There’s something really satisfying about transforming humble cabbage into something rich, tender, and full of smoky flavor. This Roasted Cabbage Steaks with Garlic and Paprika Recipe is one of those simple yet impressive dishes that always surprises people at the table. Grab your oven and let’s get to it!

The image shows a close-up of two round cabbage fritters on a white marbled surface. Each fritter has multiple thin layers of cooked cabbage that are browned and crispy on the edges. The cabbage layers have a soft, slightly orange-brown cooked texture and are tightly packed in a circular shape. One fritter is whole and flat in the background, while the other one is being lifted by a silver fork, showing the soft, layered inside mixing light orange and beige tones. Bits of dark brown caramelized cabbage are scattered on the surface around them. The 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 huge fan of recipes that take simple ingredients and turn them into something unexpectedly delicious. This roasted cabbage steak recipe does just that—it's bursting with garlic and smoky paprika, and the roasting brings out a natural sweetness you wouldn’t expect. It’s a keeper for sure!

Elevates a humble veggie: Cabbage gets a flavor and texture makeover that makes it feel special, not ordinary.
Easy and minimal ingredients: Just a handful of pantry staples come together beautifully—perfect for busy weeknights.
Versatile side or main: Works as a standout side dish or a plant-based main if you’re keeping it light.
Make ahead friendly: It reheats well, so you can prepare it in advance and enjoy it multiple days.

Ingredients & Why They Work

Each ingredient in this Roasted Cabbage Steaks with Garlic and Paprika Recipe plays a specific role to boost flavor and texture. Olive oil adds richness and helps crisp the edges, garlic infuses a fragrant aroma, and smoked paprika brings that irresistible depth and slight smokiness. Let’s break down why these simple items make such a perfect team.

Flat lay of one medium-large green cabbage with vibrant light green leaves, three whole uncracked garlic cloves, a few sprigs of fresh garlic stems, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing coarse sea salt, a small white ceramic bowl holding reddish-brown smoked paprika powder, and a small white ceramic bowl with freshly ground black pepper, all arranged in perfect symmetry 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: Look for a firm, tightly packed head with fresh, bright leaves—it holds up well in the oven.
Olive oil: Use a good quality extra virgin for flavor and to help caramelize the cabbage edges beautifully.
Garlic: Freshly minced garlic offers pungency and warmth; it blends perfectly with paprika.
Salt: Simple seasoning that helps bring out the natural sweetness in cabbage.
Smoked paprika: This is the star spice—it adds a smoky depth and vibrant color.
Fresh ground black pepper (optional): Adds a little kick and complexity at the end if you like a touch of heat.

📝

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 to keep this roasted cabbage recipe simple, but feel free to personalize it! Whether you want to dial up the heat or add a sprinkle of fresh herbs, this recipe is ready for your creative spin.

Add some heat: I’ve tried adding a pinch of cayenne or chili flakes for a spicy kick—it’s fantastic if you like a little fire.
Herbs: Fresh parsley or thyme sprinkled on right before serving brightens the dish and makes it feel fresh.
Cheese topping: A dusting of grated Parmesan or sharp cheddar after roasting adds a lovely savory touch.
Vegan twist: Use smoked olive oil or an infused oil for added depth without dairy.

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

The image shows a single large roasted cabbage slice on a silver baking tray with a light brown surface. The cabbage slice has many layers, with the outer layers pale yellow and slightly crisped at the edges, curling up on the tray. The inner layers are a mix of orange and light reddish hues with some charred edges and a sprinkle of black pepper and chili flakes on top. The texture looks soft and slightly oily with some caramelized spots, giving it a roasted appearance. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Cabbage Like a Pro

Remove any loose or wilted outer leaves, then slice your cabbage into thick 1-inch steaks from top to root end. You want them thick enough that they hold together during roasting but still tenderize well. I usually end up with 6-8 good-size steaks. A sharp knife helps here to get clean, straight cuts.

Step 2: Make the Flavorful Garlic Paprika Oil

In a small bowl, stir together olive oil, minced garlic, salt, and smoked paprika. This mixture coats each steak with bold flavor and helps caramelize the cabbage’s edges. I always taste a tiny bit before brushing to make sure the balance feels right.

Step 3: Roast and Flip to Perfection

Arrange the cabbage steaks on a parchment-lined baking sheet and brush them generously with the oil mixture on both sides. Roast at 400°F for 20 minutes, then flip carefully using a wide spatula. Return to the oven for another 5-10 minutes until tender in the center and nicely browned. The flip is key—don’t skip it or you’ll miss out on even caramelization.

Top Tip

After making this recipe several times, I've learned a few tricks that really make a difference in texture and flavor.

Use a sharp knife: Slicing cabbage into perfect steaks is way easier and safer with a good, sharp blade.
Don’t skimp on the oil: The olive oil in this recipe not only adds flavor but also helps caramelize the edges—make sure every steak is well coated.
Flip carefully: A large, sturdy spatula is your best friend here to keep those steaks intact and beautifully roasted on both sides.
Let it rest briefly: Let your roasted steaks cool for a few minutes after taking them out to let the flavors settle and to avoid burning your mouth!

How to Serve Roasted Cabbage Steaks with Garlic and Paprika Recipe

roasted cabbage steaks - Serving Suggestion

Garnishes

I usually keep garnishes simple: a sprinkle of fresh parsley or a few curls of lemon zest add a fresh, bright pop that complements the smoky paprika. Sometimes, I add a drizzle of balsamic glaze for a touch of sweetness—so good!

Side Dishes

This cabbage pairs wonderfully with roasted chicken, grilled sausages, or even a hearty grain bowl. For a fully plant-based meal, serve alongside quinoa or brown rice with a side of roasted sweet potatoes.

Creative Ways to Present

For dinner parties, I like to arrange the cabbage steaks on a large platter, layered with roasted cherry tomatoes and sprinkled nuts like toasted almonds. It makes a colorful, inviting centerpiece that gets people excited before the meal even starts.

Make Ahead and Storage

Storing Leftovers

Once cooled, pop leftover roasted cabbage steaks into an airtight container and refrigerate. I find they keep nicely for 3-4 days—perfect for quick lunches or dinner sides throughout the week.

Freezing

I don’t often freeze these simply because I prefer the fresh texture, but if you want to, wrap each steak tightly in foil and freeze in a single layer. Thaw overnight in the fridge before reheating.

Reheating

Reheat your cabbage steaks in the oven or air fryer to keep the edges crisp. Microwave works in a pinch but sometimes leaves them a bit soggy. I prefer popping them in a 350°F oven for 10 minutes until warm and tender.

Frequently Asked Questions:

Can I use red cabbage for this recipe?

Absolutely! Red cabbage works well and offers a vibrant pop of color. Just keep in mind it has a slightly firmer texture, so you might want to roast it a bit longer to get that tender center.

How do I prevent the cabbage steaks from becoming mushy?

The key is slicing the cabbage into thick, 1-inch steaks and avoiding overcrowding on the baking sheet. Make sure to roast at a high temperature (400°F) so the edges crisp up nicely without turning the whole steak soggy. Flipping carefully halfway through also helps even cooking.

Can I prepare the garlic paprika oil in advance?

Yes! You can mix the olive oil, garlic, salt, and smoked paprika up to a day ahead. Just keep it covered in the fridge and bring it to room temperature before brushing on the cabbage steaks.

What can I serve with Roasted Cabbage Steaks with Garlic and Paprika Recipe?

This recipe is versatile and pairs beautifully with proteins like roasted chicken or fish, grains like quinoa, or alongside other roasted veggies. It’s also fantastic as a standalone plant-based entrée with a sprinkle of nuts or seeds for crunch.

Final Thoughts

This Roasted Cabbage Steaks with Garlic and Paprika Recipe is one of those dishes I keep coming back to because it’s easy, flavorful, and surprisingly comforting. It’s perfect for when you want something healthy but satisfying, and it looks great on any plate. I can’t wait for you to try it and put your own spin on it—you’ll see how a simple cabbage can turn into something extraordinary!