Roasted Cabbage Steaks with Whipped Cottage Cheese & Hot Honey
Description
This dish transforms humble cabbage into a stunning, hearty vegetarian entrée. Thick cabbage steaks are roasted until golden and slightly caramelized, giving them a deep, nutty flavor. They’re served with creamy whipped cottage cheese that adds a luscious, tangy contrast, and finished with a drizzle of hot honey for a sweet-spicy kick. It’s simple, elegant, and perfect as a side or main for plant-forward meals.
Time
Prep Time: 10 minutes
Roasting Time: 25–30 minutes
Whipping & Assembly: 5 minutes
Total Time: 40–45 minutes
Ingredients
For the Cabbage Steaks:
1 large green cabbage (about 2–3 lbs)
2–3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika (optional, for extra depth)
For the Whipped Cottage Cheese:
1 cup cottage cheese (small curd recommended)
2 tbsp plain Greek yogurt (optional, for extra creaminess)
1 tsp lemon juice
Salt and pepper, to taste
For the Hot Honey Drizzle:
3 tbsp honey
½–1 tsp red chili flakes (adjust to taste)
Pinch of salt
Garnish (optional):
Fresh parsley or chives, finely chopped
Toasted seeds (pumpkin or sunflower)
Instructions
1. Prepare the Cabbage Steaks
Preheat oven to 425°F (220°C).
Remove outer leaves of cabbage, cut into 1-inch thick slices (“steaks”). Discard the core or reserve for another recipe.
Brush both sides with olive oil and season with salt, pepper, and smoked paprika.
Arrange on a baking sheet lined with parchment paper. Roast for 25–30 minutes, flipping halfway through, until edges are caramelized and tender.
2. Make the Whipped Cottage Cheese
In a blender or food processor, combine cottage cheese, Greek yogurt (if using), lemon juice, and a pinch of salt and pepper.
Blend until smooth and creamy. Taste and adjust seasoning.
3. Prepare the Hot Honey
In a small saucepan over low heat, warm honey with red chili flakes for 2–3 minutes until infused.
Remove from heat and add a pinch of salt.
4. Assemble the Dish
Place roasted cabbage steaks on a serving platter.
Dollop or pipe whipped cottage cheese on top.
Drizzle with hot honey.
Garnish with fresh herbs or toasted seeds if desired.
Serve warm as a side or a vegetarian main.
Frequently Asked Questions
Q: Can I use red cabbage instead?
A: Yes! Red cabbage works beautifully, though the flavor is slightly sweeter and the color is more vivid.
Q: Can I make the whipped cottage cheese ahead of time?
A: Absolutely! Store in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving.
Q: Can I make this vegan?
A: Replace cottage cheese with a whipped tofu or cashew cream, and use maple syrup instead of honey for a vegan version.
Q: How spicy is the hot honey?
A: It’s mild to moderate. Adjust chili flakes to taste. For less heat, reduce to ¼ tsp.
Q: Can I roast the cabbage in advance?
A: Yes, roast ahead and reheat in the oven at 400°F (205°C) for 5–7 minutes before serving.
Nutritional Information (per serving, serves 4)
Nutrient:Amount
Calories:180 kcal
Protein:8 g
Carbohydrates:28 g
Fat:6 g
Saturated Fat:1.5 g
Fiber:5 g
Sugars:12 g
Sodium:310 mg