This simple roasted cheesy cabbage has become one of my favorite quick sides whenever I want something that feels a little special without a lot of fuss. I first discovered the idea of slicing cabbage into hearty steaks at a friend’s dinner party; the host had seared them in a skillet and melted a generous handful of cheese on top. I adapted that concept for the oven, adding a bright herb-spiced oil and broiling at the end so the cheese bubbles and crisps just enough. The result is a contrast of texturestender, slightly sweet cabbage that caramelizes around the edges with a golden, savory crust of Parmesan and mozzarella.

I usually make this when I need a vegetable that can stand up on the plate alongside roasted chicken or tofu, and it’s the kind of dish that even guests who say they "don’t love cabbage" end up enjoying. It comes together fast: about 10 minutes of preparation and roughly 30 minutes in the oven. What makes it memorable to me are the little browned edges and the way the Italian seasoning and garlic powder flavor every bite. It’s comfort food that still feels fresh, and my family always asks for another slice.

Ingredients

• Green cabbage: Choose a medium, firm head that feels heavy for its size and has tight, pale-green leaves. Slicing into 3/4-inch steaks yields a tender center and nicely caramelized edges. If the outer leaves are bruised, remove them before slicing.
• Olive oil: Use good-quality extra-virgin olive oil for flavor and browning; 2 tablespoons is enough to coat the surfaces without making them greasy. I like California Olive Ranch for consistent flavor.
• Seasonings: Salt and pepper to taste, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 teaspoon Italian seasoning. These build a savory base that complements the cheeses and helps the cabbage caramelize.
• Parmesan cheese: 3/4 cup freshly shredded Parmesan, divided. Freshly shredded melts and browns better than pre-grated varieties; look for Parmigiano-Reggiano or a high-quality domestic Parmesan.
• Mozzarella: 3/4 to 1 cup shredded low-moisture mozzarella for stretch and melting. Use the lower amount for a lighter finish or the full cup if you want extra cheesiness.
• Fresh herbs: A small handful of parsley or chives, chopped for brightness at the end. These lift the richness and make the plate look inviting.

Instructions

Preheat and prepare: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and mist lightly with cooking spray or brush with a little oil so the cabbage does not stick. Choose a baking sheet with a tight fit to minimize movement while basting and broiling. Slice the cabbage: Remove any loose outer leaves and trim the stem slightly to create a flat base. Using a large chef's knife, slice the head into approximately 3/4-inch-thick steaks. Depending on your cabbage size you should get 4 substantial steaks; reserve any loose leaves for roasting separately or use in salads. Aim for uniform thickness so they cook evenly. Mix the seasoning oil: In a small bowl whisk together 2 tablespoons olive oil, salt and pepper to taste, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1/4 cup of the shredded Parmesan. The oil helps the spices adhere and encourages browning; use a pastry brush to apply an even coat over each steak. Roast until tender: Arrange the steaks on the prepared sheet, cut side up. Roast for about 22 minutes at 425 degrees F. Look for translucent centers and nicely browned edges; a fork should slide in easily. If your steaks are thinner, check earlier at 15 to 18 minutes. Add cheese and broil: Remove the sheet from the oven and evenly sprinkle the remaining Parmesan plus 3/4 to 1 cup shredded mozzarella over each steak. Move the oven rack 6 to 8 inches from the broiler and switch to broil. Broil until the cheese is melted and just starting to bubble and brown, about 3 to 6 minutes depending on your broiler. Watch carefully as broilers vary; it can go from perfect to burned quickly. Finish and serve: Remove from the oven and let rest for 1 to 2 minutes. Sprinkle chopped fresh herbs on top and serve warm. These steaks pair beautifully with roasted proteins or a grain-based main.

Storage Tips

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. For best texture when reheating, place the steaks on a baking sheet and warm in a 375 degrees F oven for 8 to 12 minutes until heated through, then broil for 1 to 2 minutes to refresh the cheese topping. Avoid microwaving if you want to preserve crisp edges. If you must make ahead, roast the cabbage and store uncheesed steaks; add cheese and broil just before serving to keep the topping fresh.

Ingredient Substitutions

If you do not have Parmesan, a Pecorino Romano or a good-aged Asiago will deliver similar savory depth. For a lower-dairy option, use a dairy-free shredded mozzarella and nutritional yeast in place of Parmesan; note that flavor and browning change slightly. Swap olive oil for avocado oil if you prefer a higher smoke point. Add a pinch of red pepper flakes for heat or swap Italian seasoning for a dried herb mix with thyme and oregano for a slightly different aromatic profile.

Serving Suggestions

Serve these steaks alongside roasted chicken, grilled salmon, or a thick slice of pan-seared tofu to build a complete plate. They also pair nicely with a warm grain salad for a vegetarian meal. Garnish with fresh parsley, chives, or a squeeze of lemon to cut through the richness. For a fancier presentation, nestle steaks over a smear of garlic yogurt or drizzle with a little balsamic glaze.

Cultural Background

Sliced and roasted whole vegetables like cabbage steaks are a modern take on hearty, rustic vegetable cooking found across many cuisines. Cabbage itself is a staple in Eastern European, German, and Asian cooking, where it is commonly braised, fermented, or stir-fried. Topping with cheese leans into Western comfort-food traditions, marrying Old World produce with modern melting cheeses for a hybrid dish that feels both traditional and contemporary.

Seasonal Adaptations

In winter, pair the steaks with roasted root vegetables and use sage in the herb mix to amplify seasonal flavors. In spring and summer, add a bright herb gremolata of parsley, lemon zest, and garlic after broiling. For a holiday twist, fold chopped roasted chestnuts into a light drizzle of browned-butter vinaigrette to complement the cabbage’s sweetness.

Meal Prep Tips

To meal prep, slice and lightly season the cabbage steaks a day ahead and store them covered in the refrigerator. Roast and cool, then pack portions into meal containers, leaving cheese to add and broil just before eating. This approach keeps the topping fresh and reduces active time on the day you serve. Use shallow containers to avoid steam buildup and sogginess.

Making this dish is a small act of joy: it takes humble ingredients and delivers warmth, crunch, and comfort in every slice. I hope you make it, tweak it to your taste, and create your own little moments around the table.