Description
This Cabbage Steaks recipe features thick slices of roasted cabbage seasoned with olive oil, salt, and pepper, served with a vibrant and herbaceous green chermoula sauce made from fresh parsley, cilantro, garlic, and spices. Toasted walnuts add delightful crunch and nuttiness, making this a flavorful, hearty vegetarian dish perfect as a side or main.
Ingredients
Cabbage Steaks
- 1 large head of cabbage
- Extra virgin olive oil (for brushing and roasting)
- 1 ¼ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Green Chermoula
- 1 packed cup fresh parsley, ends trimmed
- 1 packed cup fresh cilantro, ends trimmed
- 2 garlic cloves
- 1 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- Zest of 1 lemon
- Juice of half a lemon (plus additional as desired)
- 1/3 cup extra virgin olive oil
Toasted Walnuts
- 1/4 cup walnut halves, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil. Brush the foil generously with olive oil to prevent sticking and set it aside.
- Prepare the Cabbage: Remove any damaged outer leaves from the cabbage and trim the stem, keeping the core intact to hold the slices together. Place the cabbage stem side down on a cutting board and cut into 1-inch thick slices, creating 6 to 7 'steaks'.
- Season the Cabbage: Arrange each cabbage steak on the prepared baking sheet. Brush both sides of the steaks with extra virgin olive oil, then season generously with kosher salt and freshly ground black pepper for optimal flavor.
- Roast the Cabbage: Place the baking sheet in the oven and roast the cabbage steaks for 25 minutes. Carefully flip each steak over—some outer leaves may loosen during this process, which is fine—and continue roasting for another 10 minutes until the cabbage is firm yet fork-tender.
- Make the Chermoula: While the cabbage is roasting, prepare the green chermoula sauce. In a food processor bowl, combine the parsley, cilantro, garlic, ground coriander, red pepper flakes, sweet paprika, ground ginger, kosher salt, lemon zest, juice of half a lemon, and olive oil. Pulse until the mixture is well combined but retains some texture.
- Taste and Adjust the Chermoula: Taste your chermoula. If it’s too lemony, add a pinch of salt and 1 tablespoon more olive oil, pulsing again. If it needs more brightness, squeeze in the other half of the lemon. Continue adjusting by adding lemon juice or olive oil a tablespoon at a time to achieve the perfect balance and consistency.
- Toast the Walnuts: Heat a small dry skillet over medium heat. Add the chopped walnuts and toast for 3 to 5 minutes, stirring occasionally, until they are fragrant and lightly browned. Remove from heat and set aside.
- Assemble and Serve: Once the cabbage steaks are roasted, transfer them to a serving platter. Drizzle the green chermoula generously over the steaks, using as much or as little as you like. Sprinkle the toasted walnuts on top for crunch and serve immediately. Enjoy your vibrant, healthy cabbage steaks!
Notes
- Leave the core intact when slicing cabbage steaks to help the slices hold together during roasting.
- Adjust the lemon juice in the chermoula based on your preference for acidity.
- Toasted walnuts add crunch and a rich nutty flavor; avoid burning for best taste.
- This recipe is vegetarian and can be vegan if using a vegan-certified olive oil.
- The cabbage outer leaves may come loose during roasting, which is perfectly normal.
