If you’re looking for a simple, flavor-packed dish to add to your recipe repertoire, let me introduce you to Oven Roasted Garlic Cabbage Steaks. Thick, hearty slabs of cabbage get a golden, crispy crust in the oven, infused with all the rich, sweet-savory notes of roasted garlic. Each bite is tender at the core and delightfully caramelized around the edges, making it an unexpectedly addictive side or even a show-stopping vegetarian main. Whether you’re planning a weeknight dinner or a holiday feast, this dish transforms humble cabbage into something irresistibly delicious.
Ingredients You’ll Need
You only need a handful of pantry staples to make Oven Roasted Garlic Cabbage Steaks shine. Every ingredient has a job—bringing color, richness, crunch, or a pop of flavor—so don’t skip a thing! Here’s what you’ll be working with:
- Cabbage: Use a large green cabbage for perfect thick slices that hold up to roasting and develop those tasty crispy edges.
- Olive oil: Generously brush each slice for that golden, toasty exterior, and to help the seasonings stick.
- Fresh garlic: Minced garlic infuses the cabbage with bold, aromatic flavor as it roasts.
- Kosher salt: Enhances every bite and draws out the cabbage’s subtle sweetness as it caramelizes.
- Freshly ground black pepper: Adds a savory kick and depth of flavor to balance the natural sweetness.
- Paprika: Sprinkling a little paprika gives these steaks extra color and a gentle smoky warmth.
- Fresh parsley (optional): Chopped parsley adds a fresh, herbal finish and a splash of bright color at serving time.
How to Make Oven Roasted Garlic Cabbage Steaks
Step 1: Prep Your Cabbage
Start by peeling away any wilted or tough outer leaves from your cabbage, then give it a quick rinse and pat dry. Using a sharp chef’s knife, slice the cabbage from top to core into 1-inch thick slabs—you’ll get about four to six “steaks” per medium head. Don’t worry if a few leaves loosen up; you can tuck them back in or roast them alongside for extra crispy bits.
Step 2: Arrange and Brush
Lay your cabbage steaks in a single layer on a parchment-lined baking sheet for easy cleanup. In a small bowl, mix olive oil with your minced garlic, then liberally brush both sides of each cabbage steak with this garlicky oil. This step is key for locking in moisture and flavor throughout the roasting process.
Step 3: Season Generously
Sprinkle salt, black pepper, and paprika evenly over the cabbage steaks. Don’t be shy—season both sides to infuse every bite with balanced flavor and beautiful color. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little heat.
Step 4: Roast to Perfection
Pop your tray into a preheated 425°F (220°C) oven, and roast for about 25–30 minutes, flipping halfway. You want edges that are crisp and deeply golden, with the centers just fork-tender. Every oven is a little different, so keep an eye on the last few minutes—the transformation is worth watching!
Step 5: Finishing Touches
Remove your Oven Roasted Garlic Cabbage Steaks from the oven, and, while they’re still hot, generously sprinkle with fresh parsley and one last crack of black pepper. This pop of green adds freshness and makes the dish pop visually, too. Serve immediately while they’re at peak crispiness.
How to Serve Oven Roasted Garlic Cabbage Steaks
Garnishes
For a finishing flourish atop your Oven Roasted Garlic Cabbage Steaks, garnish with a shower of chopped fresh herbs—parsley is classic, but dill or chives also work beautifully. A squeeze of lemon right before serving can brighten up the flavors and add a zesty contrast to the roasted edges. For some extra indulgence, try a drizzle of balsamic glaze or a scattering of toasted nuts.
Side Dishes
These savory cabbage steaks pair wonderfully with mashed potatoes, quinoa, or a simple rice pilaf, soaking up all the delicious juices. They also shine next to roasted chicken, salmon, or your favorite meatless protein like crispy baked tofu. Basically, they’re a versatile sidekick for almost any main course.
Creative Ways to Present
For a little wow-factor at your table, stack two Oven Roasted Garlic Cabbage Steaks with a layer of creamy goat cheese or hummus in between. Or, slice the steaks into strips after roasting and toss them with cooked pasta for a cozy, garlicky twist. These steaks even make a killer open-faced sandwich or toast topping, especially under a fried egg!
Make Ahead and Storage
Storing Leftovers
If you have any Oven Roasted Garlic Cabbage Steaks left over (though that’s a big “if”), let them cool fully and store in an airtight container in the fridge. They’ll keep well for up to three days, and you can enjoy them both hot or cold, depending on your mood.
Freezing
While you can freeze cooked cabbage steaks, the texture may be softer after thawing. For best results, place cooled steaks between layers of parchment in a sealed container or freezer bag, and freeze for up to one month. Reheat directly from frozen for best texture.
Reheating
To bring your Oven Roasted Garlic Cabbage Steaks back to their crispy glory, reheat them on a baking sheet in a hot oven at 400°F (200°C) for 8–10 minutes. Microwaving is quick, but the cabbage will be softer; use the oven when you want to revive those crunchy edges.
FAQs
Can I use red cabbage instead of green?
Absolutely! Red cabbage gives a beautiful pop of color and a slightly earthier flavor. Just note that it may cook a little faster, so keep an eye on the oven to avoid burning.
Do I have to use fresh garlic, or can I substitute garlic powder?
Fresh garlic gives the most aromatic, punchy flavor, but if you’re in a pinch, garlic powder works too. Just sprinkle about half a teaspoon per steak along with your other seasonings.
How thick should I cut my cabbage steaks?
One-inch thick slices are ideal—they’re sturdy enough to hold their shape and roast up with tender centers and crisp edges. Go too thin, and they might fall apart; too thick, and they’ll need longer to cook through.
Can these be made on the grill?
Definitely! Simply brush with the oil and garlic mixture, then grill over medium-high heat for a few minutes on each side—watch for those gorgeous grill marks and a smoky twist on this classic oven recipe.
Are Oven Roasted Garlic Cabbage Steaks gluten-free and vegan?
Yes! This dish is naturally gluten-free and vegan as written, making it a fantastic choice for a wide range of dietary needs. Just be sure to check any optional garnish or sauce ingredients if you’re serving guests with allergies.
Final Thoughts
If you haven’t yet tried Oven Roasted Garlic Cabbage Steaks, now is your chance! I promise, you’ll be amazed at what an easy transformation this humble veggie can undergo in your kitchen. Give it a go and let your oven work its magic—you might just discover a new favorite way to enjoy cabbage.
Print
Oven Roasted Garlic Cabbage Steaks Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Oven Roasted Garlic Cabbage Steaks transform humble cabbage into golden, crispy-edged slabs infused with rich garlic flavor—a surprisingly addictive and versatile vegetarian dish.
Ingredients
- 1 large green cabbage, sliced into 1-inch thick steaks
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- Optional: 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C). Remove any wilted outer leaves from the cabbage, rinse, and pat dry. Slice into 1-inch thick steaks.
- Lay cabbage steaks on a parchment-lined baking sheet. In a small bowl, mix olive oil and minced garlic.
- Brush both sides of each cabbage steak with the garlic oil mixture. Sprinkle evenly with salt, pepper, and paprika.
- Roast in the oven for 25–30 minutes, flipping halfway through, until edges are crisp and centers are tender. Watch closely near the end for perfect caramelization.
- Remove from oven and sprinkle with fresh parsley and additional black pepper if desired. Serve hot for best texture.
Notes
- Garnish with parsley, chives, lemon juice, balsamic glaze, or toasted nuts.
- Serve alongside mashed potatoes, quinoa, grilled meats, or tofu.
- Use leftover cabbage steaks in pasta dishes, sandwiches, or as toast toppings.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooked steaks between parchment layers in a container for up to 1 month.
- Reheat in a 400°F oven for 8–10 minutes to restore crispiness; avoid microwaving for best texture.
- Red cabbage can be used as a colorful alternative—watch cook time closely.
- Garlic powder can substitute fresh garlic in a pinch—use about 1/2 tsp per steak.
- Cut cabbage into 1-inch thick slices for the ideal texture balance.
- Grill steaks for a smoky version—just brush with garlic oil and cook over medium-high heat.
Your email address will not be published. Required fields are marked *