I love this recipe because it’s incredibly easy to make with just a handful of pantry staples. The roasted cabbage becomes beautifully caramelized in the oven, bringing out its natural sweetness. The garlic and paprika give it a savory kick, while the thyme adds an earthy note that balances everything. It’s vegan, gluten-free, and a great way to get more veggies onto the plate without sacrificing flavor. Plus, I can add different toppings to make it my own every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large green or red cabbage
3 tablespoons olive oil (or melted butter for a richer flavor)
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh parsley
Directions
I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it to avoid sticking.
I remove any damaged outer leaves from the cabbage and slice it into ¾-inch thick “steaks,” keeping the core intact to hold the slices together.
In a small bowl, I mix the olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper.
I brush this mixture generously on both sides of each cabbage steak, making sure they’re well-coated.
Then, I arrange them in a single layer on the prepared baking sheet and roast for 25–30 minutes, flipping them halfway through to get them crisp on both sides.
Servings and timing
This recipe makes 4 servings. Prep Time: 15 minutes Cook Time: 25–30 minutes Total Time: 40–45 minutes
Variations
I sometimes sprinkle Parmesan on top before roasting for a cheesy, golden crust.
When I want a little heat, I add red pepper flakes to the seasoning mix.
For a herby twist, I swap thyme for rosemary or oregano.
Using red cabbage gives it a beautiful color and slightly different flavor.
I also like adding a squeeze of lemon juice just before serving for brightness.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place them back in the oven at 375°F for about 10 minutes to crisp them up again. I avoid using the microwave since it can make them soggy.
FAQs
How thick should I cut the cabbage steaks?
I stick to ¾-inch thick slices. If they’re too thin, they can burn; too thick, and they won’t cook through evenly.
Can I make this recipe ahead of time?
Yes, I often prepare the cabbage and seasoning mix in advance. I keep the cabbage slices in the fridge and season them just before baking.
Can I grill the cabbage steaks instead of baking?
Absolutely. I grill them over medium heat for about 5–7 minutes per side until nicely charred and tender.
What goes well with cabbage steaks?
I like serving them with roasted potatoes, grilled tofu, or as a hearty side to any protein. They also work great with a drizzle of tahini or balsamic glaze.
Can I freeze roasted cabbage steaks?
I don’t recommend freezing them, as the texture becomes mushy when thawed. They’re best enjoyed fresh or reheated within a few days.
Conclusion
These oven roasted garlic cabbage steaks are a perfect go-to when I need something easy, flavorful, and nourishing. With just a few simple ingredients, I can transform a humble cabbage into a crispy, savory side dish that always gets compliments. Whether I’m cooking for myself or feeding guests, this recipe always delivers.
