Cabbage Steaks
Published March 13, 2025
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium head green cabbage (about 3 pounds)
- ¼cup olive oil, plus more for drizzling
- 1large garlic clove, finely grated
- 1teaspoon sweet paprika
- 1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
- ½teaspoon cracked black pepper, plus more for serving
- Flaky sea salt, chopped fresh dill, chopped roasted walnuts and lemon wedges, for serving (optional)
Nutritional analysis per serving (6 servings)
139 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 3 grams protein; 388 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Trim the stem of the cabbage and place the cabbage on a cutting board with the stem end underneath. (It should sit flat and be stable.) Slice the cabbage from top to bottom through the stem end into 1-inch steaks. (You will have about 6 steaks.) Arrange them flat on a baking sheet in a single layer.
- Step 2
In a small bowl, using a spoon, combine oil, garlic, paprika, salt and pepper and stir until well blended. Spoon half of the mixture over the top of the cabbage steaks, then use a brush to evenly coat the top and side of each steak. Flip steaks over and spoon and brush the remaining mixture on the second side.
- Step 3
Drizzle steaks with a little more olive oil, then roast until tender and charred in spots, 35 to 40 minutes.
- Step 4
Serve steaks immediately, using a spatula to transfer them to plates. Sprinkle with more pepper, and, if desired, any combination of flaky sea salt, dill, walnuts and a squeeze of lemon.
Private Notes
Comments
I haven't made this yet, but it looks great. However, I would say that you should put the spice mixture into the oil and use a pastry brush to apply it to the cabbage. The oil will schmeer the spices if you put them on first so why not do both steps together? Is there a reason? Thank you for continuing to provide vegetarian and vegan recipes.
Walnuts cooked on top with perhaps some chopped capers- adds some subtle crunch
Highly recommend mixing up a little tahini, minced garlic, lemon juice & salt/pepper— a drizzle on top is delightful. If you happen to have pomegranate molasses floating around in your cupboard, adding a second small drizzle of that is even better! We had grilled cabbage served this way at one of our favorite restaurants, and it was awesome.
Used purple cabbage cut in wedges and mix of sumac, smoked paprika, cumin, coriander. Finished with lemon out of the oven. Delicious
My three step kids & husband LOVE this, it’s already become a fave. I’ve used it as a a veggie side and as a main with a simple protein for weeknights (salmon patties, burgers, chicken, would be great with baked tofu). It’s helping us all eat heart healthier together. It’s rare to have a dish all 5 of us can’t get enough of.
This was great and I’m adding it to the rotation. Though I found the look and presentation of the steaks attractive, fiddling with the drizzling, brushing, and flipping was just extra work. On my second attempt I chose to rough chop the cabbage and simply toss it with the dressing, spreading the dressed cabbage across two pans. Not as fancy maybe, but it yielded a simpler process and more even flavoring. It was a big hit, easier to serve and share.