Oven Roasted Garlic Cabbage Steaks

Why You’ll Love This Recipe

I love this recipe because it transforms humble cabbage into something truly special. The roasting brings out the natural sweetness and creates crispy edges while the garlic and smoked paprika add bold flavor. It’s a nutritious, low-effort side dish that pairs well with just about anything, and I appreciate how it’s vegan and packed with wholesome ingredients.

Ingredients

1 large green or red cabbage
3 tablespoons olive oil (or melted butter for a richer flavor)
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh parsley

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

Directions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Remove any wilted or damaged outer leaves from the cabbage.

3. Slice the cabbage into ¾ to 1-inch thick “steaks.”

4. In a small bowl, mix olive oil, garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper.

5. Brush both sides of each cabbage steak generously with the seasoned oil mixture.

6. Place the steaks on the baking sheet in a single layer.

7. Roast in the preheated oven for about 25 minutes, flipping halfway through, until the edges are crispy and the cabbage is tender.

8. Optional: Sprinkle with grated Parmesan cheese, red pepper flakes, or fresh parsley before serving for extra flavor and garnish.

Servings and Timing

This recipe serves 4 people. Preparation takes about 15 minutes, and roasting takes approximately 25 minutes, totaling 40-45 minutes.

Variations

I sometimes add a squeeze of fresh lemon juice over the cabbage steaks right before serving for brightness. Smoked paprika can be swapped with regular paprika or chili powder for a spicier kick. For a vegan cheese topping, nutritional yeast works well instead of Parmesan.

Storage/Reheating

Leftover cabbage steaks keep well in an airtight container in the refrigerator for up to 3 days. I reheat them in a skillet or oven to help maintain crispiness rather than microwaving, which can make them soggy.

FAQs

Can I use other types of cabbage?

Yes, both green and red cabbage work great. Savoy or Napa cabbage can be used but have a different texture.

How thick should I slice the cabbage steaks?

About ¾ to 1 inch thick is ideal to ensure they cook through but hold their shape.

Can I prepare this dish ahead of time?

Yes, you can slice and season the cabbage steaks a few hours ahead and refrigerate before roasting.

Is this recipe suitable for vegans?

Absolutely, just use olive oil and skip any cheese toppings or use vegan alternatives.

What can I serve with roasted cabbage steaks?

They pair well with grilled meats, roasted vegetables, or as part of a plant-based meal with grains like quinoa or rice.

Conclusion

Oven Roasted Garlic Cabbage Steaks are one of my favorite easy sides to add flavor, texture, and nutrition to any meal. The crispy edges and aromatic spices make cabbage exciting and satisfying, and the recipe’s simplicity means I can whip it up any night of the week without fuss.

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