Cabbage steaks are a whole new way to enjoy cabbage! This simple cooking method is easy, quick, and completely transforms this humble veggie into a mouthwatering side dish.

Two cabbage steaks on white plate

If you’re not a fan of cabbage, cabbage steaks might just change your mind! They don’t have the bite of raw cabbage, nor are they bland like boiled or steamed cabbage. Instead, they’re caramelized and deeply flavourful, perfect for pairing with any main dish.

I also love that you can jazz up cabbage steaks with all kinds of spices and herbs to match whatever you’re pairing them with. Below, I share an all-purpose seasoning with garlic powder, onion powder, and a squeeze of fresh lemon for brightness, but there are so many options!

Roasted cabbage steaks on sheet pan with parsley

Why You’ll Love This Cabbage Steaks Recipe

  • Cabbage like you’ve never had it before. Unlike slaw, cabbage steaks become meltingly tender and caramelized in the middle, while the edges become brown and crisp. It’s a whole new way to experience cabbage!
  • Quick and easy. With just a few simple ingredients and minimal prep time, these cabbage steaks are ready to go! This is the kind of side dish I love for a busy weeknight.
  • Versatile. Mix up the seasonings to create different flavour profiles. Plus, you can serve this recipe as a side dish or add protein and turn them into a main course.
  • Budget-friendly. Cabbage is a budget-friendly option for anyone looking to eat more veggies without breaking the bank.
Overhead view of ingredients for cabbage steaks

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Cabbage – I use standard green cabbage for this recipe.
  • Olive oil 
  • Seasonings – Salt, ground black pepper, garlic powder, and onion powder.
  • Lemon – Freshly squeezed lemon juice adds a note of brightness.
  • Fresh parsley 

What’s the Best Way to Cut Cabbage for Cabbage Steaks?

To cut cabbage into steaks, start by placing the head of cabbage on your cutting board with the root end facing down. Use a sharp chef’s knife to cut the cabbage into 1-inch-thick slices, working your way from one side to the other. Keep the core intact in each steak, as this helps hold the leaves together during cooking. If some leaves fall off, don’t worry; you can roast these alongside the steaks and they’ll be crispy and delicious!

How to Make Cabbage Steaks

  • Prepare. Preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the cut cabbage steaks on the baking sheet.
  • Season the cabbage steaks. Whisk together the olive oil, salt, black pepper, garlic powder, and onion powder in a small bowl. Brush this mixture onto both sides of the cabbage steaks. 
  • Cook. Roast the cabbage steaks for 25 minutes, or until they’retender and slightly golden brown. 
  • Garnish. Remove the steaks from the oven, then drizzle them with lemon juice and garnish with parsley before serving.
Spatula lifting cabbage steak from pan

Tips for Success

  • Don’t crowd the cabbage. If you do, it will steam rather than roast, and you won’t get the crispy edges that make cabbage steaks so delicious.
  • Choose a firm, fresh cabbage. The firmer the cabbage head, the easier it will be to cut into steaks. Also, fresher cabbages tend to have better flavour.
  • Remove browned parts as needed. If you have a lot of loose leaves, you can remove them as they get dark and then return the rest of the steaks to the oven. This way, you won’t end up with any burnt leaves.


  • Asian-inspired cabbage steaks. Brush with a mixture of soy sauce, sesame oil, agave, and a pinch of chili flakes. Garnish the finished steaks with sesame seeds and green onions.
  • Simple cabbage steaks. Brush with oil and then sprinkle them with seasoning salt.
  • Cheesy cabbage steaks. After brushing the steaks with oil, sprinkle them with vegan Parmesan cheese. (If you use homemade vegan Parmesan, add it after the cabbage has finished roasting.)
Two cabbage steaks on plate with additional cabbage on sheet pan in background

Serving Suggestions

Cabbage steaks are excellent as a side dish with main dishes like vegan chicken, lemon pepper tofu, and lentil balls with zesty rice. I also love making them a main dish by serving them atop creamy polenta or Instant Pot risotto with crispy roasted chickpeas. Or even serve them with another kind of veggie steak: cauliflower steaks!

How to Store Leftovers

To store leftovers, transfer them to an airtight container and refrigerate for 3-4 days. When you’re ready to enjoy them again, reheat in the oven at 350°F, in the air fryer, or in the microwave. 

I don’t recommend freezing cabbage steaks, as they’re likely to be mushy after freezing, thawing, and reheating.

Two cabbage steaks on plate with gold fork

More Cabbage Recipes

Enjoy friends! If you make this cabbage steaks recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Overhead view of cabbage steaks on pan

Cabbage Steaks

Roasted cabbage steaks are easy, quick and completely transform this humble veggie into a delicious side dish. The crispy edges are the best!
5 (from 3 ratings)


  • 2 large heads of cabbage
  • cup olive oil, 78 ml
  • 1 teaspoon salt, 6 grams
  • ½ teaspoon ground black pepper, 1 gram
  • 2 teaspoons garlic powder, 6 grams
  • 1 teaspoon onion powder, 2.4 grams
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley, 15 grams


  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Trim the stem ends of the cabbage heads, then cut each cabbage into 1-inch thick slices, creating "steaks". Place the cabbage steaks on the prepared baking sheet.
  • Whisk together the olive oil, salt, black pepper, garlic powder, and onion powder, and brush the mixture onto both sides of each cabbage steak to coat.
  • Roast the cabbage steaks for 25 minutes or until tender and slightly golden brown.
  • Remove the steaks from the oven, drizzle with lemon juice, and garnish with parsley.


To store: Transfer cabbage steaks to an airtight container and refrigerate for 3-4 days. When you’re ready to enjoy them again, reheat in the oven at 350°F, in the air fryer, or in the microwave.
Calories: 281kcal, Carbohydrates: 28g, Protein: 6g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 667mg, Potassium: 819mg, Fiber: 12g, Sugar: 15g, Vitamin A: 762IU, Vitamin C: 171mg, Calcium: 192mg, Iron: 3mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.