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Roasted cabbage steaks are brushed with a balsamic honey glaze for a sweetness. This simple side dish is a great way to use cabbage!
Are you a fan of cabbage? While coleslaw is most people’s go-to for cabbage, there’s so much more possible with this vegetable!
I almost always have cabbage leftover from making slaw, and it ends up in my veggie drawer and half forgotten.
Fortunately, one reason cabbage is so great is that it lasts a long time in the refrigerator, so even if your dinner plans go awry for a few days (or longer), the cabbage will still be ready to go.
Because cabbage is layered, even with “old” cabbage you can remove any wilty or browning leaves, or slice off any bad edges. It’s a great way to combat food waste.
Our go-to cabbage dish is my pork cabbage skillet, but cabbage steaks are a great option when you just need a simple vegetable side.
They’re incredibly easy to make and customize to your liking, so don’t hesitate to give them a try.
Varieties of cabbage
I recommend using a round cabbage to make this recipe. Both purple (red) cabbage and green cabbage will work, and are easily found in grocery stores.
Savoy cabbage, which is a round green cabbage with a mild flavor, can also be used. The leaves are a bit looser, so the steaks might not stay intact when transferring to and from the baking sheet.
Avoid Napa cabbage, which is elongated with loose leaves. It cannot be cut into thick steaks.
How to make cabbage steaks
Gather your ingredients, preheat the oven to 400°F, then cut the cabbage into steaks.
Not sure how to cut cabbage for steaks? It’s very easy.
First, cut the bottom stem off, making a level edge for the cabbage to stand on.
Then, cut from the top to the bottom into 1-inch-thick slices. The number of cabbage steaks will depend on the size of your cabbage; a smaller cabbage will yield about 6 slices.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
Brush the mixture over the cabbage slices on both sides and sprinkle with chile flakes, if using.
Place the baking sheets in the oven and bake, rotating pans halfway through, for 20-25 minutes.
Serve as-is or top with one of the ideas below!
Toppings for cabbage steaks
One of the things I love about cabbage steaks is how versatile they are. You can top them with just about anything you like!
Add other spices or herbs like garlic, chives, thyme, parsley, oregano, chile powder, or coriander.
Top with cheese in the final minutes until melted. Try parmesan, mozzarella, blue cheese, or your favorite.
Serve with sauteed onions and crispy cooked bacon on top, or simply drizzle on some balsamic vinegar glaze or lemon juice.
Leftover cabbage steaks can be stored in the refrigerator in an airtight container for up to 1 week.
To reheat, warm in a 350°F oven for 5 minutes.
You can also use leftover cabbage steaks in other dishes. Chop the steaks and add to your favorite soups, stir frys, mashed potatoes, or breakfast hash.
Cabbage steaks are such a great recipe to have in your back pocket! Try them the next time you’re stumped with what to do with cabbage.
Roasted Cabbage Steaks
- 1 medium cabbage
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- Pinch crushed red chile flakes
- Preheat oven to 400°F and lightly coat a baking sheet with nonstick spray.
- Slice cabbage into steaks: Trim bottom to create a flat edge, then slice from the top to bottom into 1-inch-thick pieces.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Brush onto both sides of cabbage steaks, and place steaks on baking sheet(s). Sprinkle with chile flakes, if desired.
- Bake for 20-25 minutes, rotating pans halfway through. Serve immediately.