Name: Cabbage Steaks in Creamy Mushroom and Onion Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 small head of green cabbage, cut into 2 thick steaks, about 2cm/ 3/4 inch thick; 2 tbsp olive oil; Salt and pepper to taste; 2 tbsp vegan butter; 1 tbsp olive oil; 1 large onion, thinly sliced; 225 g (8 oz) mushrooms, sliced; 3 cloves garlic, minced; 240 ml (1 cup) oat cream or any vegan cream; 120 ml (1/2 cup) water, plus more as needed; 1 tsp salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 tbsp vegan parmesan; 2 tbsp chili crisp; Extra vegan parmesan; Extra chili crisp; Fresh parsley, chopped

Ingredients

1 small head of green cabbage, cut into 2 thick steaks (about 2cm/ 3/4 inch thick)

2 tbsp olive oil

Salt and pepper, to taste

2 tbsp vegan butter

1 tbsp olive oil

1 large onion, thinly sliced

225 g (8 oz) mushrooms, sliced

3 cloves garlic, minced

240 ml (1 cup) oat cream or any vegan cream

120 ml (1/2 cup) water, plus more as needed

1 tsp salt

1/2 tsp black pepper

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

2 tbsp vegan parmesan

2 tbsp chili crisp

Extra vegan parmesan, for serving

Extra chili crisp, for serving

Fresh parsley, chopped, for garnish

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large pan over medium-low heat. Season the cabbage steaks with salt and pepper. Place them in the pan and cook for 5 to 6 minutes per side, until deeply golden brown and charred in spots. Remove and set aside.

Step 2: In the same pan, add vegan butter and 1 tablespoon olive oil over medium heat. Add the sliced onion and mushrooms, cooking for 10 to 12 minutes while stirring occasionally until caramelized and browned. Add a splash of water if the pan becomes dry. Stir in the minced garlic and cook for another minute.

Step 3: Pour in the oat cream and 1/2 cup water. Add salt, black pepper, smoked paprika, garlic powder, onion powder, chili crisp, and vegan parmesan. Stir well and simmer for 2 to 3 minutes until the sauce thickens slightly.

Step 4: Nestle the seared cabbage steaks back into the pan with the sauce. Spoon some sauce over the cabbage. Cover with a lid and cook on low heat for 10 to 15 minutes until the cabbage is tender. Add a splash of water if the sauce gets too thick. Alternatively, transfer the pan to a 350°F (180°C) oven and cook for 15 to 20 minutes.

Step 5: Serve the cabbage steaks topped generously with the creamy mushroom sauce. Garnish with extra vegan parmesan, chili crisp, and fresh chopped parsley.

Tips & Variations

Use a heavy-bottomed oven-safe skillet to ensure even searing and easy transfer to the oven if desired.

If oat cream isn’t available, substitute with cashew cream or another plant-based cream for similar richness.

Adjust the amount of chili crisp to control the spice level; it adds great flavor and texture.

For a nutty twist, sprinkle toasted pine nuts or walnuts over the finished dish.

FAQs

Can I use other types of cabbage for this recipe?

Yes, you can substitute green cabbage with Savoy or Napa cabbage, though the texture and cooking time may vary slightly. Make sure to cut thick steaks to hold together during cooking.

Is there a non-vegan version of this dish?

You can use regular butter and cream instead of vegan butter and plant-based cream for a non-vegan version. The flavors will still be delicious and rich.