Looking for a new side dish idea? Garlic Cabbage Steaks are roasted to perfection, then topped with a garlic and smoked paprika aioli, bacon and sea salt. Serve with any meal, especially corned beef!
Chef Jessica Approved ⭐ ⭐ ⭐ ⭐ ⭐
There are plenty of recipes you can make with a head of cabbage, but this one is simply one of the best.
- Low carb – Like any green vegetable, this simple recipe keeps the carb count low while also being the perfect side dish for any meal you can think of.
- Simple ingredients – With less than ten ingredients, you likely have most of the ingredients for these crispy roasted cabbage steaks already on hand, besides the cabbage itself of course.
- Health benefits – Now I’m no doctor, and I won’t this as the healthiest recipe ever; but cabbage does have plenty of fiber, and it’s a great source of Vitamin K and Vitamin C.
- Quick and easy – With only ten minutes of prep and 15 minutes of cook time, you can have these tender cabbage steaks ready to enjoy in under 30 minutes!
Grocery List
You only need eight simple ingredients for this easy garlic cabbage steaks recipe. And most you might already have on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Cabbage – We are using green cabbage for this recipe. You’ll need an entire head, and a big one at that so you can make nicem, thick slices. Check the section below for the best way to slice it up.
- Olive oil – When basted onto the cabbage steaks, olive oil allows the seasonings to stick to the cabbage while also preventing it from sticking to the sheet pan.
- Fine sea salt and ground black pepper – I like to celebrate the natural flavor of the cabbage, so I use minimal seasonings for this recipe. You will also use the sea salt in the aioli.
- Bacon – Make sure you cook your bacon until crispy. It is much easier to crumble that way.
- Mayonnaise – Aioli is just a fancy mayonnaise, so of course you need some for the base. While I like making my mayo from scratch (it only takes 5 minutes in the blender) you can also use the store-bought version of your choice.
- Garlic – These are garlic cabbage steaks afterall, so of course we need some garlic. I like to mince my own rather than using the jarred, store bought version.
- Smoked paprika – I love the flavor that the smoked version of paprika gives, but you can use regular paprika if that’s all you have on hand.
Get Cookin’
If you have 30 minutes, you have more than enough time to prep and cook these garlic cabbage steaks. Here’s how:
- Cut cabbage. On a cutting board, cut cabbage into 1 inch slices, cutting horizontally. Place on a baking sheet in a single layer.
- Add oil and seasoning. Drizzle extra virgin olive oil over cabbage steaks, spreading out with a basting brush. Season with fine sea salt and ground black pepper.
- Bake. Bake until outer leaves are turning brown and caramelizing to crispy edges.
- Make aioli. While cabbage steaks cook, place all ingredients for aioli in a small food processor and blend until smooth.
- Add bacon and aioli. When cabbage steaks are cooked, top with aioli and crumbled bacon.
5S Philosophy 👩🏻
- Salt – We already use fine sea salt to season this cabbage, but top with flakey sea salt if you feel it needs more after tasting.
- Seasonings – If you’d like to add a little spice in your life, consider sprinkling your baked cabbage steaks with some red pepper flakes or even a few drops of hot sauce. In addition to the salt and pepper, you can throw in some fresh herbs for flavor.
- Sauces – These garlic cabbage steaks are already topped with an aioli sauce, but you could swap it for a spicier sauce like bang bang sauce if you’d like.
- Swaps – You can certainly use red cabbage or even cauliflower to make cauliflower steaks. The color is more vibrant and the flavor a little different. In addition to the crispy bacon, my favorite way to that this kind of cabbage up a notch is to sprinkle the steaks with a little bit of parmesan cheese.
- Senses – As the garlic cabbage steaks sizzle, their edges crisp to a perfect golden brown, releasing a rich, savory aroma of roasted garlic and caramelized cabbage. Each bite is a delightful contrast—tender, buttery layers with a smoky, crispy exterior.
Make it a Meal
While I served my Garlic Cabbage Steaks very traditionally with my home-cured Corned Beef, you can pair yours year-round with any number of dinner recipes:
Storage and Freezing
How to Store
In an airtight container, the Cabbage Steaks will last up to three days in the refrigerator. Layer with parchment paper in between. Reheat in a single layer on a baking dish to crisp back up before serving.
Can I Freeze Garlic Cabbage Steaks?
Yes, you can store them in the freezer as well. In an airtight container or wrapped tightly in a freezer bag, they will stay for up to six months. Reheat at 400 degrees in a single layer on a baking dish directly from frozen.
Frequently Asked Questions
Traditionally, I serve my cabbage with corned beef, and usually for St. Patrick’s Day. However, cabbage tastes great with all kinds of meats. Grilled chicken, pork chops or even a juicy steak would be great too.
Cabbage steaks can be an easy side dish for just about anything, but it can also serve as a healthy main dish too. If that’s the case, I would serve with a nice leafy salad, a bowl of soup and some crusty bread.
My favorite thing to do with leftover cabbage is to turn it into cabbage soup. But you can also shred it up and throw it into some mashed potatoes to make colcannon.
More Cabbage Recipes
Even if it’s not St. Patrick’s Day, we like to eat cabbage all year round! Here are some of our favorite cabbage recipes.
Cabbage Steak Recipe
Ingredients
Cabbage Steaks
- 1 head green cabbage
- 2 tablespoons extra virgin olive oil
- Fine sea salt and ground black pepper
- 3 tablespoons bacon , cooked and crumbled
Aioli
- 1/2 cup mayonnaise
- 4 cloves fresh garlic , minced
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
Instructions
Cabbage Steaks:
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or aluminum foil. Set aside.
- Cut the 1 head green cabbage into 1-inch slices, cutting horizontally. Place them on the prepared baking sheet in a single layer.
- Drizzle the 2 tablespoons extra virgin olive oil over the cabbage steaks, spreading out with a basting brush. Season with the Fine sea salt and ground black pepper
- Bake for 15-18 minutes, or until outside leaves are turning brown and caramelizing.
Aioli:
- Combine the 1/2 cup mayonnaise, coarsely chopped 4 cloves fresh garlic, 3/4 teaspoon smoked paprika and 1/4 teaspoon fine sea salt into a small food processor, blend until smooth.
- When cabbage steaks are cooked, top with the aioli and cooked and crumbled 3 tablespoons bacon.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition
This is my third time making this so I thought it was about time I rated it. This third time, I didn’t make the sauce. My husband went to store with my shopping list and brought home cabbage because he doesn’t know the difference between Napa cabbage and regular cabbage. So, I’m like, what am going to do with this cabbage? I immediately thought of this recipe I have bookmarked and made it tonight as side dish and everyone loved it.
Awesome! Thanks for coming back to let us know!
Made this cabbage on the grill, using aioli with homemade mayonnaise. Oh my gosh excellent dish. Taste like it is from a high end restaurant.
Nice! It is one of our favorites too and SO easy!
What a unique, tasty side dish! I love this beautiful healthy recipe. Perfect for all seasons, including spring and summer backyard dinners.
We love cabbage! This is such a delicious way to cook it!