Crispy Cabbage Steaks with Garlic Yogurt

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Calling cabbage a “steak” usually sounds like the sort of optimism vegetables are forced into on restaurant menus, but these Crispy Cabbage Steaks actually earn the drama. Thick rounds of green cabbage roast at 425°F until the outer leaves go dark and crisp while the center softens and sweetens. Smoked paprika pushes the browned flavor further, and a cold garlic-lemon yogurt sauce underneath makes the hot cabbage taste sharper, richer, and much more interesting than boiled cabbage ever had a right to imagine.

Cut the rounds through the core and leave that core intact. It is not there for eating so much as engineering; remove it and your “steaks” become a loose committee of cabbage leaves arguing on the sheet pan. Brush both sides with oil, season well, flip once, and do not panic when the edges get very dark. That char is where the good stuff is happening.

Finish with dill and red pepper flakes. Served hot over the cool yogurt, this can work as a side dish or a light vegetarian dinner, depending on how personally committed you are to cabbage having a comeback story.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 large head green cabbage
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 cup plain Greek yogurt
1 clove garlic, grated
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
Red pepper flakes, for serving

Instructions

1Preheat oven to 425°F. Line a sheet pan with parchment paper.
2Cut cabbage through the core into 1-inch-thick rounds. Keep the core intact — it holds the steaks together.
3Brush both sides with olive oil. Season with salt, pepper, and smoked paprika.
4Roast 25 to 30 minutes, flipping once halfway, until the edges are deeply charred and the centers are tender.
5Mix yogurt, garlic, lemon juice, and a pinch of salt.
6Serve cabbage steaks on a plate, drizzled with garlic yogurt, fresh dill, and red pepper flakes.

Nutrition Information

Estimated per serving: 1 of 4 servings.

130Calories

3 gProtein

4 gCarbohydrates

12 gTotal Fat

2 gSaturated Fat

1 gFiber

2 gTotal Sugars

610 mgSodium

4 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Keep the core — it is the glue that holds the steak together. Remove it and you have a pile of leaves.
Don't be afraid of the char. Deeply browned, almost blackened edges are where the best flavor is.
The garlic yogurt is the perfect cool contrast to the hot, smoky cabbage.

Substitutions

green cabbage → red cabbage or cauliflower steaks Cauliflower steaks use the exact same technique.

Greek yogurt → tahini sauce Tahini is dairy-free and adds nuttiness.

dill → mint or parsley Different herb, same bright finish.

Storage Instructions

Refrigerate for up to 3 days. Reheat in the oven at 400°F for 5 minutes.

Make Ahead

Make the garlic yogurt sauce up to 3 days ahead. Roast cabbage fresh for the best texture.

Freezing

I would not freeze the finished cabbage steaks. Freezing softens the roasted cabbage and works against the crisp edges this recipe is built around. Keep the garlic yogurt refrigerated separately and roast the cabbage fresh.

Frequently Asked Questions

Can I make this ahead of time?

Make the garlic yogurt sauce up to 3 days ahead. Roast cabbage fresh for the best texture.

How do I store the leftovers?

Refrigerate for up to 3 days. Reheat in the oven at 400°F for 5 minutes.

Can I freeze it?

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include green cabbage → red cabbage or cauliflower steaks; Greek yogurt → tahini sauce; and dill → mint or parsley.