Name: Oven Roasted Garlic Cabbage Steaks
Prep time: 10 min
Cook time: PT-490772H57M37S
Total time: 40 min
Cuisine: American
Ingredients: 1 medium green cabbage, cut into ¾- to 1-inch thick steaks; 3 tbsp olive oil; 3 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; Optional: 1/4 tsp paprika or red pepper flakes; Optional: lemon juice or chopped fresh parsley for garnish

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Oven Roasted Garlic Cabbage Steaks are one of my favorite ways to turn a humble vegetable into a savory, golden, and satisfying side dish. Thick slices of cabbage are roasted until tender with crisp edges, then brushed with a flavorful garlic and olive oil blend that adds richness and depth. It’s simple, wholesome, and always a hit on the table.

Why You’ll Love This Recipe

I love this recipe because it transforms basic cabbage into something hearty and delicious with minimal ingredients. The roasting brings out the natural sweetness, while the garlic oil adds a savory kick. Whether I’m serving it as a side dish, a vegetarian main, or a base for other toppings, it always feels rustic and satisfying. Oven Roasted Garlic Cabbage Steaks

Ingredients

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

Green cabbage (cut into thick slices or “steaks”)
Olive oil
Garlic (minced)
Salt
Black pepper
Optional: paprika, red pepper flakes, lemon juice, or fresh parsley for garnish

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I slice the cabbage into ¾- to 1-inch thick rounds, keeping the core intact so the steaks hold together.
In a small bowl, I mix olive oil, minced garlic, salt, and pepper.
I brush both sides of each cabbage steak with the garlic oil and place them in a single layer on the baking sheet.
I roast for 25–30 minutes, flipping halfway through, until the edges are browned and crisp and the centers are tender.
I finish with a squeeze of lemon juice or a sprinkle of chopped herbs if I want a fresh touch.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: Around 40 minutes

Variations

Sometimes I add a sprinkle of Parmesan or nutritional yeast before roasting for extra umami. I’ve also brushed the cabbage with balsamic vinegar or a Dijon mustard blend for a tangy twist. For a smoky version, I add a bit of smoked paprika or cumin to the oil mixture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or a skillet to crisp them up again—about 10 minutes at 350°F. Microwaving works, but the texture will be softer. Oven Roasted Garlic Cabbage Steaks

FAQs

How thick should I cut the cabbage?

I stick to ¾ to 1-inch thick slices to keep them sturdy enough for roasting without falling apart.

Can I make these ahead of time?

Yes. I prep and brush the cabbage steaks in advance, then roast just before serving for best texture.

Do I need to flip them?

I flip halfway through roasting to get even browning on both sides, but if I’m short on time, I just roast longer on one side.

Can I use red cabbage?

Yes. I’ve used red cabbage and it works well—just know the flavor is slightly different and the color deepens more when roasted.

What can I serve these with?

I love them with grilled chicken, lentils, mashed potatoes, or as a base for a fried egg or chickpeas for a vegetarian meal.

Conclusion

Oven Roasted Garlic Cabbage Steaks are one of my favorite easy ways to enjoy a hearty vegetable with rich flavor and crispy edges. They’re budget-friendly, naturally gluten-free, and totally satisfying. Whether I serve them alongside meat or make them the star of a plant-based plate, they always turn out golden, garlicky, and delicious.