Roasted Cabbage Steaks (Printable Version)

Golden roasted cabbage steaks seasoned with garlic, smoked paprika, and a squeeze of lemon.

# What You'll Need:

→ Vegetables

01 - 1 large green cabbage

→ Seasonings & Oil

02 - 3 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon sea salt
06 - ½ teaspoon black pepper

→ Finishing

07 - 1 lemon (zested and juiced)
08 - 2 tablespoons chopped fresh parsley (optional)

# Steps:

01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Slice the cabbage from top to bottom into 1-inch (2.5 cm) thick steaks. You should get 4–5 steaks.
03 - Arrange the cabbage steaks in a single layer on the prepared baking sheet.
04 - In a small bowl, mix olive oil, minced garlic, smoked paprika, salt, and pepper.
05 - Brush the oil mixture generously over both sides of each cabbage steak.
06 - Roast in the oven for 15 minutes. Flip the steaks carefully, then roast for another 12–15 minutes, until golden and edges are crisp.
07 - Remove from the oven. Drizzle with lemon juice, sprinkle lemon zest, and scatter with chopped parsley if using. Serve immediately.

# Expert Advice:

01 -
  • Your kitchen will smell like the coziest bistro thanks to those roasted garlic and paprika notes.
  • This dish is as versatile as it is beautiful: dinner side, meal centerpiece, or next-day salad upgrade.
02 -
  • Trying to slice cabbage steaks too thin ends in disaster—stick to a solid inch so they hold together.
  • The difference between pale, bland cabbage and golden, savory steaks is roasting until those edges really caramelize.
03 -
  • A sharp knife is a must—dull blades will shred rather than slice and you’ll lose those gorgeous steaks.
  • Let the cabbage cool just a minute before serving—nobody likes a burned tongue, and it keeps the texture perfect.
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