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How to Cut Cabbage Steaks for Roasting
How do you cut cabbage steaks? Remove any loose outer leaves, trim a thin slice off the stem end, and stand the head upright on its stem. Cut straight down through the center and the core into slabs about 3/4" to 1" thick. The core holds each steak together. Our pick is the Dalstrong Shogun 8" Chef Knife ($129), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A long, sharp blade cuts straight through a dense head and its core in one controlled stroke, so each round stays in one piece.
Roasted cabbage steaks are crispy at the edges, tender in the middle and wildly underrated. A head of cabbage is cheap and feeds a crowd.
What you get from one head
| Slice | Result |
|---|---|
| Center slabs | Intact steaks held by the core (usually 3 to 4 from a medium head) |
| Outer ends | Rounded pieces that may separate; roast them too or shred for slaw |
Step by step
- Prep the head. Remove wilted outer leaves and rinse.
- Trim the base. Slice a thin layer off the stem so it stands steady, without cutting away the core.
- Cut slabs. Stand it on the stem and cut straight down into 3/4" to 1" slabs.
- Keep the core. Each slab should include part of the core so it holds together.
Roasting
Brush both sides with olive oil, season with salt, pepper and garlic or smoked paprika, and roast in a hot oven on a sheet pan, flipping once, until the edges are deeply browned and the center is tender. Finish with lemon, parmesan or a mustard vinaigrette.
Make-ahead and grilling
Cut steaks a few hours ahead and keep them wrapped in the fridge. On the grill, cook over medium heat with the lid closed, flipping once, until charred at the edges and tender. Thick slabs with plenty of core hold up best on the grates.
Which cabbage?
Dense green or red cabbage makes the best steaks. Savoy and napa are too loose to hold together; for napa, see how to cut napa cabbage.
Using the ends
Shred the rounded ends for slaw or stir-fries. Our cabbage cutting guide covers shredding.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for cutting cabbage steaks?
A long, very sharp chef's knife. The Dalstrong Shogun 8" Chef Knife ($129) cuts through dense cabbage and its core in one controlled stroke.
How thick should cabbage steaks be?
About 3/4" to 1".
Why do my cabbage steaks fall apart?
They were cut away from the core or too thin.
Which cabbage is best for steaks?
Dense green or red cabbage.
How many cabbage steaks per head?
Usually 3 to 4 from a medium head.
