Oven Roasted Cabbage Steaks - Easy Cabbage Recipe - Craft Beering (2024)

Oven roasted cabbage steaks are one of the easiest yet most visually impactful and tastiest cabbage dishes you’ll ever make.

Oven Roasted Cabbage Steaks - Easy Cabbage Recipe - Craft Beering (1)

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Read on for relevant tips and step by step pictures (about 2 mins)

About This Cabbage Steaks Recipe

The tenderness, texture and taste of a thick roasted slice of cabbage are not to miss. Not to mention the versatile ways to enjoy the results. Whether you like a cabbage steak as a side dish or turn it into an appetizer topped with sour cream and a sprinkle of bacon bits – you will love the flavors.

Red baked cabbage steaks are very visually pleasing which is why the pictures accompanying this recipe showcase them. No hard feelings towards green cabbage or white cabbage – they work just as well so don’t discount them as options.


Cabbage. Look for firm cabbage varieties – this cabbage recipe is not suitable for savoy or napa.

Oil. The better tasting the oil, the better the results. We recommend extra virgin olive oil.

Flavorings. You can use a variety of seasoning agents. Spices like paprika, chili powder, onion powder and a great fit, fresh herbs and grated parmesan cheese can make the cabbage taste delectable and a bit of soy sauce or lemon juice can tie a flavoring base together. Choose a flavor profile and select the ingredients accordingly.

How to Make Roasted Cabbage Steaks – Step-by-Step Instructions

To make delicious cabbage steaks in oven all you have to do is slice a head of cabbage into about an inch thick wheels, brush them with seasoned oil and then roast them.

In approximately twenty minutes you’ll get gorgeousroasted cabbage slices with crispy edges that everyone is going to want to try. Cooking cabbage in the oven can definitely lead to culinary glory.

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Tips on Cutting the Cabbage into Steaks

  • Choose medium sized cabbage heads. If you can comfortably hold the entire head with your hand it is much easier to cut it.
  • To cut the cabbage into wheels steaks be sure to use a sharp knife that is long enough to handle the job.
  • Remove and discard the outer leaves. Prepare a solid cutting board that will not move around.
  • Firmly press onto the side of the cabbage head with one hand and cut an inch thick slices.

NOTE:If you begin cutting at the top of the head (the opposite of the root end) and progress towards the root end you will avoid the really thick parts of the stem core. Discard the end piece.

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Season the Oil to Brush on the Cabbage Steaks

Then next step is to brush the steaks with olive oil or vegetable oil before roasting them. You have the option to infuse them with a lot of flavor so make the most of it.

In a small bowl add three tablespoons of oil and season it with salt and pepper.

Then add whatever other spices you are in the mood for or in accordance with the end purpose of your roasted cabbage steaks. For example, if you will be enjoying them as a side dish to pork – complimentary spices and herbs would be cumin, oregano, ground caraway seed, maybe some ground mustard seed or a spoonful of mustard.

We went with lemon zest, garlic powder and red chili flake because we were going for an appetizer.

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Next, arrange onto parchment paper lined baking sheet and generously apply seasoned oil over both sides of the cabbage steaks.

Allow the fiber rich wheels to sit for a minute so the oil can get into all the twisty crevices.

At what temperature to roast the cabbage steaks?

Anywhere from 375 to 400 F depending on your oven’s calibration and how thick you cut the cabbage.

For thinner steaks use the lower temperature although technically you will bake them if the temperatures is under 400 F. The cook time will depend on the thickness.

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Serving Suggestions

Serve the roasted steaks right away as a cabbage side dish to meats – from pork roast or bratwursts to corned beef on St. Patrick’s Day.

They also happen to make a great warm salad when garnished with green onions, cilantro or parsley and a drizzle of ranch or blue cheese dressing.

Alternatively you could present them as an appetizer – top with bacon and a dollop of sour cream – they lend themselves really well to acidity.

Or – do as we did.Given how much we enjoy flavoring food with craft beerwe frequently havebeersamic reduction in the fridge. We finished off our roasted red cabbage steaks with a slathering of ricotta and a drizzle of beersamic.A thyme sprig is a lovely garnish.

TIP: Beersamic is a reduction of craft beer and good balsamic vinegar with complex malty sweet and tangy flavor. Making it is very easy –learn how.

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Can I Grill Cabbage Steaks?

Absolutely. You can easily make grilled cabbage steaks. Cut the cabbage in the same manner as shown above and carefully brush each wheel with seasoned oil on both sides. Grill over medium-high heat for about 5 minutes on one side then flip to finish on the other side for about 2-3 minutes.

How do I store Leftovers & Reheat?

Place extra cabbage steaks in an airtight container and store in the refrigerator for up the three days.

You can easily warm them up on the stove top, over medium-heat in a non-stick pan with a drizzle of olive oil. This method is far superior than a short stint in the microwave.

Other Recipes You Might Like

Roasted Rutabaga Steaks
Hearty Barley Salad
Skillet Beer Brats and Onions
Beersamic Glazed Roasted Carrots
Beersamic Citrus Baked Salmon

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Roasted Cabbage Steaks

Yield: 5

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Roasted cabbage steaks are a breeze to make, delicious and visually impactful. Enjoy them plain as a cabbage side dish or garnished as an appetizer or a warm salad.


  • 1 head cabbage, medium size
  • 3 tbsp olive or vegetable oil
  • 1 tsp coarse salt
  • 1/2 tsp pepper
  • spices such as thyme, ground mustard or caraway seeds, red chili flakes, lemon zest etc., to taste


  1. Preheat your oven to 400 F (or 375 F if your oven is really strong). Line a baking sheet with parchment paper and set aside.
  2. Remove the outer leaves of the cabbage head and cut into wheels (steaks), about an inch thick each.*
  3. Arrange the cabbage steaks onto the parchment paper lined sheet.
  4. Mix the oil, salt and pepper and the seasonings of your choice. Brush the cabbage steaks with the seasoned oil.
  5. Roast for 18-20 minutes or until you notice that the outer edges are nicely crisp and the surface begins to caramelize.
  6. Serve as a side or top with your choice of toppings and enjoy as an appetizers or a warm salad.


*Depending on the actual cabbage head size and exactly how thick you sliced it you can obtain 4 to 6 usable 'steaks'. We note 5 as an average.

Nutrition information is for a single cooked cabbage steak, excluding any toppings or garnishes.

Nutrition Information:

Yield: 5Serving Size: 5 Servings
Amount Per Serving:Calories: 108Saturated Fat: 1.3gSodium: 410mgCarbohydrates: 8.4gFiber: 3.6gSugar: 4.6gProtein: 1.9g

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Oven Roasted Cabbage Steaks - Easy Cabbage Recipe - Craft Beering (2024)


Oven Roasted Cabbage Steaks - Easy Cabbage Recipe - Craft Beering? ›

To make delicious cabbage steaks in oven all you have to do is slice a head of cabbage into about an inch thick wheels, brush them with seasoned oil and then roast them. In approximately twenty minutes you'll get gorgeous roasted cabbage slices with crispy edges that everyone is going to want to try.

How do you keep cabbage crisp when cooking? ›

Steaming is a gentle cooking method that helps retain the cabbage's crispiness and nutrients. To steam cabbage, place it in a steamer basket over simmering water and cover with a lid. Steam until it's tender yet still slightly crunchy. If you plan to sauté or stir-fry cabbage, consider blanching it first.

Should cabbage be cooked over high heat? ›

As with other brassicas, high heat is what you're after here in order to get the most flavor out of cabbage. Cutting the head up into fat wedges helps build up a nice contrast between deeply browned exterior and tender, meaty interior.

Does cabbage get sweeter when cooked? ›

Served raw, it's crunchy and slightly rubbery, with a lightly peppery, mild taste. We find it's best to shred cabbage into thin ribbons when enjoying raw, although it can also be chopped into small chunks for salads. When cooked, its texture softens and the flavor becomes sweet and caramelized.

Why do you put vinegar in cabbage? ›

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

Why do you soak cabbage before cooking? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

How do you know if cabbage is fully cooked? ›

Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes. Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.

Why is my cabbage bitter after cooking? ›

Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh.

What does baking soda do to cabbage? ›

You don't add baking soda. Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Why do people add sugar to cabbage? ›

“It's mass death and destruction when you heat a fruit or vegetable,” she said. Adding sugar helps keep the glue between the cells intact, she said. “It's preventing the leaking of the acid.”

Can you overcook cabbage? ›

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

How do you cook cabbage without making it soggy? ›

Giving sliced wedges of cabbage a quick roasting session in the oven will help them to caramelize and get nice and crispy. Instead of getting soggy and overcooked, the cabbage will have a nice crisp texture and a more complex flavor than raw cabbage. You can also infuse cabbage with tons of flavor by braising it.

How do you keep shredded cabbage crispy? ›

How to store cabbage after it is cut
  1. Either wrap it tightly in plastic wrap, in a large plastic bag, or in an air-tight container in your crisper. This will help to lock in your cabbage's natural moisture and reduce oxidation.
  2. Cut cabbage should be used in 2-3 days.
Apr 7, 2022

How do you keep cabbage from getting mushy? ›

So, if you're making a slaw, experts advise that you salt the cabbage before combining it with other vegetables. Let the cabbage then sit for one hour at room temp before squeezing the excess moisture out. This will prevent the cabbages from getting soggy.

How do you keep cooked vegetables crisp? ›

Your vegetables are about to get even crispier with this simple tip. The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

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