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


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


  • 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!!)


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


  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!

  15. As easy to make as it is delicious! Why had I never done this before?? I used olive oil & steak spice, and parchment for quick clean-up. There weren’t any leftovers so I may have to make more today.

  16. So easy and so good,especially the crispy brown edges. I set these aside just for me.? I actually take most of the cabbage out and leave some on pan to cook longer so I can have lots of crispy brown parts. Delish

  17. My family loved the slow cooker corned beef recipe as well as the hash recipe made with leftover corned beef in the morning. It’s worth buying a larger crockpot to make both recipes as there was less than 2 cups of beef leftover.
    I saved cabbage recipe for catfish Friday so I’m excited to try it today!

  18. My family loved the slow cooker corned beef recipe as well as the hashrecipe made with leftover corned beef in the morning. It’s worth buying a larger crockpot to make both recipes as there was less than 2 cups of beef leftover. I saved cabbage recipe for catfish Friday so I’m excited to try it today!

  19. I’ve never cooked with cabbage before, but I really want to try this. Do you rinse or wash the cabbage before slicing?

  20. Oh my goodness roasted cabbage is delicious! My daughter and I love it. We also tried the roasted cauliflower, which is amazing, and the men in the house even like and request it too. Thanks so much.

  21. Sabrina, sincere thanks for this easy peasy, delish recipe. I’d like to give it ten stars if possible! That’s how good the cabbage steaks taste. How I wish I’d had this recipe years ago when I first started cooking dinner for my family of five. By the way, I used half canola oil and half olive oil mixed together and the result was gr8!

  22. I’ve tried this from memory and was not satisfied. So looked it up here and thanks to you, nailed it! So good!

  23. Excellent recipe! I just tried it tonight for the first time. I had some loose cabbage that fell off of the cabbage steaks and I didn’t want to waste it, so I tossed it in oil and just laid it in a heap on the pan. It turned out to be my favorite pieces! Because they were separated, they browned up more. Next time, I’m going to separate a bigger chunk of the cabbage rather than leaving it in a steak, and see what happens.

    Even the non-browned bits are good, though. They taste rich and have a mix of crunch and crisp. I put a reasonable amount of salt and went heavy on the pepper, as I usually do with cabbage, and it was just awesome.

    It’s fast, too. Five to ten minutes to chop cabbage and rub oil, during which the oven is preheating, and then twenty minutes in the oven. A single cabbage made sides for three with enough left over to do it again tomorrow. I found that I had to cut a round off the cabbage, then cut that in half for a steak, otherwise I couldn’t fit it all on the baking sheet. Only the one at the end looked like the round one above in the picture, the rest had a straight edge from being chopped down the middle.

  24. Have you tried these with red cabbage? I have some in the fridge I’m needing to use up and these sound delicious!

    1. Sorry, your comment got stuck in my spam filter. Haven’t tried it but it does sound amazing!

  25. Sabrina, this looks delicious. Thank you for your effort. I know most people won’t be bothered, but i’d like to share this recipe with friends, all vegan. We prefer not seeing animal parts on pages. I don’t mean to hurt your feelings or discourage you more generally. Not at all. May you thrive. Cathleen

  26. It is both my birthday and my husband’s birthday today, but we are under a shelter-in-place restriction, so I’m cooking dinner. I had asked my husband to get a green cabbage, knowing how well it keeps, but he got a huge head of cabbage — it is bigger than my head!

    He is trying to reduce carbs – he’s gained some weight after a strict keto diet. So I was looking for a delicious roasted cabbage recipe compatible with indoor steak cookery.

    Thank you for the recipe for an easy, delicious birthday meal!

      1. It probably took closer to 30 minutes in my oven but it turned out amazing! My husband loved it too! Thank you for sharing! I’ll definitely be making this recipe again!

  27. I cannot wait to make this, as I had something similar yesterday at a restaurant! I will be adding browned, crispy breadcrumbs to the top of the steaks before serving like the restaurant did… 🙂

  28. I am currently with no oven. I have an air fryer oven, and double electric hot plate and crockpot. Has anyone made these in a skillet? On medium high heat for example?

    1. I haven’t test it but I know I’ve seen online others using the air fryer and getting it crispy that way. Good luck!

  29. Your cabbage steaks are now our go-to for cabbage! It’s just the simplest, most delicious take on cabbage for us. Olive oil, salt and pepper! My husband makes it sometimes with Mrs. Dash and it’s equally delicious. We do cook it longer to get some nice, crispy bits, but it’s probably how thick one cuts the slices that dictates oven time. I am so glad I found your recipe and thanks for posting it.

  30. I have never tried Cabbage before and was just trying to look for something different and both my husband and I loved it! so simple but I would have cooked it a bit longer

  31. I had to bake mine for 40 minutes and they were done but still not crisp. I thought this recipe was basic. I added garlic, butter, brown sugar and a splash of apple cider to the cabbage after it was done roasting. It then had a sweet and spicy flavor that was delicious.

    1. So glad you were able to make it to your taste! I love how cabbage can be changed so much by simple ingredients.

  32. I had to bake them for double the time. 20 minutes on each side to get the look in the picture but afterwards turned out great.

  33. I used real butter, melted, instead of the oil, and they turned out crispy and fantastic – thank you!

  34. Made this tonight and got a huge thumbs up. I was looking for a good base recipe for cabbage steaks and this was it. I made one slice per the exact recipe, but I did change it up a bit by adding a slather of cold bacon grease on the top in addition to the oil, and a slather of crushed garlic and sprinkled with parmesan cheese to the other slices. Also used cherrywood salt in addition to the kosher salt. Needed a bit longer to cook, approximately 10 more minutes, but it is definitely something I’ll be making again.

  35. I love cabbage…..and, I love colcannon. So I’m thinking of combining the roasted cabbage into my colcannon. Thank you so much for this recipe Sabrina!! I roast cauliflower steaks but never thought to do the same with cabbage, brilliant!!

  36. Tried this, good, but my friend & I just had to kick it up a notch, about half way through cooking we flipped the steaks and added garlic salt (to taste) and then parmesan/ cheddar cheese. Cook the rest. of the way. Yum! reheats nicely too!

  37. Hi, Sabrina love your site. It’s definitely my go to. I’m not a vegan or vegetarian, but I do love my veggies.

    When I saw those roasted, caramelized cabbage slices, wanted run to the store…but I just had surgery and am not allowed to drive. but SOMEBODY is going to get me some cabbage. Thanks for posting.

  38. Sabrina, Will it matter if one would use either olive oil or even coconut oil if they cant use canola oil on this cabbage recipe???? I thank you for all the awesome recipes you share with us!!!! For myself, one that isn’t so good with spices and their amounts in trying to figure out recipes, I am really grateful for this blog, for the time and talent you give us.. God bless You! Have a joyful day!

  39. I just can’t get over how wonderful these Crispy Roasted Cabbage Steaks are. Thank you again for sharing your recipes. I cooked them last night and I was so amazed that they always turn out the right way. Thank you.

  40. I needed to broil the cabbage for a couple minutes at the end, though in the past when I have made these the smaller the cabbage the better, at least in my experience. I did use olive oil instead of canola, so perhaps that impacted the char in a negative way.

  41. This was a big hit in our home! I substituted real butter for the oil and I added real bacon bits, diced cherry grape tomatoes, and parmesan cheese on top of the cabbage before I put in the oven!! They were DELICIOUS!!!

  42. This was delicious! We switched up spices a bit, used chipotle garlic, montreal steak, mrs dash and as of now chipotle garlic is our favorite! So happy to find this recipe because the variations are endless!

  43. I was just browsing the web to find something to do with my cabbage and I hit the jackpot. You were right, I will never boil cabbage again. The cabbage steaks cooked the way you said it would. Everybody loved it. Thank you so much.

  44. This now is my new go-to veggie. Made it first time last night. I enjoyed it so much I made it again for lunch today. My dinner consisted of the roasted cabbage, Louisville cut spareribs, sweet potato casserole and hot fruit bake. Yum, yum. My guests loved it….raved about it.
    I rate the cabbage at the very top of the scale. Thanks for sharing that recipe.

  45. We tried the roasted cabbage steaks last evening along with our corned beef and carrots. They were delicious. We had to bake it for about 15 minutes longer than advised, but I believe it was because it was sliced thicker than suggested. It did not brown too much and was yummy all the way through. It was a perfect time to find this recipe because a few friends gave us a cabbage from their home garden.

  46. Great!!! You’re right. The charred pieces are the bomb!! I flipped mine over at about 6 minutes. Adapting tonight and adding some sliced yellow squash to cook along side. Might even add a some onion. LOVE the roasted veggies and your recipe is a great starting point. Thank you!

  47. Thanks for another great recipe!! I made it yesterday with your Crispy Slow Cooker Corned Beef. Both were fantastic! I’ll definitely be making both again and I’ll be making the cabbage as a side to complement other dishes as well.

  48. We made these last night and they were delicious. Sprinkled the top with caraway and celery seeds and roasted for 30 minutes, broiled at the end. This recipe is a keeper!

  49. Love these so much! I had a bit of a hard time getting them to brown,but still amazing. I also added a bit of minced garlic to mine. Ssssooooo good!!!

  50. You’re right – I’ll never want to eat cabbage any other way!! I tried to flip them half way through, but they pretty much fell apart. Didn’t look as pretty as yours, but they were delicious! Thanks!

  51. I’m so into roasting veggies now, but hadn’t considered cabbage! What a great idea, and can’t wait to try it! Pinned, and thanks! –G

  52. Did you mean to say slice in 1/2 inch slices or is it 1 1/2 inch slices? This seems very thick to me but I haven’t tried it yet.

  53. We’re on to you now! These look delicious. We love cabbage and have it often. This is a great idea for fall and winter when I will be using my oven again. Thanks! : )

  54. This was fabulous! Although after 25 minutes it wasn’t really browning, so I put it on broil for 3 minutes. Thanks for sharing!

  55. I’ve been looking for more ways to have cabbage.. Can’t believe I haven’t thought to do this! They look amazing and seem super easy 🙂

  56. Thanks for posting this recipe for cabbage steaks, I’ve not tried them but have heard only rave reviews from those who have. Thanks to this post, I now have a recipe for them!