Baked Cabbage Steaks

I’ve been making these Baked Cabbage Steaks for years, and they never fail to win over even the biggest cabbage skeptics.

In the oven, those humble thick slices of cabbage turn golden and caramelized, with crispy edges and tender, sweet centers. And a drizzle of balsamic vinegar adds just the right tang to balance the natural sweetness.

🌱 Ingredients & Notes

All ingredients are easy to find in most grocery stores:

For the Cabbage Steaks:

• Extra Virgin Olive Oil - Used for searing the cabbage to golden perfection.
• White Cabbage - Select a small, firm head of cabbage and remove any outer leaves before slicing. Slice into thick wedges for even cooking. The flat surfaces will caramelize beautifully during searing.
• Balsamic Vinegar - Adds a sweet-tangy glaze when brushed on the cabbage. Use a decent quality vinegar for better flavor.
• Panko Breadcrumbs - Creates a crispy topping when sprinkled over the cabbage during the final minutes of roasting. These Japanese breadcrumbs are lighter and crispier than regular breadcrumbs.

For the Harissa Butter Beans:

• Red Onion - Finely slice for subtle sweetness that balances the spices. The red variety adds color and a milder flavor than yellow onions.
• Red or Yellow Bell Pepper - Thinly slice for vibrant color and sweet flavor. Either color works well in this recipe.
• Harissa Paste - Provides the key spicy, aromatic flavor base. Adjust amount according to your heat preference and the brand you use.
• White Wine Vinegar - Adds brightness and balances the richness of the beans and tomatoes.
• Butter Beans - Use canned beans, drained and rinsed. These large, creamy beans hold their shape while absorbing the flavorful sauce!
• Chopped Tomatoes - Forms the sauce base with its rich, slightly acidic flavor. Use a good quality canned variety.

For Serving:

• Fresh Herbs - Fresh parsley, basil or cilantro add brightness and a pop of color to the dish. Choose based on your preference.
• Coconut Yoghurt (optional) - A cooling, creamy element that balances the spicy harissa. Perfect for dolloping on top when you're ready to serve!

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large Skillet - Use a large skillet to sear the cabbage wedges to golden perfection.
• Oven Tray - For roasting the cabbage after searing.
• Brush - to apply balsamic vinegar over the cabbage wedges before roasting.
• Cutting Board & Knife
• Measuring Spoons
• Can Opener
• Mixing Spoon
• Small Bowl - for mixing panko with a drizzle of olive oil if you like extra crunch.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Sear the Cabbage

Heat olive oil in a large skillet over medium heat. Add cabbage wedges and sear until golden on each side.

The best way to get golden edges is to preheat your skillet properly.

Transfer to an oven tray and brush with balsamic vinegar. You can add a sheet of parchment paper for easier removal.

Step 2: Roast the Cabbage

Place cabbage in the hot oven (180°C/360°F) for 8-10 minutes, turning halfway. Sprinkle panko breadcrumbs on top during the final minutes for a crispy topping.

Step 3: Prepare the Vegetables

Using the same skillet, sauté red onion and bell pepper until softened. Stir in harissa paste to coat vegetables evenly.

Step 4: Cook the Beans

Add white wine vinegar, butter beans, and chopped tomatoes to the skillet. Simmer for 10-12 minutes until sauce thickens. Season with herbs, salt and black pepper.

Step 5: Assemble and Serve

Spoon harissa butter beans into shallow bowls, top with roasted cabbage wedges, and garnish with fresh herbs. Add a drizzle of coconut yogurt if desired.

🍽️ Serving

Serve these baked cabbage steaks on a bed of the warm harissa butter beans in shallow bowls.

❄️ Storage

Store leftover cabbage steaks and harissa butter beans in a separate airtight container in the refrigerator for up to 2 days.

How to reheat

To reheat the cabbage steaks, place them on a baking sheet and warm in a 350°F (180°C) preheated oven for 5-7 minutes until heated through. This method helps restore some crispiness to the edges.

💡 Expert Tips & Tricks

Choose the Right Cabbage:

Select a firm, heavy cabbage with tightly packed leaves. Green cabbage or white cabbage works best for this recipe as they hold their shape well during roasting.

Cut Even Wedges:

Keep the core intact when slicing the cabbage into wedges. This helps the cabbage steaks hold together during cooking and makes them easier to flip.

Preheat Your Skillet:

Make sure your skillet is properly heated before adding the cabbage to achieve those beautiful golden-brown sear marks and caramelized edges.

Watch the Roasting Time:

Keep an eye on the cabbage while roasting. You want it tender with caramelized edges, but not mushy. The exact time may vary depending on the thickness of your wedges.

🔜 Related Recipes

If you loved this dish, you should check out this Roasted Cabbage Salad for another delicious and hearty cabbage recipe - or try this tangy Balsamic Tofu that pairs perfectly with rice and veggies!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Baked Cabbage Steaks with Harissa Beans

Romy

These baked cabbage steaks transform humble cabbage into a mouthwatering main dish with crispy edges and tender centers! Paired with spicy harissa butter beans, this easy recipe creates a perfect balance of textures and bold flavors that even cabbage skeptics will love. Ready in just 30 minutes, it's the perfect weeknight dinner that feels both satisfying and special!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Mediterranean

Servings 4 servings

Equipment

• large skillet
• oven tray
• Brush
• Knife
• cutting board
• Measuring spoons
• Can Opener
• Mixing Spoon

Ingredients

  

For the Cabbage Steaks:

• 2 tablespoons Olive Oil (30 ml)
• 1 small White Cabbage
• 2 tablespoons Balsamic Vinegar (30 ml)
• 1 cup Panko Breadcrumbs (about 60g)

### For the Harissa Butter Beans:

• 1 whole Red Onion finely sliced
• 1 whole Red or Yellow Bell Pepper thinly sliced
• 1 tablespoon Harissa Paste
• 2 tablespoons White Wine Vinegar (30 ml)
• 1 15-oz can Butter Beans 240g drained weight
• 1 14-oz can Chopped Tomatoes 400g/14oz

For Garnishing:

• Fresh Herbs chopped basil or cilantro
• 1 dollop Coconut Yogurt optional
• Salt and Pepper to taste

Instructions

 

• Remove any loose leaves from the cabbage heads, then slice cabbage into thick wedges, keeping the core intact to hold each piece together. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the cabbage wedges in a single layer (work in batches if needed) and sear until golden brown on each side, about 2-3 minutes per side. Transfer the seared cabbage to an oven tray and brush each wedge evenly with balsamic vinegar.
• Preheat your oven to 180°C (350°F). Place the balsamic-brushed cabbage in the oven and roast for 8-10 minutes, turning once halfway through cooking. During the final 2-3 minutes of roasting, sprinkle the panko breadcrumbs over the cabbage wedges to create a crispy topping. The cabbage should be tender with caramelized edges when done.
• While the cabbage roasts, use the same skillet from searing (no need to clean it) to sauté the finely sliced red onion and bell pepper over medium heat until softened, about 4-5 minutes. Add the harissa paste and stir to coat the vegetables evenly, cooking for another minute until fragrant.
• Pour the white wine vinegar into the skillet with the vegetables and stir, scraping up any flavorful bits from the bottom of the pan. Add the drained and rinsed butter beans and the can of chopped tomatoes. Stir to combine all ingredients well. Let the mixture simmer for 10-12 minutes until it thickens slightly and the flavors meld together.
• Once the sauce has thickened, stir in most of the chopped fresh herbs (reserving some for garnish), and season with salt and pepper to taste. The sauce should be rich and flavorful with a nice balance of acidity and spice.
• Spoon the warm harissa butter beans into shallow bowls. Place the crispy roasted cabbage wedges on top of the beans. Garnish with the remaining fresh herbs and add a dollop of coconut yogurt if desired. Serve immediately while the cabbage is still crispy and the beans are hot.

Notes

• Serving - Serve the baked cabbage steaks atop the harissa butter beans in shallow bowls for a beautiful presentation. Add a drizzle of coconut yoghurt just before serving for a cooling contrast to the spicy harissa.
• Storage - Store leftover cabbage steaks and butter beans separately in airtight containers in the refrigerator for up to 3 days. The cabbage will naturally lose some crispness when stored.
• Reheating - For best results, reheat the cabbage steaks in a 180°C oven for 5-7 minutes to restore some crispiness. The harissa butter beans can be reheated in a small saucepan over medium-low heat, adding a splash of water if needed.
• Meal Prep - You can prepare the cabbage wedges and sauce ingredients separately up to 2 days ahead, storing them in the refrigerator until ready to cook.
• Heat Level - Adjust the amount of harissa paste according to your spice preference. Start with less if you're sensitive to heat, as you can always add more during cooking.

Keyword Baked Cabbage Steaks, Cabbage recipe, Harissa Butter Beans, roasted cabbage, Seared Cabbage, Vegan cabbage steaks

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