Description
Crispy, flavorful Roasted Cabbage Steaks dressed in a tangy mustard vinaigrette that balances sweet, savory, and spicy notes. This healthy, quick, and easy side dish features caramelized cabbage slices perfect for pairing with a variety of meals.
Ingredients
Scale
Vegetables
- 1 head green cabbage (firm and fresh)
Roasting
- Olive oil (for brushing, about 2-3 tablespoons)
- Salt (to taste)
- Black pepper (to taste)
Mustard Vinaigrette
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
- 2–3 tablespoons olive oil
- Salt (to taste)
- Black pepper (to taste)
Optional Garnishes and Add-ins
- Fresh herbs: chopped parsley or chives
- Red pepper flakes or hot sauce (for spicy kick)
- Smoked paprika (for smoky flavor, sprinkle before roasting)
- Thyme or rosemary (as an herb alternative)
- Toasted walnuts or pecans (for nut topping)
Instructions
- Prepare the cabbage steaks: Remove the outer leaves of the cabbage and slice it into thick, even steaks, about 3/4 to 1 inch thick, to help them hold shape during roasting.
- Season and roast the cabbage: Brush both sides generously with olive oil, then sprinkle with salt and pepper. Arrange the steaks on a parchment-lined baking sheet. Roast in a preheated oven at 425°F (220°C) for 20 to 25 minutes, flipping halfway through to ensure even caramelization on both sides.
- Prepare the mustard vinaigrette: While the cabbage roasts, whisk together Dijon mustard, apple cider vinegar, honey or maple syrup, minced garlic, salt, pepper, and olive oil in a small bowl. Taste and adjust the seasoning if needed.
- Dress and serve: Once the cabbage steaks are golden and crisp around the edges, transfer them to a serving platter. Drizzle the mustard vinaigrette over the top generously, and garnish with fresh herbs if desired. Serve immediately to enjoy the warm cabbage with tangy dressing contrast.
Notes
- Use a sharp knife for clean, sturdy cabbage steaks that hold together when roasting.
- Do not crowd the baking sheet to allow proper heat circulation for crispy edges.
- Flip the steaks gently with a wide spatula to maintain their shape and achieve even browning.
- Make the vinaigrette ahead of time to let the flavors meld and deepen.
- Adjust roasting time if cabbage steaks are thinner to avoid burning while still achieving caramelization.
- Store leftovers in an airtight container without dressing for up to 3 days in the fridge.
- Freeze steamed cabbage steaks up to 1 month but note texture may change after freezing.
- Reheat in a skillet or oven to maintain crispiness; avoid microwaving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: roasted cabbage steaks, mustard vinaigrette, healthy side dish, vegan option, gluten free, quick vegetable recipe