These Roasted Cabbage Steaks with Chickpeas and Yogurt Dill Sauce are the ultimate vegetarian comfort dish. Thick slices of cabbage are brushed with olive oil, seasoned with paprika, and roasted until caramelized and tender. They’re topped with a warm, savory chickpea mixture flavored with sweet pepper, onion, garlic, and a touch of honey. A refreshing dill yogurt sauce ties everything together, creating a dish that’s full of texture, color, and rich Mediterranean-inspired flavor.
Preparation Time, Cook Time, Total Time
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield
Servings: 4
Cuisine
Mediterranean-Inspired Vegetarian Main or Side Dish
Ingredients
For the roasted cabbage:
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1 medium head of cabbage
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2 tablespoons olive oil
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Salt, to taste
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Pepper, to taste
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1 teaspoon sweet paprika
For the chickpea topping:
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1 tablespoon vegetable oil
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1 onion, finely chopped
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1 bell pepper, finely chopped
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2 cloves garlic, minced
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250 g (0.5 lb) canned or boiled chickpeas
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Salt, to taste
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Pepper, to taste
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1 teaspoon honey (optional, for balance)
For the yogurt dill sauce:
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½ cup plain yogurt
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1–2 tablespoons finely chopped pickled cucumber
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1 tablespoon fresh dill, chopped
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Salt, to taste
Optional garnish:
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Grated parmesan cheese
Step-by-Step Cooking Directions
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Prepare the cabbage steaks
Preheat your oven to 180°C (370°F). Slice the cabbage into thick, round steaks—about 2–3 cm each. Place them on a parchment-lined baking sheet. -
Season and brush
Sprinkle each steak with salt, pepper, and sweet paprika. Brush one side with olive oil, flip them over, and brush the other side. Season both sides evenly. -
Roast the cabbage
Bake in the preheated oven for 40 minutes, flipping halfway through if desired. The cabbage should be golden brown on the edges and tender in the middle. -
Sauté the vegetables
While the cabbage bakes, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft. -
Add pepper and garlic
Add the finely chopped bell pepper to the pan and cook for another 10 minutes, stirring occasionally. Then add minced garlic and sauté for 1 more minute until fragrant. -
Add chickpeas and seasonings
Stir in the chickpeas, salt, pepper, and honey. Cook for 5 more minutes, stirring occasionally, until heated through and slightly golden. -
Make the yogurt sauce
In a small bowl, mix together yogurt, chopped pickled cucumber, fresh dill, and a pinch of salt. Stir until smooth and creamy. Refrigerate until ready to serve. -
Assemble the dish
Remove the roasted cabbage steaks from the oven. Top each one with a spoonful of the warm chickpea mixture. -
Drizzle with sauce and garnish
Add a generous dollop of the yogurt dill sauce on top or serve on the side. Sprinkle with grated parmesan cheese for extra flavor, if desired. -
Serve
Serve warm, ideally with crusty bread or a side of rice or grains.
Nutritional Information (Per Serving, Approximate for 4 servings)
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Calories: 280
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Protein: 9g
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Carbohydrates: 28g
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Fat: 15g
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Saturated Fat: 3g
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Fiber: 7g
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Sugar: 7g
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Sodium: 310mg
Note: Nutrition may vary depending on yogurt type and added garnishes.
The Origins and Popularity of the Recipe
Cabbage steaks have become popular in vegetarian and plant-based cooking circles for good reason—they transform a humble vegetable into something hearty and flavorful with minimal ingredients. This dish borrows from Mediterranean and Middle Eastern influences: roasted vegetables, garlic, yogurt-based sauces, and chickpeas are staples in these cuisines.
Adding a lightly sweetened chickpea and pepper mix brings richness and balance, while the yogurt dill sauce cools and brightens the dish. It’s a visually stunning plate, and the layered flavors make it feel gourmet—without complicated steps or fancy ingredients.
Reasons Why You’ll Love This Recipe
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Healthy and satisfying: High in fiber, protein, and heart-healthy fats.
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Flavor-packed: Smoky paprika, sweet peppers, garlicky chickpeas, and creamy yogurt in every bite.
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Easy to make: Mostly hands-off roasting with simple stovetop steps.
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Customizable: Add your favorite herbs or toppings.
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Perfect for meal prep: Components store well and taste great reheated.
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Impressive presentation: Cabbage steaks are unique and eye-catching on the plate.
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Budget-friendly: Uses inexpensive and widely available ingredients.
This is one of those dishes that looks and tastes gourmet but is easy enough for a weeknight dinner.
Health Benefits
This dish is as nutritious as it is flavorful, offering several key benefits:
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Cabbage: A cruciferous vegetable rich in fiber, vitamin C, and antioxidants that support heart and gut health.
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Chickpeas: High in plant-based protein and fiber, supporting digestion and energy levels.
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Yogurt: Provides probiotics for gut health, as well as calcium and protein.
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Garlic and onion: Natural immune boosters and anti-inflammatory ingredients.
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Olive oil: Full of monounsaturated fats that support cardiovascular health.
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Paprika and dill: Add flavor and antioxidants without extra calories.
Together, these ingredients make a meal that fuels your body while satisfying your taste buds.
Serving Suggestions
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Main dish: Serve two cabbage steaks per person with toppings for a full vegetarian meal.
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Side dish: Pair with grilled chicken, salmon, or baked tofu.
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With grains: Serve over quinoa, couscous, or brown rice for a filling lunch bowl.
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Topped with egg: Add a poached or fried egg on top for added protein.
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As a warm salad: Slice the steaks into wedges and serve tossed with greens.
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For meal prep: Store components separately and assemble before eating.
It also makes a great plant-based option for dinner parties or meatless Mondays.
Cooking Tips
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Slice cabbage evenly: About 2–3 cm thick to cook through evenly and stay intact.
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Brush generously with oil: Helps caramelize the edges and keep them from drying out.
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Roast until golden: Browning adds flavor—don’t rush it.
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Use a large pan: Don’t overcrowd when cooking the chickpeas so they can brown.
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Refrigerate the sauce: Letting it chill improves flavor and texture.
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Customize heat: Add chili flakes or harissa for a spicy kick.
These small tips help you get the most flavor and texture from each element.
Variations to Try
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Spicy version: Add cayenne, chili flakes, or a dash of hot sauce to the chickpeas.
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Tahini drizzle: Swap the yogurt sauce for lemony tahini dressing.
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Use lentils: Replace chickpeas with cooked lentils for a different legume base.
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Add roasted veggies: Mix in eggplant, zucchini, or roasted carrots for more texture.
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Top with nuts: Add toasted pine nuts or almonds for crunch.
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Vegan version: Use plant-based yogurt and skip parmesan.
Feel free to mix and match components based on your preferences and pantry.
Conclusion
Roasted Cabbage Steaks with Chickpeas and Yogurt Dill Sauce are proof that plant-based meals can be both nourishing and exciting. The contrast of textures—from crispy roasted cabbage to creamy sauce—and layers of Mediterranean flavor make every bite delightful. It’s elegant enough for a dinner party yet simple enough for a weeknight dinner. Whether you’re a dedicated vegetarian or just looking to eat more vegetables, this recipe will become a regular in your rotation.
Frequently Asked Questions (FAQ)
1. Can I use red cabbage instead of green?
Yes, though red cabbage is firmer and takes slightly longer to roast. It also has a bolder flavor.
2. Is canned chickpeas okay to use?
Absolutely! Just rinse and drain them before cooking.
3. Can I prep this in advance?
Yes. Roast the cabbage and cook the chickpea topping in advance. Store separately and reheat before serving.
4. What’s a good yogurt substitute?
For a dairy-free version, use coconut or soy-based yogurt. You can also use hummus or tahini sauce.
5. Can I bake the chickpea mixture instead of sautéing?
Yes. Toss it all on a baking tray and roast at 200°C for 15–20 minutes, stirring once.
6. Can I grill the cabbage instead of roasting?
Yes! Grill over medium heat for 4–5 minutes per side until charred and tender.
7. Can I make this without oil?
You can reduce the oil, but a light brushing is recommended for flavor and caramelization.
8. Does the sauce keep well?
Yes, store it in an airtight container in the fridge for up to 3 days.
9. Can I add cheese to the chickpeas?
Sure! Crumbled feta or goat cheese adds a creamy, tangy flavor.
10. How do I store leftovers?
Store all components separately in the fridge for up to 3 days. Reheat cabbage and chickpeas in the oven or pan before assembling.