Name: Roasted Cabbage Steaks with Garlic and Paprika Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 small cabbage heads; 3 tbsp. olive oil; ½ tsp. salt or to taste; 2 tsp. paprika; 1 tbsp. garlic powder

Jump to Recipe· 4.7 from 9 reviews

If you’ve never tried making cabbage this way, you’re in for a treat. This Roasted Cabbage Steaks with Garlic and Paprika Recipe transforms humble cabbage into a deliciously crispy, tender dish that will seriously wow your taste buds. With just a handful of pantry staples and minimal effort, you’ll have a side (or even a snack) that’s packed with flavor and texture. Trust me, once you roast cabbage like this, you’ll wonder why it took you so long to try!

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Why This Recipe Works

Simple Ingredients: With just cabbage, olive oil, garlic, and paprika, this recipe creates maximum flavor with minimal fuss.
Perfect Texture: Roasting at 400°F gives you tender centers and beautifully crisp edges every time.
Versatile: Eat them as a snack, side, or even jazz them up as a main with toppings like tofu or grains.
Family Friendly: Even cabbage skeptics tend to love these savory, garlicky steaks once they’ve had a bite.

Roasted Cabbage Steaks with Garlic and Paprika, roasted cabbage steaks, cabbage side dish, healthy vegetable recipes, easy roasted cabbage - The image shows a close-up of a roasted cabbage wedge, placed on a white marbled surface. The cabbage has many layers, with the outer leaves charred and dark brown, while the inner layers are light green and yellow. The top layer is coated with a reddish-brown seasoning that looks slightly crispy. A metallic fork is stuck into the cabbage, lifting some soft, cooked pieces which look pale and juicy with a slight shine. The fork has a black handle and is positioned toward the upper right side of the cabbage. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part to make these Roasted Cabbage Steaks with Garlic and Paprika Recipe sing. The cabbage is the star, of course, but the olive oil helps it roast perfectly crispy, while garlic and paprika bring depth and warmth. I always recommend using fresh or good-quality spices for best results!

Roasted Cabbage Steaks with Garlic and Paprika, roasted cabbage steaks, cabbage side dish, healthy vegetable recipes, easy roasted cabbage - Flat lay of two small fresh green cabbage heads cut to show thick wedges, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with coarse sea salt crystals, a small white ceramic bowl containing vibrant red paprika powder, a small white ceramic bowl with pale beige garlic powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cabbage: I like small heads because they’re easier to slice into thick, even steaks, but any green cabbage you find works well.
Olive Oil: This coats each steak for roasting and helps develop crispy edges without drying out the cabbage.
Salt: Simple, but essential for bringing out the natural sweetness of the cabbage while balancing the spices.
Paprika: This smoky, slightly sweet spice adds such a beautiful color and flavor; I sometimes use smoked paprika for even deeper taste.
Garlic Powder: Instead of fresh garlic (which can burn in the oven), garlic powder gives a nice mellow roasted garlic flavor evenly across the steaks.
Optional Red Pepper Flakes: For adding a little heat kick, but also helps brighten the flavor if you’re craving some spice.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Roasted Cabbage Steaks with Garlic and Paprika Recipe is like a blank canvas. I often play around with the spices or toppings depending on what I have in the kitchen or my mood. Don’t hesitate to make it your own!

Variation: Adding a sprinkle of Parmesan or nutritional yeast just before serving creates a fantastic umami layer—trust me, a game changer!
Dietary Modifications: For a spicy twist, toss in cayenne or chili powder if you want more heat; or swap garlic powder for fresh minced garlic if you roast at a slightly lower temp to avoid burning.
Seasonal Changes: In colder months, adding a splash of balsamic vinegar before roasting creates a lovely sweet-and-savory glaze that makes these steaks extra cozy.

Step-by-Step: How I Make Roasted Cabbage Steaks with Garlic and Paprika Recipe

Step 1: Prep Your Cabbage Steaks Just Right

I start by trimming the cabbage stems and then cutting each head in half, then halves again until I have four thick, steak-like slices per head—about ¾ to 1 inch thick. This thickness is super important so the cabbage keeps its shape while roasting and doesn’t turn into mush. I line a baking sheet with parchment to avoid sticking and make cleanup a breeze.

Step 2: Coat and Season Evenly

Next, I brush each cabbage steak generously with olive oil on both sides. This step is key for getting golden, crispy edges. Then, I sprinkle them with salt, garlic powder, and paprika—be generous here to get real flavor in every bite. A pinch of red pepper flakes on top adds a nice subtle kick, but only if you like heat.

Step 3: Roast to Crispy, Tender Perfection

Slide the steaks into a 400°F preheated oven and roast for about 25 minutes. After about 20 minutes, I check on them—looking for browned leaves and crispy edges, but still a tender center. If your cabbage isn’t browning nicely, give them a quick flip and an extra brush of oil halfway through. When done, serve immediately because the crispness is best fresh from the oven.

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Pro Tips for Making Roasted Cabbage Steaks with Garlic and Paprika Recipe

Uniform Thickness: Make sure your cabbage steaks are the same thickness so they roast evenly—this saves you from some being burnt while others stay mushy.
Season Twice: Don’t forget to oil and season both sides—this double coating amps up flavor and crisps formation.
Use Parchment Paper: It prevents sticking and makes cleanup so much easier—you’ll thank me later.
Don’t Crowd the Pan: Give each steak some breathing room to roast instead of steam for that perfect crisp.

How to Serve Roasted Cabbage Steaks with Garlic and Paprika Recipe

Garnishes

I love finishing these cabbage steaks with fresh chopped parsley or a squeeze of lemon juice to brighten things up. A sprinkle of toasted seeds—like pumpkin or sunflower—adds wonderful crunch and texture contrast as well.

Side Dishes

These roasted cabbage steaks shine alongside a hearty grain like quinoa or bulgur. I often serve them with a fresh pasta and tomato sauce or pile on sautéed mushrooms and riced cauliflower for a comforting vegetable feast.

Creative Ways to Present

For a dinner party, I once stacked the cabbage steaks with layers of sautéed tofu and drizzled a creamy tahini sauce over the top—it looked beautiful and folks couldn’t get enough. They also make a fun veggie “steak” centerpiece on a rustic platter with herbs and roasted nuts scattered around.

Make Ahead and Storage

Storing Leftovers

When I have leftovers (yes, sometimes I’m lucky!), I let the cabbage steaks cool completely before sealing them in an airtight container. They keep well in the fridge for about 3 days, perfect for quick lunches or sides during the week.

Freezing

I haven’t tried freezing roasted cabbage steaks myself because I always enjoy eating them fresh, but if you want to freeze, I recommend doing so before roasting to keep texture intact. Then roast from frozen and adjust cooking time accordingly.

Reheating

To get the smartest reheat results, I pop leftover cabbage steaks on a baking sheet and warm them in a 350°F oven for 10-15 minutes. This way, they crisp up again without getting soggy like in the microwave.

FAQs

Can I use red cabbage instead of green?

Absolutely! Red cabbage will roast nicely too and offers a slightly sweeter flavor and vibrant color, making your dish even more visually appealing. Just slice it the same thickness and follow the same seasoning steps.
What if my cabbage steaks fall apart while roasting?

This usually happens if the cabbage slices are too thin or not cut through evenly. Make sure your steaks are about ¾ to 1 inch thick and try to keep the core intact as much as possible—it acts like a glue holding everything together.
Can I add fresh garlic instead of garlic powder?

You can, but fresh garlic burns quickly in high heat, which can turn bitter. If you want to use fresh garlic, finely mince it and toss on the steaks halfway through roasting or roast at a lower temperature to avoid burning.
Is this recipe vegan and gluten-free?

Yes! The Roasted Cabbage Steaks with Garlic and Paprika Recipe is naturally vegan and gluten-free, making it a great option for many dietary preferences.
How spicy is this recipe?

The base recipe isn’t very spicy unless you add the optional red pepper flakes. You control the heat level, so feel free to omit or add more depending on your tolerance.

Final Thoughts

This Roasted Cabbage Steaks with Garlic and Paprika Recipe is one of those dishes that surprised me with how delicious and satisfying it is, despite being so simple. It’s a perfect way to enjoy cabbage beyond the usual salad or slaw and really highlights how roasting can elevate veggies to star status. I hope you’ll try it soon—you might just find your new favorite side that everyone keeps requesting at your table!