Okay, so let me tell you about the first time I made cabbage steaks. My sister just looked at me like I’d lost my marbles, which, honestly, fair enough because the name does sound a bit (okay, very) odd if you’ve never had them. But, trust me, these easy baked cabbage steaks shocked my entire family and now they ask for them even when I was hoping I could just sneak some veggies onto the table without much fuss. There’s just something magical about how such a plain ol’ head of cabbage transforms—honestly, it’s kind of my low-key kitchen party trick. But, hey, don’t get your hopes up for fireworks. It’s still cabbage, not a triple chocolate cake. Anyway, let’s dive in!
Why You’ll Absolutely Love Making These
I make this cabbage steak recipe when I’m staring at a sad lump of cabbage in my fridge and couldn’t bear another raw salad. My family? They go bonkers for these (especially my picky niece who thinks ‘green stuff’ is code for ‘avoid at all costs’). Plus, it’s that dish I reach for when I’ve no patience for babysitting a pan. I used to dread the smell of boiling cabbage, but baking it instead? Whole other universe. The crispy edges, that caramelized flavor; it just hits different. Sometimes I get a little too excited and accidentally overdo the olive oil (who doesn’t, though?). Oh, and this is the rare veggie dish that everyone—yes, even the resident meat lovers—seems to actually look forward to. Miracles happen.
The Ingredients You’ll Actually Need (and What I Mess With)
- 1 medium green cabbage (I usually just go with what’s discount at the shop, but Savoy is extra fancy if you’re feeling snazzy. Red works too, but I find it less sweet.)
- 2-3 tablespoons olive oil (I once substituted with melted butter when I ran out; comes out richer, but hey, use what’s on hand!)
- Salt, to taste (My grandmother insists on kosher salt, but table salt works fine. Just, probably, less is more?)
- Fresh cracked pepper, to taste
- 1 teaspoon garlic powder (Or actual garlic, minced, if you love washing your hands a lot)
- Optional: smoked paprika, Italian seasoning, or chili flakes if you’re chasing a kick
- Handful of fresh parsley, chopped (sometimes I skip this if I can’t be bothered with extra herbs)
How I Actually Make These: Directions
- First, fire up your oven. 400°F (that’s 200°C for those outside the US) seems to be the magic temp, at least for my old oven.
- Grab your cabbage and hack off the base so it stands up (kind of like you’re giving it a polite flat-top haircut). Then, slice into 1-inch thick rounds. It always looks wonky at this stage—bits may fall off, but just go with it. Perfection isn’t the point.
- Line a big baking tray with parchment paper. Or foil. Or just oil it directly if you’re out of both (has happened to me more times than I’d care to admit).
- Lay out your cabbage steaks, gently, so they’re not overlapping. Some edges will flop over. Totally normal.
- Brush or drizzle with olive oil (here I sometimes forget and pour straight from the bottle—works just fine, just a bit messier). Sprinkle salt, pepper, garlic powder, and whatever other spices you fancy. I go heavy with the pepper because that’s how I roll.
- Into the oven they go! Roast for about 25-30 minutes. At 15 minutes, I flip them over, mostly so both sides get a shot at those crispy brown bits (but sometimes I get busy and skip the flip—still tasty, just lazy crisping on one side).
- If you want them ultra-golden, whack the broiler on for the last 2 minutes. Just don’t wander off—these can go from golden to, well, burnt toast, surprisingly fast. (Ask me how I know…)
- Sprinkle with fresh parsley once they’re out. This is when I sneak a taste. If you aren’t quick, someone else will.
A Few Notes from Kitchen Chaos
- I’ve tried slicing thinner to “stretch” the batch, but it just goes soggy. Thick rounds are your friend, trust me.
- Oh, and if the outer leaves look gnarly? Peel them off and treat yourself—roasted cabbage “chips” are weirdly addictive.
- Actually, I find leftovers taste even better the next day (if you have leftovers, which rarely happens in my house).
Variations That Mostly Worked (And One That Flopped)
- Adding cheese—like Parmesan or even cheddar—halfway through baking? So good. But I once tried blue cheese and nope, did not work for me. Super salty and, just, funky.
- Drizzle balsamic glaze over the cooked steaks for a sweet finish. Not traditional but I honestly love it.
- Sprinkle with cumin and a dash of lemon for a vaguely Middle Eastern vibe. Would do again!
- On second thought, be cautious with curry powders—they overpower everything unless you use a very light hand.
Equipment (But Don’t Stress)
You really just need a big baking tray. I always use parchment, but if you’re out, just oil the tray a bit (though stuff might stick, so a spatula helps). No fancy knives required. Just a decent chef’s knife, or the closest thing you’ve got. If you only have a tiny paring knife, well, you’ll get a bit of an arm workout. Still worth it.
How to Store These (If They Even Last That Long)
In theory, these keep fine in an airtight box in the fridge for about three days. Warm them back up in the oven so they crisp a bit (the microwave just makes them a bit, I dunno, droopy). Although, truth be told, in my house these never last more than a day—someone always nabs the leftovers before lunch.
What To Serve With (Or On) Baked Cabbage Steaks
I love these alongside roast chicken or grilled sausages. But I’ve definitely eaten them all by themselves, just piling on some Greek yogurt, or with an extra splash of Tabasco (which my uncle said was ‘unforgivable,’ but hey, it’s my cabbage and I’ll cry if I want to). For a family meal, I’ll throw them in with mashed potatoes. Or, sometimes, I chop the leftovers and tuck them into an omelette. I know, slightly off the rails, but delicious.
Lessons I Learned (Pro Tips I Guess)
- Don’t rush slicing the cabbage—tried to go full Gordon Ramsay once and ended up with a weird pile of shreds. Slow and steady wins this race.
- Lay them as flat as possible—overlapping = steamed sadness instead of roasted joy.
- I once skipped oil to “make it lighter”; it just dried out and was, honestly, not worth chewing.
Real FAQ From My Kitchen (No Fancy Pants Answers)
- Can I use red cabbage? Yup! Though, it sometimes turns a fun purple-y brown in the oven, so don’t be surprised.
- Why are mine soggy? Did you slice too thin? Did you over-pack the tray? Or maybe my oven just runs hot. Try thicker slices, and don’t crowd them.
- Can I freeze these? Hmm, I’ve tried and they’re just not the same; they thaw a bit limp. If you’re fine with that, go for it (but I’d rather just eat them up fresh).
- Is this vegan? Well, unless you drown them in cheese or butter, yes! (Also gluten free, if you’re counting.)
- Do I really need parchment? Actually, nah. Oil the tray well and a spatula is your best mate for prising them off.
- How thick should I slice them? About an inch works. Thinner = mushy, thicker = never quite cooks inside. But play around, everyone’s oven is its own beast.
- Can I make these ahead? Sure, though they lose that crispy edge. I once batch-prepped for a picnic… crispiness sacrificed but flavor still there!
Got any other odd questions? Honestly, ask away—I’ve probably tried it (or tried and failed). And just between us, I think cabbage gets a bad rap. Maybe these easy baked cabbage steaks will change your mind too.
Ingredients
- 1 large head of green cabbage
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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2Remove any tough outer leaves from the cabbage. Slice the cabbage into 3/4-inch thick steaks.
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3Arrange the cabbage steaks in a single layer on the prepared baking sheet.
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4In a small bowl, mix together olive oil, minced garlic, smoked paprika, dried thyme, salt, and black pepper.
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5Brush both sides of each cabbage steak with the seasoned olive oil mixture.
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6Bake for 25-30 minutes, flipping once halfway through, until the cabbage is golden and tender. Sprinkle with fresh parsley before serving if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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