You guys!! These harissa roasted cabbage steaks are so good! I mean, I knew they would be good when I started making this recipe but they seriously blew my socks off with how yummy they are! The harissa paste kind of caramelizes with the cabbage and it makes something magical with this dish!
This recipe is a little spicy but that heat level can be controlled based on how much harissa you add to your cabbage. You can also add some cayenne pepper if you want it really spicy. I am someone who likes some heat so I coated mine well in harissa and it was just perfect for me!
These are kind of addictive, ok kind of is an understatement, they are addictive! I can say I have never been so tempted to eat an entire head of cabbage by myself before in my life but with these I am confident I could do it in one sitting.
What do you need to make these amazing harissa roasted cabbage steaks:
Serves 4
- 1 large head of cabbage – cut into roughly 2 inch rounds, cut from the top of the cabbage down to the stem
- Olive oil – drizzle each cabbage steak, no need to measure
- Salt – sprinkle each steak with salt then finish with a pinch of salt after cooking
- Black pepper – sprinkle each steak with black pepper
- cayenne pepper – optional, makes these more spicy
- Harissa Paste – about 4-5 tablespoons – depending on spice preference
Instructions
- Preheat oven to 435 F.
- Slice cabbage into roughly 2 inch thick steaks, cutting a cross section from top to stem of the cabbage.
- Lay cabbage steaks on a greased or lined cookie sheet.
- Sprinkle the steaks with salt and black pepper and if using cayenne add that now too.
- Spoon on harissa to steaks then spread around the tops of the cabbage.
- Bake for 50 minutes or until cabbage is browned and softened, cabbage softens even more when it cools so it may feel a little firm but it will be tender.
- Sprinkle with a little salt and enjoy!
Here are a few other delicious vegetable dishes you may love:
Asian Vegetable Soup
Garlic and Lemon Roasted Romanesco
Honey and Harissa Roasted Carrots
Roasted Red Pepper Gazpacho
Harissa Roasted Cabbage Steaks
Ingredients
- 1 large head of cabbage – cut into roughly 2 inch rounds cut from the top of the cabbage down to the stem
- Olive oil – drizzle each cabbage steak no need to measure
- Salt – sprinkle each steak with salt then finish with a pinch of salt after cooking
- Black pepper – sprinkle each steak with black pepper
- cayenne pepper – optional makes these more spicy
- Harissa Paste – about 4-5 tablespoons – depending on spice preference
Instructions
- Preheat oven to 435 F.
- Slice cabbage into roughly 2 inch thick steaks, cutting a cross section from top to stem of the cabbage.
- Lay cabbage steaks on a greased or lined cookie sheet.
- Sprinkle the steaks with salt and black pepper and if using cayenne add that now too.
- Spoon on harissa to steaks then spread around the tops of the cabbage.
- Bake for 50 minutes or until cabbage is browned and softened, cabbage softens even more when it cools so it may feel a little firm but it will be tender.
- Sprinkle with a little salt and enjoy!