Having trouble coming up with a plant-forward dinner recipe? Looking for a delicious, filling vegan dinner? Look no further than our Roasted Cabbage Steaks. This recipe is really simple, thick cabbage slices seasoned with everything bagel seasoning, topped with roasted beets on a bed of farro. The result is a delicious and filling dinner that also doubles as a side dish.
If you're a fan of cabbage, you're going to love this flavor-packed cabbage steak recipe. Cabbage steaks are filling, they taste great with almost any kind of seasoning, and they go well with all kinds of different side dishes. We especially love them with farro and beets. The beets are roasted separately and then added to the dish at the end. Finish the dish with a tangy sauce or dressing. Check the recipe card for suggestions.
What Are Cabbage Steaks?
It's a fancy name for cabbage slices. Cabbage steaks are sliced from a whole head of cabbage, seasoned, and then roasted until they're golden around the edges and tender on the inside. They're perfect for topping with all kinds of sauces, or dressings. We especially love them with chimichurri or romesco, which gives them an international flare.
How To Slice Cabbage Steaks
To make cabbage steaks, you'll need a full head of cabbage. First, tear off the outer darker green leaves and discard them. Then cut the head in half lengthwise, and cut each half into 1" slices. Some of the slices may start to slightly fall apart, it's normal, just hold them together before placing them on the baking sheet.
Ingredients In this Roasted Cabbage Recipe
- Cabbage: this cruciferous vegetable is good for you! It's high in fiber and vitamin C And roasting it gives it a nice texture that goes well with other veggies or starches.
- Beets: another nutritional powerhouse. Beets are low in calories and contain fiber, they are rich in folate, and are a source of copper, potassium, magnesium, and vitamins A &B6
- Farro: an ancient grain from the wheat family that packs tons of fiber and protein into every bite. Farro is a good source of Vitamin B3, Magnesium, Zinc, and iron. Farro became popular during the Renaissance when it was used as a substitute for rice. And hey, if Leonardo da Vinci ate it, so can we!
- Extra Virgin Olive Oil: to make this whole dish taste better!
How to Roast Beets
Get the best-looking beets you can find, they should be firm and brightly colored and with the greens attached. Cut the beet greens off, beet greens are edible, simply sauté them with garlic, olive oil, and salt. Next, peel them and cut off their tops and bottoms, you may want to use gloves to keep your hands clean. Then slice them into thin slices and place them on a lined baking sheet. Drizzle olive oil over the top and sprinkle with salt and pepper before roasting until tender.
What to Serve with Roasted Cabbage Steaks?
We serve our roasted cabbage steaks with roasted beets and farro. You can just roast the cabbage and serve it with these other dishes or with cauliflower rice for a low-carb option.
- Israeli couscous with roasted vegetables
- Mediterranean Quinoa
- Shawarma Spiced Chickpeas
- Roasted Butternut Squash Soup
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Cabbage Steaks with Roasted Beets and Farro
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Having trouble coming up with a plant-forward dinner recipe? Looking for a delicious, filling vegan dinner? Look no further than our Roasted Cabbage Steaks. This recipe is really simple, thick cabbage slices seasoned with everything bagel seasoning, topped with roasted beets on a bed of farro. The result is a delicious and filling dinner that also doubles as a side dish.
Ingredients
- 1 head of green cabbage
- 4 tbsp extra virgin olive oil, divided
- 3-4 tablespoon everything bagel seasoning
- 12 small to medium-sized raw beets or 6 larger ones
- ½-1 teaspoon salt to taste
- 1 cup of uncooked farro
- Honey mustard dressing, Pomegranate vinaigrette, Carrot Ginger Dressing, Tahini Sauce
Instructions
- Line 2 large baking sheets with parchment paper, you may need additional baking sheets if the veggies don't fit.
- Preheat the oven to 400ºF
- Cut the head of cabbage in half vertically across the core. Place each half of the cabbage, cut side down on a cutting board, and slice into 1" slices (steaks)
- Brush both sides of each cabbage steak with 2 of the tablespoons of olive oil. You may need a little more depending on the size of the cabbage. Place cabbage steaks on the prepared baking sheet.
- Sprinkle everything bagel seasoning on top of each cabbage steak.
- Peel the beets ( we recommend using an apron and gloves, so your hands and clothes don't stain)
- Cut each beet in half. Using the slicer blade of your food processor slice the beets. If you do not have a food processor thinly slice them using a sharp knife.
- Place beets in a bowl, drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt. Toss well until the beets are well coated with the oil and salt.
- Place beets on the remaining baking sheet making sure they are in a single layer.
- Bake the cabbage steaks for about 40 minutes or until tender, but with a little bite, and bake the beets for 45-50 minutes until tender.
- While the cabbage and beets are roasting, prepare the farro following the package instructions. We used our instant pot. We used 3 cups of water, 1 cup of farro, and 1 teaspoon salt and cooked it on high pressure for 12 minutes. Let it naturally release the pressure and drain excess water.
- Once everything is cooked serve with the farro at the bottom, and top with cabbage steaks and roasted beets. Drizzle with balsamic vinegar, lemon juice, mustard dressing, pomegranate vinaigrette, carrot ginger dressing, or any dressing or sauce of your choice.
Notes
- You may use rice, quinoa, barley or bulgur wheat instead of the farro
- Besides being a great vegan dinner you can serve this recipe at a Vegan Thanksgiving Dinner and everyone will love you for it!
- If you need some crunch toast some nuts such as walnuts or pecans and sprinkle on top.
- Don't have everything bagel seasoning on hand, in a small bowl mix fresh herbs with olive oil and panko breadcrumbs and sprinkle on top of the cabbage steaks.
- Prep Time: 20
- Cook Time: 50
- Category: Dinner
- Method: oven
- Cuisine: Medditerranean
Nutrition
- Serving Size: 3 cabbage steaks with farro and beets. No dressing
- Calories: 391
- Sugar: 18.3
- Sodium: 918
- Fat: 14.5
- Saturated Fat: 2.1
- Unsaturated Fat: 11.7
- Trans Fat: 0
- Carbohydrates: 59.9
- Fiber: 14.3
- Protein: 12
- Cholesterol: 0
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