Roasted Cabbage Steaks with Mustard Vinaigrette

4.45 from 65 votes
30 minutes
Jump To Recipe

Roasted Cabbage Steaks with Mustard Vinaigrette take humble cabbage to a whole new delicious level!  Great on the side with Hungarian goulash!

Photo of Roasted Cabbage Steaks with Mustard Vinaigrette on wood cutting board.

Why This Recipe is a Keeper:

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 and roast vegetables like this cabbage steak recipe are truly the best!

First, it’s inexpensive and even one small head will go a long way.  Cooked cabbage, along with adding a potato or two, helped sustain my grandparents and parents when times were tough.

It’s versatile!  Is there anything cabbage can’t do for home cooks?  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.

Close-up photo of roasted cabbage steaks on baking sheet.


  • Green cabbage
  • Olive oil
  • Red wine vinegar
  • Coarse-grain (whole-grain mustard)
  • Dijon mustard
  • Honey
  • Water
  • Garlic
  • Salt and black pepper

How to Make Roasted Cabbage Steaks with Mustard Vinaigrette:

  • For this cabbage steak recipe, you could cut the head of cabbage into wedges.  However, calling something a “steak” just makes it sound more hearty and substantial.
Photo of five roasted cabbage steaks on baking sheet.
  • Flipping the baked 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.  Simply combine all the ingredients in a small bowl.
Photo of Roasted Cabbage Steaks with Mustard Vinaigrette on wood cutting board with gray striped towel.

Drizzle the vinaigrette over the roasted cabbage “steaks” and serve!  So easy and guaranteed to turn a cabbage skeptic into a cabbage lover!

Photo of Roasted Cabbage Steaks with Mustard Vinaigrette on wood cutting board drizzled with vinaigrette.


If you have cabbage steaks left over, store in the refrigerator without the mustard vinaigrette on the steaks.  Store the vinaigrette separately in the refrigerator.  Reheat in a 350-degree oven until heated through.

Cabbage lovers, be sure to try some of my other cabbage recipes!

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Two Roasted Cabbage Steaks with Mustard Vinaigrette on wood cutting board with sauce drizzled over.

Roasted Cabbage Steaks with Mustard Vinaigrette

4.45 from 65 votes

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By: Carol | From A Chef’s Kitchen
Roasted Cabbage Steaks with Mustard Vinaigrette takes cabbage to a whole new delicious level!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dishes – Vegetables
Cuisine East European
Servings 4
Calories 221 kcal


  • 1 large head green cabbage
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon coarse-grain mustard
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon honey - or to taste
  • 1 tablespoon water - or more if needed
  • 1 clove garlic - minced
  • Salt and freshly ground black pepper - to taste


  • 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.



Can also be cut into wedges.


Serving: 1 | Calories: 221kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 143mg | Potassium: 550mg | Fiber: 8g | Sugar: 14g | Vitamin A: 311IU | Vitamin C: 115mg | Calcium: 132mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.45 from 65 votes (55 ratings without comment)

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Recipe Rating


  1. 4 stars
    Really great flavor and just what I was looking to add to my roasted cabbage. I applied heavy olive oil to the cabbage because my steaks were rather thick, so I didn’t add much to the dressing. Turned out great.

  2. 5 stars
    For more crispy cabbage, brown the steaks in oil in an iron skillet, on both sides. Then put on the flat pan and continue roasting.

  3. 4 stars
    Good flavor, but not as infused as I like. With the second batch, after baking 10 min then flipping the cabbage I painted the sauce on and baked until done. I left out the water to make a thick sauce. I have never figured out how to roast cabbage to be caramelized. Crispy. and tender, but not burnt on the edges.

  4. 5 stars
    I made this for dinner tonight. It was easy, quick, and delicious! The mustard dressing gives a tangy, exotic edge to the dish. I will definitely make again and again.

  5. I serve cabbage in a variety of ways but this recipe was so quick and easy to prepare and was so yummy. A total winner! Family requested we have it again tonight…. no problem! I didn’t have any coarse grain mustard on hand so that was left out. Even without it, it was so good. I did have to cook the cabbage for 15 minutes each side rather than the stated 15-20 min total. Maybe my steaks were a lot thicker…?

    1. Thanks so much, Eva! Yes, it’s possible your steaks were a bit thicker, but all ovens vary, too. Some can be a little off or have hot/cold spots. Thanks again and so glad you and your family enjoy!

  6. 5 stars
    This is an excellent, easy recipe to elevate cabbage, a vegetable that lots of people don’t eat, to a new level. This recipe is “dinner guest” worthy!

  7. I’m a one person, one dog household. I was always reluctant to buy a whole head of cabbage until I found this recipe. I’ve enjoyed it on its own, I’ve mixed leftovers into mashed potatoes for a gourmet colcannon, made a quiche with it and this week I’m going to let the cabbage sit in the marinade for a bit and add it to hambone bean soup. I have more adaptations in my head. Thanks!

    1. Hi, Jennifer, I absolutely loved reading your comment! I love all the things you’ve done with this recipe and adding it to mashed potatoes sounds divine! Thanks so much and so glad you are enjoying! Please keep me posted on the other ways you’re putting this recipe to use!

  8. 3 stars
    The idea is good, but the dressing is a little too sharp for my taste and the acid exceeds the usual proportions for salad dressing. I would cut both the vinegar and the mustard in half. Taste and add more if desired.

    1. Hi, Sarah, Thanks so much for your feedback. As a personal chef, I totally understand that everyone has different tastes and palates. Ingredients used can also make a difference. The reason for the water and the honey is to balance out the vinegar. Thanks again!

  9. I made this recipe with green cabbages from my garden. The sauce added another level of yumminess. Thank you!!

  10. 5 stars
    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.

  11. 5 stars
    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.

  12. 5 stars
    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!