These roasted vegan cabbage steaks are quickly becoming my new favorite cabbage recipe. They are incredibly simple to make with just a few basic ingredients, plus they only take about 5 minutes of prep time before you place them on a baking sheet and pop them in the oven!

A tray of cabbage slices roasted with garlic and olive oil drizzled on top before baking.

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This roasted cabbage steak recipe makes an easy plant-based side dish. It’s a delicious way to make a low-carb and gluten-free side dish or use it as a main.

Why you’ll love this recipe

  • It only takes about 5 minutes of your time, before you roast it.
  • Roasting brings out the natural sweetness in the cabbage and increases tenderness.
  • Cabbage is inexpensive and easy to make.
  • It makes a beautiful side dish that almost looks like a baked flower!

Ingredients and substitutions

  • Green Cabbage – one large head of cabbage. You can use purple cabbage instead if you would like.
  • Light Olive Oil – or any other neutral-flavored oil. I find that extra-virgin olive oil has a flavor that is too strong in this dish.
  • Garlic – fresh minced garlic is the most flavorful, but you can use garlic powder or even onion powder in place of fresh if you want.
  • Salt and Black Pepper – for flavor. You can also sprinkle them with some red pepper flakes.
  • Vegan Parmesan Cheese – or even a little vegan mozzarella or simply some nutritional yeast to give it a little cheesy taste. (optional)
  • Parsley – for garnish. (optional) You can use fresh or dried parsley.

Helpful tools

  • A large, sharp knife to cut the cabbage. I find a large serrated bread knife is the easiest to use and helps cut even slices.
  • A sheet pan with edges to roast the cabbage steaks.
A top view of roasted cabbage steaks with garlic and parsley.

How to make roasted cabbage steaks

Step 1 – Preheat the oven to 400°F (204°C).

Step 2 – Wash your cabbage head by putting it under running water and rubbing off any dirt. Remove the outer leaves if they are brown or damaged at all.

Step 3 – On a large cutting board, cut the stem off the bottom of your cabbage so that it is flat on the bottom.

Step 4 – Place the flat side down and cut the cabbage into 1/2-inch thick slices.

Step 5 – Place them on a lightly oiled large cookie sheet. (You can line the cookie sheet with parchment paper for a lower-fat option.)

Step 6 – In a small bowl, mix together 1/4 cup oil, 3 cloves of minced garlic, 1/4 tsp, of salt, and 1/4 tsp fresh ground pepper.

Step 7 – Drizzle the oil mixture over the sliced cabbage evenly coating them.

Slices of cabbage on a cookie sheet drizzled with garlic and oil.

Baking the cabbage

Step 8 – Bake for 40-45 minutes until cabbage is soft and the edges are slightly crispy and browned.

Step 9 – Sprinkle with some fresh parsley and serve it on the side of some vegan chicken, vegan ham, breaded tofu, or breaded vegan chicken patties.

Pro Tips

  • Make sure to use a cookie sheet with edges to catch any drips from falling off the edge of your pan.
  • Once you place the cabbage steaks on the cookie sheet don’t move them around or flip them. This ensures that they don’t fall apart and will look pretty when cooked.
  • You want them to get a little brown and have crispy edges, this makes them a little crunchy and that part is delicious!

Variations

Balsamic Roasted Cabbage Steaks – Instead of the oil and garlic mixture, mix together 2 tablespoons oil, 2 tablespoons balsamic vinegar, 2 tablespoons maple syrup, and 1/4 teaspoon of salt. Pour over the cabbage slices and bake for 40-45 minutes.

A top view of balsamic roasted cabbage on a cookie sheet.

Cheesy Cabbage Steaks – after the cabbage has been baked for 30 minutes take the tray out of the oven and top it with a little vegan parmesan, mozzarella, or nutritional yeast. Bake for the remaining 10- 15 minutes.

Crispy Cabbage Steaks – if you want a little texture and crunch to the cabbage, a sprinkle of bread crumbs or crushed croutons over the cabbage steaks along with the parmesan is my favorite way to eat it. Just sprinkle it on after it has baked for 30 minutes so that they don’t burn.

Toppings – These roasted cabbage steaks are delicious when drizzled with some vegan ranch dressing or vegan blue cheese or sprinkled with some vegan bacon bits.

Frequently asked questions

What is the best type of cabbage to use for cabbage steaks?

Green cabbage works best for cabbage steaks. You can use purple cabbage if you want as well. I don’t recommend napa cabbage aka Chinese cabbage.

Can I make cabbage steaks in an air fryer?

Cabbage steaks work great in the air fryer. Just pour 1/2 cup water under the bottom of the air fryer basket and preheat your air fryer to 360° F (182° C), then bake the seasoned cabbage for 8-10 minutes at 360° F (182° C) then enjoy!

Vegan cabbage steaks with nutritional yeast and panko bread crumbs.

Storaging and reheating cabbage steaks

These are best served hot and fresh, but if you don’t finish them all they can be stored in the fridge and reheated.

Refrigerate: These cabbage steaks will keep well in the refrigerator for 3 – 5 days in an airtight container.

Reheating: Reheat the cabbage in the microwave for about 2 minutes or bake at 350° F for about 10 – 15 minutes until warm.

More cabbage recipes

More roasted vegetables

Vegan cabbage steaks roasted on a cookie sheet.

Roasted cabbage steaks recipe

A close up of a cabbage steak on a cookie sheet after roasting in the oven.
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5 from 5 rating

Roasted Cabbage Steaks

Yield: 6 steaks
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Author: Monica Davis
Slices of cabbage that are drizzled with oil and spices and roasted on a cookie sheet in the oven until golden brown.
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Ingredients

  • 1 head cabbage
  • 1/4 cup light olive oil, or other neutral oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 dash parsley, for garnish

Optional ingredients

Instructions
 

  • Preheat the oven to 400° F (204°C).
  • Wash your cabbage by putting it under running water and rubbing off any dirt. Remove the outside leaf if it is brown or damaged at all.
  • Cut the stem off the bottom of your cabbage so that it is flat on the bottom.
  • Place the flat side down and cut the cabbage into 1/2 inch thick slices.
  • Place them on a lightly oiled large cookie sheet.
  • In a small bowl, mix together 1/4 cup oil, 3 cloves of minced garlic, 1/4 tsp, of salt, and 1/4 tsp fresh ground pepper.
  • Drizzle the oil mixture over the sliced cabbage evenly coating them.
  • Bake at 400° F (204°C) for 40-45 minutes until cabbage is soft and the edges are slightly crispy browned. (If you are adding cheese or bread crumbs, do it after it bakes for 30 minutes, then bake for another 10-15 minutes.)

Notes

  • Make sure to use a cookie sheet with edges to catch any drips from falling off the edge of your pan.
  • Once you place the cabbage steaks on the cookie sheet don’t move them around or flip them. This ensures that they don’t fall apart and will look pretty when cooked.
  • You want them to get a little brown on the edges, this makes them a little crispy and this part is delicious!

Balsamic Roasted Cabbage Steaks

Instead of the oil and garlic mixture, mix together 2 tablespoons oil, 2 tablespoons balsamic vinegar, 2 tablespoons maple syrup, and 1/4 teaspoon of salt. Pour over the cabbage slices and bake for 40-45 minutes.
Serving: 1slice, Calories: 120kcal, Carbohydrates: 9g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Sodium: 125mg, Potassium: 265mg, Fiber: 4g, Sugar: 5g, Vitamin A: 163IU, Vitamin C: 56mg, Calcium: 64mg, Iron: 1mg
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