Easy roasted cabbage steaks make the best plant-based platform for any of your favorite fixing. Here, they’re paired with tahini dressing and caraway.
Romanians have a true love affair with cabbage. I jokingly call it the unofficial Romanian vegetable, perhaps in a tie with eggplant, but honestly it’s all true. We pickle it, we sauté it, we braise it, we cut it up in a Romanian cole slaw salad (recipe coming soon). Up until now, I never considered roasting it, until I saw little cute cabbages at the store. And so these easy roasted cabbage steaks came to be. They are easy to prepare, take minimal effort, and come out as a delicious foundation for any of your favorite toppings!
CARAWAY SEEDS
Don’t skip the caraway seeds in this recipe. Cabbage and caraway are amazing, and I often add them even when I make sauerkraut. It’s a very classic take on this beautiful vegetable! But also don’t get “carried away on the caraway” (I’m sorry, I had to, I love puns) ~ a little goes a long way.
TIPS FOR SLICING EASY ROASTED CABBAGE STEAKS
- You can certainly make cabbage steaks out of any cabbage, not just mini ones.
- The trick is to keep as much of the stem intact since that’s what keeps the layers together. Therefore, the internal slices of the head of cabbage will work the best because they contain most of the stem.
- For presentation and for the steaks keeping their shape, reserve the outer slices (which have no stems) for another meal.
- However, if you don’t mind them falling apart (for my personal meal, I don’t actually mind), certainly include the outer slices like I did here.
- Tight heads of cabbage work best. I got one that had a bunch of pockets in the middle, which still worked, but they didn’t hold together as well as they could have.
- Line a baking tray with parchment paper, spray both sides of the cabbage with a bit of oil, salt and pepper, and roast at 400 degrees for about 20-30 minutes. Check on them so they don’t burn. The shape of your cabbage, size, and firmness designate how long they will cook. Flip them hallway through so they cook evenly.
THESE PAIR WELL WITH…
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Roasted Cabbage Steaks with Chipotle Tahini and Caraway
Ingredients
- One small head cabbage, any color
- spray of oil
- tahini dressing (on the blog)
- smoky chickpeas (on the blog)
- chili flakes
- fresh parsley (optional)
- squeeze of lemon
- pinch of caraway seeds
Instructions
Prepare and Roast Cabbage
- Start with your preferred size of cabbage and slice into steaks (please see notes below).
- Line a baking tray with parchment paper, spray both sides of the cabbage with a bit of oil, salt and pepper, and roast at 400 degrees for about 20-30 minutes.
- Check on them so they don't burn. The shape of your cabbage, size, and firmness designate how long they will cook. Flip them hallway through so they cook evenly.
Assemble the Cabbage Steaks with Chipotle Tahini and other fixins.
- Top your desired amount of cabbage steaks with the chickpeas and tahini dressing.
- Sprinkle with chili flakes, parsley (if using), lemon and caraway.
Notes
- You can certainly make cabbage steaks out of any cabbage, not just mini ones.
- The trick is to keep as much of the stem intact since that’s what keeps the layers together. Therefore, the internal slices of the head of cabbage will work the best because they contain most of the stem.
- For presentation and for the steaks keeping their shape, reserve the outer slices (which have no stems) for another meal.
- However, if you don’t mind them falling apart (for my personal meal, I don’t actually mind), certainly include the outer slices like I did here.
- Tight heads of cabbage work best. I got one that had a bunch of pockets in the middle, which still worked, but they didn’t hold together as well as they could have.
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