These sizzling baked cabbage steaks are a simple, flavorful side dish that turns humble cabbage into something irresistibly savory. I love how the oven caramelizes the edges, giving them a crispy texture while keeping the centers tender.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly easy, budget-friendly, and healthy. It takes just a few ingredients and minimal prep, but the result is a dish that looks and tastes far fancier than it is. The garlic salt and black pepper give the cabbage a savory depth, while the olive oil helps it roast to golden perfection. It’s the kind of vegetable dish that can stand on its own or pair beautifully with almost any main course.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 green cabbage
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Olive oil (for brushing)
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Garlic salt (to taste)
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Freshly cracked black pepper (to taste)
Directions
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I preheat the oven to 400°F (204°C).
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I wash the cabbage thoroughly, removing the outer leaves.
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I trim the stem slightly to create a stable base for slicing.
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I cut the cabbage into thick steaks about 1 to 1½ inches thick.
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I brush both sides of each steak generously with olive oil.
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I season with garlic salt and freshly cracked black pepper.
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I arrange the cabbage steaks on a baking sheet, leaving space between them.
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I bake for 30–40 minutes, checking around the 30-minute mark, until the edges are golden brown and crispy.
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I serve them hot, either as a main vegetable side or as part of a larger spread.
Servings and timing
This recipe makes about 4 cabbage steaks, serving 4 people as a side. Prep time is around 10 minutes, baking time is 30–40 minutes, so it’s ready in under an hour.
Variations
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I sometimes sprinkle grated Parmesan over the steaks during the last 5 minutes of baking for a cheesy crust.
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A drizzle of balsamic glaze before serving adds tangy sweetness.
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Smoked paprika or chili flakes give them a spicy kick.
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Swapping olive oil for garlic-infused oil enhances the flavor even more.
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Fresh herbs like thyme, parsley, or dill make a great garnish.
storage/reheating
I store leftover cabbage steaks in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 375°F oven for 10–12 minutes to crisp them back up, or warm them in a skillet over medium heat.
FAQs
Can I use red cabbage instead of green?
Yes, I can, though the flavor is slightly earthier and the color changes a bit when roasted.
How do I keep the cabbage from falling apart?
I slice through the core so each steak has a piece of the stem to hold it together.
Can I grill cabbage steaks instead of baking them?
Yes, I brush them well with oil and grill over medium heat until charred and tender.
Do I need to flip the steaks while baking?
No, but flipping halfway can give them more even browning if I want both sides crisp.
What’s the best way to serve them?
I like them as a side to roasted meats, with grains, or topped with a fried egg for a light meal.
Conclusion
I love making these sizzling baked cabbage steaks because they’re a fuss-free way to turn a simple vegetable into something special. The high-heat roasting brings out a natural sweetness, and the seasoning keeps them bold and savory. They’re versatile, healthy, and so easy to add to any meal.
Print
These Sizzling Baked Cabbage Steaks are roasted to golden perfection with crispy edges and tender centers. Seasoned with garlic salt, black pepper, and a drizzle of olive oil, they’re a healthy, budget-friendly side dish that’s as flavorful as it is elegant.
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Total Time: 40–50 minutes
- Yield: 4 cabbage steaks (4 servings)
- Category: Side Dish, Vegetable
- Method: Baking, Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 green cabbage
- Olive oil, for brushing
- Garlic salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat oven to 400°F (204°C).
- Wash cabbage and remove outer leaves.
- Trim stem slightly for stability, then slice cabbage into 1–1½-inch thick steaks.
- Brush both sides with olive oil.
- Season with garlic salt and black pepper.
- Arrange on a baking sheet with space between each steak.
- Bake for 30–40 minutes, checking at 30 minutes, until edges are golden and crisp.
- Serve hot as a side or part of a larger meal.
Notes
- Add grated Parmesan in the last 5 minutes for a cheesy crust.
- Drizzle balsamic glaze before serving for tangy sweetness.
- Use smoked paprika or chili flakes for spice.
- Swap olive oil for garlic-infused oil for richer flavor.
- Garnish with fresh herbs like thyme, parsley, or dill.
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 90
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
