These garlic roasted cabbage steaks are a hearty, delicious, easy-as-can-be dinner idea that’s perfect for a leisurely Saturday lunch or a busy weeknight meal.

Why this recipe rocks

• One thing I’ve mentioned lately repeatedly is my newly found LOVE for roasted veggies.  Roasting can take even the most “blah” vegetable and turn it into a delicious, flavorful dish.  Our family can’t get enough! 
• This recipe is so easy- it takes less than 10 minutes to prep, and then cooks for 40 minutes.  Hands-free. All you need to do is flip them around the 20 minute mark.  I usually eat them alone because it’s so filling, but you can use them as a side or main dish.  
• Cabbage is perfect to eat during the winter because it’s in-season.  Therefore, it will not only be fresher, but will also be more affordable.  Eating in-season, every season, not only helps you to get more nutrients out of your produce, but also helps stretch your wallet further!
• One head of cabbage is enough to feed my family of 4 (2 adults, 2 young kids), but even if you need 2 heads of cabbage, you’re still not going to pay more than $5 during the appropriate season!
• Cabbage is high in fiber and helps to maintain regular bowels and body balance.  Keeping things moving is so important to whole body health!

This is one of my favorite dishes – sometimes I just make it for lunch when I am craving vegetables and want an easy way to get them in.  The down side is that I always have to be prepared to share.  My youngest is 4, and I call him my “veggie monster”.  But I don’t mind because it’s easy enough to make, and it helps him increase his vegetable intake too, so it’s really a win-win.

The Process:

1. Wash the head of cabbage and slice into 1/2″ slices.  
2. Pour olive oil and diced garlic in a small bowl, and brush it on the cabbage.  
3. Sprinkle with salt & pepper.  
4. Preheat the oven to 400 degrees, and put the cabbage in there.  
5. It should roast for approximately 20 minutes on each side.
6. Once they’re all nice and brown on the edges and top, you can flip them, and roast for another 20 minutes. 
7. They will be finished when the garlic roasted cabbage will be nice and crisp on the outside, but still softer and juicy in the middle. 

Notes from the cook

• Find a large, firm, green cabbage to start with.  Depending on the one you get, you may need to peel a couple of unsavory layers before getting to cut it.  The bigger the cabbage, the more you’ll have left.
• It’s important to use avocado oil or coconut oil because they have high smoke points. Using something like olive oil will get damaged when roasting for 40 minutes, causing oxidation and resulting in a trans fat that will cause free radical damage in your body.  Olive oil is perfect for cold salads and dressings!
• Be sure to cut the slices as evenly as possible.  If you cut some really thick and some thin, they won’t cook the same and you’ll and up having some over-done or under-done.

YOU MAY ALSO LIKE THESE RECIPES:

• Hearty Cabbage Bacon Soup
• Instant Pot Paleo Sweet Potato Chili
• Paleo General Tso’s Chicken
• Roasted Bacon Sweet Potatoes

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3 from 2 votes

Garlic Roasted Cabbage Steaks

These garlic roasted cabbage steaks are a hearty, delicious, easy-as-can-be dinner idea that’s perfect for a leisurely Saturday lunch or a busy weeknight meal.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dinner

Cuisine: American

Keyword: cabbage steaks, roasted cabbage

Servings: 2 people

Author: Stefani

Ingredients

• ▢ 1 head cabbage sliced thickly
• ▢ 1/4 cup avocado oil (or coconut oil)
• ▢ salt & pepper

Instructions

• Wash the head of cabbage and slice into 1/2" slices.  
• Pour olive oil and diced garlic in a small bowl, and brush it on the cabbage. 
• Sprinkle with salt & pepper. Preheat the oven to 400 degrees, and put the cabbage in there. 
• It should roast for approximately 20 minutes on each side.
• Once they're all nice and brown on the edges and top, you can flip them, and roast for another 20 minutes. 
• They will be finished when the garlic roasted cabbage will be nice and crisp on the outside, but still softer and juicy in the middle. 

Notes

• Find a large, firm, green cabbage to start with.  Depending on the one you get, you may need to peel a couple of unsavory layers before getting to cut it.  The bigger the cabbage, the more you'll have left.
• It's important to use avocado oil or coconut oil because they have high smoke points. Using something like olive oil will get damaged when roasting for 40 minutes, causing oxidation and resulting in a trans fat that will cause free radical damage in your body.  Olive oil is perfect for cold salads and dressings!
• Be sure to cut the slices as evenly as possible.  If you cut some really thick and some thin, they won't cook the same and you'll and up having some over-done or under-done.

Tried this recipe? Let me know how it turned out by sharing it on Instagram and leaving a review below!Mention @naturalpaleofamily and the hashtag #naturalpaleofamily

Please tell me I’m not alone in this, do you guys love roasted veggies as much as me?

Update Notes:

This post was originally written in May 2016.  It was updated in March 2019 with new photos and instructions.