Here are my cabbage steaks with herb butter, featuring thick-cut cabbage rounds roasted with olive oil and seasonings, then topped with a rich garlic herb butter made with fresh herbs, lemon, and Worcestershire sauce.
These cabbage steaks have become my go-to side dish when I want something a little different from the usual vegetables. They’re hearty enough to feel like a real meal, and that herb butter makes everything taste amazing. My kids actually ask for seconds, which never happens with cabbage!
Why You’ll Love These Cabbage Steaks
- Budget-friendly vegetable side – Cabbage is one of the most affordable vegetables at the grocery store, and this recipe turns it into something special without breaking the bank.
- Simple ingredients – You probably have most of these pantry staples on hand already, making this an easy recipe to throw together any night of the week.
- Flavorful herb butter – The garlic and herb butter takes plain roasted cabbage to the next level, adding richness and depth that makes this side dish taste restaurant-quality.
- Naturally healthy and low-carb – This recipe is perfect if you’re watching your carbs or just want to eat more vegetables, and it’s filling enough to satisfy without weighing you down.
- Easy preparation – Just slice the cabbage into steaks, season, and roast. No complicated techniques or special equipment needed.
What Kind of Cabbage Should I Use?
Green cabbage is your best bet for this recipe since it holds up well to roasting and has a mild, slightly sweet flavor that pairs nicely with the herb butter. You can also use savoy cabbage if that’s what you have on hand – it has a more crinkled texture and slightly milder taste, though it might be a bit more tender after cooking. Red cabbage will work too, but keep in mind it has a stronger, peppery flavor and will give your dish a different color. When picking out your cabbage, look for one that feels heavy for its size with tightly packed leaves and no brown spots or wilting on the outer leaves.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Cabbage: Green cabbage is what you want to stick with here – it holds its shape when roasted into steaks. Savoy cabbage could work in a pinch, but avoid red cabbage as it has a different texture and flavor profile.
- Herbs: Use whatever fresh herbs you have on hand. Parsley, chives, thyme, and dill all work great. You can also use 2-3 tablespoons of dried herbs if fresh isn’t available, though the flavor will be a bit different.
- Butter: If you’re dairy-free, you can use plant-based butter or ghee. Olive oil works too, but you’ll lose that rich, creamy flavor that butter brings to the herb mixture.
- Worcestershire sauce: Soy sauce or coconut aminos make good substitutes if you don’t have Worcestershire on hand. Start with half the amount and adjust to taste.
- Lemon: No lemon? Try lime or a splash of white wine vinegar instead. You just need that little bit of acidity to brighten up the herb butter.
Watch Out for These Mistakes While Cooking
The biggest mistake when making cabbage steaks is cutting them too thin or not keeping the core intact, which causes the leaves to fall apart during roasting – aim for a full 1-inch thickness and make sure each steak includes part of the core to hold everything together.
Another common error is not flipping the steaks at the halfway mark, which leads to uneven browning and one side getting burnt while the other stays pale.
To get perfectly caramelized edges without a dried-out center, brush a little extra olive oil on the cabbage after flipping, and if your outer leaves start browning too quickly, tent the pan loosely with foil for the last 10-15 minutes of cooking.
Finally, make sure your herb butter is at room temperature before spreading it on the hot cabbage steaks – cold butter won’t melt properly and you’ll miss out on all those flavors soaking into the tender leaves.
What to Serve With Cabbage Steaks?
Cabbage steaks make a great side dish for pretty much any protein you’re cooking up for dinner. They pair really well with grilled chicken, pan-seared pork chops, or even a nice piece of salmon since the herb butter adds so much flavor. If you want to make them the star of the meal, serve them alongside some roasted potatoes or creamy mashed cauliflower, and maybe add a simple grain like quinoa or rice to round things out. The lemony herb butter is also perfect for drizzling over whatever else is on your plate, so don’t be shy about making extra!
Storage Instructions
Store: Keep your leftover cabbage steaks in an airtight container in the fridge for up to 4 days. Store the herb butter separately in a small container so it stays fresh and flavorful. The cabbage might soften a bit over time, but it’ll still taste great.
Reheat: Warm up your cabbage steaks in a skillet over medium heat for about 3-4 minutes per side to get them nice and caramelized again. You can also reheat them in the oven at 350°F for about 10 minutes. Add a fresh dollop of that herb butter right before serving to bring back all those delicious flavors.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-430
- Protein: 6-8 g
- Fat: 38-45 g
- Carbohydrates: 30-35 g
Ingredients
For the cabbage steaks:
- 1 head cabbage (cut into 1-inch thick rounds)
- 3 tbsp olive oil (I prefer Pompeian robust EVOO)
- 3/4 tsp pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
For the herb butter:
- 4 tbsp butter (I like Kerrygold unsalted for this)
- 1/4 cup fresh herbs (finely chopped, about 1/4-inch pieces)
- 4 cloves garlic
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp worcestershire sauce (Lea & Perrins adds the best depth)
- 1/2 tsp red pepper
- 1/4 tsp salt
Step 1: Prepare the Herb Butter
- 4 cloves garlic, minced
- 4 tbsp butter, softened
- 1/4 cup fresh herbs, finely chopped
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp worcestershire sauce
- 1/2 tsp red pepper
- 1/4 tsp salt
While the oven preheats, make the herb butter so it’s ready to spread on the hot cabbage steaks.
Mince the 4 garlic cloves finely, then combine the softened butter, minced garlic, fresh herbs, lemon zest, lemon juice, Worcestershire sauce, red pepper, and salt in a small bowl.
Mix thoroughly for about 1 minute until all ingredients are well incorporated and the mixture is uniformly colored.
Set aside at room temperature so it stays spreadable—this butter will melt beautifully over the hot roasted cabbage.
Step 2: Prepare and Season the Cabbage Steaks
- 1 head cabbage, cut into 4 steaks
- 3 tbsp olive oil
- 3/4 tsp pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
Preheat your oven to 425°F and line a large baking sheet with foil for easy cleanup.
Slice the cabbage head into four 1-inch thick rounds, keeping the core intact so each steak holds together during cooking.
Arrange the steaks on the prepared pan in a single layer, then drizzle evenly with olive oil and season both sides with the onion powder, garlic powder, pepper, and salt.
I prefer robust olive oil like Pompeian because it adds a subtle richness that complements the caramelized cabbage beautifully.
Step 3: Roast the Cabbage Steaks Until Golden
- seasoned cabbage steaks from Step 2
Roast the seasoned cabbage at 425°F for 45 minutes total, flipping the steaks halfway through (around 22-23 minutes).
You’re looking for the outer leaves to become deeply golden and slightly charred at the edges, while the inside becomes tender.
The cabbage will caramelize during this time, developing sweet, complex flavors that make this dish so delicious.
Step 4: Finish with Herb Butter
- roasted cabbage steaks from Step 3
- herb butter mixture from Step 1
Remove the roasted cabbage from the oven and immediately spread a generous portion of the herb butter from Step 1 over each hot steak.
The residual heat will melt the butter, allowing it to seep into the tender cabbage and infuse every layer with garlic, herbs, and lemon brightness.
Serve immediately while the butter is still melting and the cabbage is at its warmest.
Garlic Cabbage Steaks with Herb Butter
Ingredients
For the cabbage steaks::
- 1 head cabbage (cut into 1-inch thick rounds)
- 3 tbsp olive oil (I prefer Pompeian robust EVOO)
- 3/4 tsp pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
For the herb butter::
- 4 tbsp butter (I like Kerrygold unsalted for this)
- 1/4 cup fresh herbs (finely chopped, about 1/4-inch pieces)
- 4 cloves garlic
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp worcestershire sauce (Lea & Perrins adds the best depth)
- 1/2 tsp red pepper
- 1/4 tsp salt
Instructions
- While the oven preheats, make the herb butter so it's ready to spread on the hot cabbage steaks. Mince the 4 garlic cloves finely, then combine the softened butter, minced garlic, fresh herbs, lemon zest, lemon juice, Worcestershire sauce, red pepper, and salt in a small bowl. Mix thoroughly for about 1 minute until all ingredients are well incorporated and the mixture is uniformly colored. Set aside at room temperature so it stays spreadable—this butter will melt beautifully over the hot roasted cabbage.
- Preheat your oven to 425°F and line a large baking sheet with foil for easy cleanup. Slice the cabbage head into four 1-inch thick rounds, keeping the core intact so each steak holds together during cooking. Arrange the steaks on the prepared pan in a single layer, then drizzle evenly with olive oil and season both sides with the onion powder, garlic powder, pepper, and salt. I prefer robust olive oil like Pompeian because it adds a subtle richness that complements the caramelized cabbage beautifully.
- Roast the seasoned cabbage at 425°F for 45 minutes total, flipping the steaks halfway through (around 22-23 minutes). You're looking for the outer leaves to become deeply golden and slightly charred at the edges, while the inside becomes tender. The cabbage will caramelize during this time, developing sweet, complex flavors that make this dish so delicious.
- Remove the roasted cabbage from the oven and immediately spread a generous portion of the herb butter from Step 1 over each hot steak. The residual heat will melt the butter, allowing it to seep into the tender cabbage and infuse every layer with garlic, herbs, and lemon brightness. Serve immediately while the butter is still melting and the cabbage is at its warmest.
