Sheet Pan Roasted Cabbage Steaks
Thick cabbage rounds roasted until caramelized and tender with crispy edges and a smoky balsamic drizzle that turns humble cabbage into a showstopper side.
- Cook temp
- 425°F
- 218°C · preheat
- Total time
- 35 min
- 5 prep · 30 cook · 2 rest
- Flip at
- 20 min
- of 30 min cook
- Rest
- 2 min
- Before slicing
CABBAGE STEAKS | baked in the oven · Clean & Delicious
Dani Spies demonstrates slicing a head of cabbage into thick rounds and roasting on a sheet pan until edges are browned and sweet.
- Target //Cook at 425°F (218°C) for 35 mins (flip at 20 mins).
- Doneness //Cook until visual doneness cue is met. Rest 2 mins before slicing.
- Golden Rule //Cabbage steaks are the budget hero nobody talks about. A whole head of cabbage costs less than two dollars and feeds four people a restaurant-worthy side dish. The smoky paprika and balsamic glaze make kids forget they are eating cabbage.
- Family Tweak //Cut into smaller wedges for little hands. Top with shredded cheese in the last 3 minutes of roasting for extra kid appeal.
Ingredients
- 1 large headGreen Cabbage
- 2 tbspOlive Oil
- 1/2 tspGarlic Powder
- 1/2 tspSmoked Paprika
- 1/2 tspKosher Salt
- 1/4 tspBlack Pepper
- 2 tbspBalsamic Glaze, optional, for drizzling
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Get to the point
- 1
Cut 1 large cabbage into 1-inch thick rounds, keeping the core intact to hold each steak together.
- 2
Brush both sides with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
- 3
Roast at 425°F (218°C) for 20 minutes, flip, and roast 10 more minutes until edges are deeply caramelized.
- 4
Drizzle with balsamic glaze and serve immediately.
Step by step
Tap a step to cross it offCut the Steaks
Remove any damaged outer leaves from 1 large head of green cabbage. Slice into 1-inch thick rounds through the core, keeping the core intact to hold each steak together. You should get 4 good steaks from the center of the cabbage. Save the outer wedges for slaw or stir-fry.
WhyThe core is the glue that holds a cabbage steak together. Cut through it and the leaves fall apart. Leave it in.
Season & Oil
Place cabbage steaks on a rimmed sheet pan lined with parchment paper. Brush both sides generously with 2 tbsp olive oil. Season with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
WhyBe generous with the oil. Cabbage needs fat to caramelize properly instead of just drying out.
Roast & Caramelize
Roast at 425°F (218°C) for 20 minutes. Carefully flip each steak using a wide spatula. Roast 10 more minutes until the edges are deeply browned and caramelized and the center is fork-tender. Drizzle with balsamic glaze if using.
WhyThe deep caramelization is where all the flavor lives. Do not pull them early. Those dark brown edges are sweet, nutty, and addictive.
- Dad pro tip
- Cabbage steaks are the budget hero nobody talks about. A whole head of cabbage costs less than two dollars and feeds four people a restaurant-worthy side dish. The smoky paprika and balsamic glaze make kids forget they are eating cabbage.
- Kid & toddler adjustment
- Cut into smaller wedges for little hands. Top with shredded cheese in the last 3 minutes of roasting for extra kid appeal.
- Serve with
- Grilled pork chops · Baked chicken thighs · Mashed potatoes
- Reheating
- Reheat in a 400°F (204°C) oven for 5 to 8 minutes. The edges crisp back up nicely.
- Calories
- 95
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 5 g
Nutrition source: USDA FoodData Central #169975. Cook-time basis: Standard oven at 425°F (218°C) with rimmed sheet pan. High heat for caramelization.
Frequently Asked Questions
How do you reheat leftover sheet pan roasted cabbage steaks without ruining the texture?
Reheat in a 400°F (204°C) oven for 5 to 8 minutes. The edges crisp back up nicely.
How do I adapt this meal for picky kids or toddlers?
Cut into smaller wedges for little hands. Top with shredded cheese in the last 3 minutes of roasting for extra kid appeal.
What are the best side dishes to serve with this?
Recommended sides include Grilled pork chops, Baked chicken thighs, Mashed potatoes.