Crispy Cabbage Steaks with Garlic Butter
Tested & Approved
by Sophie Lane
This cabbage steaks recipe turns humble cabbage into golden, crispy-edged slices roasted to caramelized perfection and brushed with rich garlic butter. It's the low-carb side dish that steals the show at every dinner table.
Published: August 4, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintCrispy Cabbage Steaks with Garlic Butter
Thick slices of cabbage roasted until crispy and caramelized, then brushed with garlic butter for a simple, delicious side dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Roasting
- Cuisine: American
Ingredients
- 1 large head green cabbage
- 1/2 cup unsalted butter, melted
- 6 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- Remove any wilted outer leaves from the cabbage, then slice it into 3/4 to 1-inch thick rounds, keeping the core intact so each steak holds together.
- Arrange the cabbage steaks in a single layer on the prepared baking sheets.
- In a small bowl, whisk together the melted butter, minced garlic, olive oil, salt, pepper, and smoked paprika.
- Brush both sides of each cabbage steak generously with the garlic butter mixture.
- Roast for 20 minutes, then flip each steak carefully and brush with the remaining garlic butter.
- Continue roasting for another 15-20 minutes, until the edges are deeply golden and crispy and a fork slides easily through the center.
- For extra crispy edges, broil for 2-3 minutes at the end, watching closely to prevent burning.
- Sprinkle with fresh parsley and serve hot.
Notes
For deeper flavor, add a sprinkle of parmesan cheese during the last 5 minutes of roasting. Leftovers keep well in the fridge for up to 3 days and reheat nicely in a hot oven or air fryer to restore crispiness.
Frequently Asked Questions
What is the best cabbage to use for this cabbage steaks recipe?
Green cabbage is ideal because its dense, tightly packed leaves hold together well when sliced into thick steaks. Savoy or red cabbage also work, though red cabbage may take slightly longer to soften.
Why did my cabbage steaks fall apart while cooking?
This usually happens when slices are cut too thin or the core isn't included. Slice through the stem end so each round keeps a bit of the core intact, which acts like glue to hold the leaves together.
Can I make this cabbage steaks recipe ahead of time?
You can slice the cabbage and mix the garlic butter a day ahead and store them separately in the fridge. Brush and roast just before serving for the best crispy texture.
How do I get extra crispy edges on cabbage steaks?
Roast at a high temperature, avoid overcrowding the pan, and finish with a 2-3 minute broil. Brushing with garlic butter twice during cooking also helps the edges caramelize beautifully.
Get our 10 best recipes — free
Join the Rapid Recipes newsletter and we’ll email you our 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
