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Three golden-brown roasted cabbage steaks with charred edges arranged on a white plate, garnished with fresh herbs.
Layla

Cabbage Steaks

Thick-cut cabbage wedges roasted until caramelized and tender with crispy edges, finished with a bright lemon-garlic drizzle.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage
  • 1 head green cabbage about 2 lbs, outer leaves removed
  • 3 tbsp olive oil divided
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp smoked paprika
For the Lemon-Garlic Drizzle
  • 2 cloves garlic minced
  • 2 tbsp lemon juice freshly squeezed
  • 0.25 cup Parmesan cheese finely grated, optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Rimmed Baking Sheet
  • Chef's Knife

Method
 

Prep
  1. Position a rack in the center and heat oven to 425°F. Slice the cabbage through the core into 4 equal wedges, keeping the core intact so the layers hold together. Brush both sides of each wedge with 2 tablespoons of the olive oil, then season evenly with salt, pepper, and smoked paprika.
  2. Arrange wedges cut-side down on a rimmed baking sheet, leaving space between them. Roast for 20 minutes, then flip and continue roasting until the edges are deeply caramelized and a knife slides easily through the core, about 12 to 15 minutes more.
  3. While the cabbage roasts, combine the remaining 1 tablespoon olive oil with the minced garlic and lemon juice in a small bowl. Let it sit so the garlic mellows slightly.
  4. Transfer the roasted cabbage to a platter. Spoon the lemon-garlic drizzle over the top, scatter with Parmesan if using, and finish with fresh parsley. Serve immediately while the edges are still crisp.

Notes

Choose a firm, heavy head of cabbage with tight leaves for the best structure. The core is your friend here - it keeps the wedges from falling apart during roasting. For a heartier meal, top with a fried egg or crumbled feta and toasted breadcrumbs.