Based on the picture, these are thick roasted cabbage steaks brushed with a creamy mustard-garlic sauce, then topped with melted cheese and a little red pepper. They become tender in the center with beautifully browned, crispy edges.
Ingredients
For the Cabbage Steaks
- 1 large green cabbage
- 2 tbsp olive oil
- 1½ tbsp Dijon mustard
- 1 tbsp mayonnaise or Greek yogurt
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
For the Cheese Topping
- 1–1½ cups shredded mozzarella
- ½ cup shredded cheddar or Monterey Jack
- 2 tbsp finely grated Parmesan
- 1 small red chili or red bell pepper, finely diced
- 1 tbsp chopped fresh parsley
Optional Finishing
- Extra Parmesan
- Chili flakes
- Fresh parsley
- Lemon juice
- Drizzle of hot honey
Instructions
1. Prepare the Cabbage
Preheat your oven to 425°F (220°C).
Remove any damaged outer cabbage leaves.
Place the cabbage on a cutting board and cut it into thick slices approximately 1–1½ inches (2.5–4 cm) thick.
Try to keep the core attached to each slice. The core helps hold the cabbage steaks together while roasting.
You should get approximately 5–7 cabbage steaks, depending on the size of the cabbage.
2. Prepare the Garlic-Mustard Sauce
In a small bowl, combine:
- Olive oil
- Dijon mustard
- Mayonnaise or Greek yogurt
- Minced garlic
- Smoked paprika
- Onion powder
- Italian seasoning
- Salt
- Black pepper
- Red pepper flakes
Mix until smooth.
The sauce should be thick enough to brush generously over the cabbage.
3. Arrange the Cabbage
Line a large baking sheet with parchment paper.
Arrange the cabbage slices in a single layer.
Brush the top of each cabbage steak generously with the garlic-mustard mixture.
Make sure the sauce reaches the edges and between some of the cabbage layers.
4. First Roast
Place the cabbage in the preheated oven.
Roast for approximately 20–25 minutes.
The edges should begin turning golden brown and the cabbage should start becoming tender.
Carefully flip each cabbage steak.
Brush the other side with the remaining sauce.
Return to the oven and roast for another 10–15 minutes.
5. Add the Cheese
Once the cabbage is tender and nicely browned, remove the baking sheet from the oven.
Sprinkle each cabbage steak with:
- Mozzarella
- Cheddar or Monterey Jack
- Parmesan
- Finely diced red chili or red bell pepper
Try to keep the cheese mostly on top of each cabbage steak.
6. Melt & Brown the Cheese
Return the cabbage to the oven.
Bake for another 5–8 minutes, until the cheese is completely melted and bubbling.
For a more golden top, switch the oven to broil/grill for 1–2 minutes at the end.
Watch carefully because the cheese can brown quickly.
7. Garnish & Serve
Remove from the oven and let the cabbage steaks rest for 3–5 minutes.
Sprinkle with fresh parsley and a little extra Parmesan.
For a sweet-spicy finish, drizzle with a small amount of hot honey.
Serve warm.
Tips for Perfect Cabbage Steaks
Keep the core attached
Don’t cut the core completely out before slicing. It helps the cabbage steaks stay together.
Cut them thick
Very thin slices can become too soft and may fall apart.
Don’t overcrowd the tray
Leave a little space between the cabbage steaks so they roast instead of steaming.
For extra crispy edges
Brush the exposed cabbage edges lightly with olive oil before roasting.
For stronger garlic flavor
Add another minced garlic clove or a small amount of garlic powder to the sauce.
Easy Variations
Spicy Cheesy Cabbage Steaks
Add extra red pepper flakes, cayenne, or sliced jalapeño before baking.
Mediterranean Style
Replace cheddar with feta and add oregano, parsley, and a squeeze of lemon.
Bacon & Cheese
Add cooked, crumbled turkey or regular bacon over the cheese before the final bake.
Parmesan Garlic
Skip the mustard and use olive oil, garlic, Parmesan, Italian seasoning, and mozzarella.
Hot Honey Version
After baking, drizzle lightly with hot honey for a sweet, spicy finish.
What to Serve With It
These cabbage steaks make an excellent side dish for:
- Grilled chicken
- Garlic shrimp
- Baked salmon
- Roasted potatoes
- Grilled steak
- Turkey meatballs
- Rice or quinoa
- A fresh cucumber-tomato salad
They can also be served as a vegetarian main dish with a side salad and beans or lentils.
Q&A
Q: Can I use red cabbage?
Yes, although green cabbage gives the classic tender, slightly sweet flavor and lighter appearance shown in the picture.
Q: Why did my cabbage fall apart?
The slices may have been too thin or the core was removed. Cut the cabbage into thick slices and keep the core intact.
Q: Can I make these without cheese?
Yes. Simply roast the cabbage with the garlic-mustard sauce and finish with Parmesan, nutritional yeast, or fresh herbs if desired.
Q: Can I use Greek yogurt instead of mayonnaise?
Yes. Greek yogurt works very well in the sauce and gives it a tangy flavor.
Q: How do I make them extra crispy?
Roast at 425°F (220°C), avoid overcrowding the tray, and finish under the broiler for 1–2 minutes.
Q: Can I prepare them ahead?
You can slice the cabbage and prepare the sauce several hours ahead. For the best texture, roast and cheese the cabbage shortly before serving.
Q: How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to help restore some crispness.
Quick Recipe Card
Prep: 10 minutes
Roasting: 35–40 minutes
Cheese melting: 5–8 minutes
Total: About 50 minutes
Servings: 4–6
Thick roasted cabbage + creamy garlic-mustard sauce + bubbling cheese + a little chili = crispy, savory, and incredibly flavorful cabbage steaks.