Baked Cabbage with Almonds: the unexpected side dish. If you think cabbage is only suitable for soups or stews, this recipe will change your mind with the first bite!
Today we transform a simple, humble ingredient into a scenic and modern dish: the cabbage slices become true vegetable “steaks”, incredibly crunchy on the edges and tender at the center.
It is the perfect solution for those seeking a new and tasty way to enjoy seasonal vegetables without sacrificing the line: a light and fiber-rich preparation, where the sweetness of toasted almonds perfectly matches the bold character of cabbage.
Few ingredients, a baking sheet, and the oven’s heat: in just a few minutes you’ll serve a refined side dish on the table, capable of stealing the scene and winning over even the most demanding palates. The final touch of sliced almonds not only adds crunchiness but also gives that gourmet charm that makes even the simplest dinner special.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Baked Cabbage with Almonds
- 1 savoy cabbage (about 2.2 lbs)
- to taste extra virgin olive oil
- to taste fine salt (and black pepper)
- to taste garlic powder (or one clove of minced garlic)
- sweet paprika (or smoked)
- 1.1 oz sliced almonds (to be added at the end)
Tools for Baked Cabbage with Almonds
- Baking Sheet
- Cutting Board
- Knives
Steps for Baked Cabbage with Almonds
Cabbage Preparation: Remove the more damaged outer leaves. Cut the cabbage into slices about 3/4 inches thick, keeping part of the central stem for each slice so it doesn’t fall apart during cooking.
Seasoning: Arrange the slices on a baking sheet lined with parchment paper without overlapping them. In a small bowl, mix plenty of olive oil, salt, pepper, and chosen spices (garlic, paprika). Generously brush both sides of each slice with this mix.
First Cooking: Bake in a preheated static oven at 392°F for about 20-25 minutes. Halfway through cooking, gently flip the slices with a spatula to brown both sides.
Adding the almonds: When the cabbage is almost cooked and the edges begin to darken and become crispy, distribute the sliced almonds over the slices.
Finishing: Return to the oven for another 3-5 minutes, just enough time to toast the almonds until they are golden (be careful because they burn quickly).
Serve the cabbage hot. For an extra touch of flavor, you can add a drizzle of balsamic glaze or grated Parmesan cheese along with the almonds.
Extra Tips: Do not remove the central stem of the cabbage while cutting the slices, otherwise the “steak” will crumble into small pieces.
Pairings: This dish goes perfectly with aged cheeses or a white meat main course. “And how do you cook cabbage? Do you prefer the classic version or do you like to experiment like I do? Let me know in the comments!
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