Crispy Cabbage Steaks with Cheese

Thick-cut slices of cabbage roast until the edges turn deeply golden and slightly crisp, a texture that's surprisingly close to a roasted vegetable steak. A simple brush of olive oil and a blend of garlic and onion powder is all the seasoning needed before a final layer of melted cheddar finishes each one. It's a low-effort, low-carb side that turns an often-overlooked vegetable into something worth serving on its own.

Thick-cut cabbage slices roasted until crisp-edged and topped with melted cheddar.

Why You'll Love This Recipe

• Fast: ready in about 35 minutes (10 min prep, 25 min cook)
• Simple: 9 everyday ingredients
• Feeds the family: 4 servings
• Light: about 180 calories per serving

Ingredients

• 1 large head green cabbage
• 3 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon chopped fresh parsley (optional for garnish)

Instructions

1. Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
2. Remove any damaged outer leaves from the cabbage, then slice it into three-quarter to 1-inch thick steaks, yielding about 4 to 6 slices depending on the size of the cabbage.
3. Arrange the cabbage steaks in a single layer on the prepared baking sheet.
4. Brush both sides of the slices with olive oil, then sprinkle evenly with garlic powder, onion powder, salt, black pepper, and red pepper flakes if using.
5. Roast the cabbage steaks for 20 minutes, until the edges begin to turn golden and slightly crispy.
6. Remove from the oven and sprinkle shredded cheddar evenly over each steak.
7. Return to the oven and bake for another 5 minutes, until the cheese fully melts and turns bubbly.
8. Sprinkle with fresh parsley if desired and serve immediately while warm.

Cooking Tips

• Cut through the core so each slice stays intact while roasting.
• Brush both sides generously with oil so the seasoning sticks and the edges crisp evenly.
• Add the cheese only in the last few minutes so it melts without burning.

Substitutions

• Mozzarella can replace cheddar.
• Purple cabbage can replace green for a colorful variation.
• Smoked paprika can replace red pepper flakes for a milder heat.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven to bring back some crispness rather than using a microwave.
• Freezing isn't recommended, since the texture turns mushy once thawed.

Serving Suggestions

• Serve as a side dish with roasted chicken or steak.
• Add a sprinkle of fresh parsley before serving.
• Pair with a dollop of sour cream or ranch for dipping.

Nutrition (per serving)

Nutrient	Amount
Calories	180 kcal

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