Name: Spicy Cabbage Steaks (Oven or On The Grill)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 medium cabbagem about 1500 grams; 1 tablespoon neutral oil; 2 tablespoon gochujang*; 4 tablespoon soy sauce (or tamari for gluten free); 2 tablespoon maple syrup; 1 tablespoon white or yellow miso paste; 2 cloves garlic (minced); 1 ” piece fresh ginger (minced, about 1 tablespoon); 2 tablespoon toasted sesame seeds; 3 medium green onions (sliced)

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Some nights you just want dinner to be easy, flavorful, and not require a sink full of dishes. That’s where these spicy cabbage steaks come in. They roast up beautifully with crispy edges, tender centers, and a punchy Korean-inspired sauce that makes plain old cabbage taste like a treat. Whether you make them in the oven or toss them on the grill, they’re quick, healthy, and totally family-friendly.

Ingredients

Cabbage – The star of the show! A big green cabbage works best here, but you can totally use red cabbage for a fun color swap. Just slice it into thick “steaks” so it holds together.
Gochujang – This Korean chili paste brings the perfect mix of heat and savory-sweet depth. If you need gluten-free, check the label or use a chili garlic sauce in its place.
Soy sauce (or tamari) – Adds that salty, umami backbone. Tamari keeps it gluten-free and works just as well.
Maple syrup – My favorite for balancing the spice with a little sweetness. Honey works too if that’s what you have.
Miso paste – This little scoop adds a rich, savory layer. If you don’t have it, leave it out and your cabbage will still be tasty.
Garlic and ginger – Always worth it for that extra flavor punch.

How to Make Spicy Cabbage Steaks

Preheat the oven – Set to 400°F (200°C) and line a baking sheet with parchment or foil. Drizzle lightly with oil.
Slice the cabbage – Trim two sides so the cabbage sits flat, then cut into four or five thick steaks (about ¾–1 inch). Keep the core intact so they hold together.

Mix the sauce – In a small bowl, stir together gochujang, soy sauce (or tamari), maple syrup, garlic, and ginger until smooth.
Season the steaks – Place cabbage steaks on the baking sheet with space between them. Brush or spoon the sauce over each piece, making sure it gets into the layers.
Top it off – Sprinkle sesame seeds and scatter sliced green onions over the cabbage.
Roast the cabbage – Bake for 25–30 minutes until the centers are tender and the edges are browned.
Serve – Dish up hot over rice with extra sesame seeds and onions if you like.

Do I really need to coat the cabbage well with the sauce?
YES! Make sure every bit of the cabbage steak is brushed with sauce so the flavor seeps into the layers and caramelizes on the edges. That’s what makes it so good.

Tips

Don’t slice the cabbage too thin or it’ll fall apart. Aim for at least ¾ inch thick.
Keep that stem on because it holds the steaks together while they roast.
Gochujang can sneak in gluten, so double-check labels if you’re cooking gluten free.
No gochujang? Chili garlic paste or sriracha will give a similar kick.
If grilling, brush the sauce on after a quick sear so it doesn’t burn.
Don’t skip the maple syrup. It balances the spice and makes the sauce stick.
Leftovers taste great chopped up and tossed in fried rice or noodles.
For extra crunch, sprinkle roasted peanuts or cashews on top before serving.

What To Serve With Spicy Cabbage Steaks

Steamed jasmine rice or brown rice
Simple miso soup
Grilled tofu or tempeh
A quick Asian cucumber salad
Kimchi for an extra Korean-inspired side

Storing Leftovers

To Store. Keep cooled cabbage steaks in an airtight container in the fridge for up to 4 days.
To Freeze. Freeze soup without noodles for up to 2 months. Add fresh noodles when reheating.
To Make Ahead. Slice and prep the sauce in the morning, then brush and roast when ready to eat.
To Reheat. Pop them back in a 375°F oven for 10 minutes to revive the crispy edges.

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