Name: Crispy Parmesan Cabbage Steaks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium green cabbage; 4 tablespoons extra-virgin olive oil; 2 teaspoons paprika; 1 tablespoon garlic powder; ½ teaspoon salt; ½ cup Parmesan cheese, grated; Freshly ground black pepper; Freshly chopped parsley, for garnish; Sour cream, optional

Jump to Recipe·Print Recipe·5 from 3 reviews

Thick slices of green cabbage are brushed with olive oil, seasoned with smoky paprika and garlic, then roasted until the edges turn deep golden brown and crispy while the centers stay tender. Topped with melted Parmesan, these Crispy Parmesan Cabbage Steaks are a hearty, budget-friendly vegetarian dish that costs just a few dollars to make and comes together with almost no prep at all!

A baking sheet of oven-roasted cabbage steaks with melted Parmesan cheese and parsley for garnish

To be perfectly honest, cabbage was never a vegetable we got excited about. It sat in our crisper drawer more often than it ended up on our plates, usually destined for a slaw that we’d half-heartedly toss together just to not let it go to waste. But then we started slicing it into thick “steaks,” roasting it until the edges got crispy and caramelized, and finishing it with a shower of Parmesan, and suddenly we realized what we’d been missing. This recipe turned us into genuine cabbage converts, and we think it might do the same for you.

What really sold us, though, is how much you get for so little. One medium head of cabbage costs next to nothing and turns into a filling, satisfying main dish or side that feeds a crowd. It’s proof that a hearty, vegetarian meal doesn’t need to be complicated or expensive; sometimes all you need are just a few pantry staples, one pan, and a hot oven. If you’ve been on the fence about cabbage, this is the recipe that we guarantee will change your mind as much as it changed ours!

Why we love these cabbage steaks

Ready in 35 minutes — From slicing the cabbage to pulling it out of the oven, this comes together fast enough for a weeknight.
Incredibly budget-friendly — One head of cabbage and a handful of pantry seasonings is all it takes, making this one of the cheapest hearty dishes you can put on the table.
Minimal hands-on prep — Slice, season, and let the oven do the work. No constant stirring or babysitting required.
Crispy, caramelized edges — Roasting the cabbage brings out a deep, savory sweetness that you just don’t get from steaming or boiling it.
Naturally vegetarian and satisfying — The thick-cut “steaks” plus melted Parmesan make this filling enough to stand in as a main dish, not just as a side.

Ingredients needed

A photo of ingredients used to make roasted cabbage steaks

1 medium green cabbage: Slicing it into thick steaks is what lets the edges get crispy in the oven while the center stays soft and tender.
Extra-virgin olive oil: Brushed generously on both sides of each cabbage steak so it roasts instead of steams, which is the key to getting those crispy, caramelized edges.
Seasonings (paprika, garlic powder): The paprika gives the cabbage a warm, smoky color that plays well with the Parmesan, while the garlic powder (in place of fresh garlic) coats the cabbage evenly and won’t burn in the high heat of the oven.
Salt: Just enough to season the cabbage without overpowering it, since the Parmesan brings its own saltiness later.
Grated Parmesan cheese: Sprinkled on the cabbage halfway through roasting so it melts into a golden, slightly crisp crust. It’s honestly our favorite part of the whole dish!
Freshly ground black pepper: A finishing touch added right before serving for a little bite and warmth.
Freshly chopped parsley: We like scattering a little over the top right before serving for a pop of color and a touch of fresh, herby brightness against the rich Parmesan.
Sour cream, optional: We like to put a dollop on the side for a cool, tangy contrast to the warm, savory cabbage, but it’s totally up to you!

How to cut cabbage steaks

Remove any loose, wilted, or damaged outer leaves from the cabbage.
Set the cabbage on a cutting board with the core facing down, and slice off a thin piece from the bottom so it sits flat on the board.
Standing the cabbage upright, slice straight down through the center and through the core into thick, even slices, about 1 to 1½ inches wide.
Try to keep each slice intact. The core is what holds the leaves together, so as long as a piece of it runs through each “steak,” they won’t fall apart while roasting.
You should get about 4-6 “steaks” from a medium head of cabbage, with the outermost pieces having less core, but they’ll still roast beautifully in the oven.

How to make cabbage steaks

1. SLICE THE CABBAGE

Remove any damaged outer leaves from the cabbage and slice into thick steaks (see instructions above). Then place them on a baking sheet in a single layer.

2. Season the cabbage

In a small bowl, mix the olive oil with paprika, garlic powder, and salt. Then brush both sides of each cabbage steak with the seasoning mixture.

3. Roast the cabbage

Roast in the oven at 425°F for 25 minutes, rotating the baking sheet halfway through, until they’re browned and tender in the center. Add grated Parmesan over the cabbage and bake in the oven for another 5 minutes, or until the cheese is golden and bubbly.

A baking sheet of cabbage steaks brushed with a garlic oil mixture

A baking sheet of roasted cabbage steaks with grated Parmesan cheese sprinkled on top

4. serve and enjoy!

Top the cabbage steaks with a dash of black pepper, garnish with fresh parsley, and serve warm with sour cream either on top or on the side, if using.

A serving plate of oven-roasted cabbage steaks with grated Parmesan, topped with fresh parsley for garnish and sour cream

FAQs for cabbage steaks

Why is my cabbage steak falling apart?

This usually happens if the slice doesn’t include enough of the core, since the core is what holds the leaves together. Make sure to slice straight through the center of the cabbage so each steak has a piece of the core intact.

Do I need to flip the cabbage steaks while roasting?

Yes, flipping halfway through helps both sides get evenly golden and crispy, instead of just having one soft side that never browns.

Can I make cabbage steaks without cheese?

You absolutely can! The Parmesan adds a nice crispy, savory crust to the steaks, but you can leave it off or swap in a dairy-free alternative to get a similar effect.

Why isn’t my cabbage getting crispy?

Crowding the cabbage steaks onto the baking sheet is the most common culprit. Make sure there’s space between each steak so the hot air can circulate and crisp up the edges instead of steaming them.

What to serve with cabbage steaks

Grilled protein pairing: Serve alongside grilled chicken or roasted salmon for a well-rounded dinner that balances the smoky, savory cabbage with something hearty and protein-packed.
Grain bowl addition: Pair the steaks with simple grains like quinoa, rice, or farro to soak up the extra pan juices and turn this into a filling, complete vegetarian main.
Bright, acidic finish: Squeeze a little fresh lemon juice over the top right before serving to cut through the richness of the Parmesan and add a fresh, zippy pop of flavor.
Sweet & tangy drizzle: Finish with a drizzle of balsamic glaze right before serving to add a touch of tangy sweetness to the steaks that plays beautifully against the smoky paprika and salty Parmesan.

Cabbage steaks storage tips

Store leftover cabbage steaks in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for about 8-10 minutes to help bring back some of the crispiness, since microwaving tends to make them soggy.