Description
Delicious and hearty cabbage steaks cooked to perfection in a creamy, savory mushroom and onion sauce. This vegan recipe features thick cabbage slices seared until golden and then braised in a rich, flavorful sauce made from caramelized onions, mushrooms, garlic, oat cream, and seasoned with smoked paprika and chili crisp for a touch of heat. Perfect as a comforting main dish or a unique side.
Ingredients
Scale
For the Cabbage Steaks:
- 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
For the Creamy Mushroom Sauce:
- 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
To Serve:
- Extra vegan parmesan
- Extra chili crisp
- Fresh parsley, chopped
Instructions
- Sear the Cabbage: Heat the olive oil in a large pan over medium-low heat. Season the cabbage steaks with salt and pepper and place them carefully in the pan. Cook for about 5 to 6 minutes on each side until deeply golden brown with charred spots. Maintain a low and slow heat to develop flavor. Remove the steaks and set aside.
- Cook the Onions and Mushrooms: In the same pan, add vegan butter and olive oil over medium heat. Add the sliced onions and mushrooms and cook for 10 to 12 minutes, stirring occasionally, until deeply caramelized and browned. If the pan dries out or ingredients stick, add a splash of water. Stir in the minced garlic and cook for another minute.
- Build the Sauce: Pour in the oat cream and 120 ml of water. Add salt, black pepper, smoked paprika, garlic powder, onion powder, chili crisp, and vegan parmesan. Stir well and let the sauce simmer for 2 to 3 minutes until it thickens slightly and flavors meld.
- Braise the Cabbage: Nestle the seared cabbage steaks back into the sauce and spoon some creamy mushroom mixture over the top. Cover the pan with a lid and cook on low heat for 10 to 15 minutes until the cabbage is tender throughout. Add a splash of water if the sauce becomes too thick. Alternatively, transfer the covered pan to a preheated oven at 350°F (180°C) and bake for 15 to 20 minutes.
- Serve: Plate the cabbage steaks and generously spoon the creamy mushroom and onion sauce over the top. Garnish with extra vegan parmesan, additional chili crisp, and fresh chopped parsley. Serve immediately for best flavor.
Notes
- Use a sturdy, oven-safe skillet or pan to enable stove-to-oven cooking.
- For a less spicy version, reduce or omit chili crisp.
- Oat cream can be substituted with any vegan cream alternative.
- Ensure to slice the cabbage steaks evenly for uniform cooking.
- Low and slow searing is key to developing deep flavor on the cabbage.
- Add water gradually during cooking to maintain a saucy consistency without burning.
- This dish pairs well with crusty bread or steamed grains.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Keywords: cabbage steaks, creamy mushroom sauce, vegan dinner, plant-based main dish, seared cabbage, braised cabbage, vegan comfort food
