Roasted Cabbage Steaks with Creamy Dill Sauce, Sun-Dried Tomatoes & Walnuts

Description

These roasted cabbage steaks have tender centers, golden edges, and a delicious combination of creamy, tangy, and crunchy toppings. Roasting brings out the cabbage’s natural sweetness, while garlic, smoked paprika, and olive oil add savory flavor. A cool dill sauce, toasted walnuts, and chopped sun-dried tomatoes complete the dish.

This recipe recreates the appearance of your photo using sun-dried tomatoes for the red topping. Serve it as a vegetable side dish or pair it with chickpeas, lentils, or warm bread for a vegetarian dinner.

Prep Time: 15 minutes
Cooking Time: 30–40 minutes
Total Time: 45–55 minutes
Servings: 4
Oven Temperature: 425°F / 220°C conventional or 200°C fan

Ingredients

For the Cabbage Steaks

• 1 medium green cabbage, approximately 900 g–1 kg
• 3 tablespoons olive oil
• 2 garlic cloves, finely minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper

For the Creamy Dill Sauce

• ¾ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely grated
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon finely chopped fresh parsley
• 2–4 tablespoons cold water, as needed
• Salt and black pepper, to taste

For the Toppings

• ⅓ cup walnuts, roughly chopped
• ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
• 1 tablespoon fresh dill
• Lemon wedges, for serving

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 425°F / 220°C. Lightly oil a large, rimmed baking tray. Use two trays if necessary so the cabbage slices have enough space to roast without overlapping.

2. Slice the Cabbage

Remove any damaged outer leaves. Trim the dry end of the stem, leaving the core attached to help hold the leaves together.

Place the cabbage securely on a cutting board. Cut into rounds approximately ¾–1 inch thick. You should get around 4–6 slices, depending on the cabbage’s size.

Handle the rounds gently. Any loose leaves can be roasted alongside the steaks, but remove them earlier if they brown quickly.

3. Season Both Sides

Mix the olive oil, garlic, smoked paprika, oregano, salt, and black pepper in a small bowl.

Arrange the cabbage slices on the prepared tray. Brush both sides with the seasoned oil, gently spreading some between the exposed layers.

4. Roast Until Tender

Roast for 20 minutes. Carefully turn the steaks using a wide spatula, supporting them with a second spatula if needed.

Continue roasting for 10–20 minutes, until the edges are browned and a fork easily pierces the thickest part. Cooking time will depend on the thickness of your slices.

If the outside browns before the center becomes tender, loosely cover with foil and continue roasting.

5. Toast the Walnuts

Meanwhile, place the walnuts in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant.

Transfer immediately to a plate to prevent them from burning in the hot skillet.

6. Mix the Dill Sauce

Combine the Greek yogurt, mayonnaise, lemon juice, grated garlic, dill, and parsley in a bowl.

Stir in cold water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Season with salt and black pepper.

Let it stand in the refrigerator while the cabbage finishes cooking so the flavors can blend.

7. Assemble and Serve

Rest the roasted cabbage for 2–3 minutes, then transfer to a serving platter.

Drizzle with the creamy dill sauce. Scatter the toasted walnuts, chopped sun-dried tomatoes, and fresh dill over the top.

Serve warm with lemon wedges and extra sauce on the side.

Tips and Notes

• Cut evenly: Slices of similar thickness cook more consistently.
• Dry the cabbage well: Excess water can prevent browning.
• Keep the layers together: Leave the core intact during roasting and use a wide spatula when turning.
• Watch the outer leaves: Thin, loose leaves may need to come out before the thicker steaks.
• Add sauce at serving time: This preserves the browned edges and keeps the yogurt sauce fresh and creamy.
• Drain the tomatoes: Blot away excess oil before adding them to the finished dish.
• Nut-free option: Substitute toasted pumpkin seeds for walnuts.
• Dairy-free option: Use thick, unsweetened plant-based yogurt and vegan mayonnaise.

Serving Suggestions

These cabbage steaks pair well with roasted chicken, baked fish, grilled tofu, or mashed potatoes. For a vegetarian main course, serve with lentils or roasted chickpeas and a slice of crusty bread.

You can also spoon a little sauce onto each plate before adding the cabbage, then finish with another drizzle over the top for a presentation similar to the picture.

Storage and Reheating

Refrigerate leftovers within 2 hours. Store the cabbage, sauce, and toppings separately in airtight containers and use within 3–4 days.

Reheat the cabbage in a 375°F / 190°C oven for approximately 10–15 minutes, until hot throughout. Add the sauce and toppings after reheating.

The sauce may thicken in the refrigerator. Stir in a small splash of water before serving if needed.

Frequently Asked Questions

Can I use red cabbage?
Yes. Red cabbage works well, although it may need a little longer to soften. Check the center with a fork before removing it from the oven.

Can I leave out the mayonnaise?
Yes. Replace it with the same amount of Greek yogurt. The sauce will be slightly tangier.

Can I prepare the sauce ahead?
Yes. Make it a day ahead and refrigerate in a sealed container. Stir before serving.

What can I use instead of sun-dried tomatoes?
Chopped roasted red peppers work well. Drain and pat them dry first.

Can I use dried dill?
Yes. Start with 2 teaspoons dried dill in the sauce. Let it stand for 10 minutes, then taste and adjust.

Servings and Nutrition

Servings: 4

Estimated nutrition per serving:

• Calories: 340 kcal
• Protein: 9 g
• Carbohydrates: 22 g
• Fat: 26 g
• Fiber: 7 g

Nutrition is approximate and varies with ingredient brands, cabbage size, and portion size.