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Cabbage Steak

Looking to try something new this St. Paddy’s day? One of my favorite ways to prepare cabbage is to transform it into delicious, tender, caramelized “steaks.” This simple recipe calls for one head of cabbage to be cut into rounds, seasoned with your choice of spices and roasted it in the oven for 35-45 minutes.


1 small to medium sized head of cabbage, outer leaves removed

(Avoid using a large sized cabbage because it will be too hard to cut)

¼ cup extra virgin olive oil

2 tbs coconut aminos

2 tbsp balsamic vinegar

1 tbs nutritional yeast

¼ tsp smoked paprika

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp cumin

Salt and black pepper to taste

Fresh, minced herbs for garnishing (optional)

Wedge of lemon for finishing (optional)


  1. Preheat oven to 420 degrees F and line a baking sheet with parchment paper.

  2. Prepare the cabbage steaks by cutting off the root end. Cut into ¾ inch to 1-inch thick rounds or “steaks” and place onto the parchment lined baking sheet.

  3. Whisk together the oil, vinegar, coconut aminos, nutritional yeast, spices, salt and pepper and brush over the cabbage using a generous amount to ensure the cabbage is thoroughly coated. Flip the cabbage and repeat on the other side.

  4. Roast the cabbage for 25 minutes, flip and roast for another 15-20 minutes or until the cabbage is tender with crispy edges.

  5. Garnish with fresh herbs and a squeeze of lemon and serve hot

  6. Store leftovers in an airtight container in the fridge for up to one week or in the freezer for up to 3 months.

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