These cabbage steaks are a show-stopping side dish that everyone will love! Made with slabs of hearty cabbage roasted with garlic and olive oil, then served with a drizzle of tahini-dill dressing, they’re easy to make and hard to resist.
I know at least someone out there is rolling his or her eyes saying something like “Oh my god, please stop naming vegan foods after meat!”
This time I have a really good defense. Cabbage steaks seem to be a big non-vegan thing. I mean, they can be, and often are, vegan. These ones are. But I didn’t come up with the idea for cabbage steaks. I first saw them on Delish, which is totally not a vegan site (and their recipe is very non-vegan). And I’ve seen a bunch of other non-vegan sites post recipes for them since.
So omnivores are calling vegetables steak. Don’t blame me for this one!
What do Cabbage Steaks Taste Like?
Okay, now that we’ve gotten that out of the way let’s talk about cabbage steaks. If everyone out there (vegan or not) is calling them steak without reservation, they must be pretty good. I’ll admit, I was skeptical at first, but I promise, they’re delicious.
The big question on everyone’s mind: do cabbage steaks taste like steak? It’s been a really long time since I’ve eaten steak, but I can confidently answer that question in the negative.
Except maybe for the shape, cabbage steaks in pretty much no way whatsoever resemble (meat-based) steak.
If it works better for you, feel free to think of this dish as a fun version of roasted cabbage, which is exactly what it tastes like. Roasted cabbage is tender, mellow and surprisingly a bit sweet!
How to Make Cabbage Steaks
Start by slicing your cabbage. Trim the base from your head of cabbage, then sit the cabbage on your cutting board with the cut side down.
Now slice your cabbage into slabs that are about 1/2 inch thick, with the cuts running perpendicular to the stem. Cutting in this direction keeps your slabs from falling apart.
Stir some olive oil and garlic together in, then drizzle or brush the mixture over both sides of each of your slices. Arrange the slices on a baking sheet and sprinkle them with salt and pepper.
Bake the slices until they’re tender and beginning to brown around the edges.
While the cabbage steaks bake, whip up your dressing by mixing together some tahini, lemon juice, fresh dill, and salt. Thin it with as much water as you like.
Drizzle your cabbage steaks with the dressing before serving.
Cabbage Steak FAQ & Tips
- Cabbage steaks are best served right away. That’s when they’re crispy!
- If you do end up with leftovers, store them in a sealed container in the fridge for up to 3 days. Reheat in the oven or microwave. They won’t get crispy again, but they’ll still taste good.
- This is a weird suggestion, but I’m going to just put it out there: my husband and I ate leftover cabbage steaks on sandwiches with leftover salt and vinegar tofu, and we loved the heck out of it.
- Are these cabbage steaks gluten-free? Yes, they are!
- Can the oil be omitted? Possibly. If you’re okay with using even a tiny bit of oil, I’d recommend simply cutting back, as this will help your cabbage steaks to brown when you roast them. Otherwise, feel free to roast them dry. I think they should still get nice and tender, even if they don’t brown.
- Feel free to switch things up and use a different dressing if tahini and/or dill aren’t your thing.
Cabbage Steaks with Tahini Dill Dressing
These cabbage steaks are a show-stopping side dish that everyone will love! Made with slabs of hearty cabbage roasted with garlic and olive oil, then served with a drizzle of tahini-dill dressing, they're easy to make and hard to resist.
For the Cabbage Steaks
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 large cabbage head
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
For the Tahini Dill Dressing
- 1/4 cup tahini
- 1/4 cup chopped fresh dill
- 2 tablespoons lemon juice
- 2 tablespoons water, plus more as needed
- 1/2 teaspoon salt
- Fresh chopped chives
Preheat the oven to 400°F.
Stir the olive oil and garlic together in a small bowl.
Use a chef's knife to trim the stem from your cabbage. This will create a flat surface at the base.
Set your head of cabbage upright on the base, then slice it into 1/2-inch thick slabs, the slices running perpendicular the cut you made at the base.
Lightly brush or drizzle both sides of each of your cabbage slabs with the olive oil mixture, then arrange them on a couple of baking sheets.
Sprinkle the cabbage with salt and pepper.
Bake the cabbage for 25 to 35 minutes*, until the steaks are tender and browning around the edges.
While the cabbage steaks bake, whisk all ingredients for the dressing together in a small bowl, thinning it with as much water as you need to reach your desired consistency.
When the cabbage steaks come out of the oven, use a spatula to transfer them to plates.
Drizzle the steaks with the tahini dressing and sprinkle with chives. Serve.
*Smaller steaks, including end pieces of your cabbage, will cook faster. Start checking on your cabbage steaks after about 25 minutes, and remove the ones that are done first. I like to separate my cabbage steaks by size on a couple of baking sheets to make this easy. If you put them all on one baking sheet, use a spatula and be careful when removing them.