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Roasted cabbage steaks 0718

Roasted Cabbage Steaks

Written By: Shantel Whitford

Prep Time: 10 minutes

Cook Time: 25 minutes


  • 2 small cabbage heads
  • 3 TBS olive oil
  • ½ tsp salt or to taste
  • 1 TBS garlic powder


Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one for even cooking.

Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt and garlic powder on the cabbage steaks. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired.

Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned, and the center is tender. Serve hot out of the oven.

I love to eat this just as they are, however, they can be served with just about anything, they go great with Spanish Rice, other roasted veggies, quinoa, barley, and even tofu! Another favorite is to top with your favorite pasta sauce and cheese after they are cooked and just pop them back into the oven until the cheese is melted and enjoy!


About The Author

My name is Shantel Whitford, and I am a proud member of the Kalispel Tribe and professional chef. I am excited to share with you recipes and healthy ways to prepare food from the market to feed your families. I have been cooking since I was three, when my grandmothers had me up at the stove helping. They inspired my passion for food, and I am looking forward to helping ignite your creativity when it comes to feeding your family.

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