These spice roasted cabbage steak wedges will add flavor, nutrition, and substance to your plant-based plates! They’re made with a spice blend of turmeric, coriander, cumin, and black pepper. The cabbage wedges steam cook before they finish roasting, which gives them incredible, tender texture. Serve them with whole grains, a vegan protein, and a drizzle of sauce for a wholesome meal.
My favorite feedback that I’ve gotten about The Vegan Week so far has nothing to do with the book’s recipes.
Rather, I’ve been surprised and amused by the fact that my love/hate relationship with cooking, which I describe in the book’s pages, has struck a chord.
Many of you have shared that you struggle with the same emotional barriers to cooking that I do: overwhelm, lack of motivation, and resistance.
My reluctance to cook is always heightened in this week of pause between Christmas and New Year’s Eve. I’ve usually been at my mom’s, enjoying the coziness there. I don’t see nutrition clients this week, and honestly, the last thing that I feel like doing with my extra time is to cook.
With all of that said, I feel so much better when I start a new year with a fridge full of delicious, homemade meals.
Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.
Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.
This is the real message of the new cookbook: sometimes I have zero motivation to cook, yet I want to enjoy the food that cooking creates.
Meal prep is the bridge between these two conflicting states. It’s the habit that helps me to cook regardless of whether I’m in a phase of loving or downright hating it.
With this in mind, I’m going to cook some food this weekend. I’ll probably make some of my favorite recipes from the book, since I’m still getting used to holding a physical copy.
In the meantime, I can share the tender, sweet and savory spice roasted cabbage steak wedges that I prepared right before the holidays!
Cabbage “steak” is really just a way of preparing cabbage that highlights the vegetable’s heartiness.
It’s the same idea behind cauliflower “steak,” and it’s the principle that makes whole roasted cauliflower popular, too.
Certain vegetables—cauliflower, cabbage, broccoli, some mushrooms—are inherently sturdy. They hold up well to being cut and served in large pieces. In this way, they capture some of the substance and fulsome quality that’s often associated with a steak dinner.
Cabbage steaks can be cut in a few different ways. I’ve seen recipes that call for slicing them so that the “steak” is an entire cross-section of cabbage head.
It can be tricky to do this, however, especially if you have a large head of cabbage on your hands.
I find it simpler to slice the head of cabbage in half, then cut each half into wedges.
In addition to being a simple way of creating “steaks,” I like that the wedges have some variety in thickness/texture.
Cabbage steak that has been prepared plainly—with only salt and pepper and some oil—can be very delicious.
But I think that the spice blend that I used for this recipe really elevates the cabbage.
That spice mixture is a combination of turmeric, coriander, cumin, salt, and freshly ground black pepper. It’s a nice mix of warm, sweet, bitter, and earthy.
If there’s a spice in there that you don’t care for, you can of course omit it. You could also make substitutions based on your preferences, adding different herbs or spices as you like. This is a flexible recipe!
You’ll see that the cabbage steak recipe calls for a 2-step cooking process.
First, you’ll roast the cabbage wedges underneath a layer of foil or tightly wrapped parchment. Then, you’ll remove the foil and allow the wedges to finish roasting. Each step will take 20 minutes or so.
Why the 2-step roasting?
Well, the steaming step ensures that your cabbage steaks are entirely tender through the center. The uncovered roasting allows them to become beautifully browned, but not burnt, at the surface.
I use this method often when I roast vegetables. It’s especially useful if you prefer to roast vegetables without a lot of cooking oil.
Most importantly, it will allow your vegetables to become truly tender without encouraging them to crisp up too much.
One challenge that I often find with Brussels sprouts, cauliflower, and broccoli is that it can take a lot of roasting for them to tenderize. By the point they’re roasted enough, they might be more burnt than I enjoy at their edges.
Steam roasting, then uncovering the vegetables, creates the best of both worlds: tender texture without a charred exterior.
The two step roasting process might sound complex, but all in all, this is a simple recipe.
You’ll need a nice, sharp chef’s knife for this. I recommend using a medium large head of cabbage for nice, thick wedges.
It won’t be possible to make all of the wedges uniform in size, but simply do your best. They definitely don’t have to be identical.
For this step, you’ll transfer the wedges to a prepared baking sheet. Coat each side lightly with avocado oil (or another vegetable oil) and dust it with the spice mixture. Repeat on the other side, so that the wedges are spice-rubbed on top and bottom.
For 20 minutes or so, the cabbage steak wedges will roast with a layer of foil wrapped tightly over their baking sheet. This will seal in flavor and help them to become tender throughout.
Next, you’ll remove the foil and roast the wedges until they’re browning lightly and very tender. This step will take another 15-20 minutes.
When you finish, you’ll have beautifully golden, flavorful, and fragrant wedges of sweet and savory cabbage.
There are so many ways to enjoy these wholesome slabs of veggie goodness.
When I first made them, I took the easy route, which was to put them into a vegan lunch bowl. It consisted of cooked brown rice, chickpeas, steamed greens, the cabbage steak wedges, and a nice drizzle of my turmeric tahini dressing.
The wedges would be a great addition to, and a nice pop of color for, my cumin-spiced lentils and rice.
You could use the wedges to top a beautiful slice of smashed avocado toast or add them to a bowl of soup.
And if you need a quick, easy meal, serve them with some cooked couscous (or another grain) and a vegan protein of your choice (a store-bought vegan meat, some beans, like these brothy white beans, or baked tofu/tempeh).
If you have time, add a dressing. A simple drizzle of nice olive oil and a squeeze of lemon would be fine, but I’m eager to try the wedges with my yum sauce, too.
This easygoing mix of ingredients will make for a very inviting plate.
The baked cabbage steak wedges can be stored in an airtight container in the fridge for up to 5 days. You can also freeze leftover wedges, if you have them, for up to 6 weeks.
Cabbage is accessible where I live year-round, but I always think of it as being a winter vegetable. Beautiful, big round heads of cabbage exist at the farmers’ market near me when few other fresh veggies do.
If you love this recipe, then here are some other fun, wintery, vegetable-driven dishes to explore:
And I hope that the cabbage steak wedges will find their way to your table soon.
As always, I’m behind on sharing recipes. But there are more new ones to come.
In the meantime, these tender, roasted wedges feel like a good recipe with which to wrap up 2022. They’re oh-so-simple as they are, but they have infinite potential.
I hope you’ll enjoy them. And I’ll check in just as the new year begins, for weekend reading.
Leave a Comment
Gena, just wanted to let you know that I requested that my local library purchase The Vegan Week, and they accepted my request! : )
That means so much to me, Elissa! Thank you ❤️
I am so excited about your cookbook!!! I just received my pre-ordered copy and the recipes you create speak to my soul! They look so nourishing and comforting and delicious! I can’t wait to try them!! It blows my mind that you created this amazing book during a time you didn’t feel creative in the kitchen. Happy New Year!
Oh my, Gena, I have so much to thank you for! I am making these cabbage wedges tonight. I just got a gorgeous head of Napa cabbage and I think if I cut it crosswise from the base as a steak it might work as well as green cabbage. I might have to shorten the cooking time. But I eat small plates so I only really need two steaks. And I can’t wait to try the yum sauce with it. I was also very inspired by your vegan lunch bowl recipe because I have been following your advice on meal prepping a bit at a time. This past weekend I went full out with meal prepping and cooked a full pot of garbanzo beans from dry and a pot of French lentils and prepped a lot of veggies to go with it and made brown rice and avocado cilantro lime dressing and apple cider vinaigrette and prepped some greens. I put them all in glass lock containers that I’ve been buying a bit at a time. All week all I had to do was open my refrigerator and let my creative brain go free and decide which things I wanted to combine for that night’s dinner and in 20 minutes I had dinner on the table and it was fabulous. You really are a great teacher. They say when the student is ready the teacher appears and it couldn’t be truer in regard to you. You’ve really upped my game. Keep up the fabulous work! I wish you all the best for a fruitful, relaxing, joyful New Year.