Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons

Name: Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole medium purple or green cabbages; 2 tsp kosher salt; 1¾ tsp freshly ground black pepper; 2 cans chickpeas; 1 tsp ground cumin; ½ cup extra-virgin olive oil; 1¼ tsp ground coriander; ½ loaf sourdough bread; 2 cloves garlic; 2 tsp Dijon mustard; 2 Tbsp parsley; ½ cup mayonnaise; 2 Tbsp fresh lemon juice

A hearty vegetarian dish featuring thick-cut cabbage steaks roasted until tender, topped with crispy spiced chickpeas and homemade herby sourdough croutons. Served with a creamy garlic-lemon mayonnaise sauce that perfectly complements the caramelized cabbage.

4 servings

1 hr 27 min

Published October 4, 2025

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Ingredients

•2 whole medium purple or green cabbages
•2 tsp kosher salt
•1¾ tsp freshly ground black pepper
•2 cans chickpeas
•1 tsp ground cumin
•½ cup extra-virgin olive oil
•1¼ tsp ground coriander
•½ loaf sourdough bread
•2 cloves garlic
•2 tsp Dijon mustard
•2 Tbsp parsley
•½ cup mayonnaise
•2 Tbsp fresh lemon juice

Cooking Instructions

1.
Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
40 min
2.
Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
25 min
3.
Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10-12 minutes.
12 min
4.
Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
5 min
5.
Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.
5 min

Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons

4 servings

1 hr 27 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 whole medium purple or green cabbages

•2 tsp kosher salt

•1¾ tsp freshly ground black pepper

•2 cans chickpeas

•1 tsp ground cumin

•½ cup extra-virgin olive oil

•1¼ tsp ground coriander

•½ loaf sourdough bread

•2 cloves garlic

•2 tsp Dijon mustard

•2 Tbsp parsley

•½ cup mayonnaise

•2 Tbsp fresh lemon juice

Cooking Instructions

Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)

40 min

Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).

25 min

Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10-12 minutes.

12 min

Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.

5 min

Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.

5 min