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Crispy, Tender Roasted Cabbage Steaks (10 Mins Prep!)

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Roasted Cabbage Steaks are a simple, flavorful side dish that’s baked until tender with golden caramelized edges. Finished with melted butter and fresh herbs, they’re an easy way to turn an everyday head of cabbage into something special.

tender Roasted Cabbage Steaks on the sheet pan cooked

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Holly’s Recipe Highlights: Roasted Cabbage Steaks

Flavor: These cabbage steaks have a mild, slightly sweet flavor with buttery richness and savory, caramelized edges.
Skill Level: Beginner-friendly with simple slicing, brushing, and roasting.
Serving Suggestions: Serve alongside roasted chicken, honey mustard sausages, cheesy chicken casserole, or as part of a hearty grain bowl.

Total Time: 45 mins (10 mins prep!) Servings: 8 Cooking Method: Oven-Baked

Ingredient Notes

Green Cabbage: Choose a firm, heavy head of cabbage with tightly packed leaves for the best texture. Opt for a medium or large green cabbage for more evenly sliced rounds.
Olive Oil: Helps the surface brown and keeps the leaves from drying out while roasting. Replace with a neutral cooking oil like avocado oil if needed.
Seasonings: A pinch of salt and pepper brings out the cabbage’s natural flavors. For extra flavor, sprinkle with fresh parsley or thyme before serving, or swap in dill, chives, or rosemary.
Melted Butter (Optional): Drizzle over the roasted cabbage steaks for a richer, more indulgent finish.

How to Make Roasted Cabbage

Keep the Core: Leave part of the core in each slice. It holds the cabbage layers together as they roast.
Cut Evenly: Use a sharp chef’s knife and cut evenly sized ½-inch rounds so they cook at the same rate.
Arrange in a Single Layer: Crowding traps steam and reduces browning.
Don’t Flip: Cabbage steaks do not have to be flipped. Leaving them in place helps the bottoms caramelize. Instead, turn the entire pan halfway through roasting for even browning.

Save Every Savory Slice

Keep leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place on a baking sheet and heat in a 375°F oven until warmed through and the edges begin to crisp. Broil for a few minutes at the end to recrisp.

Do not freeze.

More Ways to Love Cabbage

Did you enjoy the following Roasted Cabbage Steaks Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

▢ 1 head green cabbage
▢ 2 tablespoons olive oil
▢ ¼ teaspoon salt more to taste
▢ ¼ teaspoon black pepper
▢ 1 tablespoon melted butter
▢ chopped fresh parsley or thyme for garnish

Preheat the oven to 400°F.
Slice across a head of cabbage to create ½-inch thick rounds. Brush each side with olive oil and sprinkle with salt and pepper.
Place on a rimmed baking sheet (cut rounds in half to fit on the pan if needed). Roast for 25 to 30 minutes. Broil for 1 to 2 minutes if desired.
Drizzle with butter and serve.

Customize the seasoning by sprinkling herbs or spices before roasting.
Adjust the cooking time based on the thickness of your cabbage rounds and your desired level of tenderness.
Leftover cabbage steaks can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Roasted Cabbage Steaks on a sheet pan and close up photo with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly