Roasted Cabbage Steaks with Spicy Lime and Cilantro Sauce

Name: Roasted Cabbage Steaks with Spicy Lime and Cilantro Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 head of cabbage (green cabbage); 1/4 cup unsalted butter (or avocado oil if vegan), divided; salt, black pepper, and garlic powder to taste (you could also use roasted garlic); lime wedges for garnishing; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lime juice; 1 teaspoon fish sauce (omit if vegan); 2 teaspoons minced garlic; 1/4 cup chopped cilantro leaves; 1/2 teaspoon sea salt; 1/2 teaspoon cayenne pepper; 1/4 teaspoon brown sugar

posted by Sharon Chen on Jun 1, 2019 (updated Aug 19, 2020) 10 comments »

Jump To Recipe

8 reviews

These roasted cabbage steaks drizzled with a refreshing cilantro lime sauce to intensify the flavor satisfy both vegetarians and meat-eaters alike.

We’ve been eating copious amounts of cabbage around here lately, and I’ll tell you why.

It all started when I made some stuffed cabbage rolls and couldn’t stop thinking about them. I wish I could tell you it was because they were insanely delicious, but it’s because they took way too much time and effort to make. As sad as I am to say this, the lemon just wasn’t worth the squeeze with my cabbage roll recipe.

I knew there had to be an easier, faster way to make killer cabbage rolls. Could there be a cabbage roll “hack” I was missing out on?

To satisfy my curiosity, I took to Instagram to ask you guys for cabbage roll tips—and I was introduced to an interesting concept: The unstuffed cabbage roll.

For those of you who share the same cabbage roll woes, you will love this workaround. Unstuffed cabbage rolls have the exact same taste and flavor as the stuffed version, but they skip the steaming, wrapping, and filling of the cabbage leaves. Check them out here.

As I continued my quest to perfect a cabbage roll dish of some sort, one thing led to another, and I ended up creating my new favorite cabbage side dish of all time: Roasted cabbage steaks. And now, here we are.

Table of Contents hide

What are Roasted Cabbage Steaks?
Are Cabbage Steaks Good for You?
How to Make Roasted Cabbage Steaks in Under 30 Minutes
Roasted Cabbage Steaks with Spicy Lime and Cilantro Sauce
- For the Spicy Lime and Cilantro Sauce
About the Author
- Sharon Chen

What are Roasted Cabbage Steaks?

Roasted cabbage steaks are exactly what they sound like. They’re one-inch-thick slices of seared and roasted cabbage that resemble the size and shape of a cut of steak. You could say they’re like a vegetarian alternative to steak if there is such a thing!

On their own, these roasted cabbage steaks are tender-crisp, creamy, crunchy and satisfying. When drizzled with a spicy lime and cilantro sauce, they also become addictive. Can’t say I’ve ever said that about a cabbage recipe!

Roasted Cabbage Steaks with Spicy Lime and Cilantro Sauce

Are Cabbage Steaks Good for You?

As far as nutrition facts go, these cabbage steaks are low-carb, gluten-free, and a delicious way to eat more fiber. The cilantro, garlic, and lime in the spicy sauce also kick the antioxidants up a notch.

If you’re trying to lower your intake of saturated fat or want to make the recipe 100% vegan, then use avocado oil instead of butter.

These cabbage steaks are a hearty, healthy, filling side dish that satisfies both vegetarians and meat-eaters alike.

How to Make Roasted Cabbage Steaks in Under 30 Minutes

From start to finish, the recipe is pretty simple. Slice the cabbage into one inch thick pieces, then sear them in a cast-iron skillet with butter or avocado oil. Then, lightly season them with some garlic powder as they sear, pop them in the oven for 15ish minutes to roast to perfection, and you’re done.

All that’s left is to drizzle the Asian-style spicy lime and cilantro sauce over those beauties, which you can whisk together in a bowl while the cabbage steaks sizzle in the oven.

If cilantro is not your cup of tea, that’s all right. You can serve the cabbage steaks just as they are when you take them out of the oven. However, I strongly recommend serving with the sauce if you don’t have an aversion to cilantro or lime. It truly turns cabbage into one of the most delicious things you’ve ever tasted!

P.S. I also have a different version of a spicy cilantro lime sauce that substitutes vegan coconut aminos for the fish sauce and uses jalapeño for heat instead of cayenne. It’s just as simple and delicious. You might want to try it instead or use it next time.