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Crispy Roasted Cabbage Steaks

These Roasted Cabbage Steaks are super easy to make and make a delicious side dish. Because they are roasted, the cabbage leaves become very tender and absorb the flavors of the seasonings that are brushed onto them before cooking. The outer leaves also take on a slight crispiness, which is a nice contrast to the tender center.

Prepping a head of cabbage for cabbage steaks takes fewer than five minutes. You’re likely to have the cabbage ready before the oven is fully preheated.

I serve these cabbage steaks with meat loaf, candied carrots and mashed potatoes. It is a perfect meal.

SERVINGS: 5 servings


  • 1 small head green cabbage any dark, loose leaves removed

  • 1/4 cup extra virgin olive oil

  • 2 cloves garlic minced

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1/3 cup raw, pine nuts, pecan halves or walnut halves optional

  • 1 small lemon halved (optional but very good)

  • For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)


1. Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside. Alternatively, line a rimmed baking sheet with parchment paper.

2. Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.

3. In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.

4. While the cabbage bakes, toast the nuts in the oven at the same time: spread the nuts onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the nuts from the oven, and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop if using pecans or walnuts.

5. Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped nuts. Serve hot.

Chef's Notes:

Choose the right cabbage. When you are buying the cabbage heads for this recipe, make sure that they are fresh and crisp. Look for cabbage that is tight and compact with few loose leaves, and feels heavy for its size.

Get Creative. This recipe is very flexible. Use your imagination for toppings. Try swapping out the cheese and nuts for a simple balsamic glaze or cooked bacon and gruyere cheese. They are great plain too!

This recipe is reposted and inspired by Well Plated



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