Flavorful Garlic Cabbage Steaks

Thick slices of plain cabbage turn into sweet and crispy rounds once you roast them until the edges get golden and crackly. Garlic and smoky paprika sneak into every layer, making boring cabbage super tasty. When you serve these big cabbage rounds at the table, they really stand out. They're great both on their own for a filling veggie meal or next to pretty much any main dish with meat or fish.

One chilly night, I put these cabbage steaks out with a bunch of pricier food. Everyone kept going back for more cabbage—even my friend’s kid, who normally dodges veggies, asked for seconds and wanted to make them herself later. Caramelized cabbage just tastes way better than you'd think and wins people over, even picky eaters.

Tasty Building Blocks

• Salt and Pepper: These two take the flavors from flat to irresistible. Add just enough to really make everything else pop.
• Dried Thyme: Tossing in a little dried thyme brings out the earthiness and gives off a fresh smell. It just goes nicely with cabbage.
• Onion Powder: This adds a savory edge and mixes evenly—no stringy bits—through every layer.
• Smoked Paprika: Tosses in a smoky kick and a bold color. This spice jazzes up cabbage without drowning out its taste.
• Garlic Powder: Covers the whole steak with garlicky flavor, no burning or sticky parts. Powder does the trick better here than fresh cloves.
• Olive Oil: Lets everything get that caramelized crunch and brings some richness too, especially if you use extra virgin for fruity notes.
• Fresh Cabbage: Grab a heavy, solid head for slicing. This is the backbone—literally—and will cook up sweet and sturdy.

Simple How-To

Oven Set Up:

Crank your oven up to 400°F (200°C) and move the rack to the middle spot so the heat hits evenly. Cover a big baking tray with parchment paper—that keeps things from sticking and makes cleanup easier.

Picking Your Cabbage:

Go for a fat, fresh cabbage—either green or red. Green is a little sweeter, red packs more flavor and looks striking. Pull off any sketchy outer leaves.

Slicing Just Right:

Use your sharpest knife to slice straight through the cabbage into thick rounds (about ¾ inch), keeping the stem attached to hold the pieces together when they roast.

Mixing Flavors:

Stir olive oil, garlic powder, smoked paprika, onion powder, dried thyme, salt, and pepper in a small bowl until it's all mixed. Melted butter could swap in for oil to make things even richer.

Getting It Seasoned:

Brush each side of the cabbage steaks with your seasoned oil. Try to get between the layers, not just on top—makes every bite tastier.

Spacing Them Out:

Lay your steaks out in one row on the tray, leaving gaps so the heat gets everywhere. If they're too close, they'll steam and turn soft, not crispy.

Baking Watch:

Roast around 25–30 minutes, flipping each piece halfway. You're looking for crisp brown edges but soft middles—don't let them go mushy. That caramelization is where all the flavor kicks in.

Ready to Eat:

Take them out and let them sit for a couple minutes. Sprinkle on fresh herbs, red pepper flakes, or grated Parm if you like. This part’s fun to play with depending on what you’re serving.

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First time I tried making these, I crammed them onto a too-small baking tray. Bad move—they steamed to a soggy mess. Using a big sheet and leaving space fixed everything. Now I always get crisp outsides and soft insides with barely any effort. That change made the biggest difference for me.

Quick Air Fryer Swap

If you want even crispier cabbage in less time, use your air fryer. Warm it up to 375°F (190°C) and lay the steaks out so they’re not stacked or cramped up. If you need to, fry them in a couple of batches. Cook for 10–15 minutes, flipping halfway. The air fryer’s strong heat makes the edges crunchy and caramelized fast—even better than the oven sometimes.

Easy Serving Ideas

These cabbage rounds go just as well with chicken or pork as they do with veggie patties or crispy chickpeas. Pour a little balsamic glaze on right before you plate them for a tangy pop—it balances out the sweet, roasty taste and makes the dish look sharp.

Fun Twists to Try

This dish is tough to mess up and great for spinning your own way. Want it Mediterranean? Toss in oregano and crumble some feta on top. For an Asian spin, brush with sesame oil and drop on a little furikake. Like heat? Stir some cayenne in the seasoning or finish with a squirt of sriracha.

Staying Fresh

Pop leftover cabbage steaks into a sealed container in the fridge—they’ll keep for about three days. They taste best fresh, but if you want to reheat, skip the microwave (it’ll make them limp). Instead, put them back in the oven at 350°F (175°C) for five to seven minutes. Air fryers will crisp them up again in around three to four minutes too.

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I’ve made these cabbage steaks more times than I can count, for family nights and bigger parties. They’re always a hit—catchy to look at but super easy to make. You only need the basics, nothing fancy, but everyone’s impressed. Whether I serve them with other dishes or as the main event, they turn out both good-looking and delicious every single time.

Recipe FAQs

→ Can I use other kinds of cabbage for this?

Totally! Different varieties work well. Green cabbage is mild and roasts beautifully. Red cabbage adds bold color and a slightly more robust taste. Savoy cabbage is fine too—its thin, curly leaves might cook faster. Skip Napa cabbage, though—it’s too tender and won’t hold its shape as steaks.

→ What pairs nicely with these cabbage steaks?

These work great with loads of dishes. Serve with baked fish, roasted chicken, or steak. They also shine next to veggie mains like a bean loaf or quinoa salad. Toss in roasted potatoes or hearty stews for cozy meals, and the caramelized edges really pop against spicy foods.

→ Can I get them ready ahead of time?

Sure, but fresh is best! Slice the cabbage and mix your seasoning up to a day before cooking—store separately in the fridge. When the time comes, coat the cabbage, then bake. To reheat cooked ones, pop them in the oven at 350°F for 5-10 minutes or air fry for 3-5 minutes. They won't get as crispy but still taste fab.

→ How can I spice these up a bit?

Need heat? Toss some cayenne or chili flakes into the mix, around ¼ teaspoon to start. Stir hot sauce into the oil, or sprinkle raw jalapeños or serranos before baking. Once roasted, add chili oil or sriracha, or even work in a hot spice blend like Cajun seasoning.

→ Why leave the core in the slices?

The core keeps everything held together while it bakes. Without it, the layers would fall apart, leaving you with roasted pieces instead of steaks. Bonus: it softens up while roasting and is totally edible. Don’t worry—if you find it too firm, you can carve around it when serving.