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Roasted Red Cabbage Steaks with Balsamic Vinaigrette and Goat Cheese on white platter with serving fork.
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5 from 2 votes

Roasted Red Cabbage Steaks Recipe

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 then sprinkled with tangy goat cheese for a side dish you'll be proud to serve!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dishes - Vegetables
Cuisine: French / Italian
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

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

TIPS:
  • 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.
MAKE AHEAD:
  • 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

Serving: 1 | Calories: 422kcal | Carbohydrates: 26g | Protein: 10g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 13mg | Sodium: 211mg | Potassium: 714mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3459IU | Vitamin C: 162mg | Calcium: 173mg | Iron: 3mg