This Vegan Oven Roasted Red Cabbage Steak Recipe is perfect for all my veggie lovers. It’s super simple to make and topped with a sweet and spicy mustard sauce made from whole food ingredients. I was never really a fan of coleslaw but I knew there were other ways to enjoy this beautiful red colored cabbage and roasted is my favorite.
Vegan Oven Roasted Red Cabbage Steak Recipe
This Roasted Red Cabbage with Sweet and Spicy Mustard Sauce is seriously beautiful to look at with it’s vibrant colors from the red cabbage. It’s not just pretty but it also tastes amazing.
When I created this red cabbage steak recipe I had no idea how tasty it would actually be. I was actually inspired by my Roasted Wedge Cabbage with Sweet Mustard Sauce recipe. It is probably one of the easiest recipes on my entire site!
My family was actually really reluctant to eating a oven roasted cabbage steak and maybe if it was just roasted cabbage that I was making I could understand why, but this dressing really make the whole thing amazing. Even thought this has a bit of spice, its not too spicy. But if you are someone that likes things spicy just add extra chili flakes or maybe some sriracha.
How To Make Red Cabbage Steaks
Preheat the oven to 375° F.
Then, slice the cabbage into wedges, you can also slice into 1/2 to 1 inch steaks. This works best if you start at the top of the cabbage and cut all the way through, leaving the core intact.
Next, drizzle a little bit of avocado oil on the bottom of the baking dish, then place the cabbage steaks onto the dish.
Sprinkle salt, and pepper. Then, brush your avocado oil over the red cabbage wedges.
Finally, bake in the oven at 375° F for 20-30 minutes or until crispy, but tender.
Slicing the red cabbage in to wedges makes them a hearty dish to serve as an entree or as side.
These cabbage steaks are soooo good! It’s layers of crunchy and creamy satisfaction with a drizzle mustard dressing giving it a tangy flavor. I’m going to call this the perfect side dish. The sweet and spicy mustard sauce has the perfect combination of sweet, salty, tangy and spicy all wrapped into one dish.
To make the mustard sauce I like to use cashews. They’re perfect when blended with other ingredients to create a thick, creamy and slightly nutty dressing to pour on the red cabbage. Most dressing will have added sugar; instead of adding any refined sugars I opt for adding maple syrup or Medjool dates- it adds a perfect balance of sweetness. And don’t forget the chili flakes for the spice. It’s the perfect combo!Print
- 1 head of cabbage
- 2 tablespoons of oil (avocado or coconut oil)
- Salt and Pepper to taste
Sweet Mustard Sauce
- 2 tablespoons of mustard
- 1/4 cup cashews
- 1/2 cup water
- 2–3 Mejool Dates
- 2 tablespoons cilantro (chopped)
- 1 teaspoon chili flakes
- 1 tablespoon apple cider vinegar
- Preheat the oven to 350 degrees.
- Slice the cabbage into 3-5 inch wedges.
- Oil a baking sheet with 1 tablespoon of the oil. Place the cabbage on the baking sheet and drizzle with the remaining oil.
- Sprinkle with sail & pepper and place in the oven.
- Roast for 30-35 minutes or until tender in the middle and sides are just starting to turn brown.
Sweet Mustard Sauce
- Combined all ingredients in a high speed blender (I used my NutriBullet)
- Pour sweet and spicy mustard sauce over cabbage and add freshly chopped cilantro. Enjoy with a side of veggies.
- Category: Entree
- Cuisine: Vegan, Gluten-Free
Let me know what you think when you give this recipe a go! Leave a comment and rate it. I love seeing what you all are cooking up in the kitchen, take a picture and tag me @LiveSimplyNatural on Instagram!