Baked cabbage steaks

Baked cabbage steaks are a delightful and healthy dish that transforms the humble cabbage into a savory, satisfying centerpiece. The recipe begins with selecting a fresh, firm head of cabbage, ideally green or purple for a splash of color. The cabbage is then sliced into thick, steak-like rounds, maintaining the core to keep the leaves intact. These ‘steaks’ are arranged on a baking sheet, often lined with parchment paper for easy cleanup.

Before baking, the cabbage steaks are generously brushed with a mixture of olive oil, which imparts richness and aids in caramelization. The oil is typically seasoned with a blend of spices and herbs; garlic powder, onion powder, paprika, and a hint of cayenne pepper are common choices, offering a warm, slightly spicy profile. Some recipes also include a touch of sweetener, like maple syrup or honey, to balance the flavors.

A crucial step is the seasoning. Coarse salt and freshly ground black pepper are liberally sprinkled on each steak, enhancing the natural flavors of the cabbage. Herbs like thyme or rosemary can be added for a fragrant, earthy note. The prepared steaks are then baked in a preheated oven. The baking time is key; it’s long enough to tenderize the cabbage and develop a golden-brown crust, but short enough to retain a satisfying bite.

As they bake, the edges of the cabbage steaks start to crisp up, while the centers become tender and sweet, bringing out the natural sugars in the cabbage. The result is a delightful contrast in textures – crispy and charred on the outside, meltingly tender within.

Baked cabbage steaks are versatile and can be served as a main dish for vegetarians or as a hearty side. They pair well with a variety of sauces and toppings. A drizzle of balsamic glaze or a sprinkle of grated Parmesan cheese can add an extra layer of flavor. For a heartier meal, they can be topped with sautéed mushrooms, caramelized onions, or crumbled bacon for non-vegetarians.

This dish is not only delicious but also a visually appealing way to serve cabbage. The cross-section of the cabbage steak showcases the beautiful layers and textures of the vegetable, making it a rustic yet elegant addition to any meal. It’s a simple, healthful dish that highlights the versatility and understated beauty of cabbage, transforming it into a gourmet experience.


  • 2 small cabbage
  • 2 Tbsp olive oil
  • ½ Tbsp each, salt & pepper 

How To Make Baked cabbage steaks

  1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. Slice the stems off of each head of cabbage, then cut the cabbage in half. Cut each half in half once more. You should have 4 round cabbage steaks (roughly ¾-1 inch thick) from each head.2 small cabbage
  3. Transfer the cabbage steaks to your prepared baking sheet, leaving space between them so they cook properly. Brush them thoroughly with olive oil and season with salt and pepper. Flip the steaks over then oil and season the opposite side.½ Tbsp each, salt & pepper,2 Tbsp olive oil
  4. Bake at 400°F (205°C) for 25-30 minutes. They are ready when the leaves become brown and the center is fork-tender. Remove from the oven and serve while warm.


  1. If you trim too much of the stem off before slicing your ‘steaks’ you can sometimes have cabbage that falls apart. Opt for trimming slightly until your steaks are cut.
  2. Add a little kick by sprinkling the baked cabbage steaks with a pinch of red pepper flakes!
  3. For a tasty crunch, sprinkle a mix of parmesan and breadcrumbs over the top of the steaks before baking. You can also add crispy chopped bacon!
  4. To store: Once cooled, these cabbage steaks can be refrigerated in an airtight container for up to 3 days. I do not recommend freezing cabbage steaks.
  5. To reheat: You may reheat these cabbage steaks in the microwave. You may also pop them back in the oven at 350°F (175°C) until the outside begins to crisp up and they are warmed to your satisfaction. 
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