Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of cabbage steaks on a plate atop white bean puree.

Easy Roasted Cabbage Steaks


  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

These Easy Roasted Cabbage Steaks are the super simple vegetarian dish that you've been looking for. Sliced cabbage is roasted in the oven until it's tender and caramelized, topped with fresh herbs, and served over a creamy white bean purée.


Ingredients

Units Scale

Roasted Cabbage Steaks:

  • 2 small heads of green cabbage
  • 1/4 cup olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2-3 tablespoons grated parmesan cheese (we used dairy free)
  • 1 1/2-2 tablespoons fresh parsley, finely chopped

White Bean Purée:

  • 1 14.5 ounce can of cannellini beans (reserve 1/4 cup of the liquid from the can)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon dijon mustard
  • 2 tablespoons grated parmesan (we used dairy free)
  • 1 clove of garlic
  • 1/2 teaspoon kosher salt
  • Pinch of black pepper

Instructions

Roasted Cabbage Steaks:

  1. Preheat oven to 400˚F/205˚C and lightly grease a baking sheet. 
  2. Whisk together olive oil, lemon juice, salt and pepper in a small bowl. 
  3. Remove any loose outer leaves from the head of cabbage. Slice off the root end (bottom) of the cabbage. 
  4. Set the cabbage flat end down on a cutting board and slice into 3/4-1-inch thick large rounds, slicing all the way through the cabbage. You should be able to get somewhere between 4-6 slices per head of cabbage, depending on the size of the cabbage. 
  5. Transfer the cabbage to the baking sheet and brush both sides with the olive oil/lemon mixture.
  6. Roast for 15 minutes, then remove from oven and sprinkle with parmesan and parsley. Return to oven and continue roasting for an additional 10-15 minutes, until the cabbage is crispy and lightly browned on the exterior, and fork tender on the interior. (It should be soft enough to easily pierce with a fork.) 

White Bean Purée:

  1. While the cabbage is in the oven, add all ingredients + 2 tablespoons of the reserved liquid from the beans to a blender or food processor and blend until smooth. 
  2. If the purée is too thick, add another 1-2 tablespoons of the reserved bean liquid. 
  3. Serve with the cabbage steaks and garnish with more parsley and parmesan. 

Notes

Pick the right cabbage: Look for a cabbage that feels heavy and has colorful and tightly-packed leaves.

Some cabbage steaks may take longer to cook than others: The smaller steaks from the outside edges of the cabbage will cook faster than the larger ones from the center of the cabbage. If they start to brown too quickly, remove those first and let the other pieces continue roasting. 

Storage: Store leftovers in an airtight container for up to 4 days. 

Reheating: These cabbage steaks are best reheated in the oven so they can crisp up. We suggest reheating in a 375˚F oven until heated through and slightly crispy. 

Side dish suggestions: Italian chopped salad, cucumber avocado gazpacho, vegan garlic bread, vegan carbonara pasta

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cabbage Steak
  • Calories: 214
  • Sugar: 1.7 g
  • Sodium: 510.8 mg
  • Fat: 13.2 g
  • Carbohydrates: 19.6 g
  • Fiber: 3.7 g
  • Protein: 6.3 g

Keywords: roasted cabbage steaks, cabbage steak