Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons (2024)

2 medium purple or green cabbages (4–5 lb. total; second cabbage optional)

2 tsp. (or more) kosher salt, divided

1 3/4 tsp. freshly ground black pepper, divided

2 (14.5-oz.) cans chickpeas, drained, rinsed

1 tsp. ground cumin

1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling

1 1/4 tsp. ground coriander, divided

1/2 loaf sourdough bread (about 1/2 lb.)

2 garlic cloves, finely grated, divided

2 tsp. Dijon mustard, divided

2 Tbsp. finely chopped parsley, plus whole leaves for serving

1/2 cup vegan or regular mayonnaise

2 Tbsp. (or more) fresh lemon juice

Leave a Review

• For cabbage dish, great! Especially with the croutons and chickpeas.

  • Anonymous

  • 2/21/2024

• Love this recipe. Enjoy, vegetraians and carnivores alike! Have served it many times.

  • Deb Mc

  • Omahsa, NE

  • 2/14/2024

• This is great main for meatless weeknight meals. We double the mayonnaise dressing and keep it around for sandwiches… really tasty in a salmon salad.

  • Anonymous

  • Auburn, Alabama

  • 1/6/2024

• Really delicious, with a nice blend of flavors and textures. I didn’t do the croutons either, and didn’t miss them. Also did the chick peas in a skillet instead of the oven. A keeper!

  • Lmalone

  • Paris, France

  • 10/13/2022

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• One of the best, if not the best, vegan dishes I have made! I was extremely impressed with the blend of flavours and how everything flowed together! The colours of the finished product are also gorgeous. I followed the recipe exactly (except I was a bit liberal with the olive oil) and it turned out delicious! Will definitely save this recipe for another time!

  • Cass

  • Alberta, Canada

  • 1/25/2022

• My firsr 0ne-star review was wrong and I couldn't correct it. The dish was just great.Made a note of using less salt since mustrad is by itself very salty already.Roasted peas and toast slices together on same baking sheet.

  • Liliana Singer

  • Israel

  • 1/22/2022

• This is soooo good.I cook for one so only used one head of cabbage. Plenty of leftovers. For day 2 I reheated the croutons, chickpeas and cabbage and plated over a bed of spinach.

  • Audrey

  • Raleigh, NC

  • 1/4/2022

• This is one of those recipes where the finished dish is so much better than the sum of its parts. It's amazing! I've never bothered with the bread and didn't miss it. (Leaving it out shortens the prep time too!)

  • Sara

  • New York, NY

  • 10/9/2021

• 3/5 stars.I like the premise of this recipe, roast cabbage “steak” sounds unique, but this is one of those recipes you must tweak. Under no circ*mstances should you use vegan mayonnaise, I took one look at that and could already tell it would be disgusting. I opted for a homemade tzatziki sauce with yogurt, lemon, and lots of garlic. You can throw in minced cucumber in too. If you are vegan and can’t eat dairy then it's better to go with coconut yogurt instead of mayo. Instead of sourdough I created buttery homemade croutons covered in butter (of course), salt and pepper. Again, you can substitute olive or ghee if butter is not your thing. You can also try adding Italian herbs like parsley or oregano on your croutons. I would skip using any Dijon mustard, it doesn’t seem to fit the flavor profile of all the other ingredients. Instead of baking your chickpeas I would sauté them in oil with some seasoning and salt. I use cumin, paprika, and coriander to sauté. Elements of this recipe are great, but I believe it needs finessing to take it to the next level. Try my recommendations and let me know what you think.

  • sofiaoriana

  • Dominican/American born in Asia

  • 3/3/2021

• This was fantastic, and even my 12-year old loved it! A few thoughts --- 1. Maybe stir all the spices into the oil before coating the chickpeas in a bowl, then transfer to baking tray. I ended up with too much seasoning on the tray instead of the chickpeas. 2. I don’t like mayo, so I used plain yogurt and then added a dollop of tahini for good measure. 3. Don’t forget to flip over the cabbage halfway through or you end up with too much black in spots (like me!).

  • katbom

  • 2/9/2021

• I made this last night following the recipe and adding a handful of arugula scattered over the mayo smear before plating the cabbage. I agree that the chickpeas could have used more spices but they might have competed with the sauce (I used vegan mayo Just Mayo). Hubby and I loved it! Very easy to prepare and is great all by itself, does not need any side dishes (I used one small head of red cabbage for the two of us, no leftovers).

  • dashmore

  • Eugene, OR

  • 1/16/2021

• I made this tonight exactly as written (though without the extra cabbage) and it was a big hit. Even my adult son, who’s very picky about his vegetables, liked it - he was surprised he liked it so much. Very filling too - we had it as our main dish. Will definitely make it again!

  • becndan1231

  • TP, Maryland

  • 1/4/2021

• This is a great, easy recipe and helped me use up a gigantic cabbage from my CSA box that had been languishing in my cold garage for a couple of weeks. The meat-eaters and vegetarians in the household loved it.

  • liahonag

  • Maryland

  • 12/9/2020

• Excellent. Even fussy hubby liked it😀

  • sis3@cfu.net

  • Iowa

  • 11/18/2020

• Made this 3-4 times now, satisfying and delicious every time!Recommendations: Make 2x the sauce, and roast the cabbages as long as possible! Don’t worry about the edges burning; you can just remove the outermost layer if it’s too blackened, but you want to make sure the center is well-cooked and caramelized.

  • Locketry

  • Washington, DC

  • 10/5/2020

TagsRed CabbageCabbageLeafy GreensVegetableGreen CabbageChickpeaBean and LegumeMainDinnerVeganVegetarianNut FreeDairy FreeEasyWeeknight MealsRoastThanksgivingChristmasEpicurious