Baked Cabbage Steaks with Quinoa and Spinach Pumpkin Seed Salad

If you’re looking for a hearty, plant-based meal that is both satisfying and full of flavor, look no further than these Baked Cabbage Steaks with Quinoa and Spinach Pumpkin Seed Salad. This beautifully roasted dish takes humble cabbage to a whole new level with a crispy crust of cornflakes, Parmesan, and breadcrumbs, while a tangy honey-mustard glaze infuses it with irresistible flavor.

Paired with a fresh, nutrient-packed salad featuring quinoa, spinach, tomatoes, paprika, and pumpkin seeds, this recipe is a complete meal that feels gourmet while being surprisingly easy to prepare. Whether you’re vegetarian, trying to eat more greens, or simply bored of your usual dinner options, this dish is sure to impress.

Cooking Time

• Preparation Time: 20 minutes

• Cooking Time: 20 minutes

• Total Time: 40 minutes

Ingredients

For the Cabbage Steaks:

• 1 head of cabbage, cut into thick slices (steaks)

• Olive oil

• A sprig of thyme

• Your choice of spices (e.g., black pepper, paprika, garlic powder)

For the Glaze:

• 3 tbsp vegetable oil

• 1 tsp mustard

• 1 tsp honey

• 1 tbsp sweet and sour sauce

• 2 tbsp water

For the Crust:

• 1 tbsp crushed cornflakes

• 1 tbsp breadcrumbs

• 2 tbsp grated Parmesan cheese

For the Salad:

• 1 cup quinoa

• 2 cups water

• 1 onion, chopped

• 1 bell pepper (paprika), diced

• 1 tomato, chopped

• 2 cloves garlic, minced

• 2 handfuls of fresh spinach

• 2 tbsp pumpkin seeds

• 1 tbsp vegetable oil

• 1 tbsp apple cider vinegar

• Optional: a drizzle of cream or plant-based alternative

Step-by-Step Cooking Directions

Step 1: Prepare the Cabbage
Slice the cabbage head into thick, flat steaks. Lay them on a baking sheet lined with parchment paper. Drizzle each steak with olive oil, season with salt, pepper, and any other spices you like, and top with a sprig of thyme.

Step 2: Make the Glaze
In a small bowl, whisk together vegetable oil, mustard, honey, sweet and sour sauce, and water. Brush this mixture generously over the cabbage steaks.

Step 3: Add the Crust
Mix crushed cornflakes, breadcrumbs, and Parmesan in a small bowl. Sprinkle this over the cabbage steaks to create a crispy topping.

Step 4: Bake the Cabbage
Preheat your oven to 200°C (392°F). Bake the cabbage steaks for 20 minutes, or until the edges are browned and the crust is golden and crisp.

Step 5: Cook the Quinoa
Rinse the quinoa under running water. In a saucepan, bring 2 cups of water to a boil and add the quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork.

Step 6: Prepare the Salad Base
Sauté chopped onion and minced garlic in vegetable oil until translucent. Add chopped bell pepper and tomato, and cook for a few more minutes.

Step 7: Assemble the Salad
In a large bowl, combine the cooked quinoa, sautéed vegetables, fresh spinach, and pumpkin seeds. Dress with apple cider vinegar, a bit of olive oil, salt, and pepper. For a creamier texture, add a drizzle of cream or plant-based alternative.

Step 8: Serve
Plate the baked cabbage steaks alongside the fresh quinoa salad and serve warm. Garnish with extra Parmesan or fresh thyme if desired.

Nutritional Information (per serving, approx.)

• Calories: 320

• Protein: 11g

• Carbohydrates: 32g

• Fat: 18g

• Fiber: 7g

• Calcium: 20% DV

• Iron: 25% DV

The Origins and Popularity of the Recipe

Roasted cabbage steaks are inspired by the minimalist, clean-eating trends that embrace vegetables as the centerpiece of the plate. Cabbage, a staple across cultures—from Eastern European rolls to Asian stir-fries—is elevated here with a gourmet crust and sweet-savory glaze.

Quinoa, once a humble grain native to South America, has gained international acclaim for its high protein content and versatility. Together, these two components form a meal that appeals to both traditional food lovers and modern plant-based eaters.

This type of recipe has gained traction on social media platforms and food blogs due to its bold visuals, accessibility, and wholesome ingredients.

Reasons Why You’ll Love the Recipe

• Bold flavors: The honey-mustard glaze and Parmesan crust transform cabbage into something special.

• Healthy ingredients: Whole grains, fresh vegetables, and seeds provide well-rounded nutrition.

• Crunchy and tender contrast: The crispy topping complements the soft, roasted cabbage.

• Meal-prep friendly: Both the steaks and salad can be made ahead and stored.

• Plant-based but indulgent: Comforting enough for any palate, even without meat.

Health Benefits

• Cabbage is high in fiber, vitamin K, and antioxidants that support digestion and immune health.

• Quinoa is a complete protein containing all nine essential amino acids, ideal for vegetarians.

• Spinach adds iron, magnesium, and folate to the dish, promoting healthy blood and energy levels.

• Pumpkin seeds are loaded with zinc, healthy fats, and protein.

• Garlic and onion contain antibacterial compounds and support heart health.

Serving Suggestions

• Serve with a lemon wedge to brighten flavors.

• Pair with a cool yogurt sauce or tahini dressing on the side.

• Add a soft-boiled egg on top of the quinoa salad for extra protein.

• For a dinner party, serve this as the main course alongside a roasted beet appetizer.

• Makes a great lunchbox meal when served cold or at room temperature.

Common Mistakes to Avoid

• Overcooking the cabbage: Monitor closely to avoid burnt edges and soggy centers.

• Not rinsing the quinoa: Skipping this step can result in a bitter aftertaste.

• Using pre-ground breadcrumbs: Fresh breadcrumbs or crushed cornflakes offer better texture.

• Neglecting seasoning: Both the cabbage and salad need adequate salt and acid for flavor balance.

• Skipping the crust: The Parmesan-cornflake crust adds a key texture contrast and should not be left out.

Pairing Recommendations

• Drink: Dry white wines like Sauvignon Blanc or sparkling water with citrus.

• Soup starter: A light carrot-ginger soup or gazpacho.

• Dessert: Fresh fruit salad with a hint of mint or baked apples.

• Side: A cucumber yogurt dip or a small slice of seeded rye bread.

Cooking Tips

• Use a sharp knife to cut cabbage steaks evenly so they cook uniformly.

• Add a dash of smoked paprika to the crust mix for a smoky twist.

• Let the cabbage rest for 5 minutes after baking to lock in juices.

• Toast the pumpkin seeds in a dry pan for 2–3 minutes for extra crunch.

• Drizzle with balsamic reduction for an elegant finish.

Similar Recipes to Try

• Baked Cauliflower Steaks with Chimichurri

• Crispy Roasted Brussels Sprouts with Lemon

• Mediterranean Stuffed Peppers with Quinoa

• Creamy Cabbage and Potato Gratin

• Spinach and Quinoa Patties with Yogurt Dip

Variations to Try

• Add cheese to the salad: Feta or goat cheese would complement the tangy dressing.

• Use different grains: Swap quinoa for bulgur, farro, or couscous.

• Make it vegan: Use nutritional yeast instead of Parmesan and skip the cream.

• Spicy twist: Add chili flakes or cayenne to the glaze or crust.

• Asian flair: Use sesame oil, soy sauce, and miso in the glaze instead of mustard and honey.

Ingredient Spotlight: Cabbage

Often overlooked, cabbage is one of the most nutrient-dense and budget-friendly vegetables you can find. It’s packed with vitamin C, vitamin K, and powerful antioxidants like sulforaphane, which are linked to cancer prevention and reduced inflammation.

Roasting cabbage brings out its natural sweetness and transforms its texture from crisp and fibrous to tender and caramelized. When enhanced with a flavorful crust and glaze, cabbage becomes not just edible, but extraordinary.

Conclusion

This Baked Cabbage Steak with Quinoa and Spinach Pumpkin Seed Salad recipe proves that simple, affordable ingredients can be transformed into a stunning and satisfying meal. With just the right balance of textures—crispy crust, tender vegetables, nutty quinoa, and fresh greens—this dish is a standout example of healthy eating without compromise.

It’s perfect for weeknight dinners, entertaining guests, or enjoying as leftovers the next day. Whether you’re already a vegetable lover or trying to incorporate more plant-based meals into your diet, this recipe will win you over with every bite.

Frequently Asked Questions (FAQ)

1. Can I use red cabbage instead of green?
Yes, but it may take a bit longer to cook, and the flavor will be slightly earthier.

2. Is this dish vegan?
Not as-is due to the Parmesan cheese, but it can be made vegan by replacing it with nutritional yeast.

3. Can I cook the cabbage steaks in an air fryer?
Yes! Air fry at 180°C (356°F) for about 15 minutes or until golden and crispy.

4. How long will leftovers last?
Stored in an airtight container in the refrigerator, this dish lasts up to 3 days.

5. What kind of quinoa should I use?
Any kind—white, red, or tri-color quinoa works well in this salad.

6. Can I use canned tomatoes instead of fresh?
Fresh is best for this salad, but you can use drained diced tomatoes in a pinch.

7. What’s a good substitute for pumpkin seeds?
Sunflower seeds, chopped almonds, or walnuts work just as well.

8. Is the crust gluten-free?
Only if you use gluten-free breadcrumbs and cornflakes. Check labels to confirm.

9. Can I freeze cabbage steaks?
They’re best fresh, but you can freeze them after baking. Reheat in the oven until crisp.

10. What herbs work well with this dish?
Thyme is classic, but rosemary, oregano, or even fresh dill can add great flavor.