Crispy Roasted Cabbage Steaks with Pomegranate & Sunflower Seeds

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Cauliflower steaks have gained popularity in recent years, but have you ever tried cabbage steaks?

While cabbage might not have a reputation for being the sexiest vegetable, this recipe elevates it beyond what you may have experienced. It offers everything you may love about roasted Brussels Sprouts but with much easier preparation. Trimming an entire bag of Brussels Sprouts can be quite labor-intensive, but with cabbage, all you have to do is make a few slices.

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Cabbage is related to other cruciferous vegetables, so they all have similar qualities when cooked. Roasting Brussels Sprouts, cauliflower, and broccoli at high temperatures causes them to caramelize, creating layers of flavor. Similarly, roasted cabbage is transformed, becoming tender on the inside and browned and crispy on the outside.

Raw cabbage can be bland or sometimes bitter, which is likely why it’s often prepared with lots of mayo in the form of coleslaw. Roasting tends to bring out its natural sweetness and create a more rounded flavor and more satisfying texture.

This recipe includes pomegranate arils along with pomegranate molasses, which adds sweet and acid elements that further help balance the flavors and generally brighten up the dish. Adding good quality salt is also essential as it enhances the taste while also neutralizing bitterness.

Health Benefits of Cabbage

Cabbage is a low-carb vegetable, making it acceptable to include in a vegan keto diet. Recent studies have also demonstrated its potential benefits for the prevention of Type II Diabetes.

It also contains an abundant array of antioxidants, which is one key reason research links cabbage intake to a reduced risk of cancer and cardiovascular disease. Red cabbage has an even higher level of protective nutrients, particularly anthocyanins, which also offer anti-inflammatory benefits.

Cabbage also contains a variety of nutrients that can enhance the health of the lining of the digestive tract. It can also regulate Helicobacter pylori populations in the stomach so that they don’t become excessive.

Additionally, cabbage is a good source of calcium, vitamin C, and vitamin K, making it a beneficial food for promoting healthy bones.

What To Eat With Cabbage Steaks

Baking the cabbage in the oven makes it hearty enough to enjoy as a vegetarian main dish. You could also add other veggies like sauteed mushrooms, grilled eggplant, or roasted carrots, drizzled with a tahini sauce. To create a more substantial meal, you could try serving them with baked sweet potato, rice, or pasta.

For extra flavor, you can top everything with fresh herbs such as dill, parsley, or cilantro and drizzle with your favorite quality olive oil, a squeeze of fresh lemon juice, flaky sea salt, and fresh cracked black pepper.


Crispy Roasted Cabbage Steaks with Pomegranate & Sunflower Seeds

Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Main Course
Keyword: medicalmedium, plantbased, vegan
Servings: 4
Calories: 232kcal
Author: Mizpah Matus


  • 1 large head green cabbage
  • 1 medium red onion outer layers removed and cut into wedges
  • 2 tbsp extra virgin olive oil
  • 3 tbsp pomegranate molasses divided
  • 1 tsp garlic powder
  • flaky sea salt to taste
  • black pepper to taste
  • 1 cup pomegranate seeds
  • 1/4 cup sunflower seeds lightly toasted


  • Place top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper. Set aside.
  • Cut the stem off the cabbage head to create a flat surface on the bottom. Carefully slice the cabbage, top to bottom, into ½-inch sections.
  • Transfer the sliced cabbage to the prepared baking sheet and arrange the onion wedges between them without overcrowding. Lightly brush the cabbage and onion with the olive oil and one tablespoon of pomegranate molasses. Sprinkle with garlic powder and season with salt and black pepper, to taste.
  • Place the baking sheet in the preheated oven and roast for 40-45 minutes, rotating the sheet once halfway through, or until the cabbage is nicely browned and crispy on the edges.
  • Remove the baking sheet from the oven and cool for several minutes. Drizzle each cabbage steak with the remaining two tablespoons of pomegranate molasses and top with some pomegranate seeds and toasted sunflower seeds. Serve immediately with the roasted red onion on the side. Enjoy!


Actual cook time will depend on how thick and evenly the cabbage is sliced, and on how much moisture is in the cabbage from the outset. Check after 30 minutes and adjust the final cook time accordingly.


Calories: 232kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 182mg | Potassium: 621mg | Fiber: 7g | Sugar: 11g | Vitamin A: 177IU | Vitamin C: 71mg | Calcium: 97mg | Iron: 1mg
Tried this recipe?Let us know how it was!



Cabbage: The World’s Healthiest Foods

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