This recipe turns a humble head of cabbage into a hearty, satisfying main dish—a thick cabbage “steak” roasted until tender and caramelized, then topped with a savory, umami-rich glaze. It’s a playful nod to the “cabbage guy” meme, but the real star is the simple, delicious technique that makes cabbage the centerpiece of your plate. Perfect for a weeknight dinner or a vegetarian feast, this dish is surprisingly filling and full of flavor.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g)
- 3 tbsp (45 ml) olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 1 tbsp (15 ml) maple syrup or honey
- 1 tbsp (15 ml) balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 cup (60 ml) vegetable broth or water
- 1 tbsp (15 g) butter or vegan butter, cubed (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove any wilted outer leaves from the cabbage. Using a sharp chef’s knife, cut the cabbage vertically into two 1-inch (2.5 cm) thick steaks from the center. You should get 2 large steaks; the remaining cabbage can be saved for another use (like slaw or stir-fry). Pat the steaks dry with a paper towel.
- In a small bowl, whisk together 2 tablespoons (30 ml) of the olive oil, smoked paprika, garlic powder, salt, and pepper. Brush this mixture generously over both sides of the cabbage steaks.
- Place the steaks on the prepared baking sheet. Roast for 25 minutes, then carefully flip them with a spatula. Continue roasting for another 15-20 minutes, until the edges are deeply browned and the cabbage is tender when pierced with a fork.
- While the cabbage roasts, make the glaze. In a small saucepan over medium heat, combine the remaining 1 tablespoon (15 ml) olive oil, soy sauce, maple syrup, balsamic vinegar, Dijon mustard, and vegetable broth. Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and whisk in the butter (if using) until melted and glossy.
- When the cabbage steaks are done, remove them from the oven. Brush or spoon the glaze generously over each steak, letting it soak into the leaves.
- Serve immediately, garnished with fresh parsley if desired.
Tips
- Choosing the cabbage: Look for a firm, heavy head of cabbage. A flatter, rounder head will give you wider, more stable steaks.
- Keep the core intact: The core is what holds the steak together. Make sure each steak has a portion of the core in the center, otherwise it will fall apart.
- Don’t overcrowd: Give the steaks space on the baking sheet. If they are too close, they will steam instead of roast, and won’t get those nice caramelized edges.
- Glaze consistency: If your glaze gets too thick, add a splash of water or broth to thin it out. If it’s too thin, let it simmer a minute longer.
Serving Suggestions
These cabbage steaks are a complete meal on their own, but they pair wonderfully with a side of creamy mashed potatoes, roasted potatoes, or a simple grain like quinoa or farro. A dollop of sour cream or Greek yogurt adds a nice cooling contrast. They also make a great vegetarian main for a holiday table, served alongside stuffing and cranberry sauce.
Variations
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of sriracha to the glaze for some heat.
- Cheesy Topping: Sprinkle the roasted steaks with 1/2 cup (50 g) of shredded cheddar or Parmesan cheese in the last 5 minutes of roasting, then let it melt.
- Asian-Inspired: Replace the balsamic vinegar with rice vinegar and add 1 teaspoon of sesame oil and a sprinkle of sesame seeds to the glaze.
- Balsamic-Glazed: For a simpler version, just drizzle the roasted steaks with a good-quality balsamic glaze (store-bought or reduced balsamic vinegar) instead of the full glaze.
Storage and Reheating
Store any leftover cabbage steaks in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave them, but they will be softer. The glaze can be stored separately and reheated gently on the stovetop.
Frequently Asked Questions
Can I use red cabbage instead of green? Yes, red cabbage works, but it will have a slightly different flavor and may take a few minutes longer to become tender. The color will also be a bit more vibrant.
My cabbage steaks are falling apart. What did I do wrong? This usually happens if you cut the steaks too thin (less than 1 inch/2.5 cm) or if the core wasn’t included in the slice. Make sure you cut from the center of the head and keep the core intact.
Can I make this recipe vegan? Absolutely. Simply omit the butter or use a vegan butter substitute. The rest of the ingredients are already plant-based.
Can I prep these ahead of time? You can cut the cabbage steaks and prepare the glaze a day in advance. Store them separately in the refrigerator. When ready to cook, brush with oil and roast as directed.
What can I do with the leftover cabbage? The leftover cabbage from the sides of the head can be chopped and used in a stir-fry, soup, or coleslaw. It will keep in the fridge for about a week.
Is this a main dish or a side? It’s hearty enough to be a main dish for two, but you could also serve it as a side dish for four. If serving as a side, consider cutting the steaks a bit thinner.
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