Roasted Cabbage Steaks

A plateful of cabbage steaks on a plate with a black and white towel.

5 from 23 votes

Thick slices of Cabbage Steaks get slathered in garlic, seasoned, and roasted to perfection. It makes a satisfying side or healthy main dish. Serve alongside corned beef for the perfect St Patrick's Day meal.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 84kcal

Author: Tristin - Home Cooked Harvest

Ingredients

1 head green cabbage
2 tablespoons extra-virgin olive oil
1 tablespoon garlic paste
1 teaspoon caraway seeds or fennel seeds
1/2 - 1 teaspoon salt
1/2 teaspoon black pepper
chopped parsley optional

Instructions

Preheat your oven to 400°f and line a baking sheet with parchment paper (or place directly on pan to get crispier cabbage).
Prepare and slice the cabbage into 1 - 1 1/2" slices.
Place thick cabbage slices on the prepared baking sheet in a single layer.
Brush one side of the cabbage slices with half of the olive oil, garlic paste, caraway seeds, salt, and pepper. Carefully flip each slice over and apply the remaining oil, garlic, seeds, salt, and pepper.
Place into the oven and cook for 20 minutes. Very carefully flip the steaks over and roast another 20 minutes until the cabbage has crispy edges.
Serve hot, as the cabbage cools it gets much softer.

Notes

Make sure to cut the cabbage in thick pieces (1 - 1 1/2 inches) to keep them together, otherwise it will fall apart.

Try this trick to get crispier cabbage. Put the cut cabbage slices on parchment paper or a lint free towel. Lightly salt and let it sit for 30 minutes. Then use a paper towel to dry off any excess moisture. Then continue with the recipe.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition