Baked Cabbage Steaks

Baked Cabbage Steaks

The Spruce / Anita Schecter 

  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Servings: 4 servings

Cabbage is a highly versatile vegetable that can be steamed, sauteed, pickled, fermented, or eaten raw. But cutting a head of cabbage into slices—or "steaks"—might be one of the most creative ways to use it.

Up until now, you have most likely only shredded it to be cooked down (like for corned beef and cabbage) or to serve raw in a coleslaw. But roasting cabbage steaks gives them a caramelized quality with soft interiors and crispy edges.

The secret to giving them great flavor is a liberal brushing of olive oil on both sides, some good high heat, and enough time in the oven for them to reach the right meltingly tender texture.

Such quick prep gives you plenty of time to make a great lemony, garlicky dressing to pour over the cabbage steaks. The bright acidic flavor of the dressing is the perfect complement to this roasted vegetable with bonus points for being healthy, low-carb, and gluten-free. Cabbage is also a good source of dietary fiber, vitamin K and vitamin C.

Use these steaks as a creative side dish for meat lovers and as a delicious meat substitute for vegetarians.


  • For the Cabbage:
  • 1 head green cabbage
  • 1/4 cup olive oil
  • Salt (to taste)
  • Ground black pepper (to taste)
  • For the Dressing:
  • 1 clove garlic (finely minced or grated)
  • 3 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 1 tablespoon fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F.

  3. Place the green cabbage with the root end up on a cutting board. With a sharp knife, cut into approximately 1-inch thick slices, trying to keep the leaves together as much as possible. Keep the core intact to help the cabbage steaks hold together.

  4. Transfer the cabbage rounds to a large sheet pan and brush both sides generously with the olive oil. Drizzle any remaining olive oil over the top and sprinkle with salt and ground black pepper. Roast in the oven for about 20 minutes, flip them over and continue roasting for an additional 15 to 20 minutes or until tender and lightly caramelized.

  5. To make the dressing: add the garlic, olive oil, mayonnaise, lemon juice, Dijon mustard, salt, ground black pepper and fresh parsley to a bowl. Whisk together until smooth.

  6. Once the cabbage steaks are cooked, drizzle them with the dressing and serve hot.

  7. Enjoy!


  • Cabbage steaks make a fun side dish to grilled steaks and burgers, but they are also a great addition to vegetarian meals. Try serving them as the base of a warm salad or topped with other roasted vegetables and potatoes.

Recipe Variation

  • Change up the flavor by sprinkling on 1/2 teaspoon of ground cumin or smoked paprika for an earthier flavor.