Roasted cabbage steaks are a simple, healthy, and flavorful dish that transforms a humble cabbage into a tender, caramelized masterpiece. This recipe offers an ideal side dish or light main meal, featuring cabbage slices roasted to golden perfection and paired with a tangy mustard-yogurt sauce. It’s an excellent low-carb, vegetarian option that’s easy to prepare, and it packs a punch with a variety of spices and a refreshing sauce. Whether you’re looking for a nutritious addition to your meal or a creative way to use cabbage, this dish will impress you with its simplicity and flavor.

Full Recipe:

Ingredients:

For the Roasted Cabbage:

• 1 cabbage, cut into 1.5-2 cm thick slices
• Olive oil, for brushing
• 1 teaspoon salt
• Black pepper, to taste
• Red paprika, to taste
• Oregano, to taste

For the Sauce:

• 3 tablespoons Greek yogurt or sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon mustard (regular or spicy)
• Salt, to taste
• Black pepper, to taste
• 1 clove garlic, minced
• Juice of 1/2 lemon
• Oregano, to taste

Step-by-Step Instructions:

Step 1: Prepare the Cabbage

1. Preheat the oven to 200°C (400°F).
2. Slice the cabbage into 1.5-2 cm thick steaks. Be sure to keep the core intact so that the slices hold together. Each head of cabbage should yield around 6-8 steaks, depending on its size.
3. Place the cabbage steaks on a lined baking sheet.

Step 2: Season the Cabbage

1. Brush both sides of each cabbage steak with olive oil.
2. Season with salt, black pepper, paprika, and oregano, adjusting the amount of spices to your taste.
3. Flip the slices and repeat the process on the other side, ensuring an even coating of oil and spices.

Step 3: Roast the Cabbage

1. Roast the cabbage steaks in the preheated oven for 30-40 minutes, flipping halfway through to ensure even cooking. The cabbage is done when it’s tender in the center and crispy and caramelized around the edges. Adjust cooking time depending on the thickness of the steaks.

Step 4: Prepare the Mustard-Yogurt Sauce

1. While the cabbage is roasting, prepare the sauce by mixing 3 tablespoons of Greek yogurt (or sour cream) with 1 tablespoon of Dijon mustard and 1 tablespoon of regular mustard.
2. Add minced garlic, the juice of half a lemon, and a pinch of oregano. Season with salt and black pepper to taste.
3. Mix thoroughly until the sauce is smooth and well combined. Adjust seasoning as needed.

Step 5: Serve

1. Once the cabbage steaks are beautifully roasted, remove them from the oven and allow them to cool slightly.
2. Drizzle the mustard-yogurt sauce over the top of the cabbage steaks or serve it on the side as a dipping sauce.
3. Garnish with some fresh oregano or parsley if desired.

Cooking Tips:

• Choose a fresh cabbage: For best results, use a firm, fresh cabbage with tightly packed leaves. This will help the steaks hold together during roasting.
• Thickness matters: Make sure the cabbage steaks are cut evenly, as this ensures they cook at the same rate. Thicker slices will take longer to cook, but they will stay more tender.
• Adjust the seasoning: Feel free to experiment with different spices. You can add garlic powder, onion powder, cumin, or even chili flakes for extra heat.
• Oven time: Keep an eye on the cabbage steaks in the last 10 minutes to avoid burning the edges while ensuring they get a nice caramelization.

Storage:

• Refrigeration: Store leftover cabbage steaks and sauce separately in airtight containers. The cabbage can be refrigerated for up to 3 days, while the sauce will keep for about 5 days.
• Freezing: Although freezing is not recommended for this recipe (as cabbage tends to become watery when thawed), you can freeze the roasted steaks if necessary. Reheat in the oven to crisp them up again.
• Reheating: Reheat cabbage steaks in a preheated oven at 180°C (350°F) for 10-12 minutes, or until warmed through. The sauce can be served cold or brought to room temperature before serving.

Nutritional Facts (Per Serving – Approx. 6 servings):

• Calories: 120 kcal
• Protein: 4g
• Carbohydrates: 12g
• Fat: 6g
• Fiber: 5g
• Sugar: 6g
• Sodium: 380mg

FAQs:

1. Can I use a different sauce?
   • Yes, you can substitute the mustard-yogurt sauce with a tahini-based dressing, a simple balsamic glaze, or even a spicy aioli if you prefer something different.
2. What can I serve with cabbage steaks?
   • These roasted cabbage steaks pair well with grilled chicken, fish, or a hearty grain like quinoa or rice. They also work as a light vegetarian main course when served with other roasted vegetables.
3. Is there a vegan version of this dish?
   • Yes, you can make a vegan version by using a plant-based yogurt alternative for the sauce and brushing the cabbage with more olive oil or vegan butter. Swap out the mustard if you need it to be vegan-friendly.
4. Can I make this dish ahead of time?
   • You can prepare the sauce ahead and store it in the fridge for up to 3 days. The cabbage steaks are best enjoyed fresh but can be reheated in the oven.
5. How do I make the cabbage steaks crispier?
   • If you prefer extra crispy edges, turn on the broiler for the last 5 minutes of cooking, but watch carefully to avoid burning the cabbage.

Conclusion:

Roasted Cabbage Steaks with Mustard-Yogurt Sauce is a healthy and satisfying dish that’s easy to prepare and loaded with flavor. The combination of caramelized, tender cabbage with the tangy and savory sauce makes it a versatile side dish or light main course that fits any occasion. The mix of spices gives the cabbage a delightful kick, while the yogurt-mustard sauce provides a refreshing contrast. Simple, nutritious, and delicious, this recipe is perfect for anyone looking to elevate their cabbage game in the kitchen. Enjoy!