This recipe for roasted cheesy cabbage steaks has been one of my favorite ways to turn humble cabbage into something that feels special without a lot of fuss. I first landed on this method on a busy weeknight when I wanted a vegetable that could stand up on its own — something with texture, brightness, and a cheesy topping to make it irresistible to everyone at the table. The result was a simple transformation: the outer leaves caramelize at high heat while the core stays tender, and the cheese melts into a flavorful crust that makes even picky eaters reach for seconds.

I love this preparation because it’s quick, forgiving, and translates well to any meal from a weeknight roast chicken to a holiday spread. The bright, vegetal bite of the cabbage pairs beautifully with nutty Parmesan and creamy mozzarella, and the light seasoning of paprika, garlic and Italian herbs adds depth without overwhelming the fresh cabbage flavor. Whenever I bring these to family dinners, they disappear — a sign that a good technique can make pantry vegetables truly memorable.

Ingredients

• Green cabbage (1 medium): Pick a firm head with crisp leaves and a bright core. A medium head sliced into steaks gives four generous portions; avoid loose or wilted outer leaves.
• Olive oil (2 tablespoons): Use extra-virgin for flavor — it helps the spices adhere and promotes browning on the edges.
• Salt and pepper: Kosher salt and freshly ground black pepper bring out the cabbage’s natural sweetness; season generously.
• Paprika (1/4 teaspoon): Adds color and a gentle smokiness; regular sweet paprika works well, or use smoked paprika for more depth.
• Garlic powder (1/2 teaspoon) & Onion powder (1/4 teaspoon): Instant aromatic notes without the risk of burning fresh garlic under high heat.
• Italian seasoning (1 teaspoon): A blend of dried herbs adds herbal complexity; substitute with equal parts dried oregano, basil, and thyme if you prefer.
• Parmesan, shredded (3/4 cup, divided): A dry, finely grated Parmigiano-Reggiano or good-quality domestic Parmesan gives salty, nutty flavor; reserve some to finish under the broiler.
• Mozzarella, shredded (3/4 to 1 cup): Whole-milk mozzarella melts best and creates that gooey finish; use more if you like an extra cheesy top.
• Fresh herbs for serving: Parsley, chives, or thyme add color and freshness — sprinkle right before serving.

Instructions

Preheat and prepare: Preheat the oven to 425°F. Slice the cabbage into roughly 3/4-inch thick steaks from the center of the head so each slice holds its shape; you should get 4 to 6 steaks depending on the cabbage. Lightly spray or line a rimmed baking sheet to prevent sticking and allow air circulation for even roasting. Make the seasoning mix: In a small bowl whisk together the olive oil, 1/2 to 3/4 teaspoon kosher salt (adjust to taste), freshly ground black pepper, paprika, garlic powder, onion powder and Italian seasoning. Stir in 1/4 cup of the shredded Parmesan. This oil-based paste helps the spices cling and promotes golden edges when roasted. Season the steaks: Brush or spoon the oil-spice mixture over the flat surfaces of each cabbage steak, spreading it to the edges. Turn the steaks so the exposed cut surfaces receive the most seasoning — the rounded outer leaves can remain lighter. Don’t overcrowd the pan; leave space for hot air to circulate. Roast until tender: Place the baking sheet in the hot oven and roast for about 20–22 minutes. You’re looking for the edges to take on some brown spots and the center to be fork-tender but not mushy. If your oven runs cool, add a few minutes; if very hot, check early to avoid over-browning. Add cheese and broil: Remove the pan, sprinkle the remaining 1/2 cup Parmesan and 3/4 to 1 cup mozzarella evenly over the steaks, then switch the oven to broil. Return the baking sheet to the top rack and broil for about 3–6 minutes until the cheese melts and just begins to bubble and brown. Watch closely — broilers vary and cheese can burn quickly. Finish and serve: Transfer to a platter, sprinkle with chopped fresh herbs, adjust seasoning if needed, and serve immediately while the cheese is hot and the cabbage maintains a slight crisp on the edges.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to three days. To preserve the best texture, separate layers with parchment paper and avoid stacking while warm. Reheat on a rimmed baking sheet at 350°F for 8–12 minutes until warmed through and the cheese softens; this keeps the edges crisp better than microwaving. If frozen, flash-freeze the steaks flat on a tray, then transfer to a freezer-safe bag for up to three months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you want to reduce dairy, try swapping half the mozzarella for a plant-based melting cheese and use nutritional yeast mixed with a small amount of olive oil in place of Parmesan for a similar umami finish. For a sharper profile, substitute Pecorino Romano for part of the Parmesan (use less salt if you do). To add smokiness without smoked paprika, finish with a few drops of liquid smoke in the oil mixture — use sparingly. If you prefer browning without broiling, increase oven temperature to 450°F and roast a few extra minutes until cheese is golden.

Serving Suggestions

These steaks pair beautifully with roast chicken, grilled sausages, or a lemony white fish. For a vegetarian plate, serve alongside herbed quinoa and roasted root vegetables. Garnishes like chopped parsley, toasted pine nuts, or a squeeze of lemon brighten the dish; a drizzle of balsamic reduction adds a glossy counterpoint to the salty cheese. They also work as a hearty base for a fried egg in a simple breakfast-for-dinner approach.

Cultural Background

Thick “steaks” of vegetables have become a popular way to transform large heads — like cauliflower or cabbage — into showy mains or sides. Roasting vegetables at high heat to encourage caramelization is a technique found across many cuisines; adding cheese as a finishing element leans into European comfort traditions where dairy is used to enrich and balance bitter or vegetal flavors. This particular assembly — seasoned roasted cabbage topped with Parmesan and mozzarella — is a modern, home-kitchen take that blends straightforward roasting with the universally loved appeal of melted cheese.

Seasonal Adaptations

In winter, use a firm green cabbage and add a sprinkle of crushed red pepper for warmth. In spring or summer, substitute with Savoy cabbage for a more tender leaf and finish with fresh basil instead of dried Italian seasoning. For holiday tables, add toasted walnuts and dried cranberries for texture and color, and consider swapping in Gruyère for a nuttier, more festive flavor that gratin-style lovers will appreciate.

Meal Prep Tips

Spoil-proof this dish for busy weeks by trimming and slicing the cabbage ahead of time, then store the steaks flat in a container with a paper towel to absorb moisture. Mix the seasoned oil and store it in a small jar; on the day you roast, brush and roast as directed. This two-step prep saves time and keeps the hands-on portion under 10 minutes. For batch cooking, double the quantities and roast on two sheets, rotating between racks halfway through for even browning.

These roasted cheesy cabbage steaks are one of my simplest ways to bring people to the table: economical, flexible, and reliably delicious. Try them once and you’ll find new ways to serve them throughout the year — they’re that satisfying.