Roasted Cabbage Steaks with Parmesan
These roasted cabbage steaks are one of those simple recipes that completely change the way you think about cabbage.
Roasting makes the center tender while the edges become beautifully caramelized. A layer of Parmesan adds a crispy, cheesy crust, and a fresh Greek yogurt sauce with lemon and garlic brings everything together.
Even if you’re not usually a fan of cabbage, this recipe is surprisingly satisfying. It works as a light vegetarian lunch, a healthy side dish, or even a simple dinner served with your favorite protein.
If you enjoy easy roasted vegetables, you might also like my One-Tray Baked Vegetables with Feta and Italian Herbs . It’s another simple recipe that’s perfect for busy weeknights.
Why You’ll Love This Recipe
- crispy Parmesan topping
- tender center with caramelized edges
- easy healthy side dish
- made with simple ingredients
- pairs well with almost any main course
- fresh garlic and lemon yogurt sauce
- naturally low in carbohydrates
- perfect for weeknight dinners
🛒 Ingredients You’ll Need
For the cabbage:
- a small young green cabbage, cut into thick slices
- grated Parmesan cheese
- olive oil
- fresh garlic
- salt
- black pepper
Yogurt sauce:
- Greek yogurt
- lemon zest
- lemon juice
- garlic
For serving:
- fresh parsley
How to Make Roasted Cabbage Steaks
First, preheat the oven to 175°C (350°F).
Cut the cabbage into thick slices, keeping the core intact so each steak holds together.
Place the cabbage on a lightly oiled baking tray.
Brush both sides with olive oil and season generously with salt and black pepper.
Cover the baking dish with foil and bake for 30 minutes.
Meanwhile, prepare the yogurt sauce by mixing the Greek yogurt, grated garlic, lemon zest, and lemon juice until smooth.
After 30 minutes, remove the foil.
Sprinkle the Parmesan evenly over each cabbage steak.
Return to the oven and bake for another 10–15 minutes. If your oven has a grill (broil) setting, you can use it for the last few minutes to create a beautifully golden crust.
The outer leaves may become quite dark around the edges. That’s completely normal and adds extra flavor. If you prefer, simply remove the darkest leaves before serving.
Finish with fresh parsley and serve with the garlic lemon yogurt sauce.
If you enjoy vegetables with a crispy cheese topping, you’ll also love these Zucchini with Parmesan and Greek Yogurt.
Tips for the Best Roasted Cabbage
- Young cabbage becomes especially tender after roasting.
- Don’t cut away the core—it keeps the cabbage steaks together.
- Use freshly grated Parmesan for the best crust.
- The darker outer leaves are naturally sweeter and more caramelized.
- If your cabbage isn’t very young, spread a thin layer of Greek yogurt over the cabbage before adding the Parmesan. This helps keep it extra juicy while roasting.
Variations and Add-Ins
This roasted cabbage recipe is easy to customize:
- add smoked paprika
- sprinkle with chili flakes
- use Pecorino instead of Parmesan
- add fresh dill instead of parsley
- finish with toasted nuts
- drizzle with balsamic glaze
For another cheesy baked vegetable recipe, try my Broccoli and Cauliflower Gratin. It’s creamy, comforting, and perfect alongside this cabbage.
FAQ
Can I use regular cabbage instead of young cabbage?
Yes. Young cabbage becomes softer and sweeter, but regular green cabbage also works well. It may need a few extra minutes in the oven.
Why do I keep the core attached?
The core helps the cabbage steaks stay together while roasting.
Can I prepare the yogurt sauce ahead of time?
Yes. It can be made several hours in advance and stored in the refrigerator.
What should I serve with roasted cabbage?
It pairs well with grilled chicken, fish, or roasted potatoes. If you’re looking for another comforting side dish, these Cheesy Baked Potato Croquettes are a delicious choice.
Can I store leftovers?
Yes. Store them in an airtight container in the refrigerator for up to 3 days and reheat in the oven until warm.
Roasted Cabbage Steaks with Parmesan
Ingredients
For the Cabbage
- ½ small young green cabbage
- 50 g Parmesan grated
- 1 tbsp olive oil
- 1 garlic clove grated
- salt to taste
- black pepper to taste
For the Garlic Lemon Yogurt Sauce
- 80 g Greek yogurt
- zest of ½ lemon
- 1 tsp lemon juice
- 1 small garlic clove finely grated
For Serving
- fresh parsley chopped
Instructions
- Preheat the oven to 175°C (350°F).
- Cut ½ cabbage into thick slices, keeping the core intact.
- Place on a lightly oiled baking tray. Brush with 1 tbsp olive oil and season with salt and pepper.
- Cover with foil and bake for 30 minutes.
- Meanwhile, mix the Greek yogurt, lemon zest, lemon juice, and grated garlic.
- Remove the foil and sprinkle the cabbage with 50 g grated Parmesan.
- Bake for another 10–15 minutes, or broil for the last few minutes until golden.
- Sprinkle with fresh parsley and serve with the garlic lemon yogurt sauce.
Notes
Young cabbage becomes especially tender after roasting.
If using regular cabbage, spread a thin layer of Greek yogurt over the cabbage before adding the Parmesan to keep it juicy.
Slightly charred edges are normal and add extra flavor.
Best served warm.
