Crispy Roasted Cabbage Steaks

Crispy Roasted Cabbage Steaks make a great side dish for any meal (not just your favorite Corned Beef) in just 20 minutes.

Crispy Roasted Cabbage Steaks make a great side dish for any meal (not just your favorite Corned Beef) in just 20 minutes. You'll never boil cabbage again.

Crispy Roasted Cabbage Steaks may actually rival my Crispy Slow Cooker Corned Beef for my favorite part of the meal. Everything you love about roasted Brussels Sprouts  are made even easier here with cabbage. No need to trim a whole bag of Brussels Sprouts when you just need to make a few cuts to a head of cabbage. Plus the presentation value of the cabbage steaks is great.

For plating I usually either serve it as an intact steak, cut in half in a half circle (use a good spatula to lift intact) or using a fork to twirl it into a pasta-like pile of delicious-ness.

Cabbage gets such a bad rap as far as vegetables go. Not a lot of people see it on menus and say “oooh let’s order a side of cabbage with our short ribs” but if you were to try this side dish, I promise…you’ll be a convert. In fact the first couple of times you make it you can even get away with taking one for the team and eating all those extra browned outside pieces… here’s a secret… They are the best part! They’re super crispy and delicious, and sometimes if I have a few extra minutes I let more of them crisp up.

Ok fine, truth? Sometimes I snack on the outside rings and put the tray back in for a few more minutes to get more of them browned. And no one is ever the wiser. ?

Great meals to enjoy these Crispy Roasted Cabbage Steaks with:

Other sides you can enjoy along side your Crispy Roasted Cabbage Steaks:

Pretty much anywhere you would otherwise enjoy Brussels Sprouts, feel confident in making this substitute. I’ve even gone ahead and added this cabbage to pasta dishes. It works great in place of napa cabbage in Asian noodle dishes too. The flavors are great, the texture is still soft in the middle and in steak form the cabbage stays in long noodle form so it is perfect for pasta.

Now for a delicious Corned Beef and Crispy Roasted Cabbage Steaks plate of food. Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!

 

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Crispy Roasted Cabbage Steaks

Crispy Roasted Cabbage Steaks make a great side dish for any meal (not just your favorite Corned Beef) in just 20 minutes. You'll never boil cabbage again.
Yield 6 servings
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 head cabbage , dark loose leaves removed
  • Kosher salt and black pepper to taste
  • 2 tablespoons canola oil

Instructions

  • Preheat your oven to 400 degrees.
  • Slice the cabbage into ½ inch thick steaks
  • Brush with oil on both sides and place onto cookie sheet.
  • Season to taste with Kosher salt and black pepper (I used 1 teaspoon Kosher salt, ½ teaspoon pepper).
  • Roast for 17-20 minutes or until caramelized.
  • (Psst, save the super crispy dark edges for yourself, they're the best part!!)

Nutrition

Calories: 79kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 257mg | Fiber: 4g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 55.4mg | Calcium: 61mg | Iron: 0.7mg
Keyword: Crispy Roasted Cabbage Steaks

Crispy Roasted Cabbage Steaks make a great side dish for any meal (not just your favorite Corned Beef) in just 20 minutes. You'll never boil cabbage again.

Crispy Roasted Cabbage Steaks make a great side dish for any meal (not just your favorite Corned Beef) in just 20 minutes. You'll never boil cabbage again.
Crispy Roasted Cabbage Steaks make a great side dish for any meal (not just your favorite Corned Beef) in just 20 minutes. You'll never boil cabbage again.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. OMG – sooo good! My new go-to for meat substitution. And, it couldn’t be easier to make or clean up after cooking.

    Thanks!

  2. Can you cut cabbage ahead of time to make Crispy Roasted Cabbage Steaks?

    I have made these a number of times, but this time I am trying to do part of this ahead of things. Can you help me out.

  3. Hi! I wanted to let you know my family really enjoyed your cabbage steak recipe! Very easy to follow, tasty, and quick. New to your blog but looking forward to catching up with you and learning some new tricks. Thanks!

    1. So glad you enjoyed the recipe, I love those cabbage steaks. It seems like such a simple thing but the crispy edges are so delicious I find myself snacking on them before serving them!

  4. What a great alternative for cabbage. I loved the char and the cabbage turned tender and sweet. Thanks for the idea Sabrina!

  5. So delish! Thanks for the great idea! Cooked for 30 minutes and did not look all crispy like the picture but tasted really yummy. Only 4 stars cause I knew it would need some sprucing up like others suggested. Added some bacon grease on top before cooking and topped with grated parm and balsamic which sent it over the top! This and your A1 corned beef recipe made it my best home cooked St patty’s day dinner ever. Served with cheesy potatoes.

    1. Hi Donna, mine are not coming out crispy either. Did you put the balsamic before or after baking?

  6. Absolutely the best cabbage I have ever eaten. I did not have canola oil so used avocado oil. The rest was exactly as written. My son took the smallest piece, but went back for seconds over waffle fries!

  7. I love cabbage in almost any form, but I think this is my new favorite. So good and easy. I did use bacon grease instead of oil. It was eye roll in the back of my head good!!!

  8. Yummy… added a little Parmesan cheese at the end and some crumbled up bacon-finger lickin’ good.

  9. Do you think this will crush up are 375 for longer time? Umm trying to cook a bunch of stuff all at once if it’s possible and most of the others can work at 375. Thanks for sharing. I never had cabbage any way but coke slaw and overcooked with corned beef ?

    1. I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      I haven’t tested that but I doubt it will be as crisp at the lower temperature. Please let us know how it turned out!

    1. Yes, though if you want a crispy texture I would recommend sprinkling some grated parmesan cheese on top and reheating in the oven. Enjoy!

  10. Now my go too for cabbage. My mom and I had to force ourselves to stop eating it or we’d have nothing left for the dinner table.

  11. Roasted cabbage in bacon grease and your seasoning mix is the ultimate!
    Thanks for sharing your creativity and talent!

  12. Delicious!! never knew u could cook cabbage that way. They r right ill never boil again. I added some yummy balsamic vinegar with grape musk.

  13. Has become my favorite side, dusted with shredded Parmesan brings it up a level. I thank you for sharing!

  14. I love this addition to my repertoire… Fast and tasty! Tonight it’s our appetizer- getting hungry thinking about it. Thank you!

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