Roasted Red Cabbage Steaks make a simple side dish that adds a splash of color to any table or plate! These aren't ordinary cabbage steaks though. We're adding a splash of balsamic vinegar and the salty tang of parmesan cheese creating a side dish everyone will love!
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Cabbage may not be considered a fancy veggie and I understand not everyone is a fan. In my opinion, it's a highly underrated vegetable and nothing shows that off better than this cooked red cabbage recipe.
I'm taking red cabbage up a level by roasting it in the oven enhancing its natural flavors. It's available virtually year round and is a budget-friendly vegetable that goes with a wide variety of main dishes.
I love cooking with cabbage whether I'm serving it a side such as this Instant Pot Cabbage recipe or when it's the star of the show like this Slow Cooker Cabbage Roll Soup dish. It's also a simple vegetable to add to soups where it easily soaks up the flavors of the broth, like in this Vegan Cabbage Soup.
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Ingredients
Here's a look at the simple ingredients you need to make roasted red cabbage steaks.
- Cabbage: We're using a full head of purple cabbage. However, you can also use green cabbage as well since it is quite similar in terms of flavor and texture though it's flavor and texture may both be a bit softer.
- Olive oil: Use a good quality olive oil for the best flavor when roasting red cabbage.
- Parmesan: Use freshly grated parmesan cheese. This red cabbage recipe will be even better if you use a quality parmesan cheese.
- Balsamic vinegar: This subtle, almost sweet vinegar gives the cabbage a unique flavor and making it really pop.
- Fresh parsley: It's not required but it adds a contrast of color for serving and takes the dish up a notch.
See the recipe card further down the page for the full list of ingredients and quantities you need of each one.
Want to try some more purple dishes? They're great for adding a splash of color to your plate! Try these Purple Mashed Potatoes and Purple Asparagus with Garlic Butter.
Variations
- Spicy: Add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Dairy-Free: Feel free to leave off the parmesan cheese if you want to keep it dairy-free. You can also swap it for a great tasting dairy-free cheese option. Just make sure you like the flavor and use one that melts well.
- Seasonings: Feel free to add your favorite herbs to the top of the cabbage steaks. Tarragon, thyme, and marjoram all have flavors that mesh with the cabbage well.
- Different Cheese: Blue cheese, goat cheese, and feta cheese are all good options that work well with the flavors of red cabbage.
- No Balsamic: You can also use a squeeze of lemon juice to add a burst of bright flavors.
How to Make Roasted Cabbage Steaks
This roasted red cabbage recipe goes together quickly and easily. Before you begin prepping the cabbage steaks, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 1: Prepping the Cabbage. Remove any tough outer leaves from the cabbage. Then slice it into 1-inch thick rounds, making "steaks." Try to keep the core intact to hold the slices together.
Step 2: Brushing with Oil. Brush each of the cabbage steaks with olive oil. Be generous here and use about a half of a tablespoon per steak.
Step 3: Seasoning the Cabbage Steaks. Season the cabbage steaks with salt and pepper to taste.
Step 4: Roasting Cabbage Steaks. Transfer the baking sheet with the prepared cabbage steaks to the preheated oven and roast it for 25 minutes. You want golden brown and crispy edges while the cabbage should be tender when pierced with a fork.
Step 5: Adding the Cheese. Top each cabbage steak with a tablespoon of parmesan cheese and a teaspoon of balsamic vinegar.
Step 6: Cooking Again. Return the red cabbage steaks to the oven and roast for an additional 5-8 minutes or until parmesan cheese is melted. Remove from the oven and top with fresh parsley.
Serving Ideas
These roasted red cabbage steaks go well with a wide variety of main dishes creating meals everyone will love. Here are a few ideas for a bit of inspiration.
- Chicken: Serve roasted red cabbage with all your favorite chicken dishes. We love them with Smoked Chicken Legs, Slow Cooker Chicken Legs, and Champagne Chicken.
- Pork: They make a colorful side dish for Crockpot Ranch Pork Chops and Pork Wellington.
- Side Dishes: Other side dishes that work to complete your meals are this Tortellini Pasta Salad, Tomato Rice, and Hasselback Potatoes.
Expert Tips
- Cut Even Slices: You want the slices to all be about the same size so they cook evenly in the oven.
- Storing: Store leftovers in the fridge for up to three days. Transfer them to a baking sheet and reheat at 400° F for 5-10 minutes or until heated through. They will be noticeably more tender after storing. I don't recommend freezing leftovers.
- Quality Ingredients: The simplicity of the recipe relies on using a high quality olive oil, balsamic vinegar, and freshly grated parmesan cheese.
Recipe FAQs
This can be a bit tricky since cabbages can be quite large and firm making them slightly difficult to cut. They're also round so they don't have a flat edge to keep it secure. Small to medium heads of cabbage will be easier to cut. Also, be sure to use a sharp knife and firmly secure your head of cabbage on a secure cutting board. To ensure even slices you can mark the cabbage to indicate where you want to cut with the knife before actually cutting. When you're ready, begin slicing using a gentle back and forth motion to cut through the head.
Sure, if you want to roast red cabbage wedges that will work too. This shape doesn't lend itself as well to holding the parmesan cheese so keep that in mind. Also, because wedges will be more dense you will need to cook longer.
More Vegetable Side Dish Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Roasted Cabbage Steaks with Balsamic Vinegar
Ingredients
- 1 large head cabbage
- 3 tablespoons olive oil
- Salt and pepper to taste
- 6 Tablespoons freshly grated parmesan cheese divided
- 2 tablespoons balsamic vinegar divided
- Optional fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Remove any tough outer leaves from the cabbage. Slice the cabbage into 1-inch thick rounds, making "steaks." Try to keep the core intact to hold the slices together.
- Place the cabbage steaks on the prepared baking sheet. Brush each steak with olive oil, using about ½ Tablespoon per steak.
- Season the cabbage steaks with salt and pepper to taste.
- Transfer the baking sheet to the preheated oven and roast the cabbage steaks for 25 minutes, or until the edges are golden brown and crispy, and the cabbage is tender when pierced with a fork.
- Remove the cabbage steaks from the oven and top with 1 Tablespoon parmesan cheese and 1 teaspoon balsamic vinegar on each steak.
- Return to the oven and roast for an additional 5-8 minutes or until parmesan cheese is melted.
- Remove from the oven and top with fresh parsley. Serve.
Notes
- Cut Even Slices: You want the slices to all be about the same size so they cook evenly in the oven.
- Storing: Store leftovers in the fridge for up to three days. Transfer them to a baking sheet and reheat at 400° F for 5-10 minutes or until heated through. They will be noticeably more tender after storing. I don't recommend freezing leftovers.
- Quality Ingredients: The simplicity of the recipe relies on using a high quality olive oil, balsamic vinegar, and freshly grated parmesan cheese.