One of my favorite dishes lately has been these cabbage steaks. They’re not only fun to cook, but they also provide a tasty way to enjoy a healthy vegetable. Plus, the way they char in the oven adds such a delicious flavor.
Solves bland, soggy cabbage by delivering crisp edges, provides a budget-friendly, protein-boosted main with walnuts for quick, satisfying weeknight meals.
Cooking meals that everyone can enjoy, especially my family with gluten allergies, can be tricky. Sometimes, veggie dishes turn out too soggy or bland. But roasting these cabbage steaks gives them a nice crispness, and the green chermoula sauce brings the flavor up a notch.
This recipe is simple and quick, taking only about 50 minutes from start to finish. The prep is only 15 minutes, so you won’t spend all day in the kitchen. With just the right timing, you can avoid the dreaded mushy cabbage and get that nice char that makes this meal special.
If you love tasty veggie recipes, you might enjoy this Easy Air Fryer Cabbage. It’s another great way to enjoy this versatile vegetable!
Why You Will Love This Recipe
- Unique Texture: Roasting the cabbage gives it a crisp exterior while keeping the inside tender. It’s a fun twist on how you usually think of cabbage.
- Bold Flavor: The green chermoula adds a zesty, herbaceous kick that really amps up the dish. You won’t believe how much flavor comes from such simple ingredients.
- Quick Preparation: You can whip this up in about 50 minutes, making it a great choice for a quick weeknight meal or when you have unexpected guests.
- Easy Storage: Leftovers can be reheated easily, retaining their deliciousness whether in a skillet or microwave. It’s perfect for meal prep or a tasty lunch the next day.
Roasted Cabbage Steaks with Walnuts
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Delicious charred cabbage steaks served with a vibrant green chermoula sauce and topped with toasted walnuts.
Ingredients
- 1 large head of cabbage (1 head)
- 1/4 cup extra virgin olive oil (60ml)
- 1 1/41/2 teaspoon kosher salt (7.5g)
- 11/2 teaspoon freshly ground black pepper (5g)
- 1 packed cup fresh parsley, ends trimmed (30g)
- 1 packed cup fresh cilantro, ends trimmed (30g)
- 2 garlic cloves, minced
- 11/2 teaspoon ground coriander (2g)
- 1/41/2 teaspoon red pepper flakes (0.5g)
- 1/21/2 teaspoon sweet paprika (1g)
- 1/21/2 teaspoon ground ginger (1g)
- 1/41/2 teaspoon kosher salt (1.5g)
- 1 lemon, juiced
- 1/3 cup extra virgin olive oil (80ml)
- 1/4 cup walnut halves, chopped (30g)
Instructions
- Heat Up Your Oven: Preheat your oven to 425 degrees F (220 degrees C). This temperature is essential for achieving the caramelization on the cabbage.
- Roast the Cabbage Steaks: Carefully cut the cabbage into thick steaks, about 1 inch (2.5cm) each. Lay them on a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Roast in the oven for about 30 minutes until they are golden brown on the edges. Keep an eye on them to prevent burning.
- Whisk Up the Chermoula: In a bowl, combine parsley, cilantro, garlic, ground coriander, red pepper flakes, sweet paprika, ground ginger, kosher salt, lemon juice, and 1/3 cup of olive oil. Whisk until the sauce is mixed thoroughly. Adjust the lemon juice to your taste but ensure the sauce maintains a good consistency by not skimping on the olive oil.
- Toast the Walnuts: In a dry skillet over medium heat, add the walnut halves. Toast them for about 5 minutes until they are fragrant and slightly golden. Stir frequently to avoid burning.
- Assemble & Serve: On a serving platter, arrange the roasted cabbage steaks, drizzle with chermoula sauce, and sprinkle with toasted walnuts. Serve immediately for the best texture, as the cabbage can become soggy if left too long.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oiled skillet or in the microwave.
- Expert Tips: If the cabbage steaks feel too hard after roasting, ensure they are cut about 1 inch thick to hold together but cook properly. Adjust the lemon juice in the chermoula by starting with half the amount and adding more to taste. If the chermoula sauce is too thick, add olive oil a tablespoon at a time until you reach the desired consistency. For additional flavor, watch closely when toasting walnuts, as they can go from perfectly toasted to burnt very quickly.
- Reheating Instructions: Reheat in an oiled skillet over medium heat for about 5 minutes until heated through, or in the microwave for 1-2 minutes until warm.
- Serving Suggestions: These cabbage steaks pair wonderfully with grilled meats or crusty bread. A fresh salad on the side can create a complete meal.
- Recipe Variations: Try substituting kale or cauliflower for the cabbage, or add feta cheese for a rich, salty flavor. For a nut-free option, swap the walnuts for sunflower seeds.
- Ingredient Notes: Choose a large, firm head of cabbage without blemishes for the best texture. When selecting herbs for the chermoula, opt for fresh parsley and cilantro for vibrant flavor.
Nutrition
- Serving Size: 1 steak
- Calories: 189.8
- Sugar: 5.6g
- Sodium: 618mg
- Fat: 15.6g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.8g
- Fiber: 5.4g
- Protein: 3.4g
- Cholesterol: 0mg
Recipe Tips
- If the cabbage steaks feel too tough after roasting, cut them about 1 inch thick to allow for proper cooking without losing shape.
- When making the chermoula, if it turns out too thick, gradually stir in olive oil by the tablespoon until you reach your ideal consistency.
- If you’re worried about burnt edges on the cabbage, try checking for doneness a few minutes early to adjust the roasting time.
- For extra flavor, toast the walnuts in a skillet over medium heat until they become fragrant, which can take about 5 minutes.
- When adjusting the lemon juice in the chermoula, start with half the recommended amount and add more to suit your taste preferences.
Serving Suggestions
Serve charred cabbage steaks with grilled meats for a hearty meal. A fresh salad adds a nutritious side to this dish.
These cabbage steaks work well in a vegetarian feast or as a holiday side. You can also serve them at a barbecue or picnic.
Top with green chermoula for a burst of flavor. A squeeze of lemon juice brightens the dish right before serving.
Recipe variations
- You can use kale or cauliflower instead of cabbage for a unique twist on your charred steaks.
- Add 1 tablespoon of lemon zest along with 1 teaspoon of smoked paprika for an extra flavor kick.
- Either swap walnuts for sunflower seeds for a nut-free alternative or sprinkle feta cheese on top for a rich touch.
- To make more servings, double the quantities: use 2 large heads of cabbage and 2/3 cup of olive oil for roasting.
Save This Recipe!
How to Store?
To keep your charred cabbage steaks with green chermoula and toasted walnuts fresh, follow these storage tips:
Room Temperature: Store cabbage steaks in an airtight container at room temperature for up to 1 day.
Refrigeration: Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave as needed.
Freezing: Wrap each cabbage steak in aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Other Recipes You’ll Love
- Miso Marinated Grilled Salmon Kebabs
- Salmon Al Pastor with Grilled Pineapple Salsa
- Crunchy Kale Chickpea Salad
- Shaved Asparagus Noodles with Pesto
If you enjoyed this Charred Cabbage Steaks with Green Chermoula and Toasted Walnuts or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
