Roasted Cabbage Steaks (with Parmesan)
Roasted Cabbage Steaks transform a humble head of cabbage into a savory and satisfying side dish. These thick wedges are roasted with garlic butter until tender, then topped with a golden, melted Parmesan crust. It’s an easy, cheesy, and unexpectedly delicious way to enjoy your vegetables.
This recipe puts a fun, roasted twist on the wedge salad, transforming it into a warm and savory experience that will win over even the pickiest of vegetable eaters! The process is extremely simple, making it a perfect, hassle-free side dish for a busy family meal. Despite its ease, the impressive presentation of the cheesy, golden-brown steaks makes it elegant enough to serve to dinner guests too!
You get a healthy dose of veggies in a way that feels like a delicious treat.
What are roasted cabbage steaks?
Roasted Cabbage Steaks with Parmesan are a simple and savory side dish. Thick wedges of green cabbage are brushed with a garlic butter seasoning and coated in freshly grated Parmesan cheese. They are then roasted until the cheese is melted and the cabbage edges are tender with a slight char. The result is a flavorful, hearty vegetable dish with a wonderful combination of rich, cheesy, and slightly caramelized flavors.
Think of it as your roasted vegetable version of a classic wedge salad!
Ingredients needed to make roasted cabbage steaks with parmesan
- Green cabbage: I’ve used 1 medium cabbage head, cut into 8 uniform wedges. Cabbage is sturdy enough to withstand the heat of the oven, unlike softer leafy alternatives.
- Butter: Unsalted butter is preferred to keep the salt level under control, but you could use salted butter instead. It’ll add a rich flavor to the wedges, helps the cheese and seasonings to stick, and promotes a slight char and browning.
- Salt and pepper: To taste.
- Garlic: Combined with the melted butter and seasoning for brushing onto the wedges.
- Parmesan: Always use freshly grated parmesan for the best flavor and melt.
- Fresh parsley: A lovely optional garnish that adds freshness.
How do you make oven roasted cabbage steaks?
Preheat and prepare:
- Preheat the oven to 375 degrees and spray a 9×13-inch baking dish with cooking spray. Set aside. If the cabbage is large, you may want to use (2) 9×13 pans.
Season the wedges:
- Melt the butter and mix in the salt, pepper, and minced garlic.
- Lay the wedges down in the baking dish and brush them with half of the butter mixture.
- Sprinkle half of the Parmesan cheese onto the wedges.
- Using a spatula, flip the wedges over, pressing the cheese into it as you flip (so it sticks to the wedge).
- Brush the remaining butter mixture over the unseasoned side of the wedges, and sprinkle the remaining cheese over, pressing the cheese gently with your fingers.
Bake and serve:
- Bake the seasoned wedges for 40-45 minutes or until the cheese is melted and the edges of the cabbage are charred and lightly browned.
- If the edges brown too quickly, cover them with foil.
- Remove the roasted cabbage steaks from the oven and serve!
Serving
Serve these roasted cabbage steaks as a hearty side dish to roasted chicken, grilled steak, pork tenderloin, or lamb. The hearty cabbage will balance the richness of the meat perfectly.
For a lighter meal, pair your cabbage steaks with an Orange Basil Tomato Soup or a White Bean Soup for a satisfying vegetarian meal.
If you like the idea of eating these oven roasted cabbage steaks as a complete meal, serve them in a bowl and add a generous scoop of lemony chickpeas, marinated white beans, lentils, or crispy bacon bits for a boost of protein!
Sandy’s tips and substitutions:
- Salad storage: These roasted cabbage steaks with parmesan are best enjoyed straight from the oven. If you have any leftovers, store them in an airtight container in the fridge for 1-2 days.
- Make ahead: You can cut the cabbage into wedges and grate the Parmesan cheese the day before assembling these cabbage steaks, storing these elements in separate airtight containers.
- How many pans: If the cabbage is really large, you may want to use (2) 9×13 baking pans.
- Toppings and mix-ins: Feel free to use another type of cheese, such as mozzarella or Pecorino Romano, sprinkle some chopped nuts, breadcrumbs, or crushed Ritz crackers over the wedges for crunchy texture, or add a little kick of heat to the seasoning by mixing the melted butter with paprika, cayenne pepper, or red pepper flakes.
- Vegan: Make these roasted cabbage steaks with olive oil or avocado oil instead of butter for a vegan-friendly version.
- Creamy salad dressing: Drizzle a creamy salad dressing (like this Caesar Salad Dressing) over each wedge to serve for a more decadent dish.
- Uniform-sized wedges: Try to cut the wedges uniformly so that they roast at the same rate and look even more appealing when served.
More wedge salad recipes you may want to try:
- Wedge Salad Bites
- Greek Wedge Salad
- Classic Wedge Salad Recipe
- Romaine Wedge Salad with Meyer Lemon
- Marry Me Caesar Wedge Salad
Get the Recipe:
Roasted Cabbage Steaks (with Parmesan)
Ingredients
- 1 head green cabbage, medium size, cut into 8 wedges
- 8 Tbsp unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- 6 cloves garlic, minced
- 1 cup Parmesan cheese, freshly grated
- Chopped fresh parsley, optional, for garnish
Equipment
Instructions
- Preheat the oven to 375 degrees and spray a 9×13-inch baking dish with cooking spray. Set aside.
- Melt the butter and mix in the salt, pepper, and minced garlic.
- Lay the wedges down in the baking dish and brush them with half of the butter mixture.
- Sprinkle half of the Parmesan cheese onto the wedges.
- Using a spatula, flip the wedges over, pressing the cheese into it as you flip (so it sticks to the wedge).
- Brush the remaining butter mixture over the unseasoned side of the wedges, and sprinkle the remaining cheese over, pressing the cheese gently with your fingers.
- Bake the seasoned wedges for 40-45 minutes or until the cheese is melted and the edges of the cabbage are charred and lightly browned.
- If the edges brown too quickly, cover them with foil.
- Remove the roasted cabbage steaks from the oven and serve with chopped fresh parsley.
Notes
Sandy’s tips and substitutions:
- Salad storage: These roasted cabbage steaks with parmesan are best enjoyed straight from the oven. If you have any leftovers, store them in an airtight container in the fridge for 1-2 days.
- Make ahead: You can cut the cabbage into wedges and grate the Parmesan cheese the day before assembling these cabbage steaks, storing these elements in separate airtight containers.
- How many pans: If the cabbage is really large, you may want to use (2) 9×13 baking pans.
- Toppings and mix-ins: Feel free to use another type of cheese, such as mozzarella or Pecorino Romano, sprinkle some chopped nuts, breadcrumbs, or crushed Ritz crackers over the wedges for crunchy texture, or add a little kick of heat to the seasoning by mixing the melted butter with paprika, cayenne pepper, or red pepper flakes.
- Vegan: Make these roasted cabbage steaks with olive oil or avocado oil instead of butter for a vegan-friendly version.
- Creamy salad dressing: Drizzle a creamy salad dressing (like this Caesar Salad Dressing) over each wedge to serve for a more decadent dish.
- Uniform-sized wedges: Try to cut the wedges uniformly so that they roast at the same rate and look even more appealing when served.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
