Crispy Roasted Cabbage Steaks make a great side dish for any meal (not just your favorite Corned Beef) and are ready in just 20 minutes.
When it comes to roasted veggie Side Dishes, cabbage is often overlooked in favor of other popular picks like Broccoli or Asparagus. But this recipe proves it is good enough to stand with those classic favorites—plus it’s a must-have for any St. Patrick’s Day celebration!
Sabrina’s Crispy Roasted Cabbage Steaks
These Cabbage Steaks may rival Crispy Slow Cooker Corned Beef for your favorite part of the meal. Everything you love about roasted Brussels Sprouts is made even easier here with cabbage. No need to trim a whole bag of small Brussels Sprouts when you just need to make a few cuts to a head of cabbage.
Recipe Card
Ingredients
- 1 head cabbage , dark loose leaves removed
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons vegetable 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 with Kosher salt and black pepper.
- Roast for 17-20 minutes or until caramelized.
- (Psst, save the super crispy dark edges for yourself, they’re the best part!!)
Video
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
About this Recipe
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 I promise, if you were to try my crispy cabbage recipe, you’ll be a convert! In fact, the first couple of times you make it, you can even get away with eating all those extra browned outside pieces all to yourself because here’s a secret… it’s the best part. They’re so super crispy and delicious, you’ll want to let more of them crisp up so no one fights over the addicting charred edges.
How to Store
- Serve: The veggie steaks can be served at room temperature up to 2 hours.
- Store: Carefully layered in an airtight container, the cabbage will last up to 3 days in the refrigerator. Reheat in a single layer on a baking dish to crisp back up before serving.
- Freeze: Seal in an airtight freezer bag, with parchment between layers, up to 6 months. Reheat at 400 degrees in a single layer on a baking dish directly from frozen.
More Delicious Roasted Veggie Dishes
Photos used in a previous version of this post:
I had seen this recipe previously and thought how good it sounded. I am a fan of cabbage anyway so I tried it. It is GREAT!!! I made a meal out of the whole head because they were so good!!!
So Good. Glad you enjoyed the “steak” Ron! And thanks for the 5 star review.
Love crispy cabbage. MargieW’sidea will be excellent. I will try her plan next time too.
Hi Sabrina,
•My husband & I just finished a tray of this Crispy Roasted Cabbage… it’s sooo good.
•I’m the person who loves the brown crispy bits (a lot) and I stand at the hot tray of cabbage & pick out the brown bits right after I take the tray out of the oven.
•I used a Silpat mat & the cabbage wasn’t as crisp as when I use parchment paper… so going back to parchment paper next time.
•Next time I will cut back on the oil, or not use it. I also will try placing onion slices on the tray to bake at the same time.
•The additional spices I like are Lemon Pepper, instead of Salt. I also like to sprinkle Tajin seasoning on the cabbage once it is baked.
•Soooo yummy! Thank you.
Lorem ipsum 123 789
My oven broken think I can pan fry them?
I have enjoyed the Crispy Roasted Cabbage so much that I forget to tell you how much I have appreciate the recipe. I have also sent it to my friends.
I could very well eat it everyday.
Oh my word this was scrumptious! I needed to use up half a purple cabbage, some new red potatoes & 3 slices of bacon. Inspired by your post I oiled a small sheet pan and placed cut potato halves on it to start cooking on top rack of the toaster oven at 425 while I worked with the cabbage, oiling a 2nd sheet pan, arranging cabbage slices, salting & peppering, and using kitchen shears snipping sprinkles of raw bacon to place on top of each slice. I added that pan to the oven, rotating the potatoes to the bottom shelf and cooked for 20 more minutes. It turned out great. Thanks so much for the post; I know I altered but I’d never roasted cabbage before and I now have a new favorite vegetable!
Can I use napa cabbage?
of course 🙂
OMG – sooo good! My new go-to for meat substitution. And, it couldn’t be easier to make or clean up after cooking.
Thanks!
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.
Hi! How long in advance are you wanting them to keep?
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!
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!
What a great alternative for cabbage. I loved the char and the cabbage turned tender and sweet. Thanks for the idea Sabrina!
You’re welcome, Jude.
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.
Hi Donna, mine are not coming out crispy either. Did you put the balsamic before or after baking?
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!
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!!!
Fantastic! Thanks for coming back to let me know, Jodi.
Yummy… added a little Parmesan cheese at the end and some crumbled up bacon-finger lickin’ good.
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 ?
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!
Can you make this ahead of time and warm up later?
Yes, though if you want a crispy texture I would recommend sprinkling some grated parmesan cheese on top and reheating in the oven. Enjoy!
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.
Roasted cabbage in bacon grease and your seasoning mix is the ultimate!
Thanks for sharing your creativity and talent!
You’re welcome!
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.
Sounds amazing, Melanie!
Has become my favorite side, dusted with shredded Parmesan brings it up a level. I thank you for sharing!
Absolutely delicious!! Best cooked cabbage I’ve ever eaten!!
I love this addition to my repertoire… Fast and tasty! Tonight it’s our appetizer- getting hungry thinking about it. Thank you!
You’re welcome!