Description
This vibrant cabbage steak recipe features thick-cut roasted cabbage slices topped with a zesty and spicy green Chermoula sauce and toasted walnuts. The dish combines the natural sweetness and slight bitterness of roasted cabbage with the bold flavors of fresh herbs, citrus, and aromatic spices in the Chermoula, making it a hearty and satisfying vegetarian or vegan main or a flavorful side dish. Perfect for Mediterranean-inspired meals, it balances healthy fats from olive oil and walnuts with fresh herbs and spices.
Ingredients
Cabbage Steaks
- 1 large head of cabbage
- Extra virgin olive oil, as needed
- 1 ¼ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Chermoula Sauce
- 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 1 lemon (half initially, remainder as needed)
- 1/3 cup extra virgin olive oil
To Finish
- 1/4 cup walnut halves, chopped, toasted
Instructions
- Get Ready: 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 while keeping the core intact so the cabbage holds together. Place the cabbage stem side down on a cutting board and slice it into 1-inch thick 'steaks' from top to bottom. You should end up with about 6 to 7 steaks.
- Season the Cabbage: Place each cabbage steak on the prepared baking sheet. Brush both sides generously with olive oil. Sprinkle kosher salt and freshly ground black pepper evenly over both sides.
- Roast: Place the cabbage steaks in the oven and roast for 25 minutes. Carefully flip each steak over using a spatula, even if some outer leaves come loose. Roast an additional 10 minutes until the cabbage is firm but fork tender.
- Make the Chermoula: While the cabbage roasts, add parsley, cilantro, garlic, ground coriander, red pepper flakes, sweet paprika, ground ginger, kosher salt, lemon zest, juice of half a lemon, and olive oil to a food processor. Pulse until combined but still slightly textured.
- Taste and Adjust Seasoning: Taste the chermoula mixture. If too lemony, add a pinch of salt and 1 tablespoon olive oil and pulse again. If not lemony enough, squeeze in more lemon juice (up to the other half). Adjust consistency with additional olive oil, 1 tablespoon at a time, to reach desired thickness.
- 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 fragrant. Remove from heat and set aside.
- Assemble and Serve: Remove the roasted cabbage steaks from the oven and transfer them to a serving platter. Drizzle the chermoula sauce generously over the steaks, then sprinkle with the toasted walnuts. Serve warm and enjoy.
Notes
- Visit specialty shops for authentic Mediterranean ingredients like high-quality olive oils, honey, jams, and spices to elevate the flavor of this dish.
- To reheat, warm the cabbage steaks in an oiled skillet over medium heat or microwave until heated through. Keep the chermoula refrigerated separately to preserve freshness. Toasted walnuts can be stored at room temperature in a jar and used as a topping for other savory dishes.
- This dish works well for meal prepping: roast cabbage ahead of time, then reheat and top with fresh chermoula and nuts before serving.