Cabbage Steaks

By Melissa Knific

Published March 13, 2025

Cabbage Steaks
Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(265)
Comments
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Tender and crisp cabbage “steaks” are indeed vegetarian, similar to cauliflower steaks, but achieve remarkable complexity from the way they are sliced into thick planks and roasted, which chars the outer edges and makes the inner leaves rippled and buttery for a balance of textures. The key is using plenty of olive oil: Some gets blended with spices and brushed all over the steaks, and even more is drizzled on top just before roasting. Serve these cabbage steaks as a simple side with a sprinkle of dill, alongside a pile of pierogi, a spatchcocked chicken or roasted salmon, or serve them as a main, with a spoonful of romesco and some fresh bread.

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Ingredients

Yield:4 to 6 servings
  • 1medium head green cabbage (about 3 pounds)
  • ¼cup olive oil, plus more for drizzling
  • 1large garlic clove, finely grated
  • 1teaspoon sweet paprika
  • 1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
  • ½teaspoon cracked black pepper, plus more for serving
  • Flaky sea salt, chopped fresh dill, chopped roasted walnuts and lemon wedges, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

139 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 3 grams protein; 388 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Trim the stem of the cabbage and place the cabbage on a cutting board with the stem end underneath. (It should sit flat and be stable.) Slice the cabbage from top to bottom through the stem end into 1-inch steaks. (You will have about 6 steaks.) Arrange them flat on a baking sheet in a single layer.

  2. Step 2

    In a small bowl, using a spoon, combine oil, garlic, paprika, salt and pepper and stir until well blended. Spoon half of the mixture over the top of the cabbage steaks, then use a brush to evenly coat the top and side of each steak. Flip steaks over and spoon and brush the remaining mixture on the second side.

  3. Step 3

    Drizzle steaks with a little more olive oil, then roast until tender and charred in spots, 35 to 40 minutes.

  4. Step 4

    Serve steaks immediately, using a spatula to transfer them to plates. Sprinkle with more pepper, and, if desired, any combination of flaky sea salt, dill, walnuts and a squeeze of lemon.

Ratings

5 out of 5
265 user ratings
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Comments

JeanieDiva

I haven't made this yet, but it looks great. However, I would say that you should put the spice mixture into the oil and use a pastry brush to apply it to the cabbage. The oil will schmeer the spices if you put them on first so why not do both steps together? Is there a reason? Thank you for continuing to provide vegetarian and vegan recipes.

Paula

Walnuts cooked on top with perhaps some chopped capers- adds some subtle crunch

Joe

Looks amazing. Can this be done on a gas or charcoal grill?

Sheila

I added seasoned toasted panko as I served it. Fabulous. This dish is great cold the next day, too!

Nancy Dunn

Great texture and pleasant flavor cooked as in the recipe. Next time I'll add the crisped walnuts or something else to garnish with a contrasting texture. And maybe ramp up the flavor elements. Maybe dial back the oil a bit? Handy to be able to cook something else in the oven at the same temperature.

CraigR

Cooking for one, I didn't want to heat the oven up, so I used my trusty cast iron skillet on the stovetop. Delicious. A few days later, I sliced another "steak" off the head of cabbage and cooked it in the oven along with a hasselback sweet potato. Also delicious, but I don't think I left the cabbage in the oven long enough... it was still a bit tough. I'll do this recipe again!

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