Buttery Roasted Cabbage is a perfect, simple way to change up this common vegetable for a family dinner. Cut into slabs, drizzled with olive oil and paprika, then topped with butter, these cabbage steaks could not be simpler.
Cabbage is one of those vegetables that is pretty unsexy, honestly. I also really strongly associate it with medieval England and peasants making bread in like stone ovens before getting the plague, none of which has any historical basis. Growing up in the South, we pretty much only had it two ways: either it was boiled or stewed until translucent or it was shredded into a watery coleslaw. While I’ve since gotten better recipes for both of those dishes, I’ve grown to really love this earthy, affordable vegetable. There is a lot you can do with this vegetable. It’s always in the store, always cheap, and always up for some innovation.
Cabbage: choose a cabbage that feels heavy and has bright, light green leaves
Butter: use unsalted butter so you can control the salt level.
Smoked paprika: you can substitute regular paprika or Old Bay seasoning.
Olive oil: this keeps the cabbage from burning while the butter adds flavor.
Salt: use kosher sea salt to avoid any iodine flavor.
Step by Step Instructions
Start by preheating the oven to 425 degrees and lining a baking sheet with parchment paper. Drizzle a small amount of olive oil on the parchment and spread it thinly across.
Remove any wilted outer leaves, then cut the cabbage into large steaks. Point the root end to the left, under your left hand, and, using the knife in your right hand, cut 1″ thick steaks from the top down to the bottom. If you have a steak that has a large core piece in the middle, you can cook it as is, then remove before serving.
Carefully lay the steaks down on the parchment. Brush with olive oil, then coat with paprika. Dot small pats of butter on each steak, approximately 4-5 per steak. Use a butter knife and push the butter down in between the leaves a little bit. Sprinkle with kosher salt.
Roast at 425 degrees for 30 minutes. Do not flip or disturb while cooking.
Serve warm, adding any extra butter or salt as desired.
How do I serve roasted cabbage steaks?
I serve this as a whole steak right alongside the main dish. Using a knife and fork, you can cut individual pieces. You can also twirl the rings like pasta with a fork.
Can I roast chopped cabbage?
Absolutely! If you have chopped cabbage leftover from another dish, simply toss the cabbage with olive oil, paprika, and salt. Spread in a single layer on the baking sheet and roast at 425 for 15-20 minutes. Top with a pat of butter before serving.
Can I use other types of cabbage?
Of course! You can use red or Savoy cabbage in the same way, with the same ingredients, although oven times might vary. Keep an eye on the cabbage and test it by spearing it with a fork. The cabbage should be completely tender and browned.
Tips for Making Buttery Roasted Cabbage
Buttery roasted cabbage steaks are an excellent side dish for roasted catfish, salmon, or steak.
Make it a meal! After cooking, chop up the cabbage and top with toasted pecans and parmesan shavings for an excellent salad.
Don’t overcrowd the baking sheet. Your cabbage steaks should be in a single layer with a little bit of space in between. If you have odd space left on the baking sheet and more steaks, just prepare another baking sheet and place them side by side on the top rack of your oven.
Making Ahead and Storing
You can prep this recipe ahead of time and store the sheet pan, ready to go into the oven, in the fridge for up to 3 hours ahead. After the cabbage is roasted, you can store leftovers in an airtight container in the fridge for up to 4 days. The steaks may not hold their shape, but they will still be great.
To reheat, warm in the oven or toaster oven at 350 degrees for 15-20 minutes until piping hot.
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Buttery Roasted Cabbage
- ½ head cabbage
- ¼ stick good unsalted butter
- olive oil to taste
- smoked paprika to taste
- salt & pepper to taste
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Brush a thin layer of olive oil across the parchment.
- Remove any wilted outer leaves, then cut the cabbage into large steaks. Point the root end to the left, under your left hand, and, using the knife in your right hand, cut 1" thick steaks from the top down to the bottom. If you have a steak that has a large core piece in the middle, you can cook it as is, then remove before serving.
- Arrange your steaks on top of the parchment in a single layer.
- Brush the tops of the cabbage with olive oil.
- Sprinkle with a pinch of salt, pepper, and smoked paprika to your taste.
- Using a butter knife, add small dots of butter all over the cabbage, spreading it over the tops and down into the leaves a bit.
- Roast at 425 degrees for 30 minutes. Do not flip or move them while cooking.
- Serve immediately.
- This is an easily customizable recipe, so add as much paprika and butter as you and your family prefer.
- This calls for 1/2 a head of cabbage, which works for two adults or maybe two adults and a child, so use more depending on how many you are serving.
- This stores in the fridge for about 2 days. When rewarming, you might find it easier to use a skillet and let the steaks fall apart.
What would you serve this with? How do you turn those common foods into a super sexy side dish? Let me know over on Instagram!