Roasted Cabbage Steaks with Mustard Vinaigrette take humble cabbage to a whole new delicious level! Great on the side with Hungarian goulash!
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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.
Ingredients:
- 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.
- 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.
Drizzle the vinaigrette over the roasted cabbage “steaks” and serve! So easy and guaranteed to turn a cabbage skeptic into a cabbage lover!
Storage:
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!
- Duck Fat Roasted Cabbage Sprouts
- Parmesan Roasted Cabbage Wedges
- Russian Cabbage Soup (Shchi)
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Cider Vinegar Braised Cabbage Wedges
- Roasted Red Cabbage Steaks with Balsamic Vinaigrette and Goat Cheese
Roasted Cabbage Steaks with Mustard Vinaigrette
Ingredients
- 1 large head green cabbage
- ¼ 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
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.
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Notes
Nutrition
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.
Vicki D says
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.
Carol says
Thanks so much, Vicki! Glad you enjoyed!
Terry T says
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.
Carol says
Hi, Terry, Thanks so much for the tip!
Lynsta says
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.