Cabbage Steak proves that you don’t need expensive meat substitutes to create a satisfying, vegan meal. Pair it with a creamy hummus, and you have a dish that’s wholesome, and looks like it belongs in a high-end bistro.
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When cabbage is sliced into thick rounds and roasted at high heat, it transforms into something buttery, charred, and deeply savoury.
It’s humble, affordable, and incredibly impressive once plated.
Whether you’re a lifelong plant-based eater or a dedicated carnivore looking to “meat” your vegetable quota, Cabbage Steaks over Creamy Hummus is the culinary plot twist you didn’t see coming.
Why This Recipe Works
The magic lies in the contrast of textures and temperatures.
- The Crunch: The outer leaves of the cabbage get “frizzled” and crispy.
- The Melt: The core of the cabbage becomes tender and sweet.
- The Cream: The hummus provides a lusicious, nutty base that acts as a rich sauce for the roasted vegetable.
- No Gluten/Dairy/Sugar: If you are on a strict diet then this steak recipe is worth adding to your meal plan.
- Wholesome: This isn’t just “health food”—it’s functional fuel.
Looking for more Vegan Dishes?
Ingredients You’ll Need
- Head of Green Cabbage: Look for one that feels heavy for its size with tightly packed leaves. Or you can try the cauliflower steak.
- Miso Paste gives a savoury, umami depth of flavour to the steak.
- Extra Virgin Olive Oil for that golden-brown roast.
- Smoked Paprika or Kashmiri Chilli Powder to give it a “meaty,” grilled flavor.
- Cumin Powder, Salt & Black Pepper to taste.
- Cream Chickpea Hummus to serve the cabbage steak.
How To Make Cabbage Steak
1. Prep the “Steaks”
- Remove any tattered outer leaves from the cabbage. Slice the cabbage into rounds roughly 1-inch thick. Soak each steak in water for 2 – 3 minutes to get rid of any dirt from the inner layers. Pay dry with a kitchen towel nicely.
- Pro Tip: Keep the core intact! It holds the “steak” together so it doesn’t fall apart on the pan.
2. Season and Roast
- Whisk the olive oil, miso paste, paprika, cumin powder, salt, and pepper in a small bowl. Brush both sides of each cabbage slice generously.
- Place them on a preheated cast iron skillet. Let the steaks cook and get charred from one side before turning to the other side.
3. Whip the Hummus
- While the cabbage is roasting, add chickpeas, tahini, lemon juice, and garlic to a food processor. Process until thick. With the motor running, drizzle in the ice water one tablespoon at a time. Follow my tried and tested tips to make the creamiest hummus at home.
4. Assemble
- Spread a generous swoosh of hummus on a plate. Carefully place a hot cabbage steak right on top. Cabbage Steak is ready to serve.
Watch Cabbage Steak Video
Elevate the Steak (Toppings)
If you want to take this from “weekday dinner” to “dinner party centerpiece,” try adding these:
- Toasted Pine Nuts: For a buttery crunch.
- Pomegranate Seeds: For a pop of color and sweetness.
- Fresh Dill or Parsley: To brighten the earthy flavours.
- Chimichurri Sauce for the outburst of herby favours.
- Chilli Oil: If you like a little heat.
Looking for more delicious vegan mains? Try this comforting Vegan Mapo Tofu, protein packed Tempeh Stir Fry, or the Burmese Khao Suey.
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Cabbage Steak Recipe
Cabbage Steak proves that you don't need expensive meat substitutes to create a satisfying, vegan meal.
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Servings: 4 adults
Calories: 129kcal
- cast iron skillet
Ingredients
- 1 head cabbage
- 1 tablespoon miso paste
- 2 tablespoon light olive oil
- 1 teaspoon smoked paprika or chilli powder
- ½ teaspoon cumin powder (jeera powder)
- ¼ teaspoon salt or to taste
- hummus to serve (get recipe)
- handful of chopped parsley and dill
Instructions
- Remove any tattered outer leaves from the cabbage. Slice the cabbage into rounds roughly 1-inch thick. Soak each steak in water for 2 – 3 minutes to get rid of any dirt from the inner layers. Pay dry with a kitchen towel nicely.
- Whisk the olive oil, miso paste, paprika, cumin powder, salt, and pepper in a small bowl. Brush both sides of each cabbage slice generously.
- Place them on a preheated cast iron skillet. Let the steaks cook and get charred from one side before turning to the other side.
- Spread a generous swoosh of hummus on a plate. Carefully place a hot cabbage steak right on top. Cabbage Steak is ready to serve.
Recipe Notes:
- Pro Tip: Keep the core intact! It holds the “steak” together so it doesn’t fall apart on the pan.
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it with oil.
- Lay the marinated slices on the baking sheet. Roast for 25–30 minutes.
- The center should be tender (test with a fork), and the outer edges should be crispy and dark brown.
- Flip them halfway through if you want even browning on both sides, though leaving them undisturbed usually yields a better “crust” on the bottom
Nutrition
Calories: 129kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 346mg | Potassium: 411mg | Fiber: 6g | Sugar: 8g | Vitamin A: 476IU | Vitamin C: 83mg | Calcium: 97mg | Iron: 1mg
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