RecipeCabbage Steaks with Parm & Pistachios

Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 4 g
  • Total Fat: 12 g
    • Unsaturated Fat: 9.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 3 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 500 mg

Sinking your teeth into “steaks” made from thick slices of cabbage is a surprisingly delicious experience. Don’t take my word for it, though—try it yourself! Flavored with EVOO and tasty seasonings and then roasted to perfection, the leaves become tender and slightly caramelized. This creation makes a scrumptious side for whatever main you’re serving up. Plus, cabbage, a cruciferous veggie, is loaded with disease-fighting antioxidants. It contains anthocyanins, vitamin C, phytosterols, potassium and vitamin K, which make it a powerhouse pick. Make no mis-steak about it—this may just become a new favorite dish in your house.

Recipe Notes:
-I prefer to use white or green cabbage for this recipe because the purple variety tends to turn a blue-ish color in the oven. Not conducive for an appetizing plate, lol.

-I love that this dish offers a unique way to prepare and enjoy the cruciferous star. Cabbage recipes often call for it in shredded form (slaw) or as a wrapper (for stuffed cabbage). This is a fun and different spin.

-Don’t expect perfection (as you can see from my pictures, ahem!). If the strands start to separate or your slices aren’t perfectly even, don’t stress. It will still be delicious.

-You can use olive oil spray or a bottled variety and simply rub it over the cabbage rounds.

  • Prep time
  • Total Time
This recipe makes 6 to 8 slices

• 1 head green cabbage
• 4 tablespoons extra virgin olive oil
• 1½ teaspoons garlic powder
• 1½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• 4 to 6 tablespoons grated Parmesan
• 2 to 4 tablespoons pistachios
• ½ teaspoon smoky paprika


Heat oven to 400˚F. Mist a baking sheet with nonstick oil spray.

Remove any loose, dark leaves from cabbage. Using a sharp knife, cut root stem from head creating a flat end. Place the flat end on a cutting board (this will help secure the cabbage while you cut) and slice into 6 to 8 steaks, each ¼ to ½-inch thick. Place slices on prepared baking sheet in a single layer, leaving space between each. Brush the top sides with olive oil (or liberally mist with olive oil spray) and sprinkle on salt, pepper and garlic. Flip them each over and do the same to the second side (brush with oil, then sprinkle on seasonings).

Roast in oven for about 25 to 30 minutes, or until the tops are slightly browned and the cabbage becomes tender. Remove from oven and sprinkle parmesan cheese and pistachios on top of each cabbage steak. Place back in oven for a final five minutes (this melt the parm and lightly toast the pistachios). Garnish with a pinch of smoky paprika for both color and flavor. Serve immediately as a tasty side dish or use as a base and top with seasoned lentils or Chicken Paillard.

Nutrition information provided for 6 slices.

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Try my Brussels in Blankets.