Roasted Cabbage Steaks with Mustard Vinaigrette
Updated Jul 14, 2021, Published Feb 03, 2018
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Roasted Cabbage Steaks with Mustard Vinaigrette take humble cabbage to a whole new delicious level! Great on the side with Hungarian goulash!
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.
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
- Baked 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
- 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
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.
Video
Notes
- Cabbage can also be cut into wedges.
- Flipping the baked cabbage steaks to achieve even caramelization on both sides is a bit tricky. Use a large spatula and flip them quickly. But, if they fall apart, simply push the leaves of the “steaks” back together.
- The mustard vinaigrette can be made 2-3 days ahead of time. Keep refrigerated.
- Take the cabbage steaks out of the oven 5 minutes before they’re done and browned. The cabbage steaks reheat well in a toaster or conventional oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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…?
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!
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!
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!