I’m sharing my Balsamic Honey Roasted Cabbage Steaks recipe that shows how simple cabbage becomes an attractive, healthy side dish with minimal effort.

Jump to Recipe

I love how wedges of cabbage take on a sticky, tangy edge when you roast them, I cant stop thinking about it. I first got obsessed after seeing Balsamic Honey Roasted Cabbage Steaks and a version that popped up as Hungry Happens Roasted Cabbage Salad.

A drizzle of balsamic vinegar and a touch of honey or maple syrup wake up the layers and make each bite oddly addictive. They look fancy on the plate but are embarrassingly easy, and you can switch red or green for color.

Try it and you might ditch the usual sides because this is simple and way more interesting than you expected.

Ingredients

Print Recipe (No Advertisments)

Cabbage: Crunchy, low-cal, high fiber and vitamin C, its sweet when roasted.
Olive oil: Brings healthy fats and silkiness helps brown edges, adds savory notes.
Balsamic vinegar: Tart and sweet, gives deep tang and glossy caramelized finish to cabbage.
Honey or maple: Adds mellow sweetness, helps glaze, balances the vinegar and char.
Garlic powder or fresh garlic: Lifts flavor, small protein punch, gives warm savory bite.
Thyme: Earthy herbal lift, low calorie, pairs well with caramelized cabbage notes.
Parmesan: Salty, nutty umami, adds protein and crisp browned crumbs when sprinkled.

Ingredient Quantities

1 small head green or red cabbage, about 1 to 1 1/2 pounds

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder or 1 small clove garlic, minced (optional)

1/8 teaspoon red pepper flakes, optional

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, optional

2 tablespoons grated Parmesan cheese, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F and line a baking sheet with parchment or foil; pat the cabbage dry and cut it into 6 to 8 wedges, keeping the core intact so they hold together. Remove any loose outer leaves.

2. In a small bowl whisk together 2 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey or maple syrup, 1/2 tsp kosher salt, 1/4 tsp black pepper, and either 1/2 tsp garlic powder or 1 small clove minced. Stir in 1/8 tsp red pepper flakes and 1 tbsp fresh thyme or 1 tsp dried thyme if using.

3. Brush or spoon the dressing all over and between the layers of each wedge so the liquid gets down into the leaves. Let them sit 5 minutes if you have time, it helps flavor.

4. Arrange the wedges on the prepared sheet cut side down, spacing them so air can circulate; dont crowd the pan or they steam instead of roast. For extra browning you can use a preheated cast iron skillet instead of a sheet.

5. Roast for about 20 to 30 minutes, flipping once halfway through, until the outer leaves are nicely browned and the cores are tender when pierced with a knife.

6. If you want more caramelization, switch the oven to broil for the last 1 to 2 minutes and watch closely so they dont burn.

7. Remove from oven and sprinkle 2 tbsp grated Parmesan over the hot wedges if using; let them rest 3 to 5 minutes so the cheese melts and the juices settle.

8. Transfer to a platter, drizzle any pan juices back over the cabbage, scatter a few extra thyme leaves and serve warm.

Equipment Needed

1. Oven (preheat to 425°F)
2. Baking sheet lined with parchment or foil
3. Chef’s knife and cutting board, youll need them to cut the wedges
4. Small bowl and whisk or fork for the dressing
5. Pastry brush or spoon to get the dressing between the leaves
6. Tongs or a spatula for flipping the wedges halfway through
7. Cast iron skillet optional, for extra browning if you prefer
8. Microplane or grater for the Parmesan and a platter to serve on

FAQ

Q: What oven temp and time should I use? A: Roast at 425°F for about 20 to 30 minutes for wedges, flipping once halfway. You want browned, slightly crisp edges and a tender core, so check at 20 minutes and cook longer if needed.

Q: Can I use red cabbage instead of green? A: Yes, absolutely. Red is a bit sweeter and looks great, but it can stain hands and plates. Flavor and cook time are basically the same.

Q: How do I keep the wedges from falling apart? A: Leave the core intact when you cut wedges, that helps hold them together. Don’t slice them too thin, and roast on a single layer so they don’t steam. A rimmed sheet pan and parchment or foil make flipping easier.

Q: Can I make this vegan or dairy free? A: Sure, swap honey for maple syrup if you like, and skip the Parmesan or use nutritional yeast or a vegan parmesan. Everything else stays the same.

Q: How do I get extra char and crisp edges? A: Pat the cabbage dry so the oil sticks, don’t overcrowd the pan, and roast hot at 425°F. Flip once, then if you want more char, pop it under the broiler for 1 to 2 minutes at the end while watching closely.

Q: How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a 350°F oven or a hot skillet to bring back crispness, microwaving makes them soft and soggy.

Balsamic Roasted Cabbage Recipe Substitutions and Variations

Extra virgin olive oil: swap with avocado oil, grapeseed oil, or melted butter — they give higher smoke point and nicer browning. (youll get crispier edges)
Balsamic vinegar: use red wine vinegar plus a pinch of brown sugar, apple cider vinegar, or sherry vinegar for similar tangy-sweet depth.
Honey or maple syrup: replace with brown sugar, agave nectar, or a little molasses if you want a deeper caramel flavor.
Grated Parmesan cheese: use grated Pecorino Romano, Asiago, or nutritional yeast for a vegan cheesy kick.

Pro Tips

– Salt and dry for crunch: after you slice the wedges, sprinkle a little extra kosher salt and let them sit 10-15 minutes, then pat them very dry. That pulls out surface moisture so the edges brown way better, dont skip this if you like crisp bits.

– Preheat the pan: throw your sheet or cast iron skillet in the oven while it heats. Placing cold cabbage on a hot surface gives instant sear, so you get caramelized edges faster and less steaming.

– Broil smart, not long: if you want extra char, move the pan to the top rack and broil for 1 to 2 minutes, but watch it the whole time. ovens vary a lot so stay nearby, one minute can be perfect or it can burn.

– Finish with contrast: add a bright element right at the end — a squeeze of lemon, a splash more balsamic, or a sprinkle of flaky salt and fresh thyme. Also wait a few minutes before serving so the cheese melts into the juices, its way better than serving it right away.

Balsamic Roasted Cabbage Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Balsamic Honey Roasted Cabbage Steaks recipe that shows how simple cabbage becomes an attractive, healthy side dish with minimal effort.

Servings

servings

Calories

126

kcal

Equipment: 1. Oven (preheat to 425°F)
2. Baking sheet lined with parchment or foil
3. Chef’s knife and cutting board, youll need them to cut the wedges
4. Small bowl and whisk or fork for the dressing
5. Pastry brush or spoon to get the dressing between the leaves
6. Tongs or a spatula for flipping the wedges halfway through
7. Cast iron skillet optional, for extra browning if you prefer
8. Microplane or grater for the Parmesan and a platter to serve on

Ingredients

1 small head green or red cabbage, about 1 to 1 1/2 pounds
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder or 1 small clove garlic, minced (optional)
1/8 teaspoon red pepper flakes, optional
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, optional
2 tablespoons grated Parmesan cheese, optional

Directions

Preheat oven to 425°F and line a baking sheet with parchment or foil; pat the cabbage dry and cut it into 6 to 8 wedges, keeping the core intact so they hold together. Remove any loose outer leaves.
In a small bowl whisk together 2 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey or maple syrup, 1/2 tsp kosher salt, 1/4 tsp black pepper, and either 1/2 tsp garlic powder or 1 small clove minced. Stir in 1/8 tsp red pepper flakes and 1 tbsp fresh thyme or 1 tsp dried thyme if using.
Brush or spoon the dressing all over and between the layers of each wedge so the liquid gets down into the leaves. Let them sit 5 minutes if you have time, it helps flavor.
Arrange the wedges on the prepared sheet cut side down, spacing them so air can circulate; dont crowd the pan or they steam instead of roast. For extra browning you can use a preheated cast iron skillet instead of a sheet.
Roast for about 20 to 30 minutes, flipping once halfway through, until the outer leaves are nicely browned and the cores are tender when pierced with a knife.
If you want more caramelization, switch the oven to broil for the last 1 to 2 minutes and watch closely so they dont burn.
Remove from oven and sprinkle 2 tbsp grated Parmesan over the hot wedges if using; let them rest 3 to 5 minutes so the cheese melts and the juices settle.
Transfer to a platter, drizzle any pan juices back over the cabbage, scatter a few extra thyme leaves and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.