There's something wonderfully comforting about the sweet, smoky aroma filling the kitchen when you make my Roasted Cabbage Steaks with Garlic and Paprika Recipe. This simple dish transforms humble cabbage into succulent, golden slices you won't believe come from a veggie you used to overlook.

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 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

Honestly, I used to think cabbage was just a filler for stews or boring boiled sides, but this roasting method completely changed my view. The magic of garlic and smoked paprika turns each steak crispy at the edges, tender inside, and bursting with flavor.

Simple Ingredients: Just five main ingredients create a complex, satisfying flavor that feels gourmet but is really easy to make.
Perfect Texture: The roasting caramelizes the outside while keeping the centers soft and juicy—something you don’t get from boiling or steaming.
Versatility: Make it a side or a main for a vegetarian meal; it pairs beautifully with proteins or grains.
Healthy Comfort Food: Loaded with fiber and antioxidants, this recipe is both nutritious and deeply satisfying.

Ingredients & Why They Work

These ingredients might look straightforward, but each one plays a key part in creating those luscious, savory cabbage steaks. The olive oil helps everything crisp up beautifully, while the garlic and smoked paprika build layers of flavor that feel both rustic and refined.

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: Choose a medium-large cabbage with firm, tightly packed leaves for the best steaks. Freshness is key here to keep them sturdy and juicy.
Olive Oil: I use extra virgin for richness and smooth roasting; it promotes browning without burning the garlic.
Garlic: Minced fresh garlic delivers pungent warmth that infuses each bite with savory goodness.
Salt: Essential for drawing out sweetness and balancing flavors.
Smoked Paprika: This is the star spice, giving a subtle smoky depth that makes the dish pop.
Fresh Ground Black Pepper (Optional): I like adding it at the end for an extra zing, but you can skip or substitute with chili flakes for 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

This recipe is like a blank canvas for me—I often tweak it depending on what I’m craving or what I have on hand. Feel free to change things up to make it truly yours.

Variation: Sometimes, I sprinkle a little grated Parmesan in the last few minutes of roasting for a crispy, cheesy crust that’s out of this world.
Spicy Kick: Adding crushed red pepper to the oil mix amps up the heat if you enjoy a little spice.
Herbs: Fresh thyme or rosemary tossed in before roasting adds a lovely aromatic layer.
Vegan Twist: This recipe is naturally vegan, but I love serving it with a dollop of tahini sauce for a creamy contrast.

Step-by-Step: How I Make Roasted Cabbage Steaks with Garlic and 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 Like a Pro

Once you’ve pulled off any loose or darker outer leaves, place the cabbage on a sturdy cutting board. Using a sharp chef’s knife, slice straight down from top to bottom, making 1-inch thick “steaks.” I usually get about 6 to 8 slices depending on the size. The key is to keep them thick enough so they hold together during roasting, but not so thick that cooking time gets overly long.

Step 2: Mix Your Flavor Bomb

In a small bowl, whisk together olive oil, minced garlic, smoked paprika, and salt. This mixture is the heart of the flavor for your Roasted Cabbage Steaks with Garlic and Paprika Recipe. I like stirring it well to make sure every bite gets evenly coated in that smoky, garlicky goodness.

Step 3: Oil ’Em Up and Roast

Lay your cabbage steaks on a parchment-lined rimmed baking sheet—you want them in a single layer. Brush one side generously with the oil and spice mix, then carefully flip and do the same on the other side. Pop them into your preheated 400°F oven for about 20 minutes, until the edges start to brown beautifully. Then flip them gently again and roast for another 5 to 10 minutes until the centers turn tender but not mushy.

Top Tip

From my experience making this recipe over and over, a few tweaks can really elevate your results and save frustration.

Slice Thickness: Don’t go thinner than 1-inch slices — thinner steaks tend to fall apart, thick ones might stay too firm in the center.
Even Coating: Make sure to brush the oil and seasoning mixture evenly on both sides for consistent browning and flavor inside and out.
Use a Rimmed Baking Sheet: This prevents any juice from spilling into the oven, helping your cabbage caramelize rather than steam.
Flip Gently: Use a wide spatula to flip without breaking the steaks, which keeps your presentation nice and tidy.

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 chopped parsley or cilantro to add brightness. A squeeze of fresh lemon juice just before serving brings a lovely zing that cuts through the rich roasting flavors perfectly.

Side Dishes

This dish works wonderfully alongside roasted chicken, grilled fish, or even a hearty grain bowl with quinoa or farro. For a vegetarian meal, I pair it with warm chickpea salad or pan-fried halloumi for some contrast.

Creative Ways to Present

For holiday dinners, I arrange these cabbage steaks on a large platter, topped with toasted nuts (like almonds or pine nuts) and a drizzle of balsamic glaze. It instantly makes them look festive and restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3-4 days. They still taste great cold or at room temperature, but I prefer to warm them up before eating.

Freezing

While I usually eat these fresh, I’ve frozen leftover cabbage steaks successfully. Just cool them completely, wrap tightly in foil or plastic wrap, and store in a freezer-safe bag. Thaw overnight in the fridge before reheating.

Reheating

The best way to reheat is either in an air fryer or oven at 350°F for about 8-10 minutes to bring back that crispy edge. The microwave works in a pinch but can make them a bit soggy.

Frequently Asked Questions:

Can I use red cabbage instead of green?

Absolutely! Red cabbage works just as well and adds a gorgeous color to the dish. Just keep in mind it might take a minute or two longer to become tender.

Do I have to use smoked paprika?

Smoked paprika is the star here because it imparts that warm, smoky depth. If you don’t have it, regular paprika can work but the flavor won’t be quite the same—you might want to add a pinch of cumin or chili powder for complexity.

Can I make this recipe ahead for a party?

Yes! You can prepare the cabbage steaks up to a day ahead, keep them refrigerated, and then reheat them right before serving. Roasting just before guests arrive keeps the edges crisp and delicious.

What’s the best oil to use?

I recommend extra virgin olive oil for its flavor and roasting properties. However, avocado oil or a light vegetable oil can also work if you prefer a milder taste.

Final Thoughts

This Roasted Cabbage Steaks with Garlic and Paprika Recipe is one of those unexpected crowd-pleasers that sneak up on you. It’s both comforting and vibrant, simple but full of personality. I love how it turns a humble vegetable into something worthy of the spotlight at any meal. Give it a try—you might just find a new favorite way to enjoy cabbage, and I promise your kitchen will smell amazing while you’re at it.