Originally posted March 14, 2014

roasted cabbage steaks

roasted cabbage steaks by joanie

This is a great way to prepare cabbage. Tasty and delicious. I've also tried this recipe without browning the cabbage in the skillet beforehand, simply slicing them, brushing with oil, and baking. (In the photo, the cabbage on the left was baked while the 2 on the right were browned before baking.) They tasted good, but the skillet-browned steaks tasted a little better. Could have been the butter...


  • 1 cabbage
  • 1 tsp canola oil
  • 1 tbsp butter, divided into 4 pieces
  • salt
4 servings


Preheat oven to 400ยบ.

Trim the stem. Cut the cabbage into 4 slices, each with a piece of the core to hold it together. It's okay if you slice out from the core so each piece is really a wedge. You can slice the back of both end pieces so that it can lay flat on the baking pan, but it's also okay if you don't.

Heat the oil in a skillet over medium heat. Place a pat of butter and a cabbage steak face down on top of it. Cook until the cabbage takes on color, about 3-5 minutes. Transfer to a baking sheet, cooked side up. Add another pat of butter and repeat until you've cooked all 4 slices.

Bake for 25 minutes.

Remove from the oven, give it a little salt, and serve immediately.

45 minutes



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Adapted from

Cooking Light


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