There’s something magical about how simple ingredients transform with just a little roasting, especially in this Roasted Cabbage Steaks with Garlic and Paprika Recipe. The smoky paprika and fragrant garlic bring the cabbage to life, turning humble slices into a centerpiece your taste buds won’t forget.

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

This recipe is one of those easy wins that I keep coming back to. It’s quick, requires just a handful of pantry staples, and delivers bold flavors and perfect textures every time. Plus, it’s a fun way to enjoy cabbage beyond the usual slaws and stews.

Simplicity with Impact: Just five main ingredients create a dish that looks and tastes like you spent hours in the kitchen.
Perfectly Caramelized: Roasting brings out the natural sweetness and crispy edges of cabbage slices.
Flexible and Friendly: Easy to customize with spices or serve veggie, vegan, or alongside meat or fish.
Great for Meal Prep: Leftovers reheat beautifully without losing texture or flavor.

Ingredients & Why They Work

Each ingredient in this Roasted Cabbage Steaks with Garlic and Paprika Recipe plays a simple but essential role. They complement each other, enhancing the cabbage’s flavor without overpowering it. Choosing fresh garlic and a good-quality smoked paprika makes all the difference.

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: The star ingredient; choose a firm, fresh head for the best texture and flavor.
Olive oil: Adds richness and helps the seasonings stick, plus promotes that golden roast.
Garlic: Fresh minced garlic gives a punch of aroma and warmth.
Salt: Simple seasoning that balances and enhances all the flavors.
Smoked paprika: The secret powerhouse that adds a smoky depth and vibrant color.
Fresh ground black pepper (optional): Adds a bit of sharpness at the end if you like a little heat.

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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 mix things up depending on my mood and what I have on hand. This dish is forgiving and ready for your creativity — whether that’s extra spices, fresh herbs, or even a tangy drizzle post-roast.

Variation: I once added a sprinkle of cayenne for that smoky heat, and it turned out fantastic — perfect if you want a little kick.
Add fresh herbs: A dash of chopped parsley or cilantro brightens it up just before serving.
Cheesy twist: Adding a few tablespoons of grated Parmesan on top in the last few minutes of roasting creates a crispy, savory finish.
Make it vegan: Stick to the standard ingredients, but consider finishing with a squeeze of lemon juice for freshness.

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 and Oven

Start by preheating your oven to 400°F (200°C). I line my baking sheet with parchment paper—it prevents sticking and makes clean-up a breeze. Then, trim away any loose or dark outer leaves from the cabbage. Slice it carefully into 1-inch thick 'steaks' from top to bottom. You should get about 6 to 8 nice, even slices.

Step 2: Mix the Flavorful Olive Oil

In a small bowl, whisk together olive oil, freshly minced garlic, salt, and smoked paprika. The paprika’s smokiness works beautifully with the cabbage's sweetness, and the garlic adds that irresistible fragrance. Stir it well so every bit is tasty magic.

Step 3: Brush and Roast

Place the cabbage steaks on your prepared baking sheet in a single layer. Brush each piece generously with the olive oil mixture on both sides. Trust me, don’t skimp here—the seasoning really pulls the dish together! Pop the pan in your hot oven and roast for 20 minutes until they start to brown.

Step 4: Flip and Finish Roasting

Using a large spatula, carefully flip each steak. Then return them to the oven for another 5 to 10 minutes. What you want is a tender center paired with crisp, slightly caramelized edges. If the cabbage still feels too firm, give it a few extra minutes—ovens vary!

Step 5: Season and Serve

Once out of the oven, sprinkle with freshly ground black pepper if you like a bit of bite. Serve these beauties hot and enjoy the fusion of smoky, garlicky, tender, and crunchy textures. It’s incredible on its own or paired with your favorite main dishes.

Top Tip

From my experience roasting cabbage steaks, a few simple tricks make a world of difference in texture and flavor. Don’t rush the roasting times and be gentle when flipping—the steaks can be fragile once softened.

Even Thickness Matters: Cutting your cabbage steaks evenly ensures they roast uniformly and finish at the same time.
Season Both Sides Well: I’ve learned that brushing both sides with the garlic-paprika oil avoids bland bites and adds extra deliciousness.
Use a Wide Spatula: This helps lift the steaks gently and prevents breakage when flipping.
Patience Pays Off: Giving the steaks enough time to slightly caramelize unlocks all that natural sweetness I adore.

How to Serve Roasted Cabbage Steaks with Garlic and Paprika Recipe

roasted cabbage steaks - Serving Suggestion

Garnishes

I love finishing these cabbage steaks with a sprinkle of fresh parsley or a squeeze of bright lemon juice to cut through the richness. A scattering of toasted nuts or seeds adds a nice crunch if you’re serving for guests.

Side Dishes

These work perfectly alongside roasted chicken or grilled fish. I often pair them with quinoa or a simple herbed couscous salad for a satisfying vegetarian meal. They also make an excellent veggie side for a cozy weeknight dinner.

Creative Ways to Present

For a dinner party, I like stacking the cabbage steaks with layers of avocado slices and dollops of a smoky yogurt sauce. It turns a rustic dish into a stunning plated starter that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I keep leftover cabbage steaks in an airtight container in the fridge for up to 4 days. They hold their flavor nicely and are still tasty when reheated gently.

Freezing

While possible, freezing can change the texture a bit, making the cabbage less crisp. I usually freeze only if I plan to use the leftovers in soups or stews where texture isn’t as critical.

Reheating

Reheating in a hot oven or air fryer works best to bring back some of the original crispness. Microwaving is faster but may leave them a little softer—still tasty, though!

Frequently Asked Questions:

Can I use red cabbage instead of green for this recipe?

Absolutely! Red cabbage gives a lovely color and a slightly different flavor. Just remember it might take a couple more minutes to roast since it’s a bit denser.

How do I know when the cabbage steaks are done?

They’re ready when the edges are golden brown and crispy, and the center is tender when pierced with a fork. It should be soft but not mushy—think tender with a little bite.

Is smoked paprika essential or can I substitute with regular paprika?

Smoked paprika adds a depth of flavor with its smoky notes, but if you don’t have it handy, regular paprika works fine — the taste will be milder and less smoky, but still delicious.

Can I prepare the garlic and oil mixture ahead of time?

Yes! You can mix the olive oil, garlic, salt, and paprika a day ahead and store it covered in the fridge. Bring it to room temperature before brushing on the cabbage for best flavor and ease.

Final Thoughts

This Roasted Cabbage Steaks with Garlic and Paprika Recipe has become one of those dishes I make when I want something cozy but still vibrant and fresh. Its simplicity never fails me, and sharing it feels like inviting friends into my kitchen for a warm, comforting bite. Give it a try—you might just find yourself reaching for cabbage in a whole new way.