Crispy Roasted Cabbage Steaks make a great side dish for any meal (not just your favorite Corned Beef) in just 20 minutes.
Crispy Roasted Cabbage Steaks may actually rival my Crispy Slow Cooker Corned Beef for my favorite part of the meal. Everything you love about roasted Brussels Sprouts are made even easier here with cabbage. No need to trim a whole bag of Brussels Sprouts when you just need to make a few cuts to a head of cabbage. Plus the presentation value of the cabbage steaks is great.For plating I usually either serve it as an intact steak, cut in half in a half circle (use a good spatula to lift intact) or using a fork to twirl it into a pasta-like pile of delicious-ness.
Cabbage gets such a bad rap as far as vegetables go. Not a lot of people see it on menus and say “oooh let’s order a side of cabbage with our short ribs” but if you were to try this side dish, I promise…you’ll be a convert. In fact the first couple of times you make it you can even get away with taking one for the team and eating all those extra browned outside pieces… here’s a secret… They are the best part! They’re super crispy and delicious, and sometimes if I have a few extra minutes I let more of them crisp up.
Ok fine, truth? Sometimes I snack on the outside rings and put the tray back in for a few more minutes to get more of them browned. And no one is ever the wiser. ?
Great meals to enjoy these Crispy Roasted Cabbage Steaks with:
- Crispy Slow Cooker Corned Beef (You had to know that was coming)
- Cast Iron Grilled Ribeye Steak
- Crisp and Juicy Slow Cooker Chicken
- Crispy Cracklin’ Pork Shoulder
- Grilled Chicken/Pork Chops
- Tony Roma’s BBQ Chicken
Other sides you can enjoy along side your Crispy Roasted Cabbage Steaks:
- Roasted Sweet Potatoes
- Grilled Corn
- Roasted Garlic Tomatoes
Pretty much anywhere you would otherwise enjoy Brussels Sprouts, feel confident in making this substitute. I’ve even gone ahead and added this cabbage to pasta dishes. It works great in place of napa cabbage in Asian noodle dishes too. The flavors are great, the texture is still soft in the middle and in steak form the cabbage stays in long noodle form so it is perfect for pasta.
Now for a delicious Corned Beef and Crispy Roasted Cabbage Steaks plate of food.
Crispy Roasted Cabbage Steaks
Ingredients
- 1 head cabbage , dark loose leaves removed
- Kosher salt and black pepper to taste
- 2 tablespoons canola oil
Instructions
- Preheat your oven to 400 degrees.
- Slice the cabbage into 1/2 inch thick steaks
- Brush with oil on both sides and place onto cookie sheet.
- Season to taste with Kosher salt and black pepper (I used 1 teaspoon Kosher salt, 1/2 teaspoon pepper).
Roast for 17-20 minutes or until caramelized.
- (Psst, save the super crispy dark edges for yourself, they're the best part!!)
So easy and so good,especially the crispy brown edges. I set these aside just for me.? I actually take most of the cabbage out and leave some on pan to cook longer so I can have lots of crispy brown parts. Delish
My family loved the slow cooker corned beef recipe as well as the hash recipe made with leftover corned beef in the morning. It’s worth buying a larger crockpot to make both recipes as there was less than 2 cups of beef leftover.
I saved cabbage recipe for catfish Friday so I’m excited to try it today!
My family loved the slow cooker corned beef recipe as well as the hashrecipe made with leftover corned beef in the morning. It’s worth buying a larger crockpot to make both recipes as there was less than 2 cups of beef leftover. I saved cabbage recipe for catfish Friday so I’m excited to try it today!
I’ve never cooked with cabbage before, but I really want to try this. Do you rinse or wash the cabbage before slicing?
Yes 🙂
Oh my goodness roasted cabbage is delicious! My daughter and I love it. We also tried the roasted cauliflower, which is amazing, and the men in the house even like and request it too. Thanks so much.
Definitely sounds like a winner!
Sabrina, sincere thanks for this easy peasy, delish recipe. I’d like to give it ten stars if possible! That’s how good the cabbage steaks taste. How I wish I’d had this recipe years ago when I first started cooking dinner for my family of five. By the way, I used half canola oil and half olive oil mixed together and the result was gr8!
You are too sweet, Sandra. I’m so happy that you enjoyed it so much.
I’ve tried this from memory and was not satisfied. So looked it up here and thanks to you, nailed it! So good!
So glad you enjoyed it!
Excellent recipe! I just tried it tonight for the first time. I had some loose cabbage that fell off of the cabbage steaks and I didn’t want to waste it, so I tossed it in oil and just laid it in a heap on the pan. It turned out to be my favorite pieces! Because they were separated, they browned up more. Next time, I’m going to separate a bigger chunk of the cabbage rather than leaving it in a steak, and see what happens.
Even the non-browned bits are good, though. They taste rich and have a mix of crunch and crisp. I put a reasonable amount of salt and went heavy on the pepper, as I usually do with cabbage, and it was just awesome.
It’s fast, too. Five to ten minutes to chop cabbage and rub oil, during which the oven is preheating, and then twenty minutes in the oven. A single cabbage made sides for three with enough left over to do it again tomorrow. I found that I had to cut a round off the cabbage, then cut that in half for a steak, otherwise I couldn’t fit it all on the baking sheet. Only the one at the end looked like the round one above in the picture, the rest had a straight edge from being chopped down the middle.
Have you tried these with red cabbage? I have some in the fridge I’m needing to use up and these sound delicious!
Sorry, your comment got stuck in my spam filter. Haven’t tried it but it does sound amazing!