If you’re looking for a delicious new way to eat more veggies—or impress at your next dinner without fuss—these Roasted Cabbage Steaks with Mustard Vinaigrette are genuinely game-changing. You get golden, caramelized edges, a tender bite, and a punchy-sweet vinaigrette drizzled on top. It’s plant-based comfort food at its very best!
Why You’ll Love This Recipe
- Insanely Easy: Minimal prep—just slice, season, roast, and whisk a quick dressing—makes this a true weeknight hero.
- Flavor Explosion: The tangy mustard vinaigrette perfectly balances the sweet, earthy roasted cabbage, making every bite totally craveable.
- Healthy and Satisfying: Packed with fiber, vitamins, and healthy fats, Roasted Cabbage Steaks with Mustard Vinaigrette are as nourishing as they are delicious.
- Versatile: Enjoy them as a main, a side, or a show-stopping vegan dish at gatherings—these steaks truly fit any occasion.
Ingredients You’ll Need
Here’s all you need for these Roasted Cabbage Steaks with Mustard Vinaigrette—simple staples that come together in high-impact ways. Every ingredient here has a role, from caramelization to creamy zing and that signature vinaigrette tang.
- Green cabbage: Choose a large, firm head—its size and moisture help slices roast up tender with crispy edges.
- Olive oil: Adds rich flavor and ensures those beautiful golden brown roasted bits.
- Red wine vinegar: Brings bright acidity, which balances the sweetness of cabbage and honey.
- Coarse-grain mustard: Adds punchy, textured flavor and helps the vinaigrette cling to every bite.
- Dijon mustard: For creamy zip and a classic mustard backbone in the dressing.
- Honey: Just a touch rounds out the tartness and amps up caramelization; maple syrup is a great swap for vegan vibes.
- Water: Thins the vinaigrette to that perfect drizzle consistency—add more if needed.
- Garlic: Minced for mellow heat and savory depth in the vinaigrette.
- Salt and freshly ground black pepper: Season generously for maximum flavor in both the cabbage and the dressing.
Variations
One of my favorite things about Roasted Cabbage Steaks with Mustard Vinaigrette is how easily you can riff on the basics. Whether you’re mixing up the dressing, adding spice, or tailoring for dietary needs, this recipe flexes with you.
- Try Different Veggies: Use the vinaigrette on roasted cauliflower steaks, thick-sliced eggplant, or even grilled portobellos for a similar wow factor.
- Spice It Up: Add a pinch of crushed red pepper flakes or a swirl of Sriracha to the vinaigrette for a spicy twist.
- Make It Vegan: Swap the honey for maple syrup or agave—it’s just as delicious and totally plant-based.
- Crunchy Toppers: Sprinkle with toasted nuts, seeds, or crispy chickpeas for extra texture and protein.
How to Make Roasted Cabbage Steaks with Mustard Vinaigrette
Step 1: Prep and Slice Your Cabbage
Preheat your oven to 375°F (190°C). While it warms, peel away any wilted cabbage leaves and slice your head of cabbage into four or five thick “steaks.” Try to keep each piece around 3/4 to 1 inch thick—thick enough to hold together but not so dense they stay raw in the middle.
Step 2: Season and Roast the Cabbage Steaks
Lay your cabbage steaks on a nonstick baking sheet or one lined with nonstick foil for easy cleanup. Drizzle with half of the olive oil, then season generously all over with salt and pepper. Slide the tray onto the middle rack and roast for 15 to 20 minutes, or until the edges are caramelized and golden brown.
Step 3: Whisk Up the Mustard Vinaigrette
While the cabbage roasts, grab a small bowl and whisk together the remaining olive oil, both mustards, red wine vinegar, honey, water, garlic, and another pinch of salt and pepper. The vinaigrette should be pourable but not watery—add a splash of water or dash of vinegar if it needs thinning.
Step 4: Drizzle and Serve
Once the cabbage steaks are beautifully browned and tender, transfer them to a platter. Give the vinaigrette a final whisk, then drizzle generously over the top. Don’t be shy—let the dressing pool in all those nooks for max flavor!
Pro Tips for Making Roasted Cabbage Steaks with Mustard Vinaigrette
- Slice Uniformly: For even roasting, try to keep each cabbage steak the same thickness—use a sharp chef’s knife for precision and safety.
- Flip Carefully: If you want both sides deeply caramelized, use a large spatula and flip steaks quickly, pushing any loose leaves gently back together.
- Mustard Power: Mix both coarse-grain and Dijon mustards for a vinaigrette with the best balance of zing, creaminess, and texture.
- Make-Ahead Vinaigrette: The mustard dressing can be made several days in advance and tastes even better after the flavors meld in the fridge.
How to Serve Roasted Cabbage Steaks with Mustard Vinaigrette
Garnishes
For a little extra flair, top your cabbage steaks with chopped fresh herbs like parsley, chives, or dill. A sprinkle of toasted nuts (try pecans or hazelnuts!) or tangy crumbled feta turns this dish into true dinner-party material.
Side Dishes
These cabbage steaks play so well with a variety of sides. Pair them with creamy mashed potatoes, a hearty lentil salad, or crispy roasted chickpeas. They’re just as delicious alongside grilled meats, fresh breads, or a simple bowl of soup.
Creative Ways to Present
Try serving each cabbage steak on an individual plate, drizzled with vinaigrette and topped with garnishes, for a restaurant-worthy look. Or present them family-style on a big platter surrounded by roasted root vegetables—it’s a feast for the eyes (and belly)!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Cabbage Steaks with Mustard Vinaigrette keep beautifully. Store the cabbage and vinaigrette separately in airtight containers in the fridge for up to three days. The flavors deepen overnight—delicious for quick lunches!
Freezing
While the cabbage steaks themselves can be frozen (layer them with parchment in an airtight container), they’re best enjoyed fresh or refrigerated. Freezing can soften the texture a bit, but they’ll still be tasty if reheated in the oven.
Reheating
Warm leftover cabbage steaks in a 350°F oven or toaster oven for about 10 minutes—they’ll get crispy again! Add the mustard vinaigrette after reheating so it stays deliciously vibrant and fresh.
FAQs
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Can I use purple cabbage instead of green?
Absolutely! Purple cabbage roasts just as beautifully, though the flavor is a bit earthier and the color even more dramatic. The roasting time remains about the same; just keep an eye on it for those lovely caramelized edges.
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What if I don’t have both kinds of mustard?
You can use whichever one you have—just adjust to taste. Coarse-grain mustard adds extra texture, while Dijon brings a creamy punch. Both delicious solo, but together they’re magic!
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How do I keep the cabbage steaks from falling apart?
Cut the steaks nice and thick, and use a large spatula to flip. Even if a few leaves slip loose, just nestle them back on top before serving—they’ll be just as tasty (and no one will mind, promise).
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Can I grill the cabbage steaks instead of roasting?
Yes! Grilled cabbage steaks are smoky-sweet and work beautifully with the mustard vinaigrette. Just brush with oil, grill over medium, and flip once they’re charred and tender.
Final Thoughts
I hope Roasted Cabbage Steaks with Mustard Vinaigrette become as much of a staple in your kitchen as they are in mine! Every bite is pure comfort, and it’s a recipe you’ll return to again and again. Don’t forget to share your own twists and serve up those hearty, golden steaks with a big smile—enjoy!
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: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a flavorful and healthy dish with these Roasted Cabbage Steaks topped with a zesty Mustard Vinaigrette. Perfect for a light lunch or a side dish that will impress your guests.
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
Instructions
- Preheat oven: Preheat oven to 375 degrees. Slice cabbage into thick ‘steaks.’
- Roast cabbage: Drizzle with olive oil, season with salt and pepper, and roast for 15-20 minutes.
- Make vinaigrette: Whisk together remaining olive oil, red wine vinegar, mustards, honey, water, garlic, salt, and pepper.
- Serve: Drizzle vinaigrette over cabbage steaks.
Notes
- Cabbage can also be cut into wedges.
- Flipping the cabbage steaks for even caramelization can be tricky – use a large spatula.
- The vinaigrette can be made ahead and refrigerated for 2-3 days.
- Reheat cabbage steaks 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
