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
Scale
- 1 head of green cabbage
- 4 tbsp extra virgin olive oil, divided
- 3-4 tbsp everything bagel seasoning
- 12 small to medium-sized raw beets or 6 larger ones
- 1/2-1 tsp 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 tsp 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