This skillet of roasted cheesy cabbage steaks became one of my unexpected weeknight joys the moment I first made it. I discovered the combination on a busy evening when I had a head of cabbage that needed an upgrade and only a handful of pantry cheeses. What started as a quick solution turned into a family favorite: the cabbage caramelizes at the edges, the center stays tender, and the melted cheese on top gives it a decadence that makes a humble vegetable feel celebratory. It’s the kind of dish that draws compliments even from those who don’t always volunteer to eat their greens.

I first tested this variation with Parmesan and a modest handful of mozzarella and was surprised by how satisfying it felt alongside simply roasted chicken. The texture contrast—slightly crisped outer leaves, a soft heart, and a salty, nutty cheese crust—makes every bite interesting. Because it’s quick to throw together, it’s become my go-to when I want a side that looks plated but doesn’t monopolize the oven or my time. The seasoning is flexible and uses pantry staples, which is perfect for evenings when I don’t have time to run to the store.

Ingredients

• 1 medium green cabbage: Choose a firm head without brown spots. Slicing into 3/4-inch steaks gives you a meaty bite; look for compact leaves for cleaner slices.
• 2 tablespoons olive oil: Use extra virgin for flavor—it helps the spices adhere and encourages even browning along the edges.
• Salt and black pepper: Season simply but generously; cabbage needs a little salt to draw out sweetness and balance the cheese.
• ¼ teaspoon paprika: Adds color and a mild smokiness—sweet paprika is fine, smoked works well if you want more depth.
• ½ teaspoon garlic powder: Provides mellow garlic flavor without the risk of burning.
• ¼ teaspoon onion powder: Rounds out the savory base; powdered aromatics blend easily with the oil.
• 1 teaspoon Italian seasoning: A mix of dried herbs brightens the cabbage; you can swap for dried thyme or oregano if preferred.
• ¾ cup grated Parmesan, divided: Use a real Parmigiano-Reggiano or a good-quality Parmesan for nuttiness—freshly grated melts and browns better than pre-shredded.
• ¾–1 cup shredded mozzarella: Use whole-milk mozzarella for creaminess; 3/4 cup gives a light blanket, 1 cup for an extra gooey top.
• Fresh herbs for serving (optional): Chopped parsley or chives add freshness and a pop of color when sprinkled just before serving.

Instructions

Preheat and prepare the cabbage: Preheat your oven to 425°F (220°C). Remove any loose outer leaves from the cabbage, then slice it into 3/4-inch thick steaks—aim for 3 to 4 thick slices from a medium head. Arrange the slices on a rimmed baking sheet lined with foil or a silicone mat; a light spray of cooking oil prevents sticking. Use a sharp chef’s knife for clean cuts and try to keep the core intact so the steaks hold together while roasting. Mix the seasoning blend: In a small bowl combine 2 tablespoons olive oil, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon Italian seasoning, salt and freshly ground black pepper to taste, and 1/4 cup of the grated Parmesan. Stir until the Parmesan is evenly distributed and the oil is infused. If the oil seems cool, give it a quick whisk so the spices distribute uniformly; the cheese in the mixture helps form a light crust as it roasts. Brush and roast: Brush the seasoned oil evenly across the top of each cabbage steak, making sure the surface is fully coated—use a pastry brush or the back of a spoon. Roast on the middle rack for about 22 minutes; you’re aiming for edges that are slightly browned and leaves that have softened through. The sugars in the cabbage will caramelize and give those golden bits that provide great crunch and flavor contrast. Add cheese and finish under the broiler: Remove the baking sheet and sprinkle the remaining 1/2 cup Parmesan and 3/4–1 cup shredded mozzarella evenly over the steaks. Switch the oven to broil on high and return the pan on an upper rack for about 3–6 minutes, watching closely. The cheeses should melt, bubble, and just begin to brown—timing varies by oven, so keep the door cracked and a close eye to avoid burning. Rest and serve: Once the cheese is bubbling and golden in spots, take the pan out and let the steaks rest for 2 minutes. Sprinkle with chopped fresh herbs and a light pinch of finishing salt if desired. Serve warm as a standout side or as part of a vegetarian main when paired with grains or legumes.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the steaks on a baking sheet and warm at 350°F (175°C) for about 10–12 minutes, then broil for 1–2 minutes if you want the cheese to crisp again. For longer storage, freeze individual steaks on a tray until solid, transfer to a freezer bag, and keep for up to 3 months. Thaw overnight in the refrigerator before reheating and broiling to revive the cheese texture.

Ingredient Substitutions

If you don’t have Parmesan, Pecorino Romano or Asiago are excellent substitutes—expect slightly saltier flavors with Romano. For a dairy-free version, use a plant-based grated alternative and a dairy-free mozzarella; note that melting behavior will differ and the top will brown less. Swap Italian seasoning for herbes de Provence or a mixture of dried thyme and oregano for a different aromatic profile. To increase protein, serve the steaks with a sprinkle of toasted pine nuts or a side of roasted chickpeas.

Serving Suggestions

Serve alongside roasted chicken, pan-seared salmon, or a hearty lentil stew. For a meatless meal, pair with a warm grain salad—farro or wheat berries offer a chewy contrast. Garnish with lemon zest, chopped parsley, or thinly sliced chives to lift the richness of the cheese. For a brunch twist, top with a poached egg to create a savory centerpiece that guests will remember.

Cultural Background

Roasting vegetables with cheese has roots in many European home kitchens where turning simple produce into a comforting side was essential. While cabbage is a humble staple across Eastern and Central Europe, the idea of finishing roasted vegetables with hard-grated cheese and a light herb topping borrows from Italian and Mediterranean practices—combining simplicity with bold, savory flavors to make everyday ingredients shine.

Seasonal Adaptations

In winter, use savoy cabbage for extra leaf texture and swap in aged cheddar for deep, tangy notes. In spring and summer, top with a scattering of fresh basil and use a lighter mozzarella. For the holidays, add a pinch of nutmeg to the seasoning mix and finish with toasted walnuts for crunch. These small seasonal shifts keep the dish feeling fresh year-round while staying true to the easy method.

Meal Prep Tips

Slice and season the cabbage the night before, then refrigerate covered so flavors meld. If prepping for a week of meals, roast several steaks at once and keep portions refrigerated in single-serving containers. Reheat gently in the oven to preserve texture. This approach saves dinner-time stress and makes it simple to assemble balanced plates for busy evenings.

Whether you’re feeding a crowd or plating a quiet weeknight dinner, these roasted cheesy cabbage steaks are an effortless way to make vegetables feel indulgent. Try them once and you’ll find yourself looking for excuses to serve them again—comfortable, cheesy, and endlessly adaptable.