These tender oven roasted cabbage steaks are loaded with flavor, thanks to a homemade blackened seasoning and a sprinkle of blue cheese. This recipe is a delicious way to enjoy cabbage and makes a great side dish! Learn how to slice cabbage into steaks, bake them in the oven, and what to serve with them.
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With St. Patrick’s Day right around the corner, it’s time to pay tribute to one of my favorite Irish veggies–cabbage! If you think cabbage just belongs in coleslaw or sauerkraut, give these roasted cabbage steaks a try and report back.
Trust me, cabbage has a LOT more to offer! It’s a delicious, versatile veggie that’s full of fiber, vitamins, and minerals. Plus, it lasts, like, SUPER long in the fridge [especially if you make Pickled Red Cabbage ;-)].
This recipe uses cabbage in a pretty unique way. For one, the cabbage is sliced into “steaks” then roasted to perfection in the oven. Baking the cabbage steaks makes them super tender, so that they almost melt in your mouth.
Second, the steaks are coated in a homemade blackened seasoning, which is a spicy blend of herbs and spices that’s used to make black and blue burgers (among other things). Just before they’re finished cooking, you’ll also add a sprinkle of blue cheese. The resulting flavor profile is to-die-for and completely takes away any bitter tastes that are typically found in cabbage.
How to Cut Cabbage into Steaks
- Rinse the cabbage under cold running water and pat dry. Remove any wilted or damaged outer leaves.
- Slice the head of cabbage crosswise from top to bottom into 1/2- to 3/4-inch steaks.
If some of the steaks that you slice towards the end of the cabbage head have large pieces of the core in the middle, you may want to slice them in half. However, I found that roasting makes the steaks so tender that it’s not necessary to remove the core.
Try to keep as many leaves as possible intact when you transfer the sliced cabbage steaks to a foil-lined baking sheet. Next, brush both sides of the steaks with the homemade olive oil and blackened seasoning mixture. Bake for 23 to 25 minutes, add the blue cheese, and bake for 3 more minutes.
Don’t worry if some of the outer leaves get crispier than the inner ones (see below photo). They’re still perfectly edible and really delicious!
Expert Tips for Roasted Cabbage Steaks
- When selecting a cabbage for this recipe, look for a small or medium head. Large heads of cabbage still work, but they make wider steaks that can take longer to cook and usually don’t fit on a single baking sheet. I prefer to use green cabbage because I think it looks nice with the orange-colored seasoning, but red cabbage also works.
- A silicone brush is really helpful for distributing the blackened seasoning evenly on the surface of the cabbage steaks. Here is the brush that I use.
- To make these black and blue roasted cabbage steaks vegan, omit the blue cheese. They are still very tasty without it.
- If using a grill instead of an oven, cook the steaks for 3 to 5 minutes on each side. If using the stovetop instead of an oven, cook the steaks for about 7 to 8 minutes on each side. Add the blue cheese a few minutes before they are finished cooking.
- Roasted cabbage steaks are best served right away, but leftovers will last in the fridge for up to 3 days. Reheat on a foil-lined baking sheet for 8 to 10 minutes at 300 degrees F or in the microwave for about 1 minute.
- This recipe can be prepped a few hours ahead of time. Follow the recipe up until putting the steaks in the oven, wrap the baking sheet in plastic wrap, and keep it in the fridge until you’re ready to bake the steaks.
What to Serve with Cabbage Steaks
Roasted cabbage steaks are often served with corned beef and potatoes. If you’re wondering how to make this Irish dish, this corned beef recipe looks delicious. For a good potato dish to go with cabbage, check out the Easy Cheesy Cauliflower and Potato Bake.
Cabbage steaks make a great side dish for a lot of other meals too. Try serving them with a lean protein and source of complex carbohydrates, such as fish and roasted sweet potatoes. Cabbage also pairs well with rice and beans for a vegetarian meal.
More Cabbage Recipes
If you love unique ways to use cabbage, like these black and blue oven roasted cabbage steaks, check out the cabbage chapter of my cookbook. Some of my other favorite dishes with cabbage on the blog include:
- Seared Cabbage Wedges with Orange Ginger Tahini
- Tangy Red Cabbage Slaw with Beets
- Stewed Cabbage, Apples, and White Beans
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Black and Blue Oven Roasted Cabbage Steaks
- 1 small head green cabbage - can sub red cabbage
- 0.25 cup olive oil
- 2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon salt
- 0.5 teaspoon dried basil
- 0.25 teaspoon cayenne pepper
- 1/2 cup crumbled blue cheese - more to taste
- Chopped fresh chives - for garnish
- Preheat the oven to 400 degrees F. Line a large baking sheet with foil.
- Slice the cabbage crosswise from top to bottom into 1/2- to 3/4-inch steaks. As you get closer to the core, you may want to slice some of the last steaks in half, but this is up to you. Roasting the cabbage makes it so tender that it doesn't matter if there are pieces of the core in some of the steaks. Place them in a single layer on the baking sheet(s). If you can't fit all of the steaks without some of them overlapping, use two baking sheets. Try to keep as many cabbage leaves intact as possible when you transfer the steaks. Discard or save any stray leaves for another recipe.
- In a small mixing bowl, whisk together the olive oil, paprika, oregano, pepper, salt, basil, and cayenne pepper. Brush each side of the cabbage steaks with the mixture. Use a silicone brush if you have one to cover as much of the surface of the cabbage steaks as you can.
- Roast the cabbage steaks for 23 to 25 minutes until golden brown and tender. If you are using more than one baking sheet, rotate them about halfway through the cooking time. Remove the baking sheet from the oven and sprinkle the blue cheese on the steaks. Cook for another 3 to 4 minutes until the cheese is melted and bubbling. Enjoy warm, sprinkled with chopped fresh chives.
- If you are using a medium or large head of cabbage, you may need to make more of the seasoning. The steaks may also take more time to cook.
- To make this recipe on the grill, cook for 3 to 5 minutes on each side. For a stovetop version, cook the steaks in a large skillet for 7 to 8 minutes on each side. For both techniques, add the blue cheese to the steaks a few minutes before they’re finished cooking.
- This dish is best when enjoyed right away, but leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat on a lined baking sheet for 8 to 10 minutes at 300 degrees F or in the microwave for about 1 minute.
- To prep this recipe ahead of time, follow the steps up until putting the steaks in the oven. Cover the baking sheet with plastic wrap or foil and keep in the fridge until you’re ready to cook the steaks.
- To make vegan, omit the cheese.
Here’s to cabbage! – Lizzie