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Korean Cabbage Steaks in Oven

Korean Cabbage Steaks is a recipe I’ve fallen in love with, and I just know you will too. You bake them in the oven, and they come out all golden and crunchy on the edges but still soft in the middle. It’s a bit like making fries but way cooler because it’s cabbage!

And you know what’s cool about this? You can add whatever you like on top. Some people throw on vegan parmesan cheese or a sprinkle of paprika for a little kick. It’s all up to you. It’s such a fun way to eat your veggies, and I bet you’re really going to love it just as much as I do.

So, cabbage has been around forever, right? People have been eating it all over the world because it’s cheap, it’s healthy, and you can do a ton of stuff with it.

But this whole idea of turning it into “steaks”? That’s kinda new and super cool. It makes eating cabbage way more fun and fancier, even though it’s super simple to make. It’s like we’re giving cabbage a whole new look, and I’m here for it.

Alright, let’s get cooking and turn that cabbage into something amazing. Can’t wait to hear how much you love it!

cabbage steak recipe
  • With a total time of just 35 minutes, you’ll have a flavorful dish ready in no time.
  • Whether you choose red cabbage or green cabbage, this side dish turns out amazing. 
  • Cabbage has been the go-to veggie worldwide because it’s affordable, healthy, and super versatile. 
  • Make a batch and store them in an airtight container; they reheat beautifully for easy side dishes throughout the week.
  • Even the pickiest eaters will be intrigued by these oven steak beauties. It’s a fun way to introduce more veggies to kids and adults alike.
  • Turning cabbage into “steaks” is a fresh and fabulous idea. It’s all about giving an old favorite a brand-new twist that’s simple yet fancy.

Serves: 4-5 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

To serve:

  • Cooked rice

Notes: *Many brands of gochujang contain wheat or other forms of gluten. If making gluten free, look for specifically gluten free brands.

1. Preheat oven to 400° F/200 C. Line a baking sheet with parchment or foil. Drizzle the oil on the baking sheet evenly. Cut two sides of the cabbage so that there is a flat surface on each end. Slice cabbage into four or five 3/4”-1”/2cm – 2.5cm steaks, leaving the stem mostly intact to hold them together. Cut each steak in half so that they are easier to fit on the baking sheet.

2. Place on the baking sheet, spaced evenly.

3. Peel and mince the garlic and ginger. Slice the green onions into 1”/2.5cm long pieces.

4. In a small bowl, combine the minced garlic and ginger, the gochujang, soy sauce, and maple syrup. Stir until smooth.

5. Drizzle or brush mixture on to each cabbage steak, spreading to coat evenly and get in all the cracks.

6. Sprinkle with sesame seeds and scatter the sliced green onion over the top and around the pieces.

7. Bake for 25-30 minutes until cabbage become tender enough to be pierced with a fork and onions are starting to brown.

8. Serve over rice with additional onion and sesame seeds as desired. Can be stored covered in the fridge and reheated in the oven for 10 minutes.

🥬 Serving suggestions – Serve your cabbage steaks over a bed of fluffy cooked rice or quinoa. For an added crunch, top with toasted nuts like pecans or walnuts.

🥬 Red pepper flakes or paprika – If you’re a fan of heat, sprinkle red pepper flakes on your cabbage steaks before roasting. For a smoky flavor, a pinch of paprika works wonders.

🥬 Parsley or cilantro – Parsley or cilantro can be chopped and sprinkled over the finished steaks for a fresh burst of flavor. Herbs not only add color but also enhance taste.

🥬 Vegan parmesan cheese – After roasting, top your cabbage steaks with grated parmesan cheese for a cheesy, savory finish. The cheese melts into the nooks and crannies, creating a delicious crust.

🥬 Pecans or walnuts – For an extra crunch, sprinkle crumbled pecans or walnuts over the steaks before serving. 

🥬 Olive oil, lemon juice, garlic, and herbs – Experiment with different marinades. A simple mix of olive oil, lemon juice, garlic, and herbs can infuse the cabbage steaks with bright flavors. Marinating for a few hours before roasting can deepen the taste.

🥬 Cajun, Italian, or a homemade mix – Explore with different seasoning blends such as Cajun, Italian, or a homemade mix of your favorite spices.

🥬 Hummus, tzatziki, or a spicy mustard – Offer a variety of sauces on the side, like hummus, tzatziki, or a spicy mustard. Dipping the roasted cabbage steaks into these sauces can add an extra layer of flavor.

🥬 Lemon pepper – For a zesty and spicy touch, sprinkle lemon pepper seasoning generously over the steaks before roasting. It’s a simple addition that brings a lively flavor to the dish.

🥬 Use a grill pan – For those who love grill marks, cook cabbage steaks on a medium-high heat grill pan. It adds a charred texture and a grill-like taste, perfect for summer meals.

bake cabbage steaks
  1. Cool Completely: Before storing, allow the cabbage steaks to cool down to room temperature. This prevents condensation inside the storage container, which could make the steaks soggy.
  2. Refrigeration: Place the cooled cabbage steaks in an airtight container. If you have multiple layers of steaks, separate them with parchment paper to prevent sticking. They will last in the fridge for up to 5 days.
  3. Freezing for Longer Storage: For longer storage, cabbage steaks can be frozen. Wrap each steak individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Remember to label the container with the date so you can keep track of how long they’ve been stored.
  4. Reheating: To reheat refrigerated cabbage steaks, place them on a baking sheet and warm them in an oven preheated to 350°F until they are heated through and crispy again, about 10-15 minutes. For frozen cabbage steaks, it’s best to thaw them in the refrigerator overnight before reheating.
  5. Revitalizing Leftovers: If the cabbage steaks have lost some of their crispiness during storage, you can broil them for a few minutes after reheating in the oven. Watch them closely to avoid burning. This can help bring back a bit of the original texture and flavor.
  6. Avoid the Microwave: While it’s tempting to use the microwave for a quick reheat, it’s best avoided in this case. Microwaving can make the cabbage steaks soggy and limp, detracting from their roasted quality.
roast cabbage steak

CAN I MAKE CABBAGE STEAKS WITH CAULIFLOWER TOO?

Absolutely! While cabbage steaks are the star of this recipe, cauliflower steaks make a wonderful companion or alternative. Just like cabbage, cut the cauliflower into thick slices, brush with olive oil and your choice of seasonings, and roast in the oven. They cook at a similar temperature and time, making them easy to prepare alongside or instead of cabbage.

WHAT’S THE BEST WAY TO CUT THE CABBAGE FOR STEAKS?

The key to perfect cabbage steaks is in the cutting. Place the cabbage head on your cutting board with the flat end down. Cut it into 1-inch thick slices carefully. Try to keep the core intact in each steak to help hold the leaves together during roasting. This ensures each steak remains intact for that perfect oven roasted texture.

CAN I OMIT OIL IN THIS RECIPE?

Yes, if you’re avoiding oil, you can omit it from the recipe. Instead, use a light spray of water or vegetable broth to help the seasonings stick to the cabbage steaks. Keep in mind that the steaks might not get as crispy without oil, but they’ll still be delicious and healthy.

WHAT’S THE BEST WAY TO SERVE CABBAGE STEAKS?

Cabbage steaks are incredibly versatile and can be a great side dish or the main event. They pair well with grains like quinoa or rice, can be topped with lentils for a hearty vegetarian meal, or served alongside protein like tofu. Don’t forget a drizzle of balsamic vinegar for a final touch of flavor.

CAN CABBAGE STEAKS BE MADE IN AN AIR FRYER?

Yes, cabbage steaks can be cooked in an air fryer, offering a quicker and equally delicious method. To do so, cut the cabbage into 1-inch-thick slices, brush both sides with olive oil, and season as desired. Cook in the air fryer at 400°F for about 10-12 minutes, flipping halfway through, until the edges are crispy, and the center is tender. 

cabbage steak recipe

Baked Cabbage Steak Recipe

These Cabbage Steaks come out so crispy and flavorful, it's like hitting the jackpot of side dishes. Trust me, roasting them to perfection turns this simple vegetable into something you'll want to make over and over.
5 from 1 vote
Print Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 173kcal
Author: SHU-CHUN

Ingredients

To Serve

  • cooked rice

Instructions

  • 1. Preheat oven to 400° F/200 C. Line a baking sheet with parchment or foil. Drizzle the oil on the baking sheet evenly. Cut two sides of the cabbage so that there is a flat surface on each end. Slice cabbage into four or five 3/4”-1”/2cm – 2.5cm steaks, leaving the stem mostly intact to hold them together. Cut each steak in half so that they are easier to fit on the baking sheet.
  • 2. Place on the baking sheet, spaced evenly.
  • 3. Peel and mince the garlic and ginger. Slice the green onions into 1”/2.5cm long pieces.
  • 4. In a small bowl, combine the minced garlic and ginger, the gochujang, soy sauce, and maple syrup. Stir until smooth.
  • 5. Drizzle or brush mixture on to each cabbage steak, spreading to coat evenly and get in all the cracks.
  • 6. Sprinkle with sesame seeds and scatter the sliced green onion over the top and around the pieces.
  • 7. Bake for 25-30 minutes until cabbage become tender enough to be pierced with a fork and onions are starting to brown.
  • 8. Serve over rice with additional onion and sesame seeds as desired. Can be stored covered in the fridge and reheated in the oven for 10 minutes.

Notes

*Many brands of gochujang contain wheat or other forms of gluten. If making gluten free, look for specifically gluten free brands.

Nutrition

Serving: 1person | Calories: 173kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1211mg | Potassium: 535mg | Fiber: 7g | Sugar: 15g | Vitamin A: 332IU | Vitamin C: 87mg | Calcium: 158mg | Iron: 2mg | Net Carbohydrates: 20g

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