These roasted cabbage steaks are a delicious, easy, and flavorful veggie side dish! Seasoned with tex-mex spices and drizzled with a quick avocado lime sauce, these cabbage steaks are done in about 20 minutes and will have your tastebuds singing!
Not a cabbage fan? I used to be in that boat, too, until I realized how versatile this veggie can be. And how amazingly delicious roasted cabbage steaks can be!
These roasted cabbage steaks are the perfect easy veggie dish to get you out of a rut. Done cooking in about 20 minutes, they don’t require any fancy kitchen gear beyond a sharp knife and a blender for the avocado lime sauce. Plus, we have jazzed up the cabbage steaks with a tex-mex inspired spice blend and then pumped up the yum factor with a 5 minute avocado sauce that you will want to eat right out of the blender.
This recipe is perfect for all eating styles, since it is plant based, vegetarian, Whole30, Paleo, vegan, and gluten free.
How to pick out a cabbage
I see fresh cabbages in the store pretty much all year long, so this recipe is a great side dish to enjoy during any season. However, when selecting a cabbage at the store or market, look for:
- a cabbage that is firm. A soft cabbage means that it is old and on its way to the compost pile.
- heads of cabbage with crisp, brightly colored leaves. Avoid heads that have yellowing or wilty looking leaves.
- cabbage that is free of cracks or bruises. These will result in a cabbage rotting faster.
Have leftover cabbage? Check out How To Store Cabbage. Whether it is a whole head, cut, or shredded…I’ll share how to store it so it lasts longer and is there for easy veggie-loading!
Can I use red cabbage instead of green?
Absolutely! The two are quite interchangeable in this roasted cabbage steak recipe and, I must say, the red cabbage with the green avocado sauce would be so beautiful!
Suggested Adaptations
Want to keep things quick and simple? Skip the avocado sauce and just serve the cabbage steaks with diced avocado and a squeeze of lime juice.
Feel free to change up the spices on the cabbage or you can simply season with salt and pepper if you’d like.
Did you halve the recipe and now you want to know how to store your leftover avocado? Check out How to Store Avocados (Ripe, Unripe & Already Cut)!
Other fun veggie side dish recipes that you will adore
- Carrot Fries (Oven or Air Fryer)
- Cauliflower Tots (Baked or Air Fryer)
- Broccoli and Cauliflower Casserole
- Mexican-Style Corn Quinoa Stuffed Peppers
- Easy Zucchini Salsa
- Pesto Veggie Pasta Salad
Did you try these baked cabbage steaks and now you’re hungry for more?
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Tex-Mex Roasted Cabbage Steaks with Avocado Sauce
Equipment
Ingredients
For Tex-Mex Roasted Cabbage Steaks
- 1 medium cabbage about 2 pounds. Red or green cabbage will work.
- 2 tablespoons avocado or olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked or regular paprika
- ½ teaspoon chili powder
- ½ medium lime
For Avocado Lime Sauce
- 1 ripe avocado halved and pit removed
- 1 tablespoon fresh lime juice about ½ a lime
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt or to taste
- ¼ cup fresh cilantro optional
- 2 tablespoons olive oil
- 1/3-1/2 cup water
Instructions
For Cabbage Steaks
- Preheat oven to 425℉. Line a sheet pan with parchment paper or lightly grease with oil.
- Peel off the first couple of outer leaves from the cabbage. Trim the end (root) then stand the cabbage up on the flat end and cut into 1/2 to 3/4 inch rounds. Place the cabbage “steaks” onto the baking sheet.(If your cabbage is very large or you are have a tough time getting through the cabbage, cut it in half through the center first then cut each piece into half circles.)
- Brush or rub both sides of the cabbage steaks with oil. In a small bowl, mix the salt and spices together then sprinkle both sides of the cabbage generously with the seasoning.
- Roast cabbage until golden brown and crispy around the edges, about 20 minutes. Carefully use a large spatula to remove them from the baking sheet, they will be quite delicate. The good thing is even if they come apart a bit, they will still taste great and can be put back together.Serve warm with a squeeze of fresh lime, avocado sauce, and desired toppings.
Avocado Lime Sauce
- Add avocado flesh, lime juice, garlic powder, salt, cilantro, olive oil, and 1/3 cup of water to a blender.
- Blend until smooth. If you want a thinner sauce, add additional water. Taste and add more lime juice and salt as needed.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
These are one of THE easiest veggie sides I’ve ever made, and they were so tasty! I used the leftovers to make a taco bowl for lunch, too.
Yay! I love how you repurposed the leftovers! What a great idea. And I agree, these are so easy. You get a lot of bang for your buck with this recipe
Could you use red cabbage for this recipe?
Absolutely! I bet it would be stunning with the green avocado sauce too!
Made this delicious recipe tonight with a purple cabbage I had on hand. It was so tasty! My oven gets a little smoky when I cook at 425, so I cooked mine at 400 and added an extra 8 minutes to the cook time. The steaks were tender, flavorful, and delicious.
I will definitely make this recipe again. It’s a great way to get my sulfur-rich crucifer out veggies into my diet. Thank you!
I’m so glad you enjoyed this recipe as much as me, Jensine! Roasted cabbage is magical IMO. Thanks for taking the time to leave a review!