Oven Roasted Garlic Cabbage Steaks
Golden, garlicky, and full of flavor — these roasted cabbage steaks turn a humble veggie into a crispy, buttery side dish everyone will love. Perfect with any meal, and keto-friendly too!
Ingredients
- 1 medium head of green cabbage
- 3 tbsp olive oil or melted butter
- 3 cloves garlic minced
- ½ tsp paprika optional
- Salt and black pepper to taste
- 2 tbsp grated Parmesan cheese optional
- Fresh parsley chopped (for garnish)
- Optional Add-Ins:
- Red pepper flakes for spice
- Lemon juice or zest for brightness
- Balsamic glaze for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Remove loose cabbage leaves and slice cabbage into ¾–1 inch thick steaks. Keep the core attached so they hold together.
- In a small bowl, mix olive oil (or butter) with garlic, paprika, salt, and pepper.
- Arrange cabbage slices on the sheet and brush generously with the garlic oil.
- Roast for 20 minutes, flip gently, brush again, and roast another 15–20 minutes until golden and tender.
- During the last 5 minutes, sprinkle Parmesan if using.
- Garnish with parsley and lemon juice before serving.
Notes
Don’t overcrowd the pan — this helps the cabbage crisp, not steam.
Flip gently using a wide spatula to keep steaks intact.
High heat = caramelized edges and rich flavor.
Vegan? Use olive oil instead of butter and skip or replace the cheese.