Name: Roasted Cabbage Steaks with Smoked Paprika Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium-large green cabbage; 1/4 cup olive oil; 3 cloves garlic, minced; 1/2 teaspoon salt; 2 teaspoons smoked paprika; optional: fresh ground black pepper

There’s something incredibly satisfying about transforming humble cabbage into a smoky, caramelized delight. This Roasted Cabbage Steaks with Smoked Paprika Recipe is a game-changer, turning simple slices into bold, flavorful bites that even the pickiest eaters will enjoy.

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 Smoked Paprika Recipe
Top Tip
How to Serve Roasted Cabbage Steaks with Smoked Paprika Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Cabbage Steaks with Smoked Paprika Recipe

Why You'll Love This Recipe

I fell in love with this recipe the first time I made it because it takes an everyday veggie and makes it feel special and comforting. It’s incredibly easy, yet the smoky paprika and roasted edges create flavors that remind me of cozy fall dinners at home.

Simple Ingredients: You only need a handful of pantry staples to create something delicious and impressive.
Easy to Make: This recipe is so straightforward that even busy weeknights become an opportunity for a tasty side dish.
Versatile and Adaptable: It works beautifully as a side, a vegetarian main, or even a snack with a little extra tweaking.
Beautiful Presentation: Thick “steaks” of cabbage look stunning on the plate, perfect for when you want to impress without stress.

Ingredients & Why They Work

Each ingredient in this Roasted Cabbage Steaks with Smoked Paprika Recipe plays a key role in creating that irresistible smoky, tender, and slightly crispy texture. Choosing fresh produce and quality olive oil makes all the difference.

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: The sturdy leaves hold up perfectly when sliced into steaks, roasting wonderfully to caramelized perfection without falling apart.
Olive oil: It helps crisp the edges and delivers richness to each bite; extra virgin olive oil adds lovely fruitiness.
Garlic: Fresh minced garlic infuses subtle pungency and depth that pairs beautifully with smoked paprika.
Salt: Enhances all the natural flavors and helps draw out moisture for better browning.
Smoked paprika: This is the star spice, adding that warm, smoky depth that makes the cabbage taste like something from a grill.
Fresh ground black pepper (optional): Adds a bright finishing kick at the end—totally up to your spice preference.

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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 Roasted Cabbage Steaks with Smoked Paprika Recipe depending on the season or my mood. It’s such a forgiving dish that’s easy to tweak, so don’t hesitate to personalize it!

Variation: Sometimes, I swap smoked paprika for a mix of chili powder and cumin to give it a southwestern vibe, which my family adored during taco night.
Dietary Twist: For a vegan version, the basic recipe works perfectly, but you can add a drizzle of nutritional yeast after roasting for a cheesy, savory edge.
Seasonal Add-ons: Toss roasted cherry tomatoes or caramelized onions on top to add more texture and sweetness.

Step-by-Step: How I Make Roasted Cabbage Steaks with Smoked 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 and Slice Your Cabbage

Start by removing any loose or damaged outer leaves—those can be a bit tough and bitter. Then, slice your cabbage into about 1-inch thick “steaks” from top to bottom, root and all. You’ll want 6 to 8 good-sized steaks. Keeping them thick is key—it helps the cabbage hold its shape and roast evenly without drying out.

Step 2: Mix the Flavorful Olive Oil Rub

In a small bowl, whisk together the olive oil, minced garlic, salt, and smoked paprika until well combined. This mix is your flavor powerhouse! Don’t skimp on the paprika—it’s what gives the steaks that beautiful smoky aroma and color.

Step 3: Brush and Roast the Cabbage Steaks

Arrange the cabbage steaks on a prepared baking sheet—lined with parchment or lightly greased. Then, brush the olive oil mixture generously on one side. Flip each steak and coat the other side just as well. Place in a 400°F (200°C) oven and roast for about 20 minutes until the edges start browning. Carefully flip and roast for another 5 to 10 minutes until tender in the center.

Top Tip

Mastering this recipe took a couple tries, but I found these tips made all the difference in getting perfectly tender, flavorful cabbage steaks every time.

Keep Steaks Thick: Slicing the cabbage too thin causes them to dry out or get mushy. I always go for 1-inch thick slices for the best texture.
Don’t Skip Flipping: Turning the steaks halfway through cooking ensures even browning and tenderness on both sides.
Use Fresh Paprika: Fresh smoked paprika gives a vibrant smokiness—if your paprika is old or dull, the flavor won’t be as lush.
Watch for Browning: You want edges to caramelize but avoid burning—check after 20 minutes and adjust roasting time if needed depending on your oven.

How to Serve Roasted Cabbage Steaks with Smoked Paprika Recipe

roasted cabbage steaks - Serving Suggestion

Garnishes

I love topping these steaks with a sprinkle of fresh parsley or chives for a pop of color and fresh flavor. Sometimes I add a squeeze of lemon juice to brighten them up or a dollop of vegan yogurt for creaminess—both add a lovely contrast to the smoky spice.

Side Dishes

This dish pairs perfectly with roasted potatoes or quinoa for a filling meal. I often serve it alongside grilled chicken or pan-seared fish for protein, but it’s so hearty it can also star as a vegetarian main with a grain salad.

Creative Ways to Present

For dinner parties, I've served these cabbage steaks on rustic wooden boards with a drizzle of herb oil and scattered toasted nuts for crunch. They also look great stacked and layered with dollops of creamy sauces or a sprinkle of crumbled feta or vegan cheese.

Make Ahead and Storage

Storing Leftovers

Once cooled, I place leftover cabbage steaks in an airtight container in the fridge. They keep well for 3-4 days, making them an easy weekday side or snack you can reheat quickly.

Freezing

I have frozen leftover roasted cabbage steaks a few times by wrapping them tightly in foil and freezing in a sealed bag. While the texture softens slightly, they thaw well and still taste great reheated.

Reheating

To reheat, I prefer the oven or air fryer to keep the edges crispy, about 10 minutes at 350°F. The microwave works too if you’re in a hurry, but the steaks won’t have that lovely caramelized finish.

Frequently Asked Questions:

Can I use red cabbage instead of green?

Absolutely! Red cabbage works great and gives a beautiful color contrast. Just be aware it might roast slightly differently, so check tenderness a bit earlier or later depending on thickness.

Can I make this recipe gluten-free and vegan?

Yes! This recipe is naturally gluten-free and vegan as written, making it a friendly side for almost any diet.

What other spices can I use if I don’t have smoked paprika?

You can substitute with regular paprika and a pinch of cumin or chili powder to add depth. Smoked paprika, however, gives the signature smoky flavor that defines this dish.

How can I tell when the cabbage steaks are done?

They’re done when the edges are browned and caramelized, and the center feels tender when you poke it with a fork or knife. The total cooking time is about 25-30 minutes, but ovens vary so trust your senses!

Final Thoughts

I hope you find as much joy in making and eating this Roasted Cabbage Steaks with Smoked Paprika Recipe as I do. It’s proof that sometimes simple ingredients, paired with a bit of attention and love, create unforgettable dishes. Trust me—you’ll want to make this again and again, whether for a quick weeknight side or a show-stopping centerpiece.