These roasted cabbage steaks are wonderfully tender in the middle with crispy, browned edges. They’re a simple and tasty side dish or vegetarian main! If you’re used to eating raw cabbage, this recipe will be a game changer. Roasting gives cabbage a different texture and richer flavor.
The cabbage becomes tender inside and crispy around the edges. A basic garlic oil adds savory flavor, while the hot oven brings out the cabbage’s natural sweetness.
These cabbage steaks are easy to make—the oven does most of the work! They’re a healthy side dish, but with the right toppings, they can also be a great vegetarian main.
Serve them with a squeeze of fresh lemon juice, or add some fresh herbs, grated Parmesan cheese, and toasted nuts like walnuts or pecans. They’d also be delicious with a sauce like tahini or romesco.
I think this recipe tastes best on the day it’s made, but you can keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a 350°F oven or quickly in the microwave.
Grilled Cabbage Steaks Recipe
Equipment
- Cutting Board
- Knife
- Small Bowl
- Baking sheet
Ingredients
- 1 small head Green cabbage remove any loose, dark leaves
- 1/4 cup extra virgin Olive oil
- 2 cloves Garlic minced
- 1 tsp Kosher salt
- 1/4 tsp ground Black pepper
- 1/3 cup Raw pecan halves or walnut halves optional
- 1 small Lemon halved (optional but recommended)
- For serving: grated Parmesan highly recommended and chopped fresh herbs like thyme or parsley (optional)
Instructions
- Heat your oven to 400°F. Spray a baking sheet with nonstick spray.
- Cut off the root end of the cabbage. Stand the cabbage on the flat end and slice it into 3/4- to 1-inch thick pieces. Lay them on the baking sheet. If they don’t fit, use another sheet.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Brush this mix on both sides of the cabbage slices.
- Roast the cabbage for 26 to 28 minutes until the edges are crispy and the center is tender. Turn the baking sheet halfway through cooking. If you have two sheets, swap their positions.
- While the cabbage is roasting, put the nuts on a small baking sheet and toast them in the oven for about 8 minutes. Shake the pan halfway through. Be careful not to let them burn. When done, cool and chop them.
- Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze lemon juice over the top and add the chopped nuts. Serve hot.
Notes
- Keep leftovers in an airtight container in the fridge for up to 1 week
- Warm the cabbage steaks in the oven at 350°F for about 4 minutes on a piece of foil with nonstick spray
- Freeze cabbage steaks in an airtight container for up to 3 months. The texture might change a bit, but they’ll still taste good.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 198 kcal |
| Carbohydrates | 15g |
| Protein | 4g |
| Fat | 17g |
| Fibre | 5g |
| Sugar | 8g |
| Calcium | 89mg |
| Iron | 1mg |
Can I Prepare the Cabbage Steaks Ahead of Time?
Yes, you can prepare the cabbage steaks ahead of time. Slice the cabbage and mix the olive oil, garlic, salt, and pepper. Store the sliced cabbage and the olive oil mixture separately in airtight containers in the refrigerator for up to 2 days. When you’re ready to cook, brush the olive oil mixture on the cabbage and grill as directed.
How Do I Prevent the Cabbage From Falling Apart On the Grill?
To keep the cabbage steaks intact while grilling, ensure each slice is cut thickly, about 3/4 to 1 inch. Additionally, keeping the core in the slices helps them stay together. When placing the steaks on the grill, handle them gently with a spatula or tongs, and avoid flipping them too often. Grill on medium heat to ensure they cook through without burning.
What Are Some Good Toppings or Variations For Grilled Cabbage Steaks?
Grilled cabbage steaks are versatile and can be topped with various ingredients to enhance their flavor. Some popular options include, Cheese, Nuts, Herbs, Sauces, Spices.
