This simple, elegant side has been a weekday favorite in my kitchen ever since I first sliced a head of cabbage into thick "steaks" and treated it like a vegetable steak. I discovered this preparation on a busy weeknight when I wanted something that felt special but required almost no babysitting. The result surprised me: crisp, caramelized edges, tender hearts and a savory crust of cheese and seasoning that made everyone around the table smile. It’s one of those dishes that looks like effort, but gives you time back — and that’s my favorite kind of cooking.

I love this version because it balances texture and flavor so well. The cabbage softens and develops a nutty sweetness while the Parmesan crisps and the mozzarella pulls into gooey ribbons. The spices — a little smoked paprika, garlic and onion powders, and Italian seasoning — are gentle partners that let the cabbage shine. I often serve these alongside roasted chicken or a simple grain bowl, but they’re also perfect as the star of a light vegetarian meal. They’re quick to prepare and always welcome on the table when I want something a little different that still feels familiar.

Ingredients

• 1 medium green cabbage: Choose a firm, heavy head free of soft spots. Slicing into 3/4-inch steaks gives a balance of tender interior and caramelized edges. I buy a slightly larger head so each person can have a generous slice.
• 2 tablespoons olive oil: A good quality extra virgin adds flavor; if you prefer a neutral oil, light olive or avocado oil works too. The oil helps spice adhesion and promotes browning.
• Salt and pepper to taste: Kosher salt is forgiving and easy to sprinkle evenly. Season early so the cabbage begins to absorb flavor.
• Spice mix: 1/4 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon Italian seasoning — these build a savory, slightly smoky profile that complements the cheese.
• Parmesan, shredded (3/4 cup, divided): Use freshly grated Parmigiano-Reggiano if possible for the best nutty, crystalline crunch; pre-shredded works in a pinch but won’t crisp as deeply.
• Mozzarella, shredded (3/4 to 1 cup): Low-moisture mozzarella gives gooey stretch without making the steaks watery; use more if you want extra melty coverage.
• Fresh herbs for serving: A sprinkle of chopped parsley, chives or thyme brightens the rich cheese and adds color when plating.

Instructions

Preheat and prep: Preheat your oven to 425°F. Line a rimmed baking sheet with foil or parchment and lightly spray or brush with oil to prevent sticking. Slice the cabbage crosswise into 3/4-inch thick steaks; you should get 3–5 good slices from a medium head depending on size. Reserve any loose outer leaves for roasting separately or for salads. Make the seasoned oil: In a small bowl combine 2 tablespoons olive oil, salt and pepper (about 1/2 teaspoon salt to start), 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. Whisk until combined. This seasoned oil will both flavor the top and help the cheese adhere; using a pastry brush makes even coating quick and tidy. Coat the steaks: Arrange the cabbage steaks on the prepared sheet in a single layer with space between them so air circulates. Brush the seasoned oil generously over the tops and exposed edges; you want visible seasoning and a little sheen of oil. Turn thicker steaks slightly after starting roast if one side browns faster. Roast: Place the tray in the preheated oven and roast for about 22 minutes. Look for the edges to brown and curl slightly and for the centers to become tender when pierced with a fork. If you prefer deeper caramelization, add 3–5 extra minutes but watch closely to avoid charring the cheese later. Top and broil: Remove from the oven and sprinkle the remaining 1/2 cup Parmesan (or the remainder of your measured amount) and 3/4 to 1 cup shredded mozzarella evenly across the steaks. Move the oven rack up a notch and switch to broil on high. Broil for about 3–5 minutes until the cheese is melted and just starting to bubble and brown. Every broiler runs differently — mine takes around 4 minutes — so stand by and watch to prevent burning. Finish and serve: Let the steaks rest for a minute or two after broiling so the cheese sets slightly. Sprinkle with chopped fresh herbs, an extra grind of black pepper, and serve immediately. These pair well with lemon wedges if you want a bright contrast.

Storage Tips

Store cooled leftovers in an airtight container in the fridge for up to 3–4 days. To maintain texture, separate any very saucy or wet components (none here typically) and reheat on a baking sheet at 350°F for 8–12 minutes until warmed through; finish under the broiler for 1–2 minutes to refresh the cheese’s crisp top if desired. For longer storage, freeze roasted cabbage without the mozzarella for up to 3 months; thaw overnight in the fridge and add fresh shredded mozzarella before broiling to finish.

Ingredient Substitutions

If you want a dairy-free version, omit cheeses and finish with a sprinkle of nutritional yeast and a drizzle of quality olive oil for savory umami. Swap mozzarella for Gruyère or fontina for a nuttier flavor and excellent melt; reduce salt slightly if you use a particularly salty cheese. Use smoked gouda for a bolder, smoky profile. For lower sodium, choose a low-sodium Parmesan and skip extra added salt, relying on lemon zest or fresh herbs to brighten the flavor.

Serving Suggestions

Serve these as a hearty side with roasted chicken, pork chops, or pan-seared salmon. They are lovely alongside a grain salad or spiced lentils to make a vegetarian main. Garnish with chopped parsley, chives, or a squeeze of lemon to cut the richness. For a brunch option, top with a poached egg for a breakfast-forward plate that is both comforting and elegant.

Cultural Background

Slicing vegetables into "steaks" and roasting them with bold toppings is a contemporary adaptation of rustic European vegetable preparations. Cabbage has a long history across Northern and Eastern Europe as a staple winter vegetable; here, roasting elevates it beyond boiled or sautéed preparations familiar in traditional cuisines. The use of Parmesan and Italian seasoning nods to Italian flavors while keeping the method modern and approachable.

Seasonal Adaptations

In winter, use a sturdier Savoy cabbage and add a pinch of nutmeg to the seasoning for warmth. During summer, finish with fresh basil and lemon zest instead of Italian seasoning for a brighter profile. For holiday gatherings, add toasted pine nuts and a dusting of flaky sea salt right before serving to make them feel celebratory.

Meal Prep Tips

Slice the cabbage and prepare the seasoned oil up to 24 hours ahead; keep coated steaks refrigerated on the baking sheet covered until ready to roast. Roast and cool fully, then store in the fridge; when ready to serve, reheat in a hot oven and broil lightly to refresh the cheese. This makes it easy to prepare for weeknight dinners or to finish quickly when entertaining.

These roasted cheesy cabbage steaks are a reminder that simple ingredients, treated with care, yield memorable results. They’re easy to scale, crowd-pleasing and full of comforting flavors — give them a try and make them your own.