Roasted Cabbage Steaks (Print Version)

Thick cabbage slices roasted with garlic, smoked paprika and lemon for golden, crisp edges in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large green cabbage

→ Seasonings & Oil

02 - 3 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon sea salt
06 - ½ teaspoon black pepper

→ Finishing

07 - 1 lemon (zested and juiced)
08 - 2 tablespoons chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Slice the cabbage from top to bottom into 1-inch (2.5 cm) thick steaks. You should get 4–5 steaks.
03 - Arrange the cabbage steaks in a single layer on the prepared baking sheet.
04 - In a small bowl, mix olive oil, minced garlic, smoked paprika, salt, and pepper.
05 - Brush the oil mixture generously over both sides of each cabbage steak.
06 - Roast in the oven for 15 minutes. Flip the steaks carefully, then roast for another 12–15 minutes, until golden and edges are crisp.
07 - Remove from the oven. Drizzle with lemon juice, sprinkle lemon zest, and scatter with chopped parsley if using. Serve immediately.

# Expert Advice:

01 -
  • Once you roast cabbage like this, you’ll look for excuses to do it again—trust me.
  • The crispy edges and punchy finish are the reason this became a go-to for easy dinners and lazy weekend lunches.
02 -
  • I once tried to slice the cabbage too thin and ended up with a jumbled pile—1-inch is the magic thickness for steakiness and crispy edges.
  • Lemon zest over the hot cabbage smells unexpectedly luxurious and lifts the dish right out of ordinary.
03 -
  • Let the steaks cool for a minute before moving them—the caramelized edges firm up and are less likely to break.
  • Brushing both sides generously with the seasoned oil really does make every bite taste intentional.
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