Baked Cabbage Steaks

Baked cabbage steaks are a simple, flavorful side dish that turns humble cabbage into something beautifully caramelized and tender. With just olive oil, salt, and pepper, the natural sweetness of the cabbage shines through as the edges crisp in the oven. They pair wonderfully with roasted meats, chicken, or vegetarian mains and are an easy way to add hearty veggies to your meal.

Ingredients

• 2 small cabbage heads
• 2 tablespoons olive oil
• 1/2 tablespoon salt
• 1/2 tablespoon pepper

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Trim stems lightly, cut each cabbage into halves, then quarter the halves into 3/4–1-inch thick steaks.
3. Arrange steaks on the baking sheet with space between them.
4. Brush generously with olive oil; season with salt and pepper.
5. Flip and repeat oiling and seasoning.
6. Bake 25–30 minutes, until edges brown and centers are fork-tender.
7. Serve warm.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: ~90 kcal per serving | Servings: 8

Tips

• Don’t trim too much stem—the core helps keep the steaks intact.
• Add red pepper flakes or a sprinkle of Parmesan and breadcrumbs for extra flavor.

FAQ

Why did my cabbage steaks fall apart?
Too much stem may have been removed; keep some core attached to hold slices together.

Can I add toppings?
Yes—try bacon, Parmesan, breadcrumbs, or herbs.

Can I freeze cabbage steaks?
Freezing isn’t recommended; they become mushy when thawed.

How do I store leftovers?
Refrigerate up to 3 days in an airtight container.

How do I reheat them?
Warm in the microwave or crisp in a 350°F oven until heated through.