There’s something magically simple yet satisfying about this Roasted Cabbage Steaks with Garlic and Paprika Recipe. The way the edges caramelize, and the garlic and paprika infuse the cabbage makes it a game changer for anyone who thinks cabbage is just ‘meh.’ Trust me, once you try this, you’ll want it on repeat.

The image shows a close-up of two round cabbage fritters on a white marbled surface. Each fritter has multiple thin layers of cooked cabbage that are browned and crispy on the edges. The cabbage layers have a soft, slightly orange-brown cooked texture and are tightly packed in a circular shape. One fritter is whole and flat in the background, while the other one is being lifted by a silver fork, showing the soft, layered inside mixing light orange and beige tones. Bits of dark brown caramelized cabbage are scattered on the surface around them. The 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

I’m genuinely excited to share this Roasted Cabbage Steaks with Garlic and Paprika Recipe because it turns humble cabbage into a smoky, tender, and flavorful side dish that even picky eaters will reach for. It’s a recipe I keep coming back to, whether for weeknight dinners or weekend meals with friends.

Simple Ingredients: Just a few pantry staples transform cabbage into something extraordinary.
Flavor-Packed: Smoked paprika and garlic create a smoky, aromatic punch that balances cabbage’s natural sweetness.
Easy Prep and Clean Up: Slice, brush, roast—minimal hands-on time and simple cleanup.
Versatile Side Dish: Pairs with everything from roast chicken to beans and grains, perfect for any meal plan.

Ingredients & Why They Work

Every ingredient here plays a part in making this dish pop with flavor while keeping it healthy and easy. I find it’s best to use a fresh, firm cabbage and good quality olive oil for the richest taste. Here’s why I choose each one:

Flat lay of one medium-large green cabbage with vibrant light green leaves, three whole uncracked garlic cloves, a few sprigs of fresh garlic stems, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing coarse sea salt, a small white ceramic bowl holding reddish-brown smoked paprika powder, and a small white ceramic bowl with freshly ground black pepper, all arranged in perfect symmetry 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: A sturdy cabbage is ideal because it holds up well when sliced thick and roasted slowly, softening with slightly crispy edges.
Olive Oil: Adds richness and helps the garlic and paprika stick to each steak for maximum flavor.
Garlic: Fresh minced garlic infuses a wonderful savory depth that's essential for this recipe.
Salt: Enhances the natural sweetness of cabbage and balances the spices.
Smoked Paprika: The star spice here, offering a warm, smoky flavor that elevates the dish beyond just roasted vegetables.
Fresh Ground Black Pepper (optional): A little pepper adds brightness that cuts through the richness.

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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

I love experimenting with this recipe by swapping out spices or adding a little heat. Feel free to make it your own—once you nail the basics, customization becomes the fun part!

Variation: I sometimes sprinkle a little cayenne pepper for a spicy kick—it pairs beautifully with the smoky paprika and keeps things interesting.
Herb Twist: Adding fresh thyme or rosemary right before roasting adds a lovely earthy aroma that’s unexpected but delicious.
Vegan Boost: This recipe is naturally vegan, but adding a drizzle of tahini or a squeeze of lemon after roasting adds great richness and brightness.

Step-by-Step: How I Make Roasted Cabbage Steaks with Garlic and Paprika Recipe

The image shows a single large roasted cabbage slice on a silver baking tray with a light brown surface. The cabbage slice has many layers, with the outer layers pale yellow and slightly crisped at the edges, curling up on the tray. The inner layers are a mix of orange and light reddish hues with some charred edges and a sprinkle of black pepper and chili flakes on top. The texture looks soft and slightly oily with some caramelized spots, giving it a roasted appearance. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Cabbage Like a Pro

Start by preheating your oven to 400°F. Remove any bruised or loose outer leaves from your cabbage. I slice it into thick, roughly 1-inch steaks from top to bottom—this takes a bit of careful knife work, but the thickness helps the cabbage stay intact and roast evenly, achieving that perfect balance of tender and crisp.

Step 2: Mix the Flavorful Garlic and Paprika Oil

In a small bowl, whisk together your olive oil, minced garlic, salt, and smoked paprika. This mixture is where the magic happens—make sure the garlic is finely minced to spread its flavor perfectly over the cabbage.

Step 3: Brush and Roast

Lay your cabbage steaks on a baking sheet lined with parchment (or lightly greased). Brush the garlic-paprika oil onto one side of each steak, then flip and brush the other side. Pop them in the oven and roast for about 20 minutes until the edges start to brown lightly.

Step 4: Flip and Finish Roasting

Carefully flip each steak using a large spatula (you don’t want them falling apart). Roast for another 5–10 minutes, checking for tenderness—the centers should be soft but not mushy, with caramelized edges that have a rich, smoky flavor.

Step 5: Add Pepper and Serve

Sprinkle your preferred amount of freshly ground black pepper over the hot steaks if you like a little extra zing, then serve immediately. They’re best enjoyed warm, fresh from the oven!

Top Tip

Through my many attempts with this Roasted Cabbage Steaks with Garlic and Paprika Recipe, I’ve found the roasting time and thickness of the steaks to be crucial. These tips will help you nail it every time:

Cut Thick Steaks: Less than an inch thick and they fall apart; about 1 inch gives you a perfect tender inside with crisp edges.
Don’t Skip the Flip: Flipping halfway ensures even caramelization on both sides, so your steaks aren’t soggy or burnt on one side.
Use Fresh Garlic: Mince it finely and mix into the oil—its flavor permeates the cabbage while roasting without burning.
Watch the Oven: Since ovens can vary, check your steaks at the 25-minute mark to avoid overcooking, which makes cabbage too soft.

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 parsley or chives for a pop of color and freshness. A squeeze of lemon juice right before serving adds a bright, zesty lift that balances the smoky richness.

Side Dishes

This recipe pairs beautifully with roasted chicken, pan-fried fish, or even a hearty grain bowl with quinoa or farro. For a veggie-forward meal, toss it alongside some garlic-roasted potatoes or sautéed mushrooms.

Creative Ways to Present

For special occasions, I like arranging the roasted cabbage steaks stacked and drizzled with a creamy tahini sauce or a dollop of herbed yogurt. It makes a simple vegetable feel elegant and inviting on the dinner table.

Make Ahead and Storage

Storing Leftovers

I keep leftover cabbage steaks in an airtight container in the fridge for up to four days. They actually taste even better the next day once the flavors have had some extra time to meld.

Freezing

While I've mostly kept leftovers fresh, I’ve rarely frozen these cabbage steaks. They can freeze but may lose some texture and become softer after thawing. If you want to freeze, flash freeze first on a tray, then transfer to a freezer bag.

Reheating

Reheating is best done in a hot oven or air fryer for a few minutes to bring back some crispness. The microwave works if you’re in a pinch, but the edges won’t be quite as crispy.

Frequently Asked Questions:

Can I use red or savoy cabbage for this recipe?

Absolutely! Both red and savoy cabbages work well. Red cabbage adds a beautiful color and slightly earthier flavor, while savoy is more tender. Cooking times may vary slightly depending on thickness.

How do I ensure the cabbage steaks don’t fall apart?

Cut your cabbage into at least 1-inch thick steaks and be gentle when flipping them in the oven. Using a large spatula helps keep them intact during the roasting process.

Can I prepare the seasoned oil mixture ahead of time?

Yes! You can mix the olive oil, garlic, salt, and smoked paprika ahead and store it in an airtight container in the fridge for up to 2 days. Bring it to room temperature before brushing on the cabbage steaks.

Is this dish suitable for vegan and gluten-free diets?

Definitely. This roasted cabbage recipe is naturally vegan and gluten-free, making it a great option for many dietary needs without any modifications required.

Final Thoughts

This Roasted Cabbage Steaks with Garlic and Paprika Recipe is a perfect example of how simple ingredients and a little love in the kitchen can bring out the best in everyday vegetables. I always find myself amazed at how something so straightforward can taste so satisfying. Give it a try—you’ll likely find it becoming one of your go-to veggie sides. It’s a delicious, comforting way to enjoy cabbage that’s easy and fun to make!