Oven Roasted Red Cabbage Steaks

Our easy roasted red cabbage recipe baked in the oven is a low carb side dish we love. Red baked cabbage steaks buttered and crispy on the edges.

Roasted Red Cabbage Steaks Recipe

Of course I would only share what worked and we loved so I started off with the most simple. Slicing, drizzling with butter or olive oil and seasoning lightly usually does the trick nicely. That is what was done here. Beyond that you can make them spicy with red pepper flakes or dry Sriracha. We just use everything seasoning though.

Should cabbage be cooked covered or uncovered?

I have made these slices a few different ways but they all cook uncovered, even our air fryer cabbage steaks. You need the heat to permeate all the way around to get a bit tender but golden brown edges for a bit of crispy as well. Covered won’t give you any crunch.

Ingredients

• One full head of red cabbage into thick slices
• 1/2 c butter salted, melted
• 1 tsp everything bagel seasoning or just salt and pepper

Equipment Needed

Well and you will need a baking sheet too. They don’t really stick so you don’t need to worry about adding foil or parchment paper either. You don’t want them to overlap so if you need a bunch you may need to cook in batches so they all fit well.

Variations

For this one we are going simple like I said. You just need the head, I think butter is more flavorful than just oil, and your favorite spice blends. If you need a dairy free alternative Country Crock has a vegan plant based stick that I use for my husband and is pretty darn good.

If you wanted more of a Southern fried cabbage flavor you could drizzle some soy sauce on there too for that added zing. Minced garlic would add to that classic flavor too as well as some paprika. For heat I would use dry Sriracha or red pepper flakes.

Seasoning Substitutions

1. Taco seasoning
2. Salt and pepper
3. Cajun seasoning
4. Lemon pepper
5. Garlic salt

How thick should cabbage steaks be cut?

Heads come in a variety of sizes so choose whichever looks like it will feed your family. I typically will slice the cabbage into 1-1.5 inch thick pieces. The wider they are the crunchier they will remain, same goes with sauteed red cabbage. Cabbage wedges would take twice as long.

When your roasted red cabbage steaks are at the tenderness you want you can drizzle on other things too. There are a variety of options from balsamic vinegar to maple syrup if you want to add a bit of sweetness. We typically will use the same sauce in our roasted brussel sprouts with balsamic glaze recipe that we love.

Can you cook red cabbage the same as green cabbage?

Yes, basically. It is a bit firmer than the “regular” type but that can be adjusted with a bit more time in the heat. It is meant to be cooked to tender with a bit of a chew to it. If you have a favorite dish you can use whichever variety you want, they are interchangeable.

This is an easy way to make an easy side dish that is gluten free, low carb, and adds fiber into your diet. You can make this cabbage steak recipe start to finish is under 30 minutes.

How to Cook Red Cabbage Steaks in the Oven

• Wash and cut cabbage into thick steaks.
• Lay on baking tray and drizzle butter on top of each one.
• Sprinkle seasoning of choice on top too.
• Bake at 400 for approximately 20 minutes or until tender to your liking.

You too can try it this way and see which you like the best. We did use green to make slow cooker cabbage but it doesn’t make a huge difference what color you choose. This one just typically takes a tad longer to wilt.

What can you make with red cabbage?

You can keep it cold too though! We have made this red cabbage coleslaw no mayo dish you see here. A great one to bring to a potluck or offer when you are grilling burgers outside. I love using this on top of our sliders for dinner to add some crunch and bold flavors. Another great one is quick pickled red cabbage.

If you want to make this spicy, or even as a Napa cabbage recipe I would suggest a dry blend like dry Sriracha or red pepper flakes. Use it wisely and add a little at a time as a little goes a long way with these. You don’t want to overwhelm yourself and ruin the whole dish.

How to save leftovers

You can always save leftovers, but the texture will change. If you made these steaks the next day I would chop and saute them instead of keeping them whole. The best way to revive this dish is to really get the leaves tender with salted butter. You will add more moisture, flavor, and get rid of that weird texture you’ll get as it sits in the fridge overnight. Jump to recipe and get started.