Cabbage steaks seem to be quite the trendy meal right now – different recipes for cabbage steaks are all over Facebook and Pinterest, and the variations are all over the place. Awesome.

The best cabbage steaks, however, are to be found right here at Texas Pepper Jelly. Our version is easy, and, like every recipe you’ll find here, super duper delicious and nutritious.

Our recipe works for both green and red cabbage, too.

green cabbage cabbage red


One head of cabbage
2 teaspoons garlic powder
Your choice of Texas Pepper Jelly flavor
Olive oil

What to do:

Preheat your oven to 400 degrees, and get out a large baking sheet or pizza pan. Coat the pan with olive oil.

Remove the dirty outer leaves of the cabbage and discard.

With a long very sharp serrated knife, slice the cabbage into slices, about an inch thick.

Lay the slices on the baking sheet. Turn each slice so the oil-coated side is up, and sprinkle with salt, pepper, and garlic salt. With a pastry brush, coat each slice with pepper jelly.

Turn each cabbage slice with a pancake turner and do the same with the other side.

Put the pan in the oven on the middle rack and set your timer for thirty minutes. When the timer dings, turn each cabbage slice and roast for another half hour. Watch them closely after about twenty minutes; the cabbage steaks should be brown and crispy but not burned. After that first twenty minutes on the second side, it’s easy to let them get too done. Be watchful.

Serve hot. Don’t expect leftovers.

I like to cup up both red and green cabbage and serve a more colorful platter of cabbage steaks, but that’s up to you. I bet your family would love it if you did, though.

Expect to make these at least twice a week. But that’s okay, because it’s super easy and cabbage steaks are good for your family.

Maybe I should also mention that cabbage is really cheap, too. Also that St. Patrick’s Day is March 17, which is coming up fast, and we’re supposed to eat cabbage on St. Patrick’s Day.