Paula Deen Cabbage Steaks

Paula Deen cabbage steaks take 35 minutes and just a head of green cabbage, olive oil and a pinch of sugar to make a tender, caramelized side dish. It's an easy low-carb roasted vegetable side for weeknight dinner, Sunday dinner or the holiday table, and it's naturally gluten-free and sheet pan friendly.

Slice the cabbage into thick steaks and keep the core attached, because the core is what holds each round together on the pan. Cut them thin or trim the core away and the layers fall apart into loose leaves.

Paula adds a quarter teaspoon of sugar to the salt and pepper, which helps the cabbage edges brown and turn sweet in the oven. Roasting at a gentle 350°F also gives you tender centers with crisp, browned edges instead of burnt leaves.

Paula Deen Cabbage Steaks

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

45

kcal

Thick rounds of green cabbage roast on a single pan until the centers turn soft and the outer layers crisp and brown. A light drizzle of olive oil and a pinch of sugar bring out the sweetness.

Ingredients

• 1 whole head green cabbage, sliced into steaks
  

• 1 tsp salt
  

• 1 tsp Black pepper
  

• ¼ tsp sugar
  

• Olive oil, for drizzling
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is fully hot by the time your cabbage is sliced and seasoned.
• Slice the cabbage: Cut 1 whole head of green cabbage into thick steaks, keeping part of the core in each slice. Then lay them in a single layer without overlapping.
• Oil the steaks: Place the cabbage steaks on a nonstick pan and drizzle them with olive oil. Make sure the oil reaches the top layers, so the edges can crisp as they roast.
• Season the cabbage: Sprinkle 1 teaspoon salt, 1 teaspoon black pepper and 1/4 teaspoon sugar over the steaks. The sugar is tiny, but it helps the cabbage brown and taste sweeter.
• Roast and serve: Roast the cabbage steaks for 30 minutes. They are ready when the centers feel tender and the outer leaves turn golden and crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to flip the cabbage steaks while they roast?

The recipe roasts them for 30 minutes without turning, so you can leave them alone. If you want browning on both sides, flip them once at the 15-minute mark with a wide spatula, being careful to keep the layers together.

How thick should I slice the cabbage steaks?

Aim for about 3/4 to 1 inch thick, since thinner slices fall apart and dry out. Keep a bit of the core in each slice so the leaves stay attached.

Can I use red cabbage instead of green?

Red cabbage works the same way and roasts in about the same time. It has a slightly earthier flavor, and the color will bleed a little onto the pan.

How do I store leftover cabbage steaks?

Keep them in an airtight container in the fridge for up to 3 days. Reheat them on a sheet pan in a 350°F oven so the edges crisp up again, because the microwave makes them soft.

What's the most common mistake with roasted cabbage steaks?

Overcrowding the pan is the biggest one, since the cabbage then steams instead of roasting and turns soggy. Give each steak some space, and use two pans if you need to.