Roasted Cabbage Steaks with Mustard Vinaigrette takes cabbage to a whole new delicious level!
If you’re a regular reader, you know I LOVE to take ordinary vegetables–especially homely and under-appreciated ones–to another level! Cabbage is one of those vegetables!
What’s not to love about cabbage?
First, it’s inexpensive and one head will go a long way. Cabbage, along with a potato or two, helped sustain my grandparents and parents when times were tough.
It’s versatile! The large leaves can be filled with meat and rice to make a substantial dinner. It’s perfect in soups and no summer is complete without a good, tangy coleslaw.
It’s healthful! Cabbage is a cruciferous vegetable, meaning it has tons of antioxidants and it’s low in carbs which it perfect in any diet. Get more information about the health benefits of cabbage here.
I’ve loved vegetables my entire life. However, growing up, my mother pretty much only boiled them. Some salt, some butter and that was pretty much it.
Then later, I discovered roasted vegetables and thought I died and went to heaven. Roasted cabbage, roasted cauliflower, roasted radishes, roasted green beans! After discovering the amazing taste of roasted vegetables, this method pretty much became my ONLY way to prepare vegetables.
For this recipe, you could cut the head of cabbage into wedges. However, calling something a “steak” just makes it sound more hearty and substantial. No matter what you call it, this dish is delicious!
Flipping the cabbage “steaks” to achieve even caramelization on both sides is a bit tricky. Use a large spatula and flip them quickly. If they fall apart, simply push the leaves of the “steaks” back together
The tangy, mustardy vinaigrette comes together quickly as the cabbage steaks roast.
Drizzle the vinaigrette over the “steaks” and serve! So easy and guaranteed to turn a cabbage skeptic into a cabbage lover!
Be sure to try some of my other cabbage recipes!
–Parmesan Roasted Cabbage Wedges
–Duck Fat Roasted Cabbage Sprouts
–Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
Roasted Cabbage Steaks with Mustard Vinaigrette
Roasted Cabbage Steaks with Mustard Vinaigrette takes cabbage to a whole new delicious level!
Ingredients
- 1 large head green cabbage
- 1/4 cup olive oil, divided
- salt and freshly black pepper, to taste
- 2 tablespoons red wine vinegar
- 1 tablespoon coarse-grain mustard
- 1 tablespoon Dijon Mustard
- 1 tablespoon honey
- 1 tablespoon water
- 1 clove garlic, minced
Directions
Preheat oven to 375 degrees. Slice cabbage into four or five thick "steaks." Drizzle with half the olive oil, season to taste with salt and black pepper and place on a nonstick baking sheet or one that is line with nonstick aluminum foil. Roast for 15 to 20 minutes or until lightly browned.
Meanwhile, whisk together remaining olive oil, red wine vinegar, coarse-grain mustard, Dijon mustard, honey, water, garlic and salt and black pepper, to taste.
To serve, drizzle over cabbage steaks.
I love cabbage, especially fried, and this sounded good – wow, it was really good! The next day I fixed beef steak and hash browns along with some of the leftover cabbage and on a whim tried the vinaigrette with that, too, and everything tasted wonderful. I enjoyed the cabbage, but the mustard vinaigrette is the real find in this recipe! Will definitely make it often.
Hi, Argie, Thanks so much and soo glad you enjoyed! Sounds like a great meal! Please stay in touch!
Tonight, I made this with red cabbage and served with a pork roast. The cabbage looked pretty and was delicious. My husband thought the vinegarette was for the pork….it was delicious on that too! He liked it so much that he suggested pork with the vinegarette for our Easter meal.
Hi, Becky! Thank you so much! You made my day and I’m so happy you all enjoyed! Please stay in touch!
Hi Carol,
I had a hankering so I made the cabbage again for lunch today. I had it with a grilled flatbread topped with shredded Uplands Pleasant Ridge Reserve cheese, and it was divine! Thanks again!
Wow! That sounds REALLY good! Thank you for the great suggestion for a wonderful lunch!
This is awesome! I love cabbage, but I rarely buy it for some reason.
I made this for lunch today, and it was absolutely delicious! Thank you for the wonderful recipe!
Hi, Carlotta, Thanks so much! So glad you enjoyed! This one’s a real keeper at our house too! Please stay in touch!