Sides · Vegan · Vegetarian · Dairy-free · Fall

Roasted Cabbage Steaks

Name: Roasted Cabbage Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: 1 small green cabbage, about 750 to 900 g; ¼ cup extra-virgin olive oil; 2 garlic cloves, finely minced; ½ tsp fine salt; ¼ tsp ground black pepper; 1 small lemon, for 1 tablespoon juice and serving wedges; 1 tbsp finely chopped fresh parsley

Thick cabbage slices roast with olive oil and garlic until their edges brown and the centres soften. Lemon and parsley finish a simple vegetable side for autumn dinners.

Recipe by Tasty Recipes

Published 2026-09-14

50 min5 servings

Timing breakdown · 2 timed stages

Allow about 50 minutes: 15 minutes preparation, up to 30 minutes roasting and 5 minutes resting and finishing. Large or tightly packed cabbage slices may take longer.

Preparation: 15 min
Cooking: 30 min

Roasting Step 4: 26 to 30 minutes
Resting / cooling Step 5: 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Thick green cabbage slices with golden roasted edges, garlic and chopped parsley on a cream platter beside lemon

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How to make Roasted Cabbage Steaks

01
Heat the oven to 400°F (200°C). Line the tray with parchment. Discard damaged outer cabbage leaves, rinse the head and dry it well. Trim just the projecting stem to make a steady base.
02
Stand the cabbage on its flat base. With a sturdy knife, cut from top to bottom into slices about ¾ to 1 inch thick. Keep the central core in place to support those slices. Save any loose end pieces for the same tray.
03
Stir together the oil, garlic, salt and pepper. Brush onto both sides of the slices. Arrange with gaps between them, using a second tray if necessary. Brush any loose pieces with the remaining mixture.
04
Roast for 26 to 30 minutes, rotating the tray halfway through. With two trays, swap their rack positions as well. No flipping is needed. Check smaller pieces early and remove them when ready. Look for browned edges and a centre that a fork can pierce easily; allow longer if the thick ribs are still firm.
05
Rest for 5 minutes, then lift with a wide spatula. Spoon over 1 tablespoon lemon juice and scatter with parsley. Cut the remaining lemon into wedges. Divide the cooked cabbage into five side portions; the number of intact slices depends on the shape of the head.

Recipe questions

Why did a slice fall apart?

The central slices have more core to hold their layers together. Outer slices may separate even with careful cutting. Roast the loose leaves too, remove them earlier if they brown quickly, and serve them alongside the intact pieces.

Are cabbage steaks a main course?

The five servings here are vegetable side portions. Pair them with a main dish, such as our harvest chicken with grapes and rosemary, or serve beside a bean-and-grain meal. They are not a portion-for-portion nutritional replacement for meat.

Can I use red cabbage?

Red cabbage also works, but its denser slices may need extra roasting time. Use the same thickness and judge the centre with a fork rather than relying on the timer alone.

How should I store and reheat leftovers?

Refrigerate promptly in a shallow container, within 2 hours, at 4°C (40°F) or colder. Cover once chilled and use within 2 to 3 days. Reheat the portion needed to 74°C (165°F), checked with a food thermometer. The leaves will be softer after storage.

What else can I do with cabbage?

For a cold side with a different texture, try our apple cabbage slaw with maple Dijon dressing. Keep this roasted version in a single layer on the tray so the edges have room to brown.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Erin Clarke at Well Plated, without the optional nuts and cheese, with measured lemon and parsley and a longer preparation allowance. Use a firm green cabbage rather than loosely layered napa cabbage for these slices.

Adapted from Erin Clarke at Well Plated.

Additional guidance: University of Maine Cooperative Extension: roasted cabbage steaks · Health Canada: cooling, storing and reheating leftovers