Smoky Charred Cabbage Steaks with Carrot-Ginger Dressing
Thick-cut green cabbage steaks are charred to smoky perfection and drizzled with a vibrant, zesty carrot-ginger dressing that celebrates spring produce. This stunning vegan main course delivers satisfying texture and bold flavors that will impress even the most devoted meat lovers.
Ingredients
- 1 large green cabbage (about 1kg)
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 medium carrots, roughly chopped
- 3cm piece fresh ginger, peeled and sliced
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 3 tablespoons vegetable oil
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 spring onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro for garnish
Instructions
Preheat oven to 220°C (425°F) and line a large baking sheet with parchment paper.
Remove any damaged outer leaves from the cabbage and slice into 4 steaks, each about 2.5cm thick, keeping the core intact to hold the leaves together.
In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Brush both sides of each cabbage steak generously with the seasoned oil.
Heat a large cast iron or oven-safe skillet over high heat. Sear cabbage steaks for 3-4 minutes per side until deeply charred and caramelized.
Transfer charred cabbage steaks to the prepared baking sheet and roast for 15-18 minutes until tender when pierced with a knife.
While cabbage roasts, prepare the dressing by adding carrots, ginger, rice vinegar, maple syrup, vegetable oil, water, and soy sauce to a blender. Blend until completely smooth, about 1-2 minutes.
Remove cabbage steaks from oven and place on serving plates. Drizzle generously with carrot-ginger dressing.
Garnish with sliced spring onions, sesame seeds, and fresh cilantro. Serve immediately while warm.
Did you make this?
Upload your photo and show how it turned out.
