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Roasted Cabbage Steaks With Rosemary Olive Oil

Name: Roasted Cabbage Steaks with Rosemary Olive Oil
Prep time: 15 min
Cook time: Invalid date
Total time: Invalid date
Yield: 4-6
Ingredients: 1 small head Green cabbage any dark, loose leaves removed; 1/4 cup Rosemary Extra Virgin Olive Oil (or you could use our Lemon Rosemary Olive Oil); 2 cloves Garlic, minced; 1 tsp. Smoky Citrus Salt; 1/4 tsp. Pennsylvania Black pepper; 1/3 cup Raw pecan halves, toasted; 1 small lemon halved; Grated Parmesan; Fresh herbs, such as thyme or parsley (optional)

March 10, 2026 1 min read

I grew up eating plenty of cabbage, but roasting it like this changed everything.

A little Rosemary Olive Oil, a hot oven, and suddenly cabbage becomes something people actually ask for seconds of.

Great for St. Patrick’s Day—or any night you want something simple and really good.

Roasted Cabbage Steaks with Rosemary Olive Oil

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

15 minutes

They're the perfect addition to any meal, packed with flavor, and sure to be a hit with everyone. Don't miss out on this one!

Image of Roasted Cabbage Steaks with Rosemary Olive Oil

Ingredients

1 small head Green cabbage any dark, loose leaves removed
1/4 cup Rosemary Extra Virgin Olive Oil (or you could use our Lemon Rosemary Olive Oil)
2 cloves Garlic, minced
1 tsp. Smoky Citrus Salt
1/4 tsp. Pennsylvania Black pepper
1/3 cup Raw pecan halves, toasted
1 small lemon halved
Grated Parmesan
Fresh herbs, such as thyme or parsley (optional)

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Directions

Preheat oven to 400 degrees F. Use a nonstick baking sheet.
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.
Place on the baking sheet.
In a small bowl, whisk together the olive oil, garlic, salt, and pepper.
Brush over one side of the cabbage, then flip the cabbage over and brush the other side.
Roast the cabbage for 25 to 30 minutes, or until crispy at the edges and tender in the center. The edges may get crispy but don’t worry they're tasty.
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.
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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