Name: Roasted Cabbage Steaks with Garlic and Paprika Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 small cabbage heads; 3 tbsp olive oil; ½ tsp salt or to taste; 2 tsp paprika; 1 tbsp garlic powder

Jump to Recipe· 4.5 from 41 reviews

If you’re looking for a vegetable recipe that feels hearty yet simple, I’ve got you covered with this fan-freaking-tastic Roasted Cabbage Steaks with Garlic and Paprika Recipe. It’s one of those dishes that’s easy to throw together but packs so much flavor and texture, you’ll swear you’re eating something way more complicated. And trust me, once you try roasting cabbage this way, you’ll find yourself craving it again and again!

🤎

Why This Recipe Works

Simplicity That Delivers: Just a handful of ingredients create complex layers of flavor that even non-cabbage fans will love.
Perfect Texture Contrast: The roasting crisps up the edges while keeping the center tender, giving you the best of both worlds.
Versatile & Adaptable: Whether you’re vegan, gluten-free, or just craving cozy comfort food, this recipe fits right in.
Easy Prep & Cleanup: All it takes is cutting, seasoning, and roasting — no messy sauces or fuss.

Roasted Cabbage Steaks with Garlic and Paprika, roasted cabbage, vegetable steak recipes, healthy roasted vegetables, flavorful cabbage dishes - The image shows a close-up of a roasted cabbage wedge, placed on a white marbled surface. The cabbage has many layers, with the outer leaves charred and dark brown, while the inner layers are light green and yellow. The top layer is coated with a reddish-brown seasoning that looks slightly crispy. A metallic fork is stuck into the cabbage, lifting some soft, cooked pieces which look pale and juicy with a slight shine. The fork has a black handle and is positioned toward the upper right side of the cabbage. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Roasted Cabbage Steaks with Garlic and Paprika Recipe is in how straightforward but complementary the ingredients are. The cabbage provides a solid base with subtle sweetness, while garlic powder and paprika layer on warmth and smoky depth. Olive oil ties it all together and helps create those irresistible crispy edges.

Cabbage: Look for small, firm heads with tight leaves; they roast up beautifully without wilting too much.
Olive Oil: Use good-quality extra virgin for flavor and to help seasonings stick.
Salt: Enhances the natural sweetness of cabbage and balances the spices.
Paprika: Adds a smoky, earthy note that makes these steaks so interesting.
Garlic Powder: Provides a mellow garlic aroma that blends evenly without burning.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Roasted Cabbage Steaks with Garlic and Paprika Recipe is how easy it is to tweak. Sometimes, I like to kick up the heat a little, other times I go mild and mellow, depending on the mood or who’s eating. You can definitely make it your own!

Variation: I’ve tossed on some red pepper flakes before roasting for a spicy punch — it really wakes up the flavors and adds an exciting bite.
Herbs: Adding fresh parsley or thyme right after roasting gives a lovely fresh finish.
Cheese Twist: If you’re not vegan, sprinkle some grated Parmesan over the steaks a few minutes before pulling them from the oven for a crispy, savory crust.
Seasonal Spin: Switch paprika for smoked chili powder or cumin to mix up the flavor profile and keep things interesting.

Step-by-Step: How I Make Roasted Cabbage Steaks with Garlic and Paprika Recipe

Step 1: Cut Your Cabbage Into Hearty Steaks

Start by trimming off the outer leaves and the thick core end of each cabbage head. Then, slice each head in half, and then each half into two thick steaks — about ¾ to 1 inch thick is ideal. This thickness is crucial because too thin and they’ll dry out; too thick and they won’t cook through properly. I always pat them dry with a kitchen towel to make sure they roast rather than steam.

Step 2: Season Generously and Evenly

Lay your cabbage steaks on a parchment-lined baking sheet, making sure there’s space between them so they roast instead of steam. Brush the tops with olive oil — don’t be shy here; you want enough to help the seasonings stick and to get that caramelized crust. Sprinkle the salt, garlic powder, and paprika evenly. Then, flip and repeat on the other side. If you’re feeling adventurous, this is the moment to add a pinch of red pepper flakes.

Step 3: Roast Until Crispy and Tender

Pop the baking sheet into a preheated oven set to 400°F and roast for about 25 minutes. Halfway through, you can flip them again if you want equal browning on both sides — but it’s not mandatory. What you’re looking for are nicely browned edges that crisp up just right while the centers stay tender and juicy. Once done, pull them out and get ready to serve immediately for the best texture.

💡

Pro Tips for Making Roasted Cabbage Steaks with Garlic and Paprika Recipe

Don’t Skip Drying the Cabbage: Removing excess moisture helps the steaks crisp up beautifully instead of turning soggy.
Use Parchment Paper: It makes cleanup a breeze and prevents sticking, which is key when dealing with delicate cabbage leaves.
Adjust Your Seasoning: Taste your favorite paprika and garlic powder brands beforehand since intensity varies and will impact the final flavor.
Don’t Overcrowd the Pan: Giving space between steak slices ensures they roast properly and get those irresistible crispy edges.

How to Serve Roasted Cabbage Steaks with Garlic and Paprika Recipe

Garnishes

I often sprinkle freshly chopped parsley or cilantro over the roasted steaks right before serving—it adds a refreshing pop of color and flavor. Sometimes, I drizzle a little lemon juice or a splash of balsamic glaze for acidity that balances the richness. If you like things cheesy, a dusting of Parmesan or nutritional yeast is a game changer!

Side Dishes

This recipe pairs beautifully with simple grains like quinoa, farro, or bulgur — their mild flavors complement the smoky paprika without overpowering it. I also love serving these steaks alongside a simple tomato pasta sauce or alongside sautéed mushrooms for an earthy touch. It’s great as a snack on its own or alongside some protein like grilled tofu or chickpeas for a full plate.

Creative Ways to Present

For a dinner party, I’ve plated these roasted cabbage steaks upright on individual plates, topped with a dollop of herbed yogurt sauce and a sprinkle of toasted nuts for crunch — it makes it feel so special! You could also layer them in a warm grain bowl with roasted veggies and your favorite dressing for a colorful, wholesome meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover roasted cabbage steaks in an airtight container in the fridge. They keep really well for up to three days, making them perfect for quick lunches or easy side dishes throughout the week.

Freezing

I haven’t personally frozen these steaks often because they’re so quick to make fresh, but if you want to freeze them, lay them flat on a baking sheet first, freeze until solid, then transfer to a freezer-safe container. When thawed, the texture softens a bit but still tastes great reheated in a hot oven.

Reheating

To reheat, I prefer popping them in a 350°F oven on a baking sheet for 8-10 minutes to re-crisp the edges. Microwaving works in a pinch but tends to make them a little soggy. Keep an eye on them so they don’t dry out!

FAQs

Can I use green cabbage or red cabbage for this recipe?

Absolutely! Both green and red cabbage work well — just expect a slightly different color and subtly different flavor. Red cabbage tends to be a bit sweeter, which can be a nice contrast to the smoky paprika.
What if I don’t have garlic powder — can I use fresh garlic?

You can, but fresh garlic roasted at this high temperature can burn and turn bitter if applied too early. If you want to use fresh garlic, consider mincing it and adding it halfway through roasting, or lightly sautéing it first and drizzling it over after roasting.
How thick should the cabbage steaks be cut?

About ¾ to 1 inch thick is ideal. Thinner slices may become too fragile and dry out, while thicker ones might not cook through evenly.
Can I make this recipe gluten-free and vegan?

Yes! This recipe is naturally vegan and gluten-free as long as you use olive oil and the basic seasonings. Just avoid adding any non-vegan garnishes like cheese unless you want to.

Final Thoughts

This Roasted Cabbage Steaks with Garlic and Paprika Recipe has become a reliable go-to comfort veggie dish for me. It’s dependable, flavorful, and just feels cozy without a ton of work. Honestly, I love sharing it because even people who don’t normally reach for cabbage end up loving it. So if you’re looking to shake up your vegetable game, try this recipe — I promise it’ll become a favorite in your kitchen just like it did in mine.