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Roasted Red Cabbage Steaks: A Simple, Flavorful Dinner Recipe

Roasted Red Cabbage Steaks

Thick slices of red cabbage are roasted until tender in the center and browned around the edges, then finished with balsamic vinegar and parsley. This colorful recipe makes four servings in about 40 to 45 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 about 2 pounds Large red cabbage
  • 3 tablespoons Extra-virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Garlic powder
  • 1 tablespoon Balsamic vinegar
Finishing Ingredients
  • 1 tablespoon, optional Fresh parsley, chopped
  • as needed optional Lemon wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
  2. Remove loose outer leaves from the cabbage while keeping the core intact. Slice the cabbage crosswise into rounds approximately 1 inch thick.
  3. Arrange the cabbage rounds in a single layer on the prepared baking sheet. Brush both sides with olive oil and season with kosher salt, black pepper, and garlic powder.
  4. Roast for 20 minutes, carefully turn each steak, and roast for another 10 to 15 minutes. The steaks are ready when the edges are browned and crisp and the centers are tender.
  5. Drizzle the hot cabbage steaks with balsamic vinegar and garnish with chopped parsley. Serve with lemon wedges if desired.

Notes

Keep the core attached so the cabbage rounds stay together while roasting. Do not crowd the baking sheet, since space allows moisture to evaporate and encourages better browning. For especially browned edges, place the baking sheet in the hot oven while it preheats, then carefully arrange the cabbage steaks on the hot pan.