Roasted Cabbage Steaks (Printable View)

Golden-roasted cabbage steaks brushed with garlic, smoked paprika, and bright lemon—hearty, vibrant side or light main.

# 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)

# How to Make It:

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 Tips:

01 -
  • The caramelized edges and lemony zing make this so much more than just cabbage—it’s a craveable treat.
  • It’s one-pan, unfussy, and adapts to nearly every meal—plus cleanup is blissfully quick.
02 -
  • If you slice the steaks too thin, they’ll fall apart and steam instead of roasting—you want them robust and sturdy.
  • Lining your pan truly does keep those perfect caramelized bits from sticking and tearing—the parchment paper is key.
03 -
  • Let the steaks cool for a minute before moving them so they don’t break apart—patience wins here.
  • Don’t be afraid to use your hands when arranging and seasoning—direct contact helps you feel if the oil’s gotten into every layer.
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