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These are perfectly tender, crunchy, and meaty roasted cabbage steaks glazed with a mouthwatering sweet-tangy balsamic and garlic vinaigrette. They’re a delicious, filling veggie side dish or main!
Serve these juicy cabbage steaks with mushroom rice, fluffy mashed potatoes, or sweet potato gratin for a satisfying vegetarian dinner.
Give your ribeye the night off, because I’ve got another kind of “steak” for you to try! These are my favorite cabbage steaks, glazed with balsamic and roasted to crispy perfection outside while the inside steams up tender and creamy. I’ll show you my super-easy method for turning a head of red cabbage into thick and juicy, tasty vegetarian steaks for Meatless Monday!
Roasted Cabbage Steaks So Delicious You Won’t Miss the Meat
- Crispy and tender. Roasting cabbage steaks makes them soft and sweet on the inside and golden and crispy on the outside.
- Super flavorful. Thick-cut cabbage slices are brushed with a delicious mix of balsamic vinegar and garlic. It’s sweet and savory heaven!
- Easy method. You can bake these cabbage steaks in an oven, an air fryer, or even on the grill, and they pair well with just about any meal.
- Quick to prep. The best part? Roasted cabbage steaks are super easy to make, taking only about five minutes of hands-on prep.
You’ll Need These Ingredients
These red cabbage steaks are so, so good! It’s just layers and layers of crunchy and creamy satisfaction with the bonus drizzle of garlic and balsamic vinegar. The ingredients are simple, and I’ve included notes below. Scroll to the recipe card for the printable ingredients list with the full recipe details.
- Cabbage – I used red cabbage when photographing this recipe, but you can make cabbage steaks from red or green cabbage, whichever you prefer. Choose a firm, fresh head of cabbage for best results. See the section below on how to cut the cabbage into steaks for roasting.
- Olive Oil – You could also use avocado oil or another cooking oil, here.
- Balsamic Vinegar – If you don’t have balsamic, swap it out for red wine vinegar, apple cider vinegar, or sherry vinegar instead.
- Dijon Mustard – Yellow mustard or hot brown mustard also work well for a stronger flavor.
- Garlic – Freshly minced, or you can substitute ½ teaspoon of garlic powder or 1 full teaspoon of jarred garlic in place of the fresh clove.
- Honey – You can use maple syrup or another sweetener if needed.
- Fresh Parsley – For garnish. Other good options are fresh thyme, basil, or oregano.
How to Cut Cabbage Steaks
First things first. When preparing your cabbage for roasting, you’ll want to peel off and discard the outer leaves (which can sometimes be wilted and grubby). Afterward, cut the cabbage into thick slices:
- Slice off the bottom of the cabbage, and place the flat bottom on the cutting board.
- Cut the cabbage into thick, 1-inch slices. If you slice the steaks too thin, they risk becoming too soft once they’re roasted.
What To Serve With Cabbage Steaks
Roasted red cabbage steaks are versatile, whether you’re planning a meatless meal or looking for a knockout vegetable side dish. Serve these steaks with spatchcock grilled chicken and seafood dinners, like this grilled salmon and rice in foil. They’re also great paired with hearty grains like quinoa or cumin rice.
I also love a cabbage steak and baked potatoes combination, or I’ll serve the steaks with air fryer corned beef for a fun twist on corned beef and cabbage.
Optional Toppings and Variations
- Make them spicy. Mix chili powder or crushed red pepper flakes into your balsamic glaze before brushing it onto the cabbage.
- Add herbs. Add fresh or dried herbs like rosemary, thyme, or oregano into the garlicky glaze. These roasted cabbage steaks would also be delicious coated with herby garlic butter sauce.
- Zhoug it up. Speaking of spice and herbs, try giving your roasted cabbage steaks a drizzle with homemade zhoug sauce (spicy cilantro sauce).
- Asian-inspired. Substitute the balsamic glaze recipe with a mixture of soy sauce, sesame oil, ginger, and garlic for an Asian twist. You could also borrow the homemade teriyaki sauce from my teriyaki noodles.
- Maple mustard. Swap out the balsamic glaze for a sweet glaze made of maple syrup, mustard, and a splash of apple cider vinegar. Or, try brushing the steaks with honey mustard.
- Make them cheesy. After roasting or grilling, sprinkle a layer of shredded cheese (like mozzarella or cheddar) on top of the cabbage steaks. Then, return them to the grill or oven until the cheese is melted and bubbly. You can also grate fresh Parmesan over the steaks before serving.
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Roasted Cabbage Steaks
Ingredients
For The Cabbage
- 1 head red cabbage
For The Balsamic Glaze
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ to 1 teaspoon dijon mustard
- 1 clove garlic,, minced
- ½ to 1 teaspoon honey
- salt and fresh ground black pepper, , to taste
- chopped fresh parsley,, for garnish
Instructions
- Prep. Preheat oven to 400ºF. Grease a rimmed baking sheet with cooking spray and set aside.
- Cut the cabbage. Cut the bottom (the root) off of the cabbage and set it sitting up so that the flat end is on the cutting board; cut it into 1-inch thick slices. Transfer the cabbage slices to the baking sheet and set aside.
- Make the glaze. In a mixing bowl, combine the extra virgin olive oil, balsamic vinegar, mustard, garlic, honey, salt, and pepper; mix well until combined. Brush the cabbage steaks on both sides with the prepared balsamic glaze.
- Roast. Roast for 20 to 25 minutes or until crisp-tender. Remove from oven, garnish with parsley, and serve.
Notes
- Choose the Right Cabbage: Use fresh, firm heads of cabbage for the best results. They hold their shape better when cut into steaks.
- Cutting the Cabbage: Make sure you cut the cabbage into thick slices, about 1 inch wide. Any thinner, and they might fall apart while cooking.
- Use a Sharp Knife: Cabbages can be quite tough, so using a sharp knife will make it easier to slice into steaks.
- Brush Both Sides: Don’t forget to brush both sides of the cabbage steaks with the glaze for maximum flavor.
- Check for Doneness: Check the cabbage steaks at the 20-minute mark. They should be tender in the middle and crispy around the edges. If they’re not done, continue roasting and check every 3 minutes.
- Season to Taste: Don’t forget to taste the finished cabbage steak and add additional seasoning (like salt or pepper) if needed.
- Storage: Place leftover cabbage steaks in an airtight container and keep in the refrigerator for up to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Roast Cabbage Steaks
Am I dating myself if I say that I was a follower of the cabbage soup diet craze? IYKYK. It’s also when I started making roasted cabbage steaks. These became one of my favorite vegetarian recipes! Here’s how to make ’em:
- Make the glaze. First, whisk balsamic vinegar with garlic, honey, and mustard to make the glaze.
- Prepare the cabbage. Next, arrange your cabbage steaks on a greased baking sheet. Brush the steaks generously with the glaze on both sides.
- Bake. Roast the cabbage steaks at 400ºF for 20-25 minutes, until they’re crisp-tender and browned. Afterward, season the steaks with salt and pepper, and sprinkle with parsley for serving.
Grilling Method
Prepare the cabbage as directed. Grill the cabbage slices over medium-high heat (400ºF-425ºF) for 5 minutes per side until they’re crisp outside and tender inside. See my grilled cabbage steaks recipe for details.
Air Fryer Method
To air fry the cabbage steaks, cook the cabbage steaks at 375ºF for 15 minutes, flipping them halfway through the cooking time. Add a minute to the cooking time if you want them a little more tender.
Storing and Reheating Leftovers
- Refrigerate. Store the leftover roasted cabbage steaks in an airtight container in the fridge for up to 4 days. You can chop up or shred leftovers to add to salads or mahi mahi tacos.
- Reheat. Warm the cabbage in the oven, or you could use the air fryer.
This exceeded my expectations for a cabbage recipe! We all enjoyed it (including kids!). Only thing I did slightly differently from the instructions was cranked up the heat to 450 for an additional 10ish minutes to get more of a roasty flavor and texture. So yummy!
Superb! The crispy edges are especially good
Would this recipe work in an air fryer?
Hi! Yes, it does. You can air fry the cabbage steaks for 15 minutes at 375หF, flipping them halfway through the cooking time. Add a minute to the cooking time if you want them a little more tender.
What would you recommend serving this with?
I’d go with a roasted chicken, like a rotisserie chicken, and maybe some mashed potatoes. A grilled steak, cooked salmon, or shrimp would also be a great option.