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Photo: Randy Mayor; Styling: Cindy Barr  

Roasted Cabbage Steaks

Forget corned beef and new potatoes this St. Patrick's Day, and try this recipe for Roasted Cabbage Steaks. It's so simple—3 ingredients—and quick you'd swear we found it at the end of a rainbow.

Cooking Light MARCH 2014

  • Yield: Serves 4 (serving size: 1 steak)


  • 1 head of cabbage
  • 8 teaspoons canola oil
  • 2 teaspoons butter
  • Cooking spray


Preheat oven to 425°. Cut 4 (1-inch) vertical slices from a head of cabbage. Heat 2 teaspoons canola oil and 1/2 teaspoon butter in a cast-iron skillet over medium-high heat. Add 1 cabbage steak; cook 4 minutes. Place, seared side up, on a baking sheet coated with cooking spray. Repeat with more oil and butter and remaining cabbage. Bake cabbage steaks at 425° for 15 to 20 minutes.

Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 11.5g
  • Saturated fat: 2g
  • Sodium: 238mg

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Roasted Cabbage Steaks recipe