From the photo, this looks like thick-cut cabbage steaks roasted until browned, then topped with shredded cheese and red pepper/chili. The brown spread in the upper image could be a seasoned sauce or paste, so I’ll give you a version that closely recreates the appearance and texture.
Roasting cabbage at around 400–425°F (200–220°C) is a well-established method for getting tender centers and caramelized edges.
C
Cooperative Extension
+1
Ingredients — 4 servings
For the cabbage
1 large green cabbage
2–3 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp black pepper
½–¾ tsp salt
½ tsp chili flakes, optional
For the topping
1 cup shredded mozzarella or cheddar
¼ cup finely chopped red bell pepper
1–2 tbsp chopped parsley or coriander
1 tbsp Parmesan, optional
Optional creamy/spicy spread
2 tbsp mayonnaise or Greek yogurt
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp smoked paprika
¼ tsp garlic powder
Pinch of salt
For a nut-free version, use the sauce above. Tahini, peanut butter, or other nut/seed pastes aren’t necessary.
Step-by-step method
1. Prepare the cabbage
Heat oven to 425°F / 220°C.
Remove any damaged outer cabbage leaves.
Keep the core intact—it helps hold the steaks together.
Cut the cabbage vertically into ¾–1 inch (2–2.5 cm) thick rounds.
You should get approximately 5–6 good steaks.
Thicker slices hold together better during roasting; published cabbage-steak recipes commonly use roughly ½–1 inch slices.
C
Cooperative Extension
+1
2. Make the seasoning
Mix:
olive oil
garlic powder
smoked paprika
onion powder
black pepper
salt
chili flakes
Brush the mixture generously over both sides of each cabbage steak.
3. First roast
Place the steaks on a parchment-lined baking sheet.
Roast for 20 minutes.
Carefully turn them over and roast for another 10–15 minutes, until the edges are deeply golden and the center is tender. Similar recipes use approximately 25–40 minutes depending on slice thickness and oven temperature.
C
Cooperative Extension
+1
4. Add the topping
Mix the shredded cheese with the chopped red pepper.
Remove the cabbage from the oven and sprinkle each steak generously with the mixture.
Return to the oven for 4–6 minutes, until the cheese melts.
For a more browned topping, switch to the broiler/grill for 1–2 minutes, watching carefully.
5. Finish
Garnish with:
fresh coriander/parsley
a squeeze of lemon
pinch of chili flakes
Serve immediately.
Optional sauce like the one in the photo
Mix:
2 tbsp Greek yogurt + 1 tbsp mayonnaise + 1 tsp Dijon + ½ tsp smoked paprika + ½ tsp garlic powder + 1 tsp lemon juice.
Brush a thin layer onto the cabbage before adding the cheese, or drizzle it over the finished steaks.
If you want a richer, nuttier version, you can substitute 1 tbsp tahini for part of the mayonnaise. Note that tahini contains sesame, which is a major food allergen in many countries.
Approximate nutrition
For 1 of 4 servings, assuming 1 large cabbage, 2½ tbsp olive oil and 1 cup mozzarella:
Nutrient Approx. per serving
Calories 180–220 kcal
Protein 8–10 g
Carbohydrates 15–18 g
Fiber 5–6 g
Fat 10–13 g
Saturated fat 4–5 g
Sodium 350–550 mg
Sugar 6–8 g
Actual numbers will vary considerably with the amount/type of cheese and oil. For comparison, a simple roasted cabbage-steak recipe from the American Diabetes Association lists about 80 kcal, 4 g fiber and 2 g protein per serving, before adding cheese.
D
Diabetes Food Hub
Nutritional benefits
Cabbage provides fiber, vitamin C, vitamin K, folate and potassium. Adding cheese substantially increases the protein, calcium, fat and calories.
A simple roasted cabbage recipe from West Virginia University, for example, provides about 10 g fiber and 5 g protein per large serving before cheese toppings.
H
Health Sciences
Allergy / “nut info”
Naturally nut-free:
The basic cabbage, olive oil and spice recipe contains no tree nuts or peanuts.
Potential allergens:
Nutrient Approx. per serving
Calories 180–220 kcal
Protein 8–10 g
Carbohydrates 15–18 g
Fiber 5–6 g
Fat 10–13 g
Saturated fat 4–5 g
Sodium 350–550 mg
Sugar 6–8 g
Milk: mozzarella, cheddar, Parmesan, yogurt and mayonnaise containing dairy
Gluten: generally none, but check spice blends, sauces and mayonnaise
Sesame: if using tahini
Egg: some mayonnaise contains egg
Peanuts/tree nuts: not required, but check prepared sauces and toppings for cross-contact
For a completely vegan version, use plant-based cheese and a vegan yogurt/mayo.
Recipe Q&A
Can I use red/purple cabbage?
Yes. It works similarly, although the flavor and color will be different. Green cabbage is particularly good for the appearance shown in your photo.
Why does my cabbage fall apart?
Don’t remove the core before slicing. The core acts like a natural support. Also, cut the steaks at least ¾ inch thick.
Why isn’t my cabbage crispy?
Use a hot oven, don’t overcrowd the tray, and don’t use excessive liquid. A dark baking sheet can also encourage browning.
M
My Forking Life
Can I make it without cheese?
Absolutely. Finish with lemon juice, herbs and a yogurt/tahini-style sauce instead.
Can I make it spicy?
Yes. Add cayenne, chili flakes, Kashmiri chili powder, or finely chopped fresh chili to the oil mixture.
Can I air-fry it?
Yes. Try approximately 375°F/190°C for 12–18 minutes, turning halfway. The exact time depends on thickness and the air fryer.
Can I prepare it ahead?
You can slice and season the cabbage several hours ahead. For the best texture, roast it shortly before serving.
How do I store leftovers?
Refrigerate in an airtight container for about 3–4 days. Reheat in an oven or air fryer rather than the microwave if you want the edges to become crisp again. A published cabbage-steak recipe recommends oven reheating to restore crispness.
L
Live Eat Learn
What can I serve with it?
It works well with:
grilled/baked chicken
roasted potatoes
rice or quinoa
lentils
chickpeas
a fresh cucumber salad
garlic yogurt sauce
Tip: For the closest visual match to your photo, make the cabbage slices fairly thick, roast them until the edges are dark golden, then use plenty of finely shredded cheese + tiny pieces of red chili/pepper on top.