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? Roasted Cabbage Steaks with Mustard Vinaigrette will make you fall in love with 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 cabbage 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 roasted cabbage “steaks” and serve! So easy and guaranteed to turn a cabbage skeptic into a cabbage lover!
Cabbage lovers! Be sure to try some of my other cabbage recipes!
- Duck Fat Roasted Cabbage Sprouts
- Parmesan Roasted Cabbage Wedges
- Russian Cabbage Soup (Shchi)
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
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Roasted Cabbage Steaks with Mustard Vinaigrette
Ingredients
- INGREDIENTS
- 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
- 1 tablespoon water
- 1 clove garlic, minced
- salt and freshly ground black pepper, to taste
Instructions
- 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 147 Total Fat 14g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 12g Cholesterol 0mg Sodium 220mg Carbohydrates 6g Fiber 1g Sugar 5g Protein 1g
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!
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!
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.
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!
I made this recipe with green cabbages from my garden. The sauce added another level of yumminess. Thank you!!
Thanks so much, Phyllis! So glad you enjoyed!
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!