Roasted Purple Cabbage Steaks

November 10, 2020
The first time I was introduced to cauliflower steak by my vegan chef friend, he also mentioned that you can make a steak from almost any vegetable. He made steaks from watermelon and beetroot as well. As we were passing by the cabbages at the market I was wondering if I could make a steak from cabbage as well. Why not... There's no cabbage that would be small enough for a single person, so I ended up buying a large one (which was still the smallest) and used half of it to try making red cabbage steaks. I didn't think I could succeed with my plan but I did! And turned out purple cabbage steak is actually delicious and filling too! Not to mention that despite being low in calories, purple cabbage contains an impressive amount of nutrients. It contains good amount of fiber, vitamin C, K, B6, and A, potassium, thiamine, and riboflavin.
cabbage steak on a green plate

Roasted Purple Cabbage Steaks

utensils YIELDS 2 servings
herb graphic for recipe card
  • 1 small purple cabbage
  • 2 tbsp salt
  • to taste freshly ground rose pepper
  • about 3 tbsp olive oil
  • 2 tsp cumin powder
  • 1 tsp ground coriander
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1. Preheat the oven to 180°C.

2. Slice 1 cabbage into a 2 cm (about 3/4″) thick steaks. I used my thumb to measure the thickness.

3. Arrange on a large rimmed baking sheet and drizzle with oil. Place the steaks on it.

4. Drizzle top sides of the steaks with oil; season with cumin, coriander, salt and pepper. Place the baking sheet in the oven and roast until golden brown on the bottom and tender, about 30 minutes. Make sure not to let them turn dark brown because that means they burned and will taste utterly bitter.

5. Serve it warm. I love to top it with homemade vegan mayo or serve with herbed croutons and chickpea salad.

To make herbed crouton: take few pieces of bread and cut them into cubes. In a frying pan, melt a tablespoon of margarine, add herbs like parsley, oregano, basil, thyme or rosemary or whatever you fancy with a few cloves of crushed garlic. Place the bread cubes in it and fry each side until golden brown.

Also by Imola: Hungarian Vegan Stuffed Cabbage Rolls

Habichuelas Guisadas (Vegan Dominican Stewed Red Beans With Rice)

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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