If you’re looking for an easy, budget-friendly vegetable side, these roasted cabbage steaks are a game changer. They turn simple cabbage into tender, slightly crispy slices packed with flavor.
This recipe is part of our Side Dishes for Two collection → link to your section.
Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2
Equipment
- Sharp chef’s knife – for clean cabbage slices
- Sheet pan – helps get those crispy edges
- Pastry brush – evenly coats oil for better roasting
Other Useful Tools
- Mixing bowls
- Measuring spoons
- Cutting board
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Why You’ll Love This Recipe
- Simple ingredients you likely already have
- Naturally budget-friendly
- Crispy edges with tender centers
- Great way to use half a cabbage
- Pairs with almost any main dish
Ingredients for Roasted Cabbage Steaks
- ½ large head green cabbage (about 1 pound)
- ½ small lemon (about 1 tablespoon juice)
- 2 tablespoons walnuts or pecans, chopped
- 1 teaspoon fresh rosemary, finely chopped
- ⅜ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
Ingredient Notes
- Cabbage: Keep the core intact so steaks hold together
- Nuts: Optional but add great texture and flavor
- Rosemary: Fresh is best, but use ¼ tsp dried if needed
- Olive oil: Helps caramelize edges for better flavor
How to Make Roasted Cabbage Steaks
- Preheat oven to 425°F and place rack in lower third.
- Remove outer cabbage leaves and trim the base slightly, keeping the core intact.
- Slice cabbage into 1-inch thick rounds (you should get 2–3 good steaks).
- Juice lemon and set aside. Chop nuts and rosemary.
- Mix rosemary, salt, garlic powder, and pepper.
- Brush cabbage with olive oil and sprinkle half the seasoning. Flip and repeat.
- Roast for 15 minutes until tender and edges begin to brown.
- Sprinkle nuts on top and roast another 5 minutes.
- Drizzle with lemon juice before serving
Options
- Add grated Parmesan in last 5 minutes
- Swap rosemary for thyme or Italian seasoning
- Add red pepper flakes for heat
Tips
- Don’t overcrowd the pan—space helps crisping
- Use high heat (425°F) for best texture
- Flip carefully to keep steaks intact
Serving Suggestions
Serve these with:
Storage
- Store in fridge up to 3 days
- Reheat in oven or air fryer for best texture
- Avoid microwaving if you want to keep crisp edges
Budget Tips / Cost Breakdown
- Cabbage is one of the cheapest vegetables year-round
- Skip nuts to save money
- Great way to stretch one cabbage into multiple meals
Frequently Asked Questions
Can I make this without nuts?
Yes, just leave them out—still delicious.
Why did my cabbage fall apart?
Slices may have been too thin or core removed.
Can I use red cabbage?
Yes, but flavor will be slightly stronger and sweeter.
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