh cabbage!
Easy Roasted Cabbage
I’ve been known to put more time and effort into the main dish then when it comes to sides I usually just steam a veggie or something. Sides like this roasted cabbage are so easy though that it’s nearly just as simply as steaming or sautéing veggies.
Roasting vegetables is the way to go because it really just brings out their natural sweetness and offers a depth of flavor that steaming or sautéing can’t. Really this is more of a method than a recipe but I thought I’d share in case you haven’t tried it yet.
These simple roasted cabbage slices pair perfectly with baked chicken thighs, honey mustard salmon, potato sausage soup, or a homestyle pot roast dinner.
Also feel free to switch up the seasonings here and play around with different seasonings you like.
Ingredients Needed to Make Roasted Cabbage Steaks
- Green cabbage: I use a medium head of cabbage about 2 to 2 1/2 lbs.
- Olive oil: You’ll need a generous 1/4 cup.
- Garlic: You can use 3 cloves of garlic or 3/4 tsp garlic powder.
- Marjoram: 1 tsp dried is used. You can try other herbs like thyme or fennel, adjust amount according to taste.
- Salt and pepper: Season somewhat generously.
- Parsley, lemon or cooked bacon: These are optional garnishes for a final layer of extra flavor.
How to Roast Cabbage Steaks
- Preheat oven to 425 degrees. Spray a 13 by 9-inch baking sheet with non-stick cooking spray.
- Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir well to infuse garlic flavor then pour and press mixture well through a fine mesh strainer into another bowl to remove garlic pieces.
- Stir marjoram into oil, and garlic powder if you opted to use that instead of fresh garlic.
- Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper.
- Roast in preheated oven 15 minutes then carefully flip cabbage to opposite side and roast 10 to 15 minutes longer.
- Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.
How to Roast a Whole Head of Cabbage
- Cut the bottom core into the interior of the cabbage (like a cone).
- Brush cabbage all over with 1/4 cup garlic infused olive oil. Season with marjoram, salt and pepper.
- Place in a pot and pour 1/4 cup vegetable broth or water in bottom of pot, cover with lid. Roast in 400 degree oven 45 minutes.
- Turn cabbage, brush with a little more olive oil if needed and add another 1/4 cup broth. Cover with lid.
- Roast 40 – 60 minutes longer until tender throughout.
Can I use red cabbage?
Yes red cabbage will work great to slice into wedges and roast as well.
Helpful Roasted Cabbage Tips
- Work to cut cabbage as evenly as possible so it cooks evenly and they finish at the same time.
- Also work to cut evenly flat so there’s a good surface contact between cabbage and baking sheet to brown.
- Use a dark baking sheet if you want more browning.
- If you used a lighter sheet and find cabbage hasn’t browned much after the first 15 minutes then no need to rotate, let it continue to brown a little on bottom.
- Use an extra large turner when rotating the cabbage wedges to opposite side if you have one. I like this set HERE.
- Cabbage can be somewhat plain so I recommend finishing with the optional lemon or bacon. Or a little honey and dijon would be tasty too.
More Delicious Cabbage Recipes to Try
Follow Easy Cooking Zone
Roasted Cabbage Steaks
Fresh cabbage is cut into thick slices, brushed with garlic infused olive oil and oven roasted until tender and lightly browned. Such a tasty way to prepare fresh cabbage!
Servings: 5
Ingredients
- 1 (2 to 2 1/2 lb) head green cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
- 1/4 cup olive oil
- 3 cloves garlic or use 3/4 tsp garlic powder
- 1 tsp dried marjoram
- Salt and freshly ground black pepper
- Minced fresh parsley, for garnish (optional)
- Fresh lemon wedges or crumbled bacon, for serving (optional)
Instructions
- Preheat oven to 425 degrees. Spray a 13 by 9-inch baking sheet with non-stick cooking spray. Tip: I like to use a dark baking sheet that encourages more browning if you have one.
- Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces.*
- Stir marjoram into oil, and garlic powder if you opted to use that instead of fresh garlic.
- Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper.
- Roast in preheated oven 15 minutes then carefully flip cabbage to opposite side and roast 10 to 15 minutes longer.**
- Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.
Notes
- *I like to do this just so the garlic doesn't burn while roasting at high heat for so long. Use a rubber spatula to press garlic against strainer well to extract juices.
- **If you don't want the slightly charred edges you can cover with foil during last 10 minutes.
- Nutrition estimate does not include bacon.
Nutrition Facts
Roasted Cabbage Steaks
Amount Per Serving
Calories 144
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 33mg1%
Potassium 316mg9%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 6g7%
Protein 2g4%
Vitamin A 180IU4%
Vitamin C 67mg81%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.