There’s something downright comforting about the way simple ingredients transform when roasted. This Roasted Cabbage Steaks with Garlic and Paprika Recipe is a perfect example—it takes humble cabbage and turns it into a tender, flavorful dish with a smoky, garlicky punch you’ll want to make on repeat.

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 love this recipe because it elevates cabbage from an everyday side to something special and impressive—but without any fuss. Whether you’re a longtime cabbage fan or just curious about new veggie recipes, this one’s a winner for flavor and ease.

Simple Ingredients: Just a handful of pantry staples deliver big, bold flavor.
Hands-Off Cooking: Toss it in the oven and let that smoky paprika and garlic do their magic.
Perfect Texture: Caramelized edges with a tender center make these cabbage steaks irresistible.
Versatile Side Dish: Pairs beautifully with everything from weeknight dinners to holiday feasts.

Ingredients & Why They Work

This recipe is a lesson in how a few simple, quality ingredients can come together to create something truly delicious. The cabbage soaks up the garlicky, smoky oil, roasting into soft, caramelized steaks that are packed with flavor.

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, medium-large head; slicing it thick means juicy, hearty steaks that hold up well roasting.
Olive Oil: This is your flavor carrier and will help those edges crisp up beautifully.
Garlic: Fresh minced cloves give a sharp, aromatic punch that’s key to the flavor profile.
Salt: Enhances all the flavors and helps draw out moisture for better caramelization.
Smoked Paprika: Adds warmth, smokiness, and a lovely color that brings these cabbage steaks to life.

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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 like to play around with this recipe a bit depending on the season and what I have on hand—it's a flexible base that rewards you for experimenting.

Variation: Sometimes, I sprinkle a little chili flakes or cayenne pepper if I’m craving a bit of heat; it’s a subtle but exciting kick that warms things up.
Herbs: Adding fresh chopped parsley or thyme right after roasting brings freshness and a layer of complexity.
Cheesy Twist: For a richer dish, I’ll sprinkle some grated Parmesan over the steaks about 5 minutes before they’re done roasting—instant comfort food upgrade!
Vegan Option: This recipe is already vegan, but you can swap olive oil for avocado oil if you prefer a different flavor or higher smoke point.

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 Your Cabbage Like a Pro

After preheating your oven to 400°F, I peel away any loose or dark outer leaves from the cabbage—they can get bitter when roasted. Then, slice the cabbage into thick, 1-inch slabs, which gives you those beautiful steaks. Keep the root intact so your slices hold together well while roasting.

Step 2: Mix Up That Flavorful Garlic-Paprika Oil

In a small bowl, stir together olive oil, minced garlic, salt, and smoked paprika. The smell of fresh garlic blended with smoky paprika always gets me excited—it’s a simple mix but packs a big punch!

Step 3: Coat and Roast to Golden Perfection

Arrange your cabbage steaks on a parchment-lined or lightly greased baking sheet. Brush one side generously with your seasoned oil, then flip carefully and coat the other side. Roast for 20 minutes, until the edges start to brown. Flip gently with a wide spatula and roast another 5-10 minutes until the inside is tender. You want a nice caramelized color but not burnt edges—keep an eye on them!

Step 4: Season and Serve Hot

Once out of the oven, I like to finish with a touch of freshly ground black pepper for just a bit of extra bite. Serve immediately so you get that crisp tender contrast. Enjoy!

Top Tip

Over the times I’ve made these cabbage steaks, I’ve learned some little tricks that really make the difference between just good and absolutely crave-worthy.

Thickness Matters: Cutting your cabbage steaks too thin means they dry out or fall apart; stick with about 1 inch thick for the best texture.
Don’t Skip the Flip: Flipping halfway through roasting ensures both sides get that golden caramelization everyone loves.
Brush Generously: Don’t be shy with the garlicky paprika oil—more coating means more flavor and better browning.
Watch Your Oven: Each oven’s heat can vary, so keep an eye after 20 minutes; you don’t want it to burn, just perfectly roasted and tender.

How to Serve Roasted Cabbage Steaks with Garlic and Paprika Recipe

roasted cabbage steaks - Serving Suggestion

Garnishes

I usually sprinkle some fresh chopped parsley or a squeeze of lemon over the top—it brightens up those smoky, garlicky flavors perfectly. Sometimes I add toasted pine nuts for a bit of crunch, which surprises everyone in the best way.

Side Dishes

This roasted cabbage goes wonderfully alongside roasted chicken, grilled steak, or even a cozy bowl of creamy mashed potatoes. I’ve also paired it with quinoa or brown rice for a wholesome vegetarian meal.

Creative Ways to Present

For dinner parties or special occasions, I like stacking the cabbage steaks layered with dollops of herbed yogurt or a tangy tahini drizzle. It turns this humble dish into something that feels restaurant-chic without the fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover cabbage steaks in an airtight container in the fridge, where they keep nicely for about 3-4 days. Just make sure they’re fully cooled before sealing to preserve that lovely texture.

Freezing

I haven’t tried freezing these often because they’re so simple to make fresh, but if you do, keep in mind the texture might soften a bit when thawed. For best quality, I recommend reheating from fresh whenever you can.

Reheating

To reheat, I like to pop them in the oven or an air fryer at 350°F for 5-7 minutes to bring back that crispy edge. The microwave works in a pinch, but you might lose some of that lovely texture.

Frequently Asked Questions:

Can I use red cabbage instead of green cabbage?

Absolutely! Red cabbage works just as well—expect a slightly sweeter flavor and stunning color that’s great for presentation.

What’s the best way to slice the cabbage for steaks?

Slice the cabbage from top to bottom (through the core) into roughly 1-inch thick pieces to keep the steaks intact during roasting.

Can I add other spices to this recipe?

Definitely! Feel free to experiment with chili flakes, cumin, or even a bit of curry powder to customize the flavor profile to your taste.

Is this recipe suitable for meal prep?

Yes! Roasted cabbage steaks keep well in the fridge and reheat nicely, making them a great option for quick lunches or dinners through the week.

Final Thoughts

Honestly, this Roasted Cabbage Steaks with Garlic and Paprika Recipe feels like a little kitchen victory every time I make it. It’s comfort food that’s simple, vibrant, and surprisingly sophisticated. I hope you enjoy making it as much as I do—it’s one of those meals that feels like a warm hug on a plate, and I’m confident it’ll earn a regular spot in your meal rotation too.