Charred Cabbage Steak Recipe

Prepare cabbage

Preheat oven to 475°F (245°C). Remove any loose outer leaves from the cabbage but keep the core intact so wedges hold together. Slice the cabbage into 1 to 1-1/4 inch thick steaks (you should get 4–6 steaks depending on cabbage size). Pat dry with a towel.

Season steaks

In a small bowl, mix 3 tbsp extra-virgin olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp fine sea salt and 1/2 tsp black pepper. Brush or rub both sides of each cabbage steak with the spiced oil, making sure edges are coated.

Sear (optional) and roast

Heat a large ovenproof skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tbsp oil if pan looks dry and sear the cabbage steaks 2–3 minutes per side until deep golden and charred spots appear. Transfer skillet to the preheated oven and roast 12–15 minutes, until steaks are tender when pierced but still hold shape. Alternatively, place steaks on a rimmed baking sheet and roast for the same time without searing.

Finish

Remove cabbage from oven and let rest 2 minutes. Squeeze the lemon over the steaks to taste before plating.

While the cabbage roasts, whisk together 1/2 cup vegan mayonnaise, 2 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp fine sea salt and 1/8 tsp black pepper in a small bowl until smooth and slightly tangy. Taste and adjust acidity or sweetness as desired. Chill until ready to serve.

Toast seeds: Place a small dry skillet over medium heat. Add 3 tbsp pumpkin seeds and 2 tbsp sunflower seeds and toast, stirring frequently, 2–3 minutes until fragrant and popping. Add 1 tbsp sesame seeds and toast another 30–45 seconds until lightly golden.

Caramelize light coating (optional): Lower heat to medium-low, add 1 tsp maple syrup and 1/4 tsp fine sea salt, quickly toss seeds to coat for 20–30 seconds until syrup bubbles and coats seeds. Immediately transfer seeds to a plate to cool and avoid burning. Once cool, break up any clusters with a spoon.

Warm oil and bloom spices: In a small saucepan or microwave-safe cup, warm 3 tbsp neutral oil until just warm (not smoking), then whisk in 1/2 tsp chili flakes, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, 1/4 tsp smoked paprika and 1/4 tsp fine sea salt. Let sit for 5 minutes for flavors to bloom. Taste and adjust heat or salt.

Plate: Arrange cabbage steaks on a serving platter. Spoon or drizzle 1–2 tbsp of the vegan cider mayo over each steak (or serve mayo on the side).

Finish: Drizzle 1 tsp spiced oil over each plated steak (use more to taste). Scatter a generous pinch of crunchy seeds over the top. Finish with extra black pepper and a final squeeze of lemon if desired.

Serve: Serve warm as an entrée or hearty side. Leftover mayo keeps refrigerated for up to 4 days; toasted seeds keep in an airtight container for 3–4 days.