Roasted Cabbage Steaks with Garlic Breadcrumbs
Roasted Cabbage Steaks with Garlic Breadcrumbs

Seared cabbage steaks are the perfect crispy and flavorful vegetarian meal. Top it with crunchy garlic breadcrumbs for a satisfying weeknight dinner.

In this recipe

  • How to choose cabbage
  • How to prevent cabbage steaks from falling apart
  • Swaps and Substitutions
  • What to serve with roasted cabbage steaks
  • How to store leftovers
  • Do you love cabbage?

Cabbage is the unsung hero of the vegetable drawer. Unlike most green vegetables, it’s hardy and long-lasting—the whole head stays reliably fresh for at least a week or two in the fridge.

My favorite way to prepare cabbage is to roast thick slices of cabbage until golden and tender. Roasted cabbage has a slightly sweet, smooth flavor and a crispy-tender texture. No porridge here.

They are prepared quickly. Cut a whole cabbage into about five steaks, coat each with a simple sauce made from olive oil, soy sauce, lemon juice, smoked paprika, and honey, and pop into a hot oven (450°F, to be exact).

This recipe starts with extra hot oven. The temperature is lowered after the cabbage is placed in the oven. This gives the cabbage smoky, crispy edges all around without burning.

While the cabbage steaks are roasting, quickly prepare garlic breadcrumbs on the stovetop to sprinkle on top. This dish is hearty and slightly smoky, with a satisfying garlic crunch on top. It comes together quickly, perfect for a last minute weeknight dinner.

How to choose cabbage

The best cabbage for roasting is green or white cabbage. They have a neutral flavor and densely packed leaves that make them ideal for slicing into steaks, seasoning and roasts.

Kale is easy to find year-round. Look for a cabbage that is firm and heavy for its size. They hold their shape better and cook more evenly.

While red cabbage might work, the leaves tend to be thicker, they take longer to cook, and the color isn’t as pleasing when roasted. Loose leaf cabbages such as savoy and napa are not recommended. They crumble into a pile of leaves.

How to prevent cabbage steaks from falling apart

Cabbage consists of tightly stacked leaves that separate when cut. To keep your cabbage steaks from falling apart, follow these steps:

  • Peel the outermost leaves that are dry or damaged.

  • Slice the cabbage from the crown to the stalk. Many recipes for sliced ​​cabbage call for cutting the stalk through, but I’ve had better luck producing consistent steaks that cook evenly when sliced ​​in the opposite direction.

    The stalk only runs through the center of the cabbage. Cutting along the stem instead of across it (like I do) leaves only the center pieces connected, with the outer layers falling off. Cutting into cross-sectional slices means each steak is packed tightly.

  • The slices should be about 1 inch thick. Thick slices hold together better than thin ones, which tend to fall apart.

  • Be careful with the steaks as you brush them over the sauce, turning them over gently. The sides can touch when placed on the baking sheet – this can help keep them from unfolding.

  • Use a large spatula when transferring the roasted cabbage steaks to serve. If leaves come loose, simply roll them back into place. Nobody will be smarter.

Swaps and Substitutions

You can treat cabbage steaks like a blank slate. While the sauce I use to coat the cabbage adds great flavor, you can simply sprinkle it with oil, salt, and black pepper, or use your favorite seasoning mix. There are also many ways to customize the toppings.

  • Gluten free: Replace the soy sauce with tamari. Omit the panko breadcrumbs or swap them for gluten-free breadcrumbs. Instead of breadcrumbs, you can use thinly sliced ​​green onions and crushed roasted salted peanuts.

  • Vegan: Replace the honey with maple syrup or agave.

  • Swap spices: Instead of smoked paprika, use five spice powder, chili powder, or your favorite barbecue seasoning mix.

  • Chili crisp: Swap out the garlic breadcrumbs for chilli chips, or top both for loads of texture and flavor.

  • Gremolada: Swap the breadcrumbs for this herbaceous, tangy spice for a kick of freshness.

  • Bacon: Cabbage and bacon get along very well. Add two slices of crispy, crumbled bacon to the breadcrumbs for a meaty bite. If you have bacon grease on hand, swap it out for all or part of the oil.

What to serve with roasted cabbage steaks

Cabbage steaks can be served as a hearty side dish or as a vegetarian main course. Cabbage goes well with pork, like those classic pork chops or slow cooker pork loin, as well as beef, like a tender pot roast. Serve them with extra creamy mashed potatoes and glazed carrots for a vegetarian feast.

How to store leftovers

Roasted cabbage steaks are best served warm shortly after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Microwave in 30-second intervals to reheat. Alternatively, heat them in a 350°F oven for 15 minutes or until warmed through.

Store the breadcrumbs separately in an airtight container on the counter for up to 1 day, or in the refrigerator for up to 5 days.

Do you love cabbage?

  • Grilled cabbage with peanut sauce
  • Irvin Lin’s Napa Cabbage with Dried Shrimp
  • cabbage rolls
  • cabbage soup

Roasted cabbage steaks with garlic breadcrumbs

preparation time
10 mins

cooking time
25 minutes

total time
35 minutes

up to 6 servings


  • 1 (2– to 3- lb) Kale

  • 2 1/2 tablespoon olive oildivided

  • 2 teaspoon soy sauce

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon honey

  • 1/2 teaspoon kosher saltdivided

  • 1/4 teaspoon fresh ground black pepper

  • 1 clove garlicchopped

  • 1/2 Cup Panko bread crumbs

  • 1/4 teaspoon red pepper flakes (Optional)

  • 2 tablespoon fresh parsleyfinely chopped


  1. Prepare the oven and baking sheet:

    Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.

  2. Prepare cabbage:

    Peel and discard any dried and browned outer leaves of the cabbage. Lay it sideways on a cutting board, with the stalk end facing left or right.

    Use a sharp chef’s knife to slice into 1-inch cabbage steaks. Handle them gently so they don’t fall apart. You should get 4 to 6 slices depending on the size of your cabbage. Discard the end with the hard handle.

    Place the cabbage steaks in a single layer on the prepared baking sheet. Their sides can touch. If there is not enough space, you can use two baking sheets.

  3. Make the sauce:

    In a small bowl, combine 1 1/2 tablespoons olive oil, soy sauce, lemon juice, paprika, and honey. Beat with a fork until the honey has completely dissolved.

    Brush the cabbage slices with the sauce, using half of the sauce. Carefully flip the cabbage steaks and brush the other side with the remaining sauce. Sprinkle the cabbage steaks with 1/4 teaspoon Kosher salt and black pepper. It’s okay to only season one side.

  4. Roast cabbage steaks:

    Place the cabbage steaks in the oven and reduce the temperature to 400°F. Bake until edges are browned, center is crisp-tender and easily pierced with a fork, about 25 minutes.

  5. Meanwhile, prepare the topping:

    In a small skillet over medium-high heat, add the remaining 1 tablespoon olive oil. Once the oil shimmers when you tilt the pan, add the garlic and sauté for about 30 seconds. It should be sizzling and fragrant, but not brown.

    Add the panko breadcrumbs, red pepper flakes (if using), and the remaining 1/4 teaspoon salt. Toss the panko well in the garlic oil. Roast the panko until golden brown, about 3 minutes, stirring constantly. Remove from the heat and stir in the parsley.

  6. Arrange and serve:

    Using a large spatula, spread the roasted cabbage steaks onto a serving platter or plate and sprinkle with the garlic breadcrumbs just before serving.

nutritional information (per serving)
126 calories
6g Fat
16g carbohydrates
3g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!