I Make This Roasted Cabbage Every Week — Easy Cozy Dinner!

Описание: If you love simple cozy dinners, this roasted cabbage steak with chickpea salad is one of my favorite meals to make during the week.
This is another recipe from my “I make this cabbage every week” series. Roasted cabbage becomes tender and slightly caramelized in the oven, and the fresh chickpea salad on top adds texture and flavor. It’s a simple, comforting plant-based dinner that’s surprisingly satisfying.
Cabbage is one of the most underrated vegetables — inexpensive, healthy, and incredibly versatile. With just a few ingredients you can turn it into a cozy dinner you’ll want to make again and again.
Perfect for a quick weeknight meal, a healthy plant-based dinner, or when you just want something warm and simple from the oven.
Thanks for cooking with me and being here 🤍

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🥗 INGREDIENTS
Roasted cabbage steaks
• 1 medium head of cabbage (about 2.5 lb / 900–1100 g)
• 1 tsp. salt or to taste
• ½ tsp. pepper or to taste
• ½ tbsp. garlic powder or to taste
• 6 tbsp. vegan mayo (use more if needed)
• 6 tbsp. Ketchup

Chickpea salad
• 1 can chickpeas (240 g drained)
• 135g / 1 cup approx. celery – chopped
• 45g / 1/3 cup approx. / red onion – chopped
Salad dressing:
• 3 tablespoon olive oil
• 2 tablespoon white wine vinegar or white vinegar OR lemon juice to taste
• 1 teaspoon maple syrup or to taste (you can use sweetener of your choice but just adjust the quantity to your liking)
• 2 garlic cloves (6g) OR TO TASTE - roughly chopped
• 1 teaspoon dried oregano Salt to taste (I have added ½ teaspoon salt)
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper OR 1/4 teaspoon chili flakes
• 45g / 1 cup parsley – roughly chopped
Additional / Optional Garnish: 3g / 1 Tbsp Cilantro – finely chopped 3g / 1 Tbsp Mint – finely chopped

📝 Quick instructions roasted cabbage steaks
1. Remove the outer leaves from the head of cabbage, rinse under cold water. Cut the cabbage into four thick slices (¾–1 inch / 2–2.5 cm thick). Reserve the leftover for other recipes.
2. Place the cabbage steaks on a baking sheet that is lined with parchment paper or a silicone mat. Season the cabbage steaks with salt, pepper, and garlic powder.
3. Spread a spoonful or two of mayo on top, generously covering the cabbage steak.
4. Add some ketchup (about 1 tablespoon per "steak") and spread it as well, allowing the ketchup to mix with the mayo.
5. Bake at 425°F (220°C) for about 35-45 minutes, depending on the variety of cabbage used and how you like the cabbage done. If desired, cover the baking dish with aluminum foil to make the cabbage softer or prevent it from burning.
The foil helps retain moisture, preventing the casserole from drying out. After 25-30 minutes, remove the foil and bake for another 15 minutes to lightly brown the top.

📝 Quick instructions chickpea salad
Drain 1 can of cooked chickpeas. Then add it to boiling water for 1 minute and drain the water. Allow the chickpeas to sit in the strainer to slightly cool down and also get rid of any excess water. This process will freshen up the cooked chickpeas. Make sure to drain all the excess water, this will prevent the salad from getting soggy. Another option will be to rinse the chickpeas with boiling water and allow it to sit in the strainer to drain excess water. To make the salad dressing, add the parsley, roughly chopped garlic cloves, dried oregano, white vinegar, maple syrup, olive oil, salt, black pepper, and cayenne pepper to a processor. Grind until the mixture is well blended but still has some texture to it (about the same consistency as pesto). Set aside. Now to a bowl, add the cooked chickpeas, chopped celery and red onion. Add the salad dressing and mix well. Then only if you prefer, add the finely chopped cilantro and/or mint to your taste. Mix well and serve. You can eat it as a salad just by itself. Serve it as a side dish or in a pita with salad greens like arugula or lettuce.

Thank you so much for watching, and I’ll see you again soon! 💚 😊 💖
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