Roasted Cabbage Steaks

Delicious Roasted Cabbage Steaks, thick slices of cabbage rubbed with parsley, sage, rosemary, and thyme and roasted until tender and juicy. Perfect main dish or side for St. Patricks’ day!

Here in Florida, the fields are laden with mature cabbages. It is so pretty to drive by miles and miles of cabbage, along with kale, mustard greens, beets, etc. I’m always trying to find unique ways of preparing cabbage.

Growing up my mom would cut a whole cabbage into 4 thick wedges and steam it with chopped onions, garlic, and herbs in a large pot with a little oil and water. It would cook until the water disappeared and the onions were caramelized.

When I first made it for my hubby this way, he was blown away by the delicious sweet taste and he fell deeper in love with cabbage.  He also loves when I make Curry cabbage, Vegan Cabbage Soup, and my Cabbage Ball recipes.

Why You’ll Love This Roasted Cabbage Steak Recipe?

• A smokey, savory taste
• Crispy but tender cabbage
• You’ll need only 10 minutes to get ready.
• Made using only 8 basic ingredients
• You can bake them or grill them.
• Excellent side dish for almost anything (and even a main dish by itself)
• Low-carb, keto, naturally healthy, and gluten-free
• It just takes around five minutes to prepare before roasting.
• The natural sweetness of the cabbage is enhanced by roasting, which also makes it softer.
• Cabbage is a budget-friendly and easy-to-prepare vegetable.
• It makes a lovely side dish that resembles a baked flower!

What Are The Nutritional Benefits Of Eating Cabbage?

Aside from micronutrients, cabbage also has trace levels of iron, riboflavin, and vitamin A.

It has a high concentration of vitamin B6 as well as folate, both are necessary for many key activities that take place within the body, such as the normal functioning of the neurological system and the metabolism of energy.

Additionally, cabbage has a lot of fiber and is rich in antioxidants such as polyphenols and sulfur-based compounds.

Antioxidants shield the body from the harm that free radicals can do. Molecules with an uneven number of electrons, or free radicals, are unstable. Their levels can harm your cells if they get too high.

Cabbage has a lot of vitamin C, which is a powerful antioxidant that may help prevent heart disease, some cancers, and vision loss.

 Ingredients

• Cabbage: You need a round white cabbage or green cabbage. Choose a small and compact head of cabbage (tight, with no loose leaves) that feels heavy for its size.
• Olive oil: To help soften and tenderize the cabbage. To make this recipe oil-free, substitute the oil for vegetable broth.
• Parsley flakes: as a garnish, You can either use dried or fresh parsley.
• Ground sage: The flavor of cabbage steaks is enhanced with the addition of parsley.
• Dried rosemary leaves: I have used dried rosemary. Even after roasting, dried rosemary retains a firm texture and a more intense flavor.
• Dried thyme leaves: The thyme imparts an irresistible aroma to the dish.
• Garlic powder: Use to give steaks a rich garlicky flavor.
• Salt: A pinch of salt brightens everything up. Salts such as Himalayan pink Himalayan salt, sea salt, and table salt can all be used in this dish if desired. Whatever you’ve got on hand. Season with salt to your liking.

How To Cut Cabbage Steaks?

Remove the outer leaves, remove the stem and wash the cabbage. With the stem side down on the cutting board, cut a 1/2-inch slice of cabbage.

How To Make Cabbage Steaks?

I made these Roasted Cabbage steaks once before and I didn’t like the results, I roasted the cabbage steaks and they weren’t tender to my liking. This time I wanted them to be tender and juicy and melt-in-your-mouth delicious.

So, I seared the cabbage steaks to keep the texture on the outside crisp and golden brown and the moisture on the inside. I  then slowly roast them covered in the oven for 35 minutes. Then I roasted them uncovered for another 5 minutes. These were so tender and delicious.

So, if you miss preparing corned beef and cabbage for St. Patrick’s day, now that you are eating plant-based meals, then this recipe is just for you! If you looking for a creative side dish then this recipe is ideal. It is easy to prepare and tastes amazing with my simple herb blend of parsley, sage, rosemary, and thyme.

What To Serve Cabbage Steaks With?

Serve cabbage steaks with:

• Gravy and Mashed Potatoes.
• Turmeric Coconut Rice
• Oven Baked Potato Wedges

How Do You Reheat Cabbage Steaks?

Place cabbage steaks in a large skillet or heated cast iron pan and heat on both sides for 2-3 minutes on medium-high heat.

How To Make Ahead And Store?

Plan ahead: You can cut the cabbage into thin slices and make the seasoning two or three days ahead of time. In the refrigerator, keep them apart.

Storage: After letting them cool, store any leftovers for 4-5 days in an airtight container.

Freeze: Put them on a big tray and quickly freeze them without touching them. As soon as it has been set, place it in a Ziploc bag and keep it for up to three months. Before reheating, let them defrost in the refrigerator overnight.

Reheat: To achieve the greatest results, I suggest cooking the cabbage steaks through in the oven for a few minutes at 350°F/175°C. They could also be warmed in a skillet. To restore some of the crispiness, add additional oil or butter. Do not microwave cabbage; it will become overly soft.

Recipe Tips And Notes

• Cut the pieces the same size so they all cook at the same rate.
• The ideal cabbages to use are those that are smaller because they will be simpler to chop and require less oven pan space.
• Avoid packing the baking tray too tightly; otherwise, the cabbage may steam and fail to get deliciously crisp.
• While cooking, if you see that the cabbage steaks are getting too black on one side, try flipping them over.
• Time may vary depending on the thickness of the slices and the oven or grill used.
• Use a baking sheet with edges so that any drips that fall off the edge of the pan can be caught.
• Don’t move or flip the cabbage steaks once you’ve put them on the baking sheet. This guarantees that they won’t crumble and that they will appear attractive when cooked.
• They taste best when they are a little crunchy, so you want to let them brown a bit and develop some crispy edges.

Optional Add-Ins & Variations

• Lemon: When I have lemons on hand, this is my favorite addition. For the finest flavor, use a fresh lemon—ideally one that is organic and unwaxed. To add depth and brightness, drizzle some lemon juice immediately before serving. For even more zing, you might add some lemon zest.
• Parmesan: Use freshly grated parmesan rather than the powdered variety. Alternatively, if you’re vegan, you might substitute parmesan with nutritional yeast. Sprinkle it on top of the just-cooked cabbage steaks.
• Other cheese: Feta, blue, goat, or shredded cheddar/provolone cheese would also go nicely with these roasted cabbage steaks.
• Sweetener: Adding a little amount of honey (non-vegan) or maple syrup to the marinade will promote caramelization and improve the flavor.
• Soy sauce: To add more umami taste, replace the salt with additional soy sauce.
• Spice: For more heat, sprinkle some red pepper flakes or chili powder into the marinade.
• Seasonings: There are a variety of seasonings you can try. Cajun seasoning, lemon pepper spice, and Italian seasoning with garlic, for example

More Vegetable Side Dishes

• Baked Yuca Fries
• Broccoli Leaves Recipe
• Roasted Green Beans
• Crispy Potato Wedges
• Air Fryer Onion Pakodas