Roasting cabbage in steaks makes an ordinary vegetable that bit more interesting, and just might get veggie-phobes trying it! Roasting vegetables concentrates them and will often mean that bigger portions are eaten – and more vegetables are always a good thing!
You can roast any kind of cabbage, red, white, green, Hispi or Chinese. They will all be that bit different. Parmesan is the most expensive, so use a cheaper cheddar to reduce the cost if you want to.
What do I need to make roasted cabbage steaks
- A whole cabbage of any colour
- Olive oil
- Cheese of some sort, any kind will work
How do I make roasted cabbage steaks with Parmesan
- Take a whole cabbage and cut a slice off the top.
- Now for each cabbage steak, cut a slice about half an inch/1 cm thick.
- Place the steak(s) on a roasting tray and drizzle with oil, sprinkle with salt and pepper
- Bake in a medium oven / air fryer for about half an hour / 20 minutes until cooked through
- Sprinkle with generous amounts of Parmesan / cheddar / blue cheese and place back in the oven until melted
What changes can I make to roasted red cabbage steaks
- I tried drizzling these cabbage steaks with Hoisin sauce, but couldn’t taste it at all!
- Try different kinds of cheese – strong or mild cheddar, blue cheese, Parmesan, goat cheese or even soft curd cheese
- Try red cabbage, green cabbage, Hispi or white cabbage. The only kinit is that the cabbage needs to have a firm structure so that the steaks stay together
- Mango chutney would be good either before or after the cabbage steaks are cooked.
What to serve with oven roasted cabbage steaks
- We enjoyed ours with a roast lunch.
- They would be good as a vegetarian tapas – eg the roasted cabbage steaks, with potato dauphinoise and roasted honey carrots
- Use as a side dish with a roast lunch, or any other dinner
- If you are dieting, they are wonderfully filling, and could be used on their own for a lunch
- One of things I’d like to try is to cook the cabbage wedges, then use them as the filling in a toad in the hole type dish. I wouldn’t think they would cook through from raw
Other sides you might like
Swede Mash (Rutabaga) with ginger, nutmeg and a little cream
Nut Free
Servings: 2 servings
Cost per portion £0.60 each
Calories: 230kcal
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9″ x 13″- 23cm x 26cm baking pan
What changes can I make to roasted red cabbage steaks
- I tried drizzling these cabbage steaks with Hoisin sauce, but couldn’t taste it at all!
- Try different kinds of cheese – strong or mild cheddar, blue cheese, Parmesan, goat cheese or even soft curd cheese
- Try red cabbage, green cabbage, Hispi or white cabbage. The only kinit is that the cabbage needs to have a firm structure so that the steaks stay together
- Mango chutney would be good either before or after the cabbage steaks are cooked.
- The Parmesan is the most expensive ingredient here, so change it to something cheaper to reduce the cost
What to serve with oven roasted cabbage steaks
- We enjoyed ours with a roast lunch.
- They would be good as a vegetarian tapas – eg the roasted cabbage steaks, with potato dauphinoise and roasted honey carrots
- Use as a side dish with a roast lunch, or any other dinner
- If you are dieting, they are wonderfully filling, and could be used on their own for a lunch
- One of things I’d like to try is to cook the cabbage wedges, then use them as the filling in a toad in the hole type dish. I wouldn’t think they would cook through from raw
Nutrition Facts
Roasted red cabbage steaks
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
