Saucy Roasted Cabbage Steaks (High-Protein Recipe)
- Updated on Sep 22, 2022
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Get a healthy high-protein fix with these herby panko roasted cabbage steaks with couscous!
A delicious dinner for two that takes minimal effort, it’s great for a weeknight dinner.
Cabbage isn’t the most exciting of veg, but hear me out.
Let me show you how you can take some simple seasonings and sauce to transform the humble cabbage into a vegetable that will give you a great protein boost!
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Ingredients
Cabbage
Cabbage has fast become one of my favorite vegetables thanks to this easy recipe for cabbage steaks. Its neutral flavor means it is a great base for layering on the taste.
Watch what size you buy though, I recommend a small cabbage, no more than 2lb in weight, a large head of cabbage would be too much for two people.
Seasonings
A delicious way to give the cabbage a good flavor is to brush on seasonings before you roast them.
You’ll need to brush them with olive oil first (you can use a silicone brush if you’ve got one), to help the rub stick and also help give those crispy edges.
Then you’re going to add a mix of paprika, salt, garlic powder, and nutritional yeast. The flavor from this combination is absolutely top-notch!
Don’t forget to top them with the panko breadcrumbs after 30 minutes to really give them a crispy finish.
Dressing
I chose Greek yogurt as the base for our dressing because it’s a great source of protein for vegetarians.
But of course, you can’t use it without adding some other simple ingredients to really make that gorgeous herby flavor.
To create the yogurt dressing, you need to add Dijon mustard, onion powder, oregano, honey, lemon juice, salt, and a bit more nutritional yeast, et voila!
This is definitely one of my favourite cabbage recipes.
To finish
Grab a bag of couscous to serve with the roasted cabbage, which is super simple to make. Top the whole dish with chopped cashews for another little punch of protein and great flavor.
How Many Calories Are In This Cabbage Steak Recipe?
This awesome main dish comes in at just under 522 calories and is giving you a fantastic 23 grams of protein!
Here’s a quick overview:
Health Benefits
The health benefits of cabbage are impressive! Not only is it a low-calorie ingredient, but it’s also a super nutrient dense food.
Not only is it great for digestion and heart health, but it could also help lower cholesterol too
Your protein in this dish is coming from Greek yogurt and cashew nuts. Having a high protein level means this is a filling meal.
It could be a great help when trying to gain muscle or during a weight loss journey as part of a calorie-controlled diet.
I have loads more high-protein meal ideas in my FREE 7-day meal plan if you need any more inspiration.
Also here to help maintain satiety is couscous, the fiber-rich whole grain, which has great health benefits such as reducing blood sugar spikes.
How To Make Roasted Cabbage Steaks?
It’s really easy to make cabbage steaks in the oven, let me show you.
- Prep work: Preheat a 450 f oven (220C), take a cutting board and cut out the stem of the cabbage, then slice the cabbage (make sure they’re not thick slices).
- Put the flat discs of cabbage on some aluminum foil or parchment paper on a sheet pan. Use a pastry brush to add a generous amount of olive oil before adding the seasoning mix.
- Roasting work: Place them in the oven for 25-30 minutes (don’t flip them!) and then add on the breadcrumbs and roast for a further 5 minutes.
- Dressing work: To really make this cabbage recipe pop, you’re going to make up that tasty herby dressing in a small bowl.
- To finish: Make the couscous by just covering the serving with boiling water in a bowl and covering for 10 minutes. Serve with the cabbage steaks coated in the dressing and chopped cashew nuts.
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Roasted Cabbage Steak FAQs
How many calories are in cabbage?
Cabbage is a really low calorie veg and has only 25 calories in 100 grams.
How to store and reheat roasted cabbage steaks?
You can store roasted cabbage steaks in the fridge in an airtight container for up to 3 days. You can also freeze them for up to 3 months.
They’re best reheated in an oven for 5 minutes or so.
What to serve with cabbage steaks?
We served our cabbage steaks with couscous, but you could also serve them with rice.
Can you make cabbage steaks ahead of time?
You can prepare cabbage steaks and sauce separately a few hours ahead and bake them when you’re ready. It’s a great dish for a quick mid-week meal after a long day at work if you prep it in the morning.
What do cabbage steaks taste like?
Cabbage has a fairly bland taste so in order to enhance your cabbage steak taste it really is all about what you add to it in the form of seasonings.
It’s a great tip to also make sure you baste with enough oil so it doesn’t become rubbery during the cooking process.
Is cooked cabbage good for you?
Cooked cabbage is really good for you, not only is it packed with nutrients, but according to Insider, cooking cruciferous vegetables like cabbage releases a compound that helps fight precancerous cells!
Can you eat cabbage raw?
Yes, you can eat cabbage raw. In fact, it is often used in things like coleslaw without being cooked, and it makes the perfect side dish. It’s crunchier, and still full of nutrients, so I say go for it!
Recipe Variations
There are a couple of twists I think you could make to this recipe next time you try it.
- Different veg – you could use green cabbage or red cabbage, or why not try cauliflower steaks if you can’t get hold of a cabbage?
- Different dressing – whether you try cabbage or cauliflower I reckon a blue cheese dressing would taste amazing (but perhaps watch if you’re counting those calories).
- Different topping – you could also add fresh parsley or (vegetarian) parmesan cheese to the breadcrumbs to really top it off.
- Different finish – of course lastly, you could switch out the couscous for rice perhaps, and even change the nuts if you’re not a fan of, or allergic to cashews. The possibilities are endless!
More Recipes Like This
If you love roasted cabbage recipes I’m sure you’ll love these too,
Ingredients
- 1 small cabbage (about 1 ½ – 2 lb, or 700 – 900g)
- 1 ½ tsp paprika powder
- 2 tbsp nutritional yeast (divided)
- 1 tsp garlic powder
- 2 tsp salt
- 2 tbsp olive oil
- Black pepper to taste
- ⅓ cup panko
- ⅔ cup Greek yogurt
- 1 tsp onion powder
- ½ tsp oregano, dried
- ½ lemon
- ½ tsp dijon mustard
- ½ tbsp honey
- ½ cup couscous
- Herbs (for serving, chopped)
Instructions
- Preheat the oven to 450 F/220 C.
- Cut the cabbage stem and then cut into 4 flat cabbage steaks that are like flat round discs.1 small cabbage
- Mix paprika, 1 tbsp nutritional yeast, garlic powder and 1 tsp of salt.1 ½ tsp paprika powder, 2 tbsp nutritional yeast, 1 tsp garlic powder, 2 tsp salt
- Place wedges in a baking sheet and brush them with 2 tbsp olive oil over both sides. Then add the dry seasoning all over. Finish adding black pepper per taste.2 tbsp olive oil, Black pepper to taste
- Place the baking sheet on the oven and roast for 25-30 minutes, until golden brown and tender. Then top with panko and bake for a final 5 minutes. Do not flip.⅓ cup panko
- Meanwhile, to make the dressing mix the Greek yogurt, onion powder, dried oregano, juice of ½ lemon, dijon mustard, honey, ½ tsp salt and remaining 1 tbsp nutritional yeast. Taste and add more salt if necessary.⅔ cup Greek yogurt, 1 tsp onion powder, ½ tsp oregano, dried, ½ lemon, ½ tsp dijon mustard, ½ tbsp honey
- Place in a bowl the couscous, ½ tsp of salt, and ¾ cup boiling hot water. Mix, put a lid on or cover, and rest for 10 minutes.½ cup couscous
- Serve cabbage steaks with couscous and dressing. Top with chopped cashews and chopped herbs.Herbs
Nutrition
Healthy recipes don’t have to be tasteless and boring, and this one sure is proof of that! This green vegetable is a wonder and when you work your culinary magic with that dressing it’s going to make an awesome meal.
I hope you love this dish as much as I do. For more dishes like this one, take a look at 65 Vegetarian Weight Loss Recipes.
Dave
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me.
Abril
Creator of this wonderful recipe!
I am a recipe developer and food photographer from Quito, Ecuador. I work with websites and blogs from around the world developing recipes and photographing them. I also work with online and print magazines writing about food. I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
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