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Spicy Cabbage Steaks (Oven or On The Grill)

Spicy Cabbage Steaks are a quick, healthy, and flavorful way to enjoy roasted cabbage with a Korean twist. Easy weeknight vegan dinner ready in 35 minutes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

Instructions

  • Preheat the oven. Set oven to 400°F (200°C) and line a baking sheet with parchment or foil. Drizzle lightly with oil.
    1 tablespoon neutral oil
  • Slice the cabbage. Trim two sides so the cabbage sits flat. Cut into four or five thick steaks (about ¾–1 inch), keeping the core intact to hold them together.
    1 medium cabbagem about 1500 grams
  • Make the sauce. In a small bowl, stir together gochujang, soy sauce (or tamari), maple syrup, garlic, and ginger until smooth.
    2 tablespoon gochujang*, 4 tablespoon soy sauce, 2 tablespoon maple syrup, 1 ” piece fresh ginger, 2 cloves garlic
  • Season the steaks. Place cabbage steaks on the baking sheet with space between them. Brush or spoon sauce over each piece, making sure it gets into the layers.
  • Top it off. Sprinkle sesame seeds and scatter green onions over the cabbage.
    2 tablespoon toasted sesame seeds, 3 medium green onions
  • 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.