Thick-cut cabbage steaks roasted until beautifully charred and tender, then topped with a creamy blue-cheese herb sauce, crunchy walnuts, and tangy sun-dried tomatoes.

Ingredients

Cabbage Steaks

1 large green cabbage
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
¾ teaspoon salt
½ teaspoon black pepper

Herby Blue-Cheese Cream

½ cup plain Greek yogurt
¼ cup crumbled blue cheese
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon fresh dill, chopped
1 small garlic clove, finely minced
¼ teaspoon black pepper
Salt, to taste

Toppings

⅓ cup walnuts, roughly chopped
⅓ cup sun-dried tomatoes, finely sliced
1 tablespoon fresh parsley
1 tablespoon fresh chives
Extra blue cheese, optional
Lemon wedges, for serving

Instructions

1. Prepare the Cabbage

Preheat the oven to 425°F (220°C).

Remove any damaged outer cabbage leaves. Keep the core intact because it helps hold the cabbage steaks together.

Cut the cabbage into thick slices approximately 1–1½ inches (2.5–4 cm) thick.

Arrange the slices on a large baking sheet.

2. Season

In a small bowl, combine olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.

Brush the seasoned oil generously over both sides of each cabbage steak.

3. Roast

Roast for 20 minutes.

Carefully flip the cabbage steaks and roast for another 15–20 minutes, until tender in the center and deeply browned around the edges.

For extra char, broil for 1–2 minutes at the end, watching carefully.

4. Make the Blue-Cheese Cream

While the cabbage cooks, combine Greek yogurt, blue cheese, mayonnaise, lemon juice, parsley, chives, dill, garlic, and black pepper.

Mix until creamy.

For a smoother sauce, mash the blue cheese thoroughly into the yogurt mixture. For more texture, leave some small pieces of cheese intact.

Taste and adjust the salt and lemon juice.

5. Toast the Walnuts

Place the chopped walnuts in a dry skillet over medium-low heat.

Toast for 3–4 minutes, stirring frequently, until fragrant.

Remove from the heat immediately and allow them to cool.

6. Assemble

Place the hot cabbage steaks on a serving platter.

Spoon the herby blue-cheese cream over each steak.

Scatter the sun-dried tomatoes and toasted walnuts over the top.

Finish with fresh parsley, chives, and an optional sprinkle of blue cheese.

Serve with fresh lemon wedges.

Nutrition Information

Approximate per serving, assuming 6 servings:

Calories: 250–290
Protein: 7–9 g
Carbohydrates: 13–16 g
Fiber: 4–5 g
Net carbs: 9–12 g
Fat: 19–22 g
Saturated fat: 4–5 g
Sodium: 500–650 mg

Actual nutrition varies depending on the blue cheese, mayonnaise, sun-dried tomatoes, and amount of walnuts used.

Nut Information

This recipe contains walnuts.

Approximate nutrition for ⅓ cup chopped walnuts:

Calories: ~220
Protein: ~5 g
Fat: ~22 g
Carbohydrates: ~5 g
Fiber: ~2 g

Nut-free option

Replace the walnuts with:

Toasted pumpkin seeds
Sunflower seeds
Crispy roasted chickpeas

If you’re avoiding all nuts, also check the labels of the other packaged ingredients for possible cross-contact.

Q&A

Can I use another type of cabbage?

Yes. Savoy cabbage or red cabbage can work, although cooking times and texture may vary.

How do I keep the cabbage steaks from falling apart?

Leave the core intact when cutting the cabbage. Don’t cut the steaks too thin, and flip them carefully with a wide spatula.

Why isn’t my cabbage getting charred?

Make sure the oven is fully preheated and don’t overcrowd the baking sheet. Excess moisture and crowded cabbage can cause steaming instead of browning.

Can I make these without blue cheese?

Yes. Feta, goat cheese, or Parmesan can be substituted. The flavor will be different but still delicious.

Can I make the sauce without mayonnaise?

Yes. Replace the mayonnaise with additional Greek yogurt or a little cream cheese for a thicker sauce.

Can I use dried herbs?

Yes. Use smaller amounts because dried herbs are more concentrated. Fresh herbs provide a brighter flavor.

Can I make this dairy-free?

Yes. Use a dairy-free Greek-style yogurt and dairy-free blue-cheese alternative, or make a lemon-herb sauce without cheese.

Can I make it without walnuts?

Absolutely. Pumpkin seeds or sunflower seeds provide a crunchy alternative.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, although sun-dried tomatoes provide a concentrated sweet-tangy flavor. Halved cherry tomatoes can be roasted separately and used as a substitute.

Can I prepare the sauce ahead?

Yes. The herby blue-cheese cream can be prepared 1–2 days ahead and refrigerated in an airtight container.

How long do leftovers last?

Store the cabbage and sauce separately in the refrigerator for up to 3–4 days.

What’s the best way to reheat them?

Reheat the cabbage in a 400°F (200°C) oven or air fryer until hot and lightly crisped. Add the chilled sauce and toppings afterward.

Can I make these on a grill?

Yes. Grill the cabbage steaks over medium-high heat for approximately 5–7 minutes per side, until tender with pronounced grill marks. Keep the slices thick so they don’t fall apart.