Oven Roasted Garlic Parmesan Cabbage Steaks (Keto, GAPS, Low-Carb)

These Roasted Red Cabbage Steaks with Garlic are a festive take on traditional cabbage steaks. Made with only four simple ingredients, they are flavorful, and delicious and pair perfectly with any protein.

Why you’ll love this recipe

The crispy edges of the cabbage are one of my favorite parts of this roasted cabbage recipe. But the amazing garlic-butter aroma wafting through your home comes a close second.

More reasons to love this great side dish?

  • Taste: Crispy parmesan on top and flavorful buttered-up tender cabbage make a great match.
  • Budget-friendly: Cabbage is an incredibly cost-efficient vegetable and even with the butter and Parmesan cheese, you’re still looking at a low-cost side dish.
  • Level of difficulty: Super easy with just 4 ingredients and 5 minutes of prep time. This dish comes together quickly and effortlessly.
  • Healthy: Cabbage is a nutritional powerhouse and this simple dish is low-carb, GAPS, and primal.
💭Pro tip: Cabbage is on the Clean 15 list which means pesticide exposure is relatively low compared to other veggies. If cost is prohibitive, skip the organic variety and go with conventionally grown cabbage.

Ingredients

This simple roasted red cabbage steak recipe starts with four basic ingredients.

  • red cabbage: also referred to as purple cabbage; we’ll only be using ½ of the head of the cabbage. Use the remaining half in slaws, sauerkraut, or soups.
  • unsalted butter: organic pastured butter is ideal for its nutrients
  • Parmesan cheese: finely shredded; I prefer to shred myself to avoid anti-caking agents in bagged shredded cheese
  • garlic: fresh garlic cloves are always more flavorful than jarred.

See recipe card for exact quantities.

Substitutions and Variations

This is a very basic but homey garlic-butter cabbage steak recipe but check out these flavor combinations to put a twist on this easy dish.

  • Comfort food – make the recipe as is but add a few bacon bits and some red pepper flakes for more of a comfort food vibe.
  • Balsamic – whisk Dijon mustard and extra virgin olive oil with a little salt, then drizzle with balsamic glaze.
  • Fresh and zesty – grate some lemon zest and make a simple lemon juice vinaigrette to pour over the cabbage slices.
  • Green cabbage – feel free to swap out the purple for green cabbage!

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This easy side dish recipe calls for these ingredients: red cabbage, unsalted butter, fresh garlic, and Parmesan cheese. You’ll also need a rimmed baking sheet and a small mixing bowl to make the garlic butter.

Step 1. Prepare cabbage

With the cut side down, slice the half head of cabbage into ¾-inch thick slices or wedges with the grain. Spread them out on a sheet pan.

Step 2. Garlic butter

Combine softened butter, minced garlic, and shredded parmesan in a small bowl. 

💭Pro tip: When cutting cabbage for this recipe, don't remove the core as you would for a shredded cabbage recipe. The core will hold the layers together.

Step 3. Spread butter on cabbage

Spoon about a tablespoon of garlic and parmesan mixture on top of each cabbage wedge and spread it evenly across.

Step 4. Bake

Bake for 20 minutes, depending on the thickness of the cabbage steaks and your preference. No need to flip the wedges as the butter and cheese will melt through. 

💭Pro tip: If you want that golden top, broil the cabbage steaks during the last 2-3 minutes of roasting time. 

Step 5. Finishing touches

Remove from the oven and place cabbage steaks on a platter. Garnish with a little bit of fresh dill or parsley and top with Maldon salt.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you’re looking for.

  • Tools: chef knife, cutting board, stainless steel baking sheet,
  • Ingredients: Maldon salt flakes
  • Storage Supplies: wide-mouth mason jars for leftovers, Weck preserving jars, glass snap containers, Weck juice jars with lids

Serving Suggestions

This is a perfect side dish that can go with just about any protein. Try it with another oven-baked recipe like this Chicken Potato Bake or Easy Tuna Casserole. You can have both the side and the main entree cooking in the oven at the same time.

It’s also great with a side of mashed potatoes and Instant Pot Ribs for an authentic comfort food meal.

But don’t limit these baked cabbage wedges to just dinner. The leftovers are also great with your breakfast eggs or lunch.

Red Cabbage Steaks Pairing Suggestions

Storage and Reheating Instructions

To store: Leftovers can be served in an airtight container in the refrigerator for up to 3 days.

Storage containers: these glass snap containers are perfect for leftovers

To reheat: Reheat in an unpreheated toaster convection oven at 300 degrees Fahrenheit for 5 minutes. Refresh the look by garnishing with fresh dill or parsley.

Nutrition

Cabbage is an incredibly nutritious vegetable. It has the highest amount of antioxidants out of all cruciferous vegetables, including broccoli.  It also contains nearly 80% of your daily Vitamin K, which is responsible for bone health.

This humble vegetable is also an excellent source of fiber, folate, iron, magnesium, calcium for strong bones and potassium for regulating blood pressure as well as the B Vitamins (B1, B2, B3, B5 and B6) and Vitamin C. (source) This nutrient profile makes cabbage a perfect superfood.

Red or purple cabbage is particularly a nutritional powerhouse. But did you know that cooked cabbage actually supplies more nutrients and antioxidants than raw cabbage?

Cruciferous vegetables like red cabbage are one of the greatest goitrogenic offenders, which may lead to health issues with the thyroid gland. According to Kresser Institute, cooking crucifers lowers the goitrogenic content of foods making the cabbage easier to digest and healing to the thyroid.

FAQs

What is the best way to cut cabbage into wedges?

Cut the cabbage head in half through the core. Place the cabbage half cut side down on a sturdy cutting board and using a sharp knife, cut along the grain into wedges at a slant. You can also just cut across with the grain which will give you more even slices (not triangular wedges). Do not remove the core as it will hold the leaves together.

What does red cabbage taste like when cooked?

While raw red cabbage has a slightly peppery taste, when cooked, it developed more of a sweeter flavor. Red cabbage pairs well with butter, garlic, and Parmesan.

Looking for more healthy cabbage recipes? Here are some ideas:
Did you make this? Please leave arecipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Roasted Red Cabbage Steaks with Garlic Parmesan

Anya @ Prepare & Nourish

These Roasted Red Cabbage Steaks with Garlic Parmesan are a festive take on traditional cabbage steaks. Made with only four simple ingredients, they are flavorful, and delicious and pair perfectly with any protein.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Course Side Dish

Cuisine American

Servings 6

Calories 93 kcal

Ingredients  

  • ½ red cabbage head (half cabbage head – approximately 2 ½ pounds) cleaned with outer leaves removed but core attached
  • 3 tablespoons unsalted butter softened
  • 6 garlic cloves, minced approximately 1 tablespoon or 3 teaspoons
  • ¼ cup parmesan cheese, finely shredded
  • 2 teaspoons fresh dill or curly parsley, finely chopped
  • 1 teaspoon Maldon salt flakes

Instructions 

  • Preheat oven to 400 degrees Fahrenheit. Brush a rimmed baking sheet with avocado oil or unsalted butter.

  • With the cut side down, slice the half head of cabbage into ¾-inch thick wedges. Spread them out on the prepared baking sheet.

  • In a small bowl, combine softened butter, minced garlic, and shredded parmesan. 

  • Spoon about a tablespoon of garlic and parmesan mixture on top of each cabbage wedge and spread it evenly across.

  • Bake for 20 minutes, depending on the thickness of the cabbage steaks. Set on high broil for the last 3-5 minutes. No need to flip the wedges as the butter and cheese will melt through. Garnish with fresh dill or parsley and top with Maldon salt.

Notes

This recipe makes 6 generous servings. The large cabbage wedges can be cut in half crosswise to make smaller cabbage steaks.

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a toaster convection oven at 300 degrees Fahrenheit for 5 minutes. Refresh the look by garnishing with fresh dill or parsley.

Nutrition

Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 87mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 41mg | Calcium: 88mg | Iron: 1mg

Nutrition Information

The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist’s advice. See our complete Nutritional Information Disclaimer.

Keyword red cabbage steaks, roasted cabbage steaks, roasted purple cabbage

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