Olive Magazine
Roasted Cabbage Steaks With Hazelnut Dressing

Roasted cabbage steaks with hazelnut dressing

Published: October 12, 2016 at 9:18 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This easy recipe for roasted cabbage steaks makes a subtly sweet and zesty low calorie vegetarian main for four. Keep any left-over cabbage and make our pickled red cabbage on Asian chicken burgers or spice it up and stick it in the slow cooker – browse through our site for recipe inspiration and more

  • Vegan
low inkcal275

Try these roast cabbage steaks, then check out our classic red cabbage, braised red cabbage, pickled red cabbage and more Christmas red cabbage recipes.

Looking for more vegan roast recipes? Take a look at our collection of plant-based centrepieces, including a vegan nut roast, whole roast cauliflower and vegan wellington.


  • 1 large red cabbage
  • olive oil
  • 40g   blanched hazelnuts
  • 1 large red chilli, seeded and finely diced
  • a small bunch mint, leaves shredded 
  • ½ lemon, zested and juiced
  • 1 tbsp maple syrup


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Remove any bruised or damaged leaves, and cut the red cabbage into 4 x 2cm thick steaks, leaving the stalk on so they stay intact.

  • STEP 2

    Brush both sides with oil, season and put on a baking paper-lined tray. Roast for 30-40 minutes until golden and a knife pierces the stalk easily. Turn the steaks over halfway through cooking, and, if they're browning too much before they’re tender, cover with foil and keep cooking.

  • STEP 3

    Toast the hazelnuts in a dry frying pan until golden and toasted. Tip out and leave to cool, then roughly chop. Tip into a bowl with the chilli, mint, lemon zest and juice, maple syrup and 3 tbsp oil. Season and drizzle over the steaks.


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