This simple Roasted Cheesy Cabbage Steaks dish has been one of my favourite last-minute sides for cozy dinners and holiday spreads. I first discovered the magic of roasting cabbage when I wanted something warm and substantial but lighter than potatoes; the caramelized edges and tender core won me over immediately. I remember serving this the first time for a small dinner party — guests eyed it suspiciously, then raved about the crispy edges and gooey cheese. The texture is what makes it special: a slightly sweet, silky interior with a charred, deeply savory rim that perfectly contrasts the crunchy, cheesy topping. I love how approachable the ingredients are: a single head of green cabbage, pantry spices, olive oil and two types of cheese produce something that looks restaurant-worthy without fuss. It’s a recipe that fits those evenings when you want something extra but don’t want to spend hours in the kitchen. The Parmesan adds an umami crunch while the mozzarella gives you melt and stretch, and together they transform humble cabbage into a comforting side that pairs beautifully with roasted chicken, steaks, or a grain bowl.

Ingredients

• Green cabbage: 1 medium head (about 2 to 2½ lbs), sliced into 3/4-inch steaks. Look for a firm, heavy head with crisp outer leaves — this gives the best texture after roasting.
• Olive oil: 2 tablespoons, preferably extra-virgin for flavor. I like California Olive Ranch or a mild Tuscan bottle to avoid an overpowering peppery finish.
• Seasoning blend: Salt and black pepper to taste; 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 teaspoon dried Italian seasoning. The paprika adds depth without heat.
• Parmesan cheese: 3/4 cup shredded, divided. Use freshly shredded Parmigiano-Reggiano for the best savory bite; pre-grated can work but may contain anti-caking agents.
• Mozzarella cheese: 3/4 to 1 cup shredded low-moisture mozzarella, more if you want extra gooeyness. Whole-milk mozzarella gives creamier melt and better browning.
• Fresh herbs: Chopped parsley or chives to finish, brightening the rich topping and adding color.

Instructions

Preheat and prepare: Preheat the oven to 425°F. While the oven heats, trim any loose outer leaves from the cabbage, keeping the core intact so slices hold together. Slice the head into 3/4-inch-thick steaks — you should get about 4 large steaks depending on the cabbage size. Arrange the slices on a rimmed baking sheet lined with a silicone mat or parchment and lightly spray with oil to prevent sticking. Make the seasoned oil: In a small bowl, whisk together 2 tablespoons olive oil, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon Italian seasoning, salt and pepper to taste, and 1/4 cup of the shredded Parmesan. The oil carries flavors into the cabbage; brush it evenly over the tops of each steak until well coated. Roast until tender: Roast the prepared cabbage at 425°F for about 20 to 22 minutes. Look for edges that are browning and a fork-tender center — thicker steaks may need a few more minutes. If you prefer more char, rotate the pan and roast an extra 3 minutes while watching closely. Add cheeses and broil: Remove the pan, sprinkle the remaining Parmesan and 3/4 cup mozzarella evenly over the steaks (use up to 1 cup mozzarella for extra cheese). Switch oven to broil on high, place the pan about 4–6 inches from the broiler, and broil for 3–6 minutes until cheese is fully melted and just beginning to bubble and brown. Timing varies by oven — watch carefully to avoid burning. Finish and serve: Remove from the oven, let rest 2 minutes, then garnish with chopped fresh herbs like parsley or chives. Serve warm as a side or a vegetarian main with a grain and salad.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat while preserving texture, preheat the oven to 400°F and place steaks on a sheet pan; heat 8–12 minutes until warmed and edges crisp up. Avoid microwaving if you want to keep the cheese slightly crisp. For freezing, flash-freeze on a tray then transfer to a freezer bag; reheat from frozen at 350°F for 18–25 minutes, covering loosely with foil if browning too fast.

Ingredient Substitutions

If you need dairy-free options, use a plant-based mozzarella and a sprinkle of nutritional yeast in place of Parmesan for umami. Swap olive oil for avocado oil if you prefer a neutral-flavored oil with a high smoke point. For a spicier kick, add 1/4 teaspoon smoked paprika or a pinch of red pepper flakes to the seasoning blend. If you’re limiting salt, reduce the added salt and rely on freshly grated Parmesan sparingly to maintain savory depth.

Serving Suggestions

Serve these as a side to roasted pork, grilled chicken, pan-seared salmon, or alongside a grain-based main like quinoa pilaf for a complete vegetarian plate. Garnish with lemon zest and a squeeze of lemon juice for brightness, or serve with a dollop of herbed yogurt or sour cream on the side for a tangy contrast. For a holiday buffet, arrange the steaks on a platter sprinkled with chopped parsley and toasted pine nuts for texture.

Seasonal Adaptations

In winter, pair with roasted root vegetables and hearty grains to create a warming plate. In spring, finish with fresh herbs such as dill and a sprinkle of lemon zest to lift the dish. For summer cookouts, slice the steaks thinner (1/2-inch) and grill them for a smoky edge, adding the cheese at the end under a covered grill until melted. Swap herbs seasonally — basil and oregano in summer, thyme and sage in autumn.

Meal Prep Tips

For meal prep, roast a double batch and portion into individual containers for lunches; include a small lemon wedge or container of fresh herbs to add just before eating for brightness. If preparing ahead for a dinner party, roast steaks until just before broiling, chill, then broil and finish immediately before serving to get that fresh-baked cheese crust. Use sheet pans with raised rims to catch any drips and line with parchment for easy cleanup.

Final Thoughts

This Roasted Cheesy Cabbage Steaks recipe is proof that big flavors don't need complicated steps. It’s dependable, adaptable, and a delightful way to spotlight cabbage. I hope you enjoy making it as much as my family does — it’s a dish that makes weeknights feel special and gives holiday spreads a lovely, unexpected vegetable course.