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    Home » SIDES

    Easy Garlic Roasted Cabbage Steaks (Crispy Tips!)

    November 30, 2022 39 Comments

    Thick steaks of cabbage roasted until crispy on the outside stacked on a plate, with text overlay.
    Thick slices of cabbage steaks before and after roasting, with text overlay.

    Roasting vegetables brings out their best flavors. And when you add a little garlic, you have the perfect side dish. These crispy roasted cabbage steaks are a perfect example and one of my favorite vegan recipes.

    Serve this as a side dish to a main entree, or have it topped with a soft poached egg for lunch. You can also slice up leftover cabbage and add it to many soups. And it's ideal for a side dish to your St. Patrick's Day dinner. For more Irish ideas, go check out this Irish vegetarian recipes post.

    Jump to Recipe
    Thick crispy cabbage slabs arranged like steaks on a plate.

    Want to make this cabbage steak recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🥬 Is Cabbage Nutritious?
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 🎯 Top Tip for Slicing Cabbage Steaks
    • 🔥 How to Make Cabbage Steaks Crispy
    • 💡 Ideas for Variations
    • 🧊 What's the Best Way to Store Roasted Cabbage Steaks?
    • 👩‍🍳 Uses for Leftover Roasted Cabbage Steaks
    • 🌱 Other Veggie Steaks!
    • ❤️ More Cabbage Recipes I Love
    • Easy Garlic Roasted Cabbage Steaks (Crispy Tips!)

    With millions of recipes literally at our fingertips, it's tempting to think you need to complicate things with at least 15 ingredients to get a great tasting dish. And I've done it.

    But I'm simplifying my life and my cooking. Simply roasting vegetable side dishes like these cabbage steaks, citrus roasted carrots, roasted Brussels sprouts, and roasted peppers is a great way to do it without losing flavor. I can also transform them from a side dish to a vegetable main dish by adding legumes (beans), grains, or a fried egg.

    🥬 Is Cabbage Nutritious?

    Most of us associate the healthiest vegetables with the depth of their color. For example, dark green leafy vegetables like kale have more nutrients than iceberg lettuce. So, I assumed cabbage wasn't all that powerful.

    But I was wrong. Turns out cabbage is a great way to get nutrition! And it's low carb.

    First, it's a cruciferous vegetable belonging to the same family as Brussels sprouts, broccoli, cauliflower, and kale. These vegetables are among the healthiest with their potent mix of nutrients. So, like its cousins, cabbage is rich in Vitamins K and B6 and folate, is high in fiber, and boasts powerful antioxidants. Additionally, it's packed with Vitamin C.

    Because of all these nutrients, the mighty cabbage may help keep inflammation in check, improve digestion, lower blood pressure, and may help lower cholesterol levels.

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.

    Go to the Recipe Card at the bottom of this post for all the ingredients, measurements, and directions for this roasted cabbage recipe.

    • Cabbage - The best cabbage for this cabbage steaks recipe is green cabbage. Napa cabbage is too frilly to hold together into steaks. Savoy cabbage doesn't roast up as well with crisp edges.
    •  Herbs - I often use fennel seed, but many other dried herbs also work. For example, thyme, caraway seed, and dill seed. After roasting, feather some coarsely chopped parsley on top for serving.
    •  Garlic - I recommend using a garlic paste. Its smooth texture makes it much easier to apply to the cabbage steaks. You can make your own or do what I do. I always keep Gourmet Garden Garlic Paste on hand. I've tried several brands, but many brands soak the garlic paste in water, which mutes their flavor.
    •  Extra virgin olive oil - or use a garlic-infused olive oil. Here's a recipe if you want to know how to make garlic oil.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. Clicking on these links means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping so much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Rimmed baking sheet
    • Sharp chef's knife
    • Cutting board

    Thick slices of cabbage topped with olive oil, salt and pepper, arranged on a baking sheet.

    🎯 Top Tip for Slicing Cabbage Steaks

    Make sure the cabbage steak slices are thick enough to flip. They should be 1 inch thick and no more than 1 ½ inches thick. If they're too thin, they fall apart more easily.

    🔥 How to Make Cabbage Steaks Crispy

    First, I should be clear that only the cabbage steak surface directly in contact with the baking sheet will crisp up. The remaining cabbage "meat" will be tender.

    1. Try not to move the cabbage steaks while they roast in the oven's high-heat environment, except to flip them once.
    2.  Arrange the steaks in a single layer on the baking sheet.
    3.  Getting the surfaces of the cabbage slices to crisp if you live in a humid area will be more difficult. Pre-salting the cabbage slices may help. To do this, arrange the cabbage steaks on the parchment paper, lightly salt, and let sit for 30 minutes. Use a paper towel to dab up any moisture on the cabbage, and then make the recipe as directed. 
    4.  Preheating the baking sheet also crisps the cabbage steaks faster.

    💡 Ideas for Variations

    • Use red cabbage in place of green cabbage and make red cabbage steaks.
    •  Swap out the fennel seed for dried thyme, onion powder, chili powder, or red pepper flakes.
    •  Add a little ginger paste to the garlic for a slightly Asian twist.

    🧊 What's the Best Way to Store Roasted Cabbage Steaks?

    Storing leftovers: Store in an airtight container in the refrigerator for 5 - 7 days. The crispy texture of the outer leaves will soften by the next day. Rewarm any leftovers in the microwave, oven, or air fryer.

    Freezing leftovers: I have yet to freeze leftovers since there are many ways to use them. But you can freeze leftover roasted cabbage in freezer-safe containers or freezer plastic bags that seal. The crispy texture will soften. Thaw in the refrigerator.

    👩‍🍳 Uses for Leftover Roasted Cabbage Steaks

    Add to casseroles, soups or stews, such as this vegetarian Irish stew.

    Make colcannon (Irish mashed potatoes).

    Sprinkle freshly grated Parmesan cheese over the tops of the steaks and reheat in the oven.

    Chop and add to scrambled eggs.

    🌱 Other Veggie Steaks!

    Cauliflower is the obvious steak choice. And I have a few recipes on the blog you might try. This cauliflower steak recipe explains how to create steaks from a cauliflower head, using a few different methods.

    Or make these pesto cauliflower steaks topped with pesto and buttery, crispy breadcrumbs.

    ❤️ More Cabbage Recipes I Love

    I'm a cabbage lover. Here are some ways I love to use it: 

    • Shredded green or red cabbage on a tostada like this Black Bean and Avocado Tostada topped with Cabbage Salad. It's an easy-to-make lunch or dinner that comes together quickly.
    • Braised cabbage is one of my family's favorite recipes, as in this French Braised Cabbage. Shredded cabbage is simmered in vegetable stock with white wine, cream, mustard, and caraway seeds.
    • I also make homemade sauerkraut, which can improve gut health.
    Thick crispy cabbage slabs arranged like steaks on a plate.
    Print Recipe
    4.17 from 194 votes

    Easy Garlic Roasted Cabbage Steaks (Crispy Tips!)

    This easy recipe for roasted cabbage steaks is a perfect fall and winter vegetable side dish. Cabbage steaks are basted with garlic paste and fennel seeds and roasted until crispy. You only need 10 - 15 minutes of preparation and only a few simple pantry ingredients.
    This roasted cabbage steak recipe was adapted from Martha Stewart's Roasted Cabbage Wedges.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Vegetable Side
    Cuisine: American
    Keyword: roasted cabbage
    Servings: 8 servings
    Calories: 62.1kcal
    Author: The Wimpy Vegetarian

    Equipment

    • a sturdy baking sheet
    • Chef's knife
    • cutting board

    Ingredients

    • 1 head green cabbage
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon garlic paste
    • 2 teaspoons fennel seeds or caraway seeds
    • 1 teaspoons kosher salt to taste
    • ½ teaspoon ground black pepper to taste
    • fresh parsley for optional garnish

    Instructions

    • Preheat oven to 400˚F and line a baking sheet with parchment paper.
    • Slice the cabbage head into 1"- thick wedges (or slices) and arrange on the prepared baking sheet.
      Brush each cabbage steak with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
    • Roast for 20 minutes or until the cabbage edges turn a golden brown where they're in contact with the sheet pan, and carefully flip over. Roast for another 20 minutes, or until the cabbage steaks become tender, but are crispy around the edges.
      Pro Tip: Do not move the slices while the cabbage roasts, other than this one flip. This constant contact with the sheet pan in a high-heat environment of the oven produces crispy edges.
    • Serve warm and garnished with coarsely chopped parsley.
    • Note: Leftover cabbage steaks lose their crispiness by the following day.

    Nutrition

    Calories: 62.1kcal | Carbohydrates: 7.2g | Protein: 1.6g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.6g | Sodium: 311.5mg | Potassium: 200.6mg | Fiber: 2.9g | Sugar: 3.7g | Vitamin A: 111.4IU | Vitamin C: 42.1mg | Calcium: 49mg | Iron: 0.6mg

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    Reader Interactions

    Comments

    1. Liz

      May 15, 2015 at 8:16 am

      5 stars
      Sounds good and a little different. Thank you.

      Reply
      • The Wimpy Vegetarian

        May 15, 2015 at 9:15 am

        5 stars
        The roasting really brought out the flavors! Thanks for stopping by!

        Reply
    2. Florian @ContentednessCooking

      May 16, 2015 at 3:40 am

      5 stars
      This looks fantastic, thanks for sharing!

      Reply
      • Britiany Gaskins

        March 17, 2021 at 10:54 pm

        4 stars
        It does not give me the option to post a picture. But I did make this and the flavor was amazing but my 'steaks' did not come out as steaks. I had a hard time with the 'root' of the cabbage while cutting..maybe I had a bad one. But my cabbage fell apart fairly quickly. I loved the char and the flavor! I can't complain! I made these with corned beef and roasted mini potatoes for st Patrick's day!

        Reply
        • The Wimpy Vegetarian

          March 20, 2021 at 12:02 pm

          5 stars
          I'm so glad you liked them! But I'm sorry for the trouble you had with the root, and it falling apart so quickly. I'm going to make them again and write some clearer instructions to avoid this, if I can. I love the feedback - thanks so much!!

          Reply
    3. Martha @ A Family Feast

      May 16, 2015 at 7:59 am

      5 stars
      You sound very much like my husband at our dinner parties and holiday gatherings - he's always afraid we'll either run out of food or some guests won't be happy with fewer choices. So we always have too many leftovers! I love this recipe - roasted cabbage is so simple to make and tastes fantastic!

      Reply
    4. Alisa @ Go Dairy Free

      May 16, 2015 at 8:39 am

      5 stars
      I love cabbage, but haven't tried it roasted yet - on the must make list now!

      Reply
    5. Kathy Hester

      May 16, 2015 at 5:35 pm

      5 stars
      When can I come over for dinner? I hope you have these when I do 😉

      Reply
    6. Susan | LunaCafe

      May 16, 2015 at 9:55 pm

      5 stars
      I love cabbage and this is such a novel treatment. Will definitely try it.

      Reply
    7. Amy Basso @ amysapron.net

      May 18, 2015 at 2:59 pm

      5 stars
      What a fantastic idea! A nice change from shredded cabbage...

      Reply
    8. mjskitchen

      May 19, 2015 at 7:16 pm

      5 stars
      This is a cabbage recipe that my husband would love. Cabbage isn't his favorite vegetable, but with lots of garlic, he'll eat this up. I know I certainly will. Clever recipe!

      Reply
    9. Norma Chang

      May 21, 2015 at 6:06 pm

      5 stars
      Cabbage is one of my favorite veggies and I just love this recipe, definitely making when cabbages are ready for harvesting.

      Reply
    10. Lindsay Cotter

      February 27, 2019 at 7:46 pm

      5 stars
      Such a delicious side! And so easy to make!

      Reply
      • The Wimpy Vegetarian

        February 28, 2019 at 7:58 pm

        5 stars
        Thanks so much! It really is! I make this all. the. time!!!

        Reply
    11. Toni | Boulder Locavore

      February 28, 2019 at 5:08 pm

      5 stars
      I seriously need to give this a try! Looks SO good!

      Reply
      • The Wimpy Vegetarian

        February 28, 2019 at 7:59 pm

        5 stars
        I think you'd love this, Toni!!! It's the most popular recipe on my blog by far!!

        Reply
    12. Suzy

      October 13, 2019 at 2:27 pm

      5 stars
      This is the best way to prepare cabbage! It's so good and the flavor is amazing!

      Reply
      • The Wimpy Vegetarian

        October 13, 2019 at 4:46 pm

        5 stars
        Thanks so much!!! It's absolutely my favorite way of making cabbage 🙂

        Reply
    13. Andrea Metlika

      October 13, 2019 at 5:36 pm

      5 stars
      I too am a cabbage fan. These steaks sound awesome and I have all the ingredients in my kitchen so I believe this will be tomorrow nights dinner.

      Reply
      • The Wimpy Vegetarian

        October 13, 2019 at 6:06 pm

        5 stars
        That's what I love about these - I almost always have all the ingredients on hand that I need to make them!

        Reply
    14. Jess

      October 13, 2019 at 5:45 pm

      5 stars
      This is the yummiest looking cabbage I've ver seen! It looks and sounds delicious! Sign me up!

      Reply
      • The Wimpy Vegetarian

        October 13, 2019 at 6:07 pm

        5 stars
        Thanks so much!!! I hope you give them a try!

        Reply
    15. C

      October 13, 2019 at 6:02 pm

      5 stars
      What a delicious and easy recipe to make. Quickly becoming a family favorite:)

      Reply
      • The Wimpy Vegetarian

        October 13, 2019 at 6:07 pm

        5 stars
        They're a family favorite here too!! Thanks so much!

        Reply
    16. Christy Atiles

      December 04, 2019 at 7:31 pm

      5 stars
      F**cking delicious! I didn't have plain garlic only a garlic and ginger paste and it was amazing! I'm surprised how sweet the cabbage got when cooked. Great vegan side!

      Reply
      • The Wimpy Vegetarian

        December 06, 2019 at 11:30 am

        5 stars
        I'm sooooo happy you liked this!!!! I love that you added a little ginger paste to it! Thanks so much for letting me know 🙂

        Reply
    17. G.

      January 02, 2020 at 5:38 am

      5 stars
      Can you put them in an air fryer?

      Reply
      • The Wimpy Vegetarian

        January 05, 2020 at 3:09 pm

        5 stars
        I don't (yet) own an air fryer, so I haven't tried it. But I would think it would work great. If you try it, I'd love to hear how it works!

        Reply
    18. Kristine

      January 21, 2020 at 1:11 pm

      What can I use in place of Fennel or Caraway seeds? I don't have either in my pantry and I'm trying to use up other spices instead. Thanks!

      Reply
      • The Wimpy Vegetarian

        January 21, 2020 at 4:55 pm

        5 stars
        I think a good option is dried thyme. Do you have any in your pantry?

        Reply
        • Kristine

          January 23, 2020 at 10:34 am

          5 stars
          That i have! Thanks!

          Reply
          • The Wimpy Vegetarian

            January 23, 2020 at 10:35 am

            5 stars
            Great! Yay team!!

            Reply
      • Anthony Scudder

        June 10, 2021 at 2:12 pm

        Sesame seeds work great. Black sesame seed is even better.

        Reply
    19. Liz

      November 17, 2021 at 12:56 pm

      5 stars
      I wish I would have found this recipe sooner! I had so much cabbage from the garden this summer. What a great recipe!

      Reply
      • The Wimpy Vegetarian

        November 17, 2021 at 1:27 pm

        5 stars
        Thanks so much! It's super simple, and so rewarding!

        Reply
    20. Jen

      December 03, 2022 at 11:30 am

      5 stars
      Served this with a side of mushrooms and onions in red wine sauce - it was heavenly. Thank you so much!

      Reply
      • The Wimpy Vegetarian

        December 03, 2022 at 2:07 pm

        5 stars
        That sounds wonderful!!! Thanks so much for letting me know!

        Reply
    21. Ile

      October 23, 2023 at 5:00 am

      5 stars
      I was looking to do something different with cabbage rather than the usual coleslaw as the temperature is a little cooler now. This was the perfect option. It was soooo easy to prepare and the flavor was delicious. I especially liked the flavor the fennel seed brought to the dish. I’ll definitely put this on our cold weather dinner rotation

      Reply
      • The Wimpy Vegetarian

        October 23, 2023 at 10:02 am

        I'm so happy you liked it! Thanks so much for letting me know!

        Reply

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

    More about me →

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