35 Minutes Blistered Cabbage Steaks

Blistered cabbage steaks turn humble green cabbage into something deeply caramelized, smoky, and almost meaty. Thick slices of cabbage are brushed with garlicky olive oil, seasoned generously, then seared until the edges char and the centers turn tender and sweet. A squeeze of lemon and a sprinkle of flaky salt at the end brighten everything up. Serve these as a simple side with roasted chicken or fish, or make them the star of a plant-forward dinner with grains and a sauce. They’re budget-friendly, low-effort, and a surprisingly satisfying way to eat more vegetables.

These blistered cabbage steaks are incredibly versatile. Serve them as a simple weeknight side, tucked next to roast chicken, grilled fish, or a veggie grain bowl. You can drizzle them with tahini, yogurt sauce, pesto, or grated Parmesan to match your menu. Make them for a dinner party as a surprising, dramatic-looking vegetable centerpiece, or enjoy them for a light lunch with crusty bread and hummus. They reheat well, so they’re also great for meal prep and make-ahead veggie plates.

Ingredients

Here’s everything you need to turn a single cabbage into a tray of deeply caramelized, blistered steaks with big flavor.

• Green or Savoy cabbage – 1 medium head (about 900 g–1 kg)
• Olive oil – 4 tablespoons
• Garlic – 3 cloves, finely minced or grated
• Lemon – 1 (zest and juice, divided)
• Smoked paprika – 1 teaspoon
• Ground cumin – ½ teaspoon (optional but recommended)
• Red pepper flakes – ¼–½ teaspoon, to taste
• Salt – 1 to 1½ teaspoons, or to taste
• Freshly ground black pepper – ½ teaspoon
• Fresh parsley – 2 tablespoons, chopped (for garnish)
• Flaky sea salt – for finishing
• Optional finishing: grated Parmesan or vegan Parmesan – 2–3 tablespoons, for serving

Servings

This recipe serves 4 as a side dish or 2 as a light main course. Each person gets 2–3 “steaks,” depending on the size of your cabbage and how thickly you slice it.

How to Make It

Prep the cabbage

Preheat the oven to 220°C / 425°F. Line a large sheet pan with parchment. Remove any tough or damaged outer leaves from the cabbage. Slice the cabbage from top to core into 1.5–2 cm (¾-inch) thick “steaks,” keeping the core intact so they hold together. Lay the slices flat on the tray in a single layer.

Mix the Seasoning Oil

In a small bowl, combine olive oil, minced garlic, lemon zest, smoked paprika, cumin (if using), red pepper flakes, salt, and black pepper. Whisk until the garlic and spices are evenly suspended in the oil.

Season the Steaks Generously

Brush the tops of the cabbage steaks generously with the seasoned oil, making sure to get into the folds and edges. Flip each piece and brush the other side, using all the mixture. Space the steaks out so the hot air can circulate and help them blister.

Roast Until Blistered and Tender

Roast for 20–25 minutes, flipping once halfway through, until the edges are deeply browned and charred in spots and the thickest parts are tender when pierced with a fork. If you want more char, move the pan to the top rack for the last 3–5 minutes.

Finish with Brightness

Remove from the oven and immediately squeeze fresh lemon juice over the hot cabbage steaks. Sprinkle with chopped parsley and a pinch of flaky sea salt. If you like, add a light shower of grated Parmesan or vegan Parmesan.

Serve and Customize

Transfer the steaks to a warm serving platter. Serve right away as a side or main, with extra lemon wedges and your favorite sauce on the table—yogurt-garlic sauce, tahini, or pesto all work beautifully.

Pro Tip

For extra blistered edges, use a heavy, preheated sheet pan and avoid crowding. Let the cabbage roast undisturbed for the first 12–15 minutes before flipping.

FAQs

Q1. Can I use red cabbage instead of green?
A1. Yes. Red cabbage works, though the color will darken more as it roasts. Flavor is slightly earthier but still delicious.

Q2. How do I make this recipe vegan?
A2. The recipe is already vegan if you skip the Parmesan or use a vegan alternative. All other ingredients are plant-based.

Q3. Can I make blistered cabbage steaks ahead of time?
A3. Yes. Roast them, cool, and refrigerate for up to 3 days. Reheat on a hot sheet pan at 200°C / 400°F for 8–10 minutes.

Q4. How do I reheat leftovers without losing crisp edges?
A4. Reheat in the oven or air fryer, not the microwave. A hot, dry heat source brings back some crispness and keeps the edges appealing.

Q5. What sauces pair well with blistered cabbage steaks?
A5. Try lemon-garlic yogurt, tahini sauce, salsa verde, pesto, or a simple drizzle of balsamic glaze and extra olive oil.

Q6. Why did my cabbage turn soggy instead of blistered?
A6. The pan may have been overcrowded, the oven not hot enough, or you used too much oil. Space steaks out and roast at high heat for best results.