Ingredients You’ll Need 🛒
(Serves 4 as a main)
The Cabbage Transformation:
1 medium green cabbage, cut into 8 wedges (keep core intact!)
3 tbsp olive oil
4 garlic cloves, minced
1 tsp smoked paprika (for “meaty” depth)
½ tsp red pepper flakes (optional)
Salt & black pepper to taste
The Flavor Bomb Sauce:
2 tbsp soy sauce (or tamari for GF)
1 tbsp maple syrup (or honey)
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Optional Toppings:
Toasted sesame seeds
Fresh cilantro or parsley
Step-by-Step Instructions 👩🍳
1. Crisp the Cabbage
Preheat oven to 425°F (220°C).
Brush cabbage wedges with olive oil, then season with salt, pepper, smoked paprika, and red pepper flakes.
Roast 25 mins until edges are charred and crispy, flipping halfway.
2. Make the Sauce
Whisk together soy sauce, maple syrup, balsamic, and Dijon.
3. Glaze & Caramelize
Heat a skillet over medium-high. Add garlic, sautéing 30 secs until fragrant.
Add roasted cabbage and pour sauce over. Cook 2-3 mins until glaze thickens and coats the cabbage.
4. Serve & Devour!
Drizzle with extra sauce.
Sprinkle with sesame seeds and herbs.
Pro Tips for Meat-Lover Approval 💡
🔥 Extra crisp? Broil 2-3 mins at the end.
🍯 Sticky-sweet version? Double the glaze.
🌱 Protein boost: Add 1 can white beans to the skillet.
🍚 Serve over: Rice, quinoa, or mashed potatoes.
Why This Works ✨
High-heat roasting unlocks cabbage’s natural sugars (bye-bye bitterness!).
Smoked paprika + soy sauce = umami bomb.
Caramelized edges mimic meat’s satisfying texture.
Final Thoughts
This isn’t your grandma’s boiled cabbage—it’s sweet, smoky, crispy, and deeply savory. Perfect for when you want comfort food that happens to be plants-only.
Warning: You might start craving cabbage more than steak. 😉
