Cabbage Steak Recipe
Cabbage Steak proves that you don't need expensive meat substitutes to create a satisfying, vegan meal.
Servings: 4 adults
Calories: 129kcal
Equipment
- 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.
Video
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