Oven Roasted Cabbage Steaks
These oven roasted cabbage steaks make a satisfying, kidney-friendly entrée that’s both nutritious and flavorful. With heart-healthy olive oil, zesty lemon, and a crunchy walnut topping, this recipe for cabbage steaks is perfect for those managing CKD, offering a delicious way to enjoy a low-potassium, plant-based meal. It's easy to prepare, making it a great option for a healthy main course.
With over 25 years of experience in nutrition and a strong focus on CKD-friendly meal planning, I bring a wealth of expertise to each recipe I create. My training is updated yearly to stay aligned with the latest research in CKD management, ensuring every meal is both safe and satisfying. Rooted in a lifelong passion for cooking, this recipe reflects my commitment to providing trustworthy, research-backed guidance for those managing Chronic Kidney Disease.
This cabbage steaks in the oven recipe is perfectly suited for those managing CKD, as it features low-potassium cabbage and heart-healthy olive oil while avoiding high-sodium seasonings. The use of lemon juice and garlic adds flavor without the need for added salt, helping to keep sodium intake in check. Additionally, walnuts provide a nutritious source of healthy fats, making this dish both kidney-friendly and delicious.
This can go well with my creamy buffalo onion dip and a nice stone fruit salad. You can find other kidney friendly recipes on the blog as well.
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Ingredients For Oven Roasted Cabbage Steaks
This recipe for cabbage steaks uses simple, wholesome ingredients like cabbage, garlic, and walnuts to create a delicious and nutritious meal. Each element is chosen to provide flavor and texture while supporting a kidney-friendly diet.
- Green cabbage – Provides a hearty base, rich in fiber and vitamins, ideal for a low-potassium vegetable in CKD diets.
- Olive oil – Adds healthy fats while keeping the cabbage tender and promoting heart health.
- Minced garlic – Boosts flavor with minimal sodium, making it kidney-friendly.
- Black pepper – A simple, sodium-free way to add a touch of heat and flavor.
- Lemon juice – Offers a zesty brightness and helps reduce the need for salt, making it a great seasoning choice.
- Walnuts – Adds a crunchy texture and heart-healthy fats, providing a nice contrast to the roasted cabbage
See recipe card for quantities.
Instructions
The steps for making these oven roasted cabbage steaks are simple and straightforward, with easy-to-follow instructions to ensure a perfectly roasted dish. With minimal prep and a short roasting time, you’ll have a flavorful, kidney-friendly meal in no time.
- Preheat oven to 400' F. Put a sheet of parchment paper on a baking sheet and spray with non stick spray.
- Cut off the root / bottom end of the head of cabbage. Remove as much of the core as you can. Put it on the cutting board so that the flat end is on the cutting board and the head is standing up. Cut top to bottom into 1 in thick slices of cabbage. Place flat on the baking sheet.
3. In a bowl, whisk together the olive oil, garlic, pepper and lemon juice. Brush over one side of the cabbage steak and flip the cabbage over and brush the other side.
4. Roast the cabbage in the oven for 25 - 30 minutes or until crispy at the edges and tender in the center. Halfway through the baking time, rotate the pan. No need to flip the cabbages.
Hint: Lining your baking sheet with parchment paper helps prevent the cabbage steaks from sticking and ensures easier cleanup.
Variations
These oven roasted cabbage steaks offer a delicious, plant-based main course that’s both kidney-friendly and easy to prepare. Packed with flavor from garlic, lemon, and walnuts, this dish is ideal for those managing CKD, providing a low-potassium, heart-healthy meal. The variations below allow for flexibility based on individual dietary needs or flavor preferences, making it a versatile option for your meal planning.
- Caraway Seeds – Add caraway seeds for an earthy flavor twist, without adding sodium.
- Garlic-Infused Oil – Swap minced garlic with garlic-infused oil for a lower-potassium option.
- Pine Nuts Instead of Walnuts – Use pine nuts to reduce phosphorus levels.
- Roasted Red Pepper Flakes – Add heat without relying on salt.
- Lime Juice for Lemon – Try lime juice for a different citrus profile while keeping sodium low.
Storage for Baked Cabbage Steaks
- Refrigerate – Store leftover cabbage steaks in an airtight container in the fridge for up to 3 days.
- Reheat – To reheat, place them in the oven at 350°F for 10-15 minutes, or until warmed through and crispy again.
Top Tip
Preheat your oven fully – Make sure the oven reaches 400°F before placing the cabbage steaks inside for the best texture. You will love the crispy edges of the oven baked cabbage steaks.
FAQs about Roasted Cabbage Steaks
Yes, red cabbage can be used, but it may have a slightly different texture and flavor.
Yes, cabbage is naturally low in potassium, making it a great option for CKD diets.
Yes, herbs like thyme or rosemary work well while keeping the recipe kidney-friendly.
Related Recipes for Cabbage Steaks
Looking for other recipes like this? Try these:
Pairing with Sides
These are my favorite dishes to serve with oven baked cabbage steaks:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintBaked Cabbage Steaks
These oven roasted cabbage steaks are a delicious, kidney-friendly entrée perfect for those managing CKD. With simple ingredients like garlic, lemon, and walnuts, this flavorful dish is low in potassium and easy to make.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 5 1x
- Category: Entree
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 small head green cabbage
¼ cup olive oil
2 tablespoon minced garlic
¼ teaspoon black pepper
2 tablespoon lemon juice
⅓ cup chopped walnuts
Instructions
1. Preheat oven to 400' F. Put a sheet of parchment paper on a baking sheet and spray with non stick spray.
2. Cut off the root / bottom end of the head of cabbage. Remove as much of the core as you can. Put it on the cutting board so that the flat end is on the cutting board and the head is standing up. Cut top to bottom into 1 in thick slices of cabbage. Place flat on the baking sheet.
3. In a bowl, whisk together the olive oil, garlic, pepper and lemon juice. Brush over one side of the cabbage steak and flip the cabbage over and brush the other side.
4. Roast the cabbage in the oven for 25 - 30 minutes or until crispy at the edges and tender in the center. Halfway through the baking time, rotate the pan. No need to flip the cabbages.
5. While the cabbages roast, toast the walnuts. Add the walnuts onto a small baking sheet (no oil/grease) and place in the oven for about 5 minutes. Pay close attention so they do not get too done. Remove from oven and pan, and allow to cool then chop the walnuts into pieces.
6. Once the cabbage is roasted, remove them from the oven and sprinkle them with the walnuts. Squeeze more lemon juice on them if desired. Serve hot.
