Baked Cabbage Steaks with Harissa Beans
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!
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.