I’m sure you’ve seen cauliflower steak on a menu or maybe even a whole roasted cauliflower! But what about cabbage steak? When I was contemplating the idea of a vegetable steak, I knew cabbage would be another great option. It’s sort of steak-shaped, can be roasted or grilled, and can take on any flavor that it’s seasoned with. Now, during cabbage week, I had already perfected how to cut cabbage steaks, so the next step was to figure out the seasoning. I settled on garlic, onion, salt, and the critical ingredient—smoked paprika! This gives the cabbage that grilled taste in the oven!
Why you’ll love it
It’s cheaper to use cabbage than steak. And cabbage can last for weeks in your fridge, making it even more economical! Roasted cabbage is SO much better than cabbage any other way. Cabbage is related to Brussels sprouts and shares some of the same qualities, like being slightly sweet and delicious when roasted. Fast and easy because all you need to do is cut the cabbage, sprinkle with seasoning, and bake. You’ll probably have the cabbage ready before the oven is even preheated.
you don’t need much
You might find a recipe more straightforward than this – just kidding! This recipe is honestly the easiest and best-tasting vegetarian steak recipe you’ll ever try. And it all starts with the best ingredients that are all pulling their weight. Jump to the recipe card for exact measurements – this is just an overview!
The Cabbage “Steak”: You need cabbage to make cabbage steaks! I like to use standard cabbage because the round shape lends itself well to cutting steaks. You can use any type of cabbage with a similar round shape, including purple. Olive Oil: To roast the cabbage, we need olive oil to get that delicious caramelization. Spices: For spices, grab salt, smoked paprika, garlic powder, and onion powder. Smoked paprika is a must for that charred flavor!
let’s make vegetable steaks!
Ok, to make this cabbage steak recipe, you only need to be able to do two things: cut cabbage and drizzle on season. The oven does the rest! (Jump to the recipe for the full printable recipe.)
Storage
Any leftover cabbage steaks can be stored in an airtight container for up to one week. To reheat them, heat them in the oven for about five minutes at 350 degrees until crispy again.
Why this Recipe Works
I’m obsessed with these baked cabbage steaks, and I hope I’ve passed the excitement on to you! But if you’re not quite head over heels yet, here’s what else you need to know about these cabbage steaks.
Cutting cabbage steaks thick makes all the difference. Make sure they are at least 3/4″ thick to get the best texture and bite. There are many variation options, such as drizzling with balsamic vinegar, using purple cabbage, or adding a salty cheese like parmesan or feta. They can be made in advance by slicing the cabbage and mixing the oil with the spices. Store them both in separate airtight containers in the fridge for up to 2 days.
What to eat with roasted cabbage
To make this roasted cabbage a full dinner, here are some more tasty recipes to pair with it.
Quinoa Kale Salad: This is a delicious, refreshing compliment to the warm cabbage steak. Vegan Garlic Bread: Crunchy bread and a steak – what’s better? A vegetarian steak, of course! Creamy Gnocchi Soup: This cozy dish is easy to whip up while the cabbage bakes.
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
