There’s something wonderfully simple yet satisfying about the way cabbage transforms in the oven, and this Roasted Cabbage Steaks with Garlic and Paprika Recipe is proof of that. With smoky paprika, fragrant garlic, and a touch of olive oil, the cabbage comes out tender and caramelized – a perfect side dish that’s as cozy as it is delicious.

The image shows two small round potato pancakes with golden brown crispy edges on a white marbled surface. Each pancake has thin, curly layers of shredded potato with some darker, slightly burnt spots on top, giving a textured look. One pancake is in the background, while the closer one has a silver fork lifting a portion, showing lightly browned, soft potato strands inside. The pancakes have a mix of light yellow, golden brown, and toasted orange colors, all on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Cabbage Steaks with Garlic and Paprika Recipe
Top Tip
How to Serve Roasted Cabbage Steaks with Garlic and Paprika Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Cabbage Steaks with Garlic and Paprika Recipe

Why You'll Love This Recipe

I’m a big fan of anything roasted that turns humble veggies into a surprise star at the dinner table. This recipe does exactly that and keeps things easy with just a handful of pantry ingredients you likely already have. Plus, it’s a fantastic way to enjoy cabbage beyond the usual slaw or stir-fry.

Simple ingredients: It takes only five main ingredients to make a flavorful, aromatic side that doesn’t overwhelm.
Perfect texture: The roasting process gives the cabbage a tender center with slightly crisp, caramelized edges every time.
Versatile flavors: Garlic and smoked paprika bring warmth and depth, and you can tweak the spices to suit your mood.
Easy cleanup: I often roast these on a parchment-lined baking sheet – no fuss and great results with minimal effort.

Ingredients & Why They Work

Each component in this recipe plays a key role to make your cabbage steaks deliciously irresistible. The olive oil is your caramelizing agent, garlic adds punch, and smoked paprika brings that warm, earthy background flavor. I always recommend buying fresh garlic and good-quality smoked paprika for the best results.

Flat lay of a medium-large fresh green cabbage cut in half showing its dense leafy layers, three whole uncracked garlic cloves with smooth white skins, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing coarse sea salt, a small white ceramic bowl with deep red smoked paprika powder, and a small white ceramic bowl holding freshly ground black pepper, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Green cabbage: Choose a firm and dense head for easy slicing and steaks that hold together during roasting.
Olive oil: Extra virgin works great here, providing richness and helping the spices stick to the cabbage.
Garlic: Freshly minced garlic offers that perfect savory hit—skip powdered for more vibrant flavor.
Salt: Enhances all the flavors and helps draw out moisture for better caramelization.
Smoked paprika: Adds a lovely warm smokiness that pairs beautifully with roasted veggies.
Fresh ground black pepper (optional): A final touch to boost flavor and add a little bite, if you like a dash of heat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with the seasoning on these cabbage steaks depending on what I’m serving them with or what’s in the pantry. It’s a forgiving recipe that welcomes your personal twist.

Variation: One time, I added a sprinkle of chili flakes along with the smoked paprika for a nice smoky heat – it turned out fantastic and got rave reviews from my family.
Herb boost: Fresh thyme or rosemary scattered on top about five minutes before the end of roasting adds a lovely herbal note.
Cheesy finish: For a richer finish, I sprinkle grated Parmesan or nutritional yeast right when they come out of the oven.
Vegan twist: Simply swap out the Parmesan for a vegan alternative or omit altogether for a fully plant-based dish.

Step-by-Step: How I Make Roasted Cabbage Steaks with Garlic and Paprika Recipe

The image shows a roasted cabbage slice with many layers, each layer turning from pale yellow and light green on the outer edges to rich orange and golden brown towards the center, showing caramelized and slightly crispy textures. The cabbage is placed in a white tray with some charred bits and specks of black pepper and red spice scattered on the surface around the cabbage. The outer layers are slightly wilted and browned, while the inner layers curl gently, showing a mix of soft and slightly crispy textures. The photo has warm lighting that highlights the colors and textures of the roasted cabbage on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Slice Your Cabbage Perfectly

Start by preheating your oven to 400°F and lining a large rimmed baking sheet with parchment paper or giving it a light olive oil coating. Grab your cabbage, remove any loose or browning outer leaves, and slice it into about 1-inch thick steaks starting from the top down through the core. You should end up with 6 to 8 sturdy steaks. This thickness keeps the pieces from falling apart when roasting.

Step 2: Mix Your Flavorful Garlic & Paprika Oil

In a small bowl, whisk together olive oil, minced garlic, salt, and smoked paprika. The garlic-infused oil mixture is key to giving those cabbage steaks depth and gorgeous color. Once combined, brush one side of each cabbage steak generously with the mixture.

Step 3: Roast and Flip for Even Caramelization

Arrange the steaks cut-side up on the baking sheet, brush the tops completely, then flip them over and repeat so both sides are well coated. Roast for about 20 minutes until the edges start getting golden and crisp. Carefully flip each steak using a large spatula, roast for another 5–10 minutes until the centers soften—you’ll know they’re done when you can easily pierce them with a fork.

Step 4: Final Touches and Serve

Once out of the oven, sprinkle with fresh ground black pepper if you like, and serve immediately while warm. These steaks make a perfect vehicle for soaking up any sauce on your plate or just enjoyed on their own as a hearty veggie side.

Top Tip

From my experience making these roasted cabbage steaks over and over, a few little details make all the difference to get that perfect balance of tenderness and caramelized flavor.

Even slicing: Use a sharp chef's knife and steady hands to slice consistent 1-inch steaks so they roast evenly.
Don’t skip flipping: Turning the steaks halfway through ensures both sides get beautifully browned and develop that amazing texture.
Use fresh garlic: Fresh minced garlic offers a vibrant, aromatic flavor that really stands out after roasting. Avoid garlic powder here.
Watch the edges: If edges brown too quickly, you can loosely tent with foil to prevent burning but keep roasting until the centers are tender.

How to Serve Roasted Cabbage Steaks with Garlic and Paprika Recipe

roasted cabbage steaks - Serving Suggestion

Garnishes

I love garnishing these steaks with a sprinkle of fresh parsley or chopped chives for a bright contrast. Sometimes, I add a little squeeze of lemon juice right before serving to cut through the richness and add a fresh zing. A dusting of toasted sesame seeds also adds a lovely crunch and nuttiness if I’m feeling adventurous.

Side Dishes

These cabbage steaks pair beautifully with roasted chicken or grilled fish, but I also enjoy them alongside a creamy mashed potato or a simple quinoa salad. For a fully plant-based meal, serve with a hearty lentil stew or spicy chickpeas – the flavors complement beautifully.

Creative Ways to Present

For a dinner party, I’ve plated cabbage steaks stacked with dollops of herbed goat cheese and drizzled with balsamic glaze for an elevated look. You could also serve them on a wooden board alongside roasted nuts and fresh bread for a rustic vibe. It’s a simple dish that’s surprisingly versatile for stepping up your presentation.

Make Ahead and Storage

Storing Leftovers

After enjoying these steaks fresh from the oven, I store any leftovers in an airtight container in the fridge, where they keep nicely for 3 to 4 days. I find that letting them cool completely before sealing helps maintain their texture and avoid sogginess.

Freezing

While I don’t often freeze roasted cabbage steaks because I prefer them fresh, they do freeze reasonably well. Make sure to cool completely, then layer them with parchment paper in a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheating

To bring the leftovers back to life, I usually reheat them in a hot oven or air fryer for a few minutes to revive the crisp edges. Alternatively, the microwave works in a pinch, but I recommend finishing with a quick oven or pan sear to restore some texture.

Frequently Asked Questions:

Can I make Roasted Cabbage Steaks with Garlic and Paprika Recipe vegan?

Absolutely! This recipe is inherently vegan since it uses olive oil and spices. Just be sure to avoid adding any cheese or animal-based toppings if you want to keep it fully plant-based.

How thick should I slice the cabbage for roasting?

For best results, slice the cabbage into about 1 inch thick steaks. This thickness provides sturdiness so the pieces don’t fall apart while roasting and helps achieve a tender center with caramelized edges.

Can I prepare the garlic and paprika oil ahead of time?

Yes, you can prepare the olive oil, garlic, salt, and smoked paprika mixture a few hours ahead and store it in the fridge. Just bring it back to room temperature before brushing onto the cabbage to ensure even coating.

What’s the best way to know when the cabbage steaks are done?

You’ll want to see light browning on the edges and be able to pierce the center easily with a fork. Tenderness is key—if it still feels tough, roast for a few more minutes but watch carefully to avoid overcooking.

Final Thoughts

Roasted cabbage steaks have quickly become one of my favorite weekday side dishes—they’re straightforward to make, so satisfying, and such a great way to make a simple vegetable feel special. If you haven’t tried this Roasted Cabbage Steaks with Garlic and Paprika Recipe yet, I really encourage you to do so. It’s a cozy way to add some smoky, garlicky goodness to your meal, and I promise you’ll want to make it again and again.