Oven Roasted Garlic Cabbage Steaks Recipe

I turned simple cabbage into roasted, crispy, cheesy steaks infused with olive oil, garlic, and balsamic, a surprising addition to my Dinner Veggie Ideas.

I never thought a plain head of green cabbage could turn into something this addictive. The slices get this nutty, caramelized edge while garlic sneaks into every bite, making each forkful feel way more grown up than it has any right to.

It’s one of those Yummy Cabbage Recipes that feels fancy but doesn’t demand a lot of fuss, and honestly I caught myself sneaking one more piece even though I said I wouldn’t. If you like bold, slightly crispy veggie things with a bit of tang and melt, you might be surprised how fast this disappears.

Ingredients

• Crunchy, low calorie, high in fiber and vitamin C, it’s great for roasting.
• Adds richness and healthy fats, helps brown edges and carry flavors.
• Pungent, gives a savory punch, offers small protein, antioxidants and flavor.
• Bright sweet and tangy, cuts richness and adds a mellow zip.
• Nutty, salty, adds umami and protein, melts into crispy golden bits.
• Creamy optional topping, melty texture, adds comfort and mild salt.
• Tiny kick, brings warmth and spice, use sparingly if sensitive.
• Bright herb, freshens dish, adds color and a herbal note.

Ingredient Quantities

• 1 medium head green cabbage (about 2 to 2.5 lb)
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar or 1 teaspoon balsamic glaze
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup finely grated parmesan cheese
• 1/2 cup shredded mozzarella or cheddar cheese optional
• 1/4 teaspoon crushed red pepper flakes optional
• 2 tablespoons chopped fresh parsley optional

How to Make this

1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or lightly oil a cast iron pan; drying the pan well helps get crispy edges.

2. Trim any tough outer leaves from a medium head of cabbage and slice into 3/4 to 1 inch thick “steaks”, keeping the core intact so they hold together; reserve any loose leaves to roast separately if you want extra crispy bits.

3. In a small bowl whisk 3 tablespoons extra virgin olive oil, 3 minced garlic cloves, 1 tablespoon balsamic vinegar (or use 1 teaspoon balsamic glaze and reserve a little extra for finishing), 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

4. Brush both sides of each cabbage steak with the garlic oil mixture, making sure the cut surfaces get a good coating; don’t overcrowd the pan or they’ll steam instead of crisping.

5. Arrange steaks in a single layer on the sheet with space between them and roast on the middle rack for about 20 to 30 minutes total, flipping once halfway through (around 12 to 15 minutes) so both sides brown.

6. About 4 to 5 minutes before they finish, sprinkle 1/2 cup finely grated parmesan over each steak and add 1/2 cup shredded mozzarella or cheddar if using; return to oven until cheese melts and edges are golden and slightly charred.

7. If you chose balsamic glaze, drizzle the 1 teaspoon (or a little extra) over the hot steaks right after they come out; if you used vinegar earlier you can add a tiny splash more for brightness.

8. Finish with 1/4 teaspoon crushed red pepper flakes for heat if you like, and scatter 2 tablespoons chopped fresh parsley for color; let rest 2 to 3 minutes so the cheese sets a bit.

9. Serve warm as a low carb side or a vegetarian main; leftover steaks keep in the fridge up to 3 days and reheat well in a hot oven or skillet to bring back crispiness.

Equipment Needed

1. Rimmed baking sheet or a cast iron skillet (lined with parchment or well oiled)
2. Sharp chef knife
3. Sturdy cutting board
4. Small mixing bowl for the garlic oil
5. Whisk or fork to combine the oil, garlic and vinegar
6. Pastry brush or spoon to coat the cabbage steaks
7. Fine grater for the parmesan
8. Tongs or a thin spatula to flip the steaks
9. Oven mitts or pot holders for safety

FAQ

Oven Roasted Garlic Cabbage Steaks Recipe Substitutions and Variations

• Green cabbage: swap for savoy or napa cabbage, or try thick cauliflower steaks for a firmer, less leafy bite
• Extra virgin olive oil: use avocado oil, melted butter, or grapeseed oil if you want a higher smoke point
• Parmesan cheese: substitute pecorino romano, grated asiago, or nutritional yeast for a dairy free umami hit
• Balsamic vinegar or glaze: use lemon juice or red wine vinegar, add a drizzle of honey if you want that sweet tang

Pro Tips

Pro tips:

1) Get extra crisp by drying, heating, and spacing. Pat the sliced steaks super dry with paper towels, preheat the baking sheet or cast iron in the oven for a few minutes, then put the cabbage on the hot surface with plenty of space between pieces so they brown instead of steam. If you want more contact, press gently with a spatula for the first minute or two after they hit the pan.

2) Keep garlic and cheese from burning. Mix some garlic into the oil but save a little fresh minced garlic to sprinkle on after the first flip or stir into the finishing drizzle so it stays bright. Add the parmesan only in the last 4 to 5 minutes so it melts and browns without turning bitter.

3) Boost texture and flavor with small hacks. Toss reserved loose outer leaves with a little oil and salt so they become crispy chips, or mix finely grated parmesan with a tablespoon of panko and sprinkle that on top for a crunchy finish. A quick hit under the broiler for 60 to 90 seconds will give great char, but watch it closely or it’ll go from perfect to ruined.

4) Reheat and store like a pro. Cool completely then store in a single layer with paper towel to absorb moisture, they keep 2 to 3 days. To revive crispiness skip the microwave and reheat in a hot skillet or oven, a minute or two on each side gets them back to near fresh.