Roasted Red Cabbage Steaks Recipe
Published Mar 16, 2022
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Red cabbage gets star treatment in this easy side dish that’s ready in about 30 minutes. Roasted Red Cabbage Steaks are drizzled with a simple balsamic vinaigrette and then sprinkled with tangy goat cheese for a side dish you’ll be proud to serve!
Why This Recipe is a Keeper:
Cabbage is one of the most nutritious vegetables in the produce department. However, red cabbage actually “one-ups” green cabbage. According to WebMD, red cabbage has more beneficial plant compounds than green cabbage for stronger bones and a healthy heart.
Never mind the fact red cabbage is simply visually stunning! Red cabbage has less water and is denser than green cabbage so it’s perfect for oven roasting which brings out the sweet, nutty flavor.
Roasted Red Cabbage Steaks with Balsamic Vinaigrette and Goat Cheese is:
- Easy.
- Ready in about 30 minutes.
- Super flavorful with a lush balsamic glaze and tangy goat cheese.
- Elegant enough for your next dinner party!
Here’s how to make this great baked cabbage steak recipe!
How to Make Roasted Red Cabbage Steaks:
Recipe Ingredients:
Here’s everything you’ll need to make this recipe. See the cabbage steak recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Red Cabbage: You should be able to get about six “steaks” from a head of red cabbage. Each slice should be between 3/4 of an inch and 1 inch.
- Olive Oil: I like to use a good extra-virgin olive oil but you don’t need to use the best you have.
- Balsamic Vinegar: You don’t need to use the best balsamic vinegar on the shelf but you usually can’t go wrong if the balsamic vinegar is from Modena, Italy. Kirkland brand from Costco (which originates in Modena) is one of our favorites.
- Goat Cheese: For this recipe, I use precrumbled goat cheese.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat your oven to 400 degrees.
- Spray a nonstick baking sheet with cooking spray. Alternatively, line a baking sheet with nonstick aluminum foil. Set aside.
- Cut the head of red cabbage into five or six even pieces that are approximately 3/4-inch to 1-inch thick.
- Brush the cabbage steaks with olive oil, place on a rimmed baking sheet and season with salt and black pepper.
- Place in the oven and roast for 12 to 15 minutes.
- Carefully flip the cabbage steaks.
- Roast for another 12 to 15 minutes or until the outer leaves and edges are crispy and the cabbage is tender.
- The cabbage steaks are utterly delicious just like this straight out of the oven!
- Whisk together a simple balsamic vinaigrette…
- MAKE AHEAD: The balsamic vinaigrette can be made two to three days ahead of time. Refrigerate until needed.
- Drizzle some of the dressing over the roasted red cabbage steaks.
- Sprinkle with goat cheese and garnish with chopped fresh parsley if desired.
- And serve!
Chef Tips and Tricks:
- To stabilize the cabbage, cut the bottom of the cabbage off so that it sits level on your cutting board before slicing it into steaks.
- To get red cabbage stains off of a cutting board, cut a lemon in half and use it to “scrub” the stain. Or, apply a dab of white vinegar.
RECIPE FAQS:
The sky is the limit! Red cabbage adds color and crunch to almost any menu… Cooked in the winter and raw in salads in the summer. It goes especially well with lamb, pork, duck and game.
Green cabbage is very good for you. However, as mentioned above because of the color, red cabbage has more beneficial plant compounds than green cabbage for stronger bones and a healthy heart. It’s a good source of vitamin K and provides small amounts of calcium, magnesium and zinc which helps build and maintain healthy bones. Red cabbage is high in fiber which helps keep your digestive system healthy. Source: WebMD
Absolutely! Whether braised or roasted as in these Roasted Red Cabbage Steaks, it can be reheated. In this particular recipe if you plan to make it ahead of time, reduce the roasting time by 5 to 10 minutes or so. Leave the balsamic vinaigrette and goat cheese off. Place back on the baking sheet or in a baking dish and reheat at 400 degrees to heat it through and crisp it up. Top with the balsamic glaze and goat cheese and serve.
Serve Roasted Red Cabbage Steaks with:
- Braised Pork Loin Roast in Dijon Mustard Sauce
- Pecan-Crusted Pork Tenderloin with Bourbon – Mustard Sauce
- Parmesan and Herb-Crusted Lamb Chops
- Garlic Herb Butter Roast Chicken with Root Vegetables
- Herb and Garlic-Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes
More cabbage recipes you’ll love!
- Baked Cabbage Wedges
- Roasted Cabbage Steaks with Mustard Vinaigrette
- Cider Vinegar Braised Cabbage Wedges
- Stewed Cabbage Recipe
Be sure to check out all my vegetable recipes here! Vegetable Side Dishes – From A Chef’s Kitchen
Roasted Red Cabbage Steaks Recipe
Ingredients
- Cooking spray
- 1 large head red cabbage
- 1/2 cup extra virgin olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey, or to taste
- 1 clove garlic, minced
- 1/2 cup crumbled goat cheese
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400 degrees.
- Spray a nonstick baking sheet with cooking spray. (Alternatively, line a baking sheet with nonstick aluminum foil.) Set aside.
- Cut the bottom of the head of cabbage off so that it sits level on your cutting board. Cut into 5 or 6 even slices, approximately 3/4-inch to 1-inch thick.
- Place the cabbage steaks on the prepared baking sheet and brush with 1/4 cup of the olive oil. Season both sides with salt and black pepper.
- Place in the oven and roast for 15 minutes.
- Carefully flip the cabbage steaks and roast another 12-15 minutes or to desired doneness.
- Meanwhile, combine the remaining olive oil, balsamic vinegar, Dijon mustard, honey, garlic and salt and black pepper to taste.
- To serve, drizzle the balsamic vinegar over the cabbage steaks, sprinkle with goat cheese and fresh parsley (if using).
Notes
- To stabilize the cabbage, cut the bottom off so that it sits level on your cutting board before slicing it into steaks.
- To get red cabbage stains off of a cutting board, cut a lemon in half and use it to “scrub” the stain. Or, apply a dab of white vinegar.
- The cabbage steaks can be semi-roasted 1 day ahead of time. Reduce the roasting time by 5 minutes or so for each side. Refrigerate until needed.
- Place back on a rimmed baking sheet and finish roasting at 400 degrees. The balsamic vinaigrette can be made 3-4 days in advance.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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