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 pop them in the oven.
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❤️ 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.
- Cabbage is inexpensive and easy to make.
- It makes a beautiful side dish that almost looks like a baked flower!
🧾 Ingredients and substitutions
- 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 too strong of a flavor in this dish.
- Garlic - fresh minced garlic is the most flavorful, but you can use garlic powder in place of fresh if you want.
- Salt and Pepper - for flavor.
- Vegan Parmesan Cheese - or even a little vegan mozzarella or simply some nutritional yeast to give it a little cheesy flavor. (optional)
- Parsley - for garnish. (optional)
🔪 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.
🥄 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 for 40-45 minutes until cabbage is soft and the edges are slightly crispy and browned.
- 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 on the edges, this makes them a little crispy and this 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.
Cheesy Cabbage Steaks - after the cabbage has baked for 30 minutes take the tray out of the oven and top 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.
🥡 Storage and reheating
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 fridge for 3 - 5 days in a sealed 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 recipe ideas
- Vegan Corned Beef and Cabbage
- Vegan Huluski - cabbage and noodles
- Easy Creamy Vegan Coleslaw
🌟 More roasted vegetables
📌 Be sure to follow me on Pinterest for new vegan recipes!
Slices of cabbage that are drizzled with oil and spices and roasted on a cookie sheet in the oven until golden brown.
- 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
- 2 tablespoons vegan parmesan cheese or nutritional yeast (optional)
- 1/4 cup vegan mozzarella cheese (optional)
- 2 tablespoons panko bread crumbs (optional)
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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.)
- 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.
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