This is the best oven roasted red cabbage. These are sliced into steaks as a low carb side dish with tons of flavor and a crispy texture. Similar to our baked cabbage steaks but with a purple head this time, buttered and crispy on the edges.
Baked red cabbage is just so good!! Literally one of our favorite simple cabbage recipes on our site but using the purple variety instead of green. The same great crunch, nutrition, but with a slightly different flavor y’all will love.
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 steaks 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.
How Thick to Slice Cabbage
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.
How to Slice Red Cabbage Steaks
Remove outer leaves, rinse, slice off just enough of the stem to create a flat base, but leave the core intact. That helps hold the raw cabbage steaks together during cooking. Place head on its flat base on the cutting board. This provides stability for slicing.
Starting at one side, slice it into steaks that are about 1 to 1.5 inches thick. Gently handle the steaks to avoid them falling apart. Some loose leaves may still come off, and that’s okay. Place on baking sheet or cook as you’d like.
How to Season
You want to keep these nice and moist with a lot of flavor so I opt for Kerrygold butter salted, melted, and drizzled on the top.
As for the seasonings I only use a sprinkle of everything bagel seasoning, or use just salt and pepper
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.
Adding Balsamic
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 a balsamic vinegar glaze to maple syrup if you want to add a bit of sweetness.
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.
Roasted Red Cabbage Recipe
Equipment
- 1 baking sheet
Ingredients
- 1 head red cabbage, thick slices
- 1/2 cup butter, salted, melted
- 1 tsp everything seasoning, or salt and pepper
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 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.
Other cabbage recipes you’ll love
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.
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.
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.
