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Roasted Cabbage Steaks With Rosemary Olive Oil

Roasted Cabbage Steaks With Rosemary Olive Oil

Let's celebrate St. Patrick's Day! Sure, we're early but I couldn't help myself. I was too excited about this recipe and it was so simple. St Patrick's Day won't be complete without these Roasted Cabbage Steaks! They're quick, easy, and delicious!


  • 1 small head Green cabbage any dark, loose leaves removed
  • 1/4 cup Rosemary Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 1 tsp. Guinness Smoked Sea Salt
  • 1/4 tsp. Black pepper
  • 1/3 cup Raw pecan halves, toasted
  • 1 small lemon halved
  • Grated Parmesan
  • Fresh herbs, such as thyme or parsley (optional)


  1. Preheat oven to 400 degrees F. Use a nonstick baking sheet.
  2. Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices.
  3. Place on the baking sheet. 
  4. In a small bowl, whisk together the olive oil, garlic, salt, and pepper.
  5. Brush over one side of the cabbage, then flip the cabbage over and brush the other side.
  6. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. The edges may get crispy but don’t worry they're tasty.
  7. While the cabbage bakes, toast the pecans in the oven. Spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant. Remove the pecans from the oven and transfer immediately to a cutting board Let cool, then roughly chop.
  8. Plate cabbage when ready. Sprinkle with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.
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