Name: Roasted Cabbage Steaks with Paprika and Garlic 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; Pinch of red pepper flakes (optional)

Jump to Recipe·5 from 40 reviews

If you’re looking for a veggie dish that brings big, bold flavors with minimal fuss, you’re going to love this Roasted Cabbage Steaks with Paprika and Garlic Recipe. I promise it’s one of those recipes that’s simple but steals the show—crispy edges, tender centers, and that smoky paprika-garlic combo that makes these cabbage steaks downright irresistible. Stick with me, and I’ll guide you through every step so you get it just right every time.

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Why This Recipe Works

Simple Yet Flavorful: The combo of smoky paprika and garlicky goodness brings out the natural sweetness of the cabbage beautifully.
Perfect Texture Match: Roasting gives the cabbage steaks tender centers and satisfyingly crisp, caramelized edges.
Minimal Ingredients, Maximum Impact: Just a few pantry staples transform humble cabbage into a dish you’ll want again and again.
Versatile Side or Snack: It’s great solo for a quick snack or pairs beautifully with grains, pasta, or proteins.

Roasted Cabbage Steaks with Paprika and Garlic, roasted cabbage steaks, smoky paprika cabbage, garlic roasted vegetables, healthy cabbage recipes - 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

Choosing the right ingredients is key here—simple, fresh, and quality-centered. These few staples bring out the best in cabbage without complicating things. Plus, the seasoning blend is deliberately balanced to elevate the flavor without overpowering the star: the cabbage.

Cabbage: I use small, firm heads because they slice nicely into steaks that roast evenly without falling apart.
Olive oil: This is crucial for helping the seasoning stick and creating those golden roasted edges you’ll love.
Salt: A pinch of salt enhances natural sweetness and balances the smoky paprika.
Paprika: Smoked paprika is ideal if you can get it – it adds a subtle smokiness that’s the true star of this recipe.
Garlic powder: Adds depth and warmth without burning as fresh garlic might at high roasting temps.
Optional Red Pepper Flakes: For a little heat kick if that’s your jam.

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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.

Make It Your Way

This Roasted Cabbage Steaks with Paprika and Garlic Recipe is incredibly adaptable, which is why I adore making it. Sometimes I add a sprinkle of parmesan right before serving, other times I toss on fresh herbs for a pop of green. Try it your way—don’t hesitate to experiment!

Variation: I recently added a squeeze of fresh lemon juice after roasting — it brightened the heaviness of the paprika and garlic beautifully. You might find that handy when serving as a side for rich dishes.
Diet-friendly tweaks: This recipe is naturally vegan and gluten-free, but you can shift the spice proportions to your liking or toss the cabbage steaks in balsamic glaze for a sweeter twist.
Seasonal changes: Mid-winter, I love pairing these with roasted root veggies, but in summer, grilled corn and fresh tomato salad make for a wonderful plate.

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

Step 1: Prep Your Cabbage Steaks Like a Pro

Start by removing the tough outer leaves and trimming the core off each small cabbage head. Then slice each head into four thick wedges, about ¾ to 1 inch thick. You’ll want sturdy steaks that hold together during roasting. Pro tip: use a sharp chef’s knife and go slow—this keeps your wedges uniform for even cooking.

Step 2: Oil and Season Generously

Lay your cabbage steaks flat on a parchment-lined baking sheet with a bit of space between them. Brush both sides with good quality olive oil—don’t skimp here because it helps create those irresistible crispy bits. Next, sprinkle salt, garlic powder, and paprika evenly on both sides. If you like a little heat, I usually add a pinch of red pepper flakes now, but that’s totally up to you.

Step 3: Roast to Perfection at 400°F

Pop the baking sheet in a preheated 400°F oven and roast for about 25 minutes. You’ll want to watch for browned edges and a tender center. Sometimes I flip the steaks halfway through for extra even coloring, but it’s not absolutely necessary if your oven cooks evenly. This step is where the magic happens — your kitchen will start smelling amazing!

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Tips from My Kitchen

Don’t Rush the Slice: Using a sharp knife and cutting steady ensures sturdy cabbage steaks that hold together during roasting.
Oil Both Sides Generously: This prevents dryness and helps all those seasonings stick and caramelize.
Watch Your Oven Temperature: Too low and they’ll steam instead of roast; too high and edges might burn before the middle cooks through.
Flip if You Can: Flipping halfway isn’t mandatory but helps get even browning and crunch.

How to Serve Roasted Cabbage Steaks with Paprika and Garlic Recipe

Garnishes

I love topping these cabbage steaks with a sprinkle of chopped fresh parsley or chives for a bright burst of color and fresh herb flavor. Sometimes, a light dusting of grated Parmesan adds an extra savory touch that my family can’t resist. If you’re spicy-inclined, finishing with a drizzle of hot honey or a squeeze of fresh lemon juice amps up the flavor complexity wonderfully.

Side Dishes

These roasted cabbage steaks pair nicely with simple sides like fluffy quinoa, buttery mashed potatoes, or your favorite pasta tossed in olive oil and herbs. I’ve often served them alongside sautéed mushrooms or roasted root vegetables for an easy, hearty meal. Bonus: they complement tofu or grilled chicken perfectly if you want to add protein.

Creative Ways to Present

For a dinner party, I’ve arranged these cabbage steaks stacked on a large platter layered with dollops of whipped feta or vegan cashew cream. It looks stunning and makes the dish feel a little fancy despite how simple it is to prepare. You can also create mini “steak sandwiches” topped with caramelized onions and a smear of mustard for a fun twist.

Make Ahead and Storage

Storing Leftovers

Once your cabbage steaks have cooled completely, pop them in an airtight container and store them in the fridge. They’ll stay fresh for up to 3 days, which makes them a great meal-prep-friendly option. I like pulling them out for quick lunches or easy dinner sides during busy weeks.

Freezing

I’ve tried freezing these, but cabbage texture changes a bit after thawing—so I recommend enjoying them fresh whenever possible. If you do freeze, wrap each steak tightly in plastic wrap before placing in a freezer bag to minimize freezer burn. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers either in a preheated 350°F oven for about 10 minutes to re-crisp the edges or microwave for a couple of minutes if you’re short on time. I prefer the oven method because it keeps the texture close to freshly roasted, but either way works well.

FAQs

Can I use green or red cabbage for this Roasted Cabbage Steaks with Paprika and Garlic Recipe?

Absolutely! Both green and red cabbage work well. Red cabbage will give you a slightly sweeter taste and vibrant color, while green cabbage is more neutral. Just adjust your cooking time if your steaks are thicker or thinner to get perfect tenderness.
What if I don’t have garlic powder—can I use fresh garlic?

You can, but fresh garlic tends to burn at high roasting temperatures and might turn bitter. If you want that fresh garlic flavor, consider mincing it finely and tossing it with olive oil after roasting, or add it towards the end of roasting at a lower temperature.
How do I get the edges crispy without burning the cabbage?

Using enough olive oil and roasting at 400°F helps achieve that perfect caramelized crispiness. Keep an eye starting around 20 minutes, and flipping halfway through roasting helps get even browning without letting edges overcook.
Can I add other spices to this recipe?

Definitely! I often mix in a pinch of cumin, chili powder, or smoked sea salt to tweak the flavor profile. Feel free to play with what you have—it’s all about making the dish your own.

Final Thoughts

This Roasted Cabbage Steaks with Paprika and Garlic Recipe has become one of those go-to dishes I rely on when I want something easy, comforting, and special all at once. The aromas while it’s roasting take me right back to those cozy kitchen moments where simple food feels like a warm hug. I really hope you try it soon—you might just fall as hard for those crispy, smoky cabbage steaks as I did. And hey, next time you’re chatting over coffee or dinner with friends, you’ve got this gem in your recipe repertoire!