If you’re longing for a vegetable side dish that’s unexpectedly delicious and endlessly adaptable, you must try these Roasted Cabbage Steaks with Mustard Vinaigrette. Thick slices of cabbage roast until caramelized, then get a zesty drizzle of tangy, slightly sweet Dijon vinaigrette—elevating humble cabbage into a crave-worthy favorite!
Why You’ll Love This Recipe
- Big Flavor, Minimal Effort: You only need a handful of pantry staples to erupt plain cabbage into something truly memorable.
- Gorgeous Golden Caramelization: Roasting transforms cabbage “steaks” into melt-in-your-mouth layers with toast and char.
- The Ultimate Mustard Lovers’ Vinaigrette: Tangy Dijon, bright vinegar, and a whisper of honey bring each bite to life.
- Versatile & Crowd-Pleasing: Serve as a main, a hearty side, or a show-stopping plant-based entrée—no one can resist a second helping!
Ingredients You’ll Need
One of the beauties of Roasted Cabbage Steaks with Mustard Vinaigrette is their simplicity—each ingredient matters, and together they create a dish that’s far more than the sum of its parts. Here’s what makes each component shine in both taste and texture.
- Green Cabbage: Pick a large, firm head for thick, meaty steaks with a satisfying bite and subtle sweetness when roasted.
- Olive Oil: Helps the cabbage caramelize while adding richness you can taste in every forkful.
- Red Wine Vinegar: Brings vibrant acidity to the vinaigrette, balancing sweetness and savory notes.
- Coarse-Grain Mustard: Adds pleasant pop and tang; those little seeds offer a fun texture in the sauce.
- Dijon Mustard: Smooth, sharp Dijon intensifies the mustard flavor and gives the vinaigrette a creamy body.
- Honey: Just a touch of honey rounds out all the edges and counteracts the cabbage’s earthy notes (adjust to taste).
- Water: Used to loosen the vinaigrette so it drizzles beautifully over each tender steak.
- Fresh Garlic: Grated or minced, garlic infuses the sauce with savory depth that truly wakes up your tastebuds.
- Salt and Freshly Ground Black Pepper: Season generously! Proper seasoning sharpens flavors and brings everything together.
Variations
Once you fall in love with these Roasted Cabbage Steaks with Mustard Vinaigrette, don’t hesitate to make them your own. Cabbage is endlessly flexible—swap, spice, or toss in new flavors depending on your mood, dietary needs, or what’s in your pantry.
- Use Purple Cabbage: For a bold presentation and milder, slightly sweeter flavor, swap in purple cabbage.
- Make it Vegan: Replace honey with maple syrup or agave for a 100% vegan (and equally delicious) vinaigrette.
- Spicy Kick: Add a pinch of crushed red pepper flakes or a diced chili to your vinaigrette for an extra zing.
- Extra Herbs: Toss in chopped fresh parsley, dill, or chives for a herbal lift right before serving.
- Different Mustards: Try whole-grain or spicy brown mustard for a unique twist in the vinaigrette’s flavor profile.
How to Make Roasted Cabbage Steaks with Mustard Vinaigrette
Step 1: Prep and Slice the Cabbage
Start by preheating your oven to 375°F (190°C). Remove any loose or wilted outer leaves from your cabbage, then carefully slice the cabbage into four or five thick “steaks”—each about 3/4- to 1-inch thick. Take your time, keeping the root end somewhat intact to hold the slices together. Don’t worry if a few leaves fall off—you can tuck them back or snack on the crispy bits later!
Step 2: Season and Roast
Drizzle half of the olive oil over your cabbage steaks and sprinkle with salt and plenty of cracked black pepper. Arrange them in a single layer on a nonstick or foil-lined baking sheet (this makes cleanup blissfully simple). Slide them into the oven and roast for 15 to 20 minutes, until the edges are golden brown and the centers are fork-tender. If you’re feeling fancy—and nimble—use a wide spatula to flip each steak halfway for even caramelization (it’s worth the effort for both flavor and looks!).
Step 3: Whisk the Mustard Vinaigrette
While the cabbage roasts, grab a medium bowl and combine the remaining olive oil, red wine vinegar, both mustards, honey, a tablespoon of water, minced garlic, and a pinch of salt and pepper. Whisk everything together until smooth and pourable. Taste and adjust: add more honey for a sweeter vibe, a splash more water if it’s too thick, or an extra hit of mustard if you’re feeling bold!
Step 4: Drizzle and Serve
Once the cabbage steaks are beautifully golden, transfer them to a platter or individual plates. Generously spoon the mustard vinaigrette over each steak while they’re still hot so the flavors mingle. For extra flair, sprinkle with chopped fresh parsley or snipped chives—then dig in and enjoy every bite of those Roasted Cabbage Steaks with Mustard Vinaigrette magic!
Pro Tips for Making Roasted Cabbage Steaks with Mustard Vinaigrette
- The Thicker the Steak, the Better: Slicing cabbage less than 3/4-inch thick makes it more prone to falling apart (and less luxuriously tender after roasting).
- Flip With Confidence: Use the biggest spatula you have—the key is a swift, gentle flip to minimize breakage and maximize caramelization on both sides.
- Vinaigrette in Advance: The mustard vinaigrette can be made several days ahead—store it in a jar and shake before serving for easy prep on busy nights!
- Oven-Roasted Perfection: Roast cabbage until the edges are deeply golden for the best contrast of crispy, lacy edges and silky centers.
How to Serve Roasted Cabbage Steaks with Mustard Vinaigrette
Garnishes
For an eye-catching finish, sprinkle your Roasted Cabbage Steaks with Mustard Vinaigrette with herbs like chopped parsley, fresh dill, or snipped chives. A dusting of toasted nuts (think slivered almonds or pine nuts) adds crunchy contrast—all lending restaurant-worthy appeal at home.
Side Dishes
Pair these cabbage steaks with quinoa pilaf, roasted baby potatoes, or a juicy grilled sausage for a dinner that feels both rustic and refined. They also complement lentil salads, grilled tofu, or a big scatter of chickpeas for a protein-packed vegetarian meal.
Creative Ways to Present
Turn them into a main course by piling bean salad or farro over the top, or serve as a pretty stack at the center of each plate. For parties, cut cabbage steaks into wedges and skewer with cocktail picks alongside a swirl of mustard vinaigrette—guaranteed to make even skeptics come back for seconds!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Cabbage Steaks with Mustard Vinaigrette keep beautifully in the fridge. Place them in an airtight container for up to 3 days—just store the vinaigrette separately for the best texture when serving.
Freezing
Cabbage steaks can be frozen, but they do soften a little upon thawing. Arrange cooled, undressed steaks in a single layer in a freezer-safe bag with parchment between layers. Thaw in the refrigerator, then crisp them up in the oven before drizzling with vinaigrette.
Reheating
For the tastiest leftovers, reheat cabbage steaks in a 375°F oven or toaster oven until warm and the edges have crisped up again—about 7–10 minutes. Avoid microwaving if you want to keep the edges toasty and not soggy!
FAQs
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Can I use Savoy or Napa cabbage instead of green cabbage?
Yes! Savoy cabbage works especially well, roasting up tender with frilly edges, while Napa cabbage will yield a softer, more delicate result. Adjust slicing to keep slabs thick so they hold together, and watch carefully as cooking times may vary slightly.
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Is there a way to keep the cabbage steaks from falling apart?
It’s all about your knife skills and a sturdy root end: slice directly through the core and leave part of it attached. For extra insurance, use a wide spatula to move steaks, and don’t stress if some leaves separate—simply tuck them back before serving or crisp them up as cabbage “chips.”
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Can I prepare Roasted Cabbage Steaks with Mustard Vinaigrette ahead of time?
Absolutely! The mustard vinaigrette can be made up to three days ahead and kept chilled. The cabbage steaks themselves can be roasted a day in advance and reheated in the oven before drizzling with vinaigrette just before serving.
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How do I make this recipe gluten-free or vegan?
This recipe is naturally gluten-free! For a vegan version, simply swap the honey for agave, maple syrup, or your favorite liquid sweetener. Everything else remains the same, ensuring big flavor for any diet.
Final Thoughts
Whether you’re a lifelong cabbage enthusiast or just discovering its magic, Roasted Cabbage Steaks with Mustard Vinaigrette are the kind of dish that surprises and delights with every bite. Give it a try—you might just find yourself roasting up cabbage at least once a week. Enjoy every forkful, and don’t forget to share the love!
Print
Roasted Cabbage Steaks with Mustard Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the simplicity of these roasted cabbage steaks with a tangy mustard vinaigrette, a flavorful and healthy dish perfect for any meal.
Ingredients
Cabbage Steaks:
- 1 large head green cabbage
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
Mustard Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 tablespoon coarse-grain mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon honey, or to taste
- 1 tablespoon water, or more if needed
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven: Heat the oven to 375 degrees.
- Prepare cabbage: Slice the cabbage into thick “steaks.” Drizzle with half of the olive oil, season with salt and pepper, and place on a baking sheet.
- Roast cabbage: Roast the cabbage for 15-20 minutes until lightly browned.
- Make vinaigrette: Whisk together the remaining olive oil, red wine vinegar, mustards, honey, water, garlic, salt, and pepper.
- Serve: Drizzle the vinaigrette over the cabbage steaks and enjoy!
Notes
- Cabbage can also be cut into wedges.
- Flipping the cabbage steaks for even caramelization may be tricky; use a large spatula for quick flipping.
- The mustard vinaigrette can be made ahead and refrigerated for 2-3 days.
- Take out the cabbage steaks 5 minutes before they’re done and browned, as they reheat well in a toaster or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 221 kcal
- Sugar: 14g
- Sodium: 143mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
