I’ll admit it – sometimes it’s hard to get excited about cabbage. I think this recipe will change your mind a little bit. Roasting the cabbage provides for a subtly sweet flavor, and slicing it into thick steaks gives them an unexpected heft.
That’s not to say that cabbage is without merit. For starters, it’s very affordable, and mildly-flavored. Next, it’s easy to prepare: this dish literally takes seconds to prepare, and then you toss it in the oven until it’s ready to be devoured.
Cabbage has a long history in Europe, traced back at least 3,000 years as a cultivated vegetable. Its English name is derived from the Latin word caput (“head”); ironically, the actual Latin word for cabbage is brassica, derived from the Celtic word bresic. Quite a journey for one word to make!
Roasted Cabbage Steaks (Paleo, Primal, Gluten-free, Perfect Health Diet, Whole30, Vegetarian, Vegan)
1 head cabbage
2 tbsp olive oil, divided
salt and pepper
1. Preheat oven to 400F. Holding the bottom of the cabbage core in one hand, slice the cabbage into 1″ steaks starting at the opposite end from the core.
2. Brush 1 tbsp of the oil onto a rimmed baking sheet, then add the cabbage steaks. Brush the remaining 1 tbsp of oil onto the steaks, then season with salt and pepper.
3. Roast until the edges start to brown, about 45 minutes, then serve.
** The browned edges are an acquired taste; in the same way that roasting accents the natural sweetness of cabbage, the edges accent the bitter edge that cabbage can sometimes carry (a lot like roasted brussels sprouts). If you’re not feeling it, simply pass the browned edges to the person who enjoys bitter foods the most (there’s one in every family — guilty as charged).
** If you’re heating up the oven, might as well use it for another dish as well; this roast chicken will work just fine (note that it cooks at 450F, so the cabbage will roast faster, about 35-40 minutes).
The Domestic Man 
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Steven Humphrey Steve@ParnassusAnalytics.com @TheBIMuse 360-406-4684
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I love roasted cabbage! It’s a game changer. Would this work for romaine and/or chicory too (instead of grilling it)?
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[ Smiles ] I had my cabbages steamed and fried; but never roasted!
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What a neat idea!
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Those are AWESOME. Everything is better roasted.
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Have you tried this recipe?
Sent from my iPhone
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Very simple..I love cabbage and very commonly used as a side dish for roti. It goes well with peas and potato. But I like have it raw, finely chopped with a squeeze of lime and dash of salt. Thanks for the post.
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Ooh, I’ve never roasted cabbage like this! I can’t wait to give this a try. I love cabbage and this is just another delicious way to enjoy it. Does the roasting end up making the core tender enough to eat?
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Hi Karen, the core is definitely tender enough to eat – one of my favorite parts of this dish! :)
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I LOVE, LOVE, LOVE roasted cabbage!! So easy and quick to fix, too! Also good with a little balsamic vinegar sprinkled on it, too!! Yum!!
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I loved the roasted cabbage I’m the one in the family that likes the toasty edges I practically ate the whole head.
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My friend does the same thing only she does it on the Bar-b-que. Delish!
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So Simple, Pretty and Delicious! Perfect for Summer when you want to be outside as much as possible!
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