Oven Roasted Garlic Cabbage Steaks

Thick cabbage slices oven-roasted to tender, slightly charred perfection, brushed with a garlicky, buttery herb sauce. These cabbage steaks are hearty, flavorful, and make a satisfying side dish or even a vegetarian main.

Why You’ll Love This Recipe

I love how these cabbage steaks feel both simple and special—just a humble vegetable turned into something deliciously caramelized and garlicky. They’re easy to prepare but feel restaurant-worthy, and they pair beautifully with grilled meats or stand alone as a plant-forward entrée.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 medium green cabbage

• 3 tablespoons olive oil or melted butter

• 3 garlic cloves, minced

• 1 teaspoon dried thyme or rosemary (or fresh herbs, chopped)

• Salt and freshly ground black pepper, to taste

• Optional: 2 tablespoons grated Parmesan or nutritional yeast, lemon wedges for serving

directions

1. I preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment or foil.

2. I slice the cabbage into ½-inch-thick rounds—or “steaks”—leaving the core intact so they hold together.

3. I whisk together olive oil or butter, minced garlic, herbs, salt, and pepper in a small bowl.

4. I brush both sides of each cabbage steak generously with the garlic-herb mixture.

5. I arrange the cabbage on the baking sheet in a single layer.

6. I roast for 20 minutes, then flip every steak and brush with more garlic mixture.

7. I roast another 10–15 minutes, until edges are golden and the centers are tender with charred spots.

8. If using, I sprinkle Parmesan or nutritional yeast on top and return to oven briefly to melt or crisp slightly.

9. I serve warm, optionally squeezed with lemon juice for brightness.

Servings and timing

• Servings: serves 4 as a side or 2 as a main

• Prep time: 10 minutes

• Cook time: 30–35 minutes

• Total time: about 40–45 minutes

Variations

• I swap green cabbage for savoy, Napa cabbage, or even broccoli stems for a sweeter, milder flavor.

• For heat, I add a pinch of red pepper flakes or a drizzle of sriracha before roasting.

• I drizzle balsamic reduction or soy sauce over steaks after roasting for an umami kick.

• I top finished steaks with crispy bacon or toasted breadcrumbs for extra texture.

• For a creamy twist, I brush with garlic aioli instead of oil before roasting.

storage/reheating

I store leftover cabbage steaks in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a 400 °F oven or air fryer for 5–7 minutes—this helps re-crisp edges. I avoid microwaving to keep the texture from getting soggy.

FAQs

Can I grill these instead of roasting?

Absolutely—I grill cabbage steaks over medium heat, brushing with garlic mixture and turning halfway, until charred and tender—about 5–7 minutes per side.

Should I remove the core?

No—the core helps hold the steak together. I keep it intact while slicing to maintain structure.

How do I know when they’re done?

I look for golden, crisp edges and a fork-tender center. If they’re too raw, I roast a bit longer until soft.

Can I make these vegan?

Yes—I use olive oil or vegan butter and nutritional yeast instead of Parmesan for a dairy-free version.

Can I bake them ahead of time?

I roast them fully, then refrigerate. Before serving, I reheat in the oven or air fryer until crisp again. Brushing with a little extra oil refreshes the flavor.

Conclusion

I find these Oven Roasted Garlic Cabbage Steaks strikingly simple yet satisfying—comforting, flavorful, and easy to customize. Whether they star as a tasty side or shine as a plant-forward main, they always deliver cozy, garlic-infused goodness. I hope they bring warmth and flavor to your table as much as they do to mine!