Cheesy Baked Cabbage Steaks with Crispy Golden Edges Tips, FAQ & printable recipe

Tips for success

For the best texture, choose a cabbage head that feels heavy for its size and has tightly packed leaves. This ensures the steaks hold together and roast evenly. If the cabbage is very large, you may only get 3 to 4 steaks; that's fine, just adjust the serving size.

To get extra crispy edges, pat the cabbage slices dry with a paper towel before brushing with oil. This removes excess moisture and helps the surface brown better.

The cheese can be swapped for any good melting cheese, but avoid pre-shredded blends that contain anti-caking agents, as they may not melt as smoothly. For a smoky flavor, use smoked cheddar or Gouda.

Fresh thyme is preferable, but if you only have dried, use about half the amount and add it in the last 5 minutes of roasting so it doesn't burn. If you want a bit of heat, sprinkle a pinch of red pepper flakes along with the salt and pepper.

Variations

• Smoky Bacon: Sprinkle 4 slices of cooked, crumbled bacon over the cheese before roasting. The smoky flavor complements the cabbage and adds a salty crunch. Omit the thyme or use smoked paprika for extra depth.
• Spicy Jalapeño: Add thin slices of fresh jalapeño on top of the cheese before roasting. For extra heat, drizzle with hot sauce after baking. The spice cuts through the richness of the cheese.
• Herb Butter: Instead of olive oil, brush the cabbage steaks with melted butter mixed with minced garlic and chopped rosemary. Use the same roasting method, but reduce salt slightly as butter is salted.
• Mediterranean: Swap the cheddar for crumbled feta and add sliced Kalamata olives and cherry tomatoes during the last 10 minutes of roasting. Finish with fresh oregano instead of thyme.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispness.

Freezer

Not recommended, as the texture of cabbage and cheese may become watery upon thawing.

Reheat

Reheat in a 350°F (175°C) oven for about 10 minutes, or until hot and cheese is bubbly again.

Leftover cabbage steaks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. The cheese may not be as crispy after reheating, but the flavor will still be good. Avoid microwaving, as it can make the cabbage soggy.

The cabbage steaks can be sliced and seasoned up to a day in advance. Store them in the refrigerator, covered, until ready to roast. You can also assemble the steaks with cheese and refrigerate for a few hours before baking, but add a few extra minutes to the cooking time if starting from cold. The thyme should be added fresh after roasting for the best flavor.

Serving ideas

Serve the cheesy cabbage steaks as a hearty side dish alongside roasted chicken, grilled pork chops, or a juicy steak. They also work well as a vegetarian main course, paired with a simple green salad or some crusty bread to soak up any cheesy bits.

The steaks are substantial enough to hold their own, so you can easily make a meal of them with a side of rice or quinoa.

For a more complete meal, top the steaks with a dollop of sour cream or a drizzle of balsamic glaze before serving. The tanginess of sour cream or the sweetness of balsamic pairs beautifully with the roasted cabbage and cheese.

If you have leftover cheese sauce, spoon it over the top. Garnish with extra fresh thyme or chopped parsley for a pop of color. These steaks are best enjoyed hot, straight from the oven.

Frequently asked questions

Recipe card

Cheesy Baked Cabbage Steaks with Crispy Golden Edges

Prep 10 minCook 30 minTotal 40 minServes 4

Ingredients

• 1 medium head green cabbage
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 tsp fresh thyme leaves

Instructions

1. Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Trim the bottom of the cabbage head just enough to create a flat base, but keep the core intact. Slice the cabbage crosswise into 1-inch thick steaks, about 4 to 5 steaks from a medium head. Place the steaks on the prepared baking sheet.
2. Brush both sides of each cabbage steak with olive oil. Sprinkle with kosher salt and black pepper, turning to coat evenly. Use a pastry brush to make sure the oil reaches the layers of the cabbage.
3. Roast the cabbage steaks for 25 minutes, flipping halfway through, until the edges are browned and the cabbage is tender when pierced with a fork. The centers should yield easily but still hold their shape.
4. Sprinkle the shredded cheddar cheese evenly over the top of each cabbage steak. Return the baking sheet to the oven and roast for another 5 to 7 minutes, until the cheese is melted and bubbling, with browned spots on the surface.
5. Remove the baking sheet from the oven. Sprinkle the fresh thyme leaves over the melted cheese. Let the cabbage steaks rest for 2 to 3 minutes, then use a metal spatula to transfer them to a serving plate. Serve warm.

Contains: milk

Estimated nutrition per serving

Calories

290

Protein

14 g

Carbohydrates

16 g

Fat

20 g

Fiber

5 g

Sugar

7 g

Automatic estimate from the ingredient list, not laboratory-verified.