Cabbage Steaks in Creamy Mushroom and Onion Sauce
These cabbage steaks in creamy mushroom sauce are the kind of meal that makes you forget you’re eating cabbage. Thick slabs of green cabbage get seared in a pan until deeply golden and charred, then braised in a rich, creamy mushroom and onion sauce spiked with chili crisp and vegan parmesan. It’s hearty, comforting, and completely plant-based.
The mushroom sauce alone is worth making. Caramelized onions and mushrooms cooked down until deeply browned, then hit with oat cream, smoked paprika, and a generous spoonful of chili crisp. When the cabbage steaks braise in that sauce, they absorb all that flavor while staying tender with just a little bite. This is a weeknight dinner that eats like a Sunday roast.
Why You’ll Love This Recipe
- Deeply seared cabbage steaks with golden, caramelized edges
- Rich creamy mushroom sauce loaded with caramelized onions and garlic
- Chili crisp adds heat, crunch, and a savory depth that makes this addictive
- One pan. Sear and braise all in the same skillet
- Ready in 45 minutes
How to Make Cabbage Steaks in Creamy Mushroom Sauce
Full recipe in the card below. Here’s the step by step.
Season thick cabbage slabs with salt. Sear in olive oil until deeply golden and charred. Remove and set aside.
In the same pan, cook sliced onions and mushrooms in vegan butter and olive oil until deeply browned.
Pour in oat cream and water. Add seasoning, chili crisp, and vegan parmesan. Nestle the seared cabbage back in, spoon sauce over the top, cover, and braise until tender.
How to Cut Cabbage Steaks
Cut your cabbage in half through the core. Then cut each half into thick steaks, about 2 cm (¾ inch) thick. The key is to keep the core intact on each steak. The core is what holds the layers together during searing and braising. If you cut too close to the sides of the cabbage, the outer leaves will separate. Aim for the two center steaks from each half for the most intact slabs.
Tips for the Best Cabbage Steaks
- Low and slow searing. Don’t rush the sear. Medium-low heat for 5 to 6 minutes per side gives you deep, even caramelization without burning the edges
- Don’t move the cabbage. Once it’s in the pan, let it sit. Moving it prevents the golden crust from forming
- Let the mushrooms brown, not steam. Give them space in the pan and resist stirring too much. This is how you get real caramelization
- Deglaze with splashes of water. When browned bits stick to the pan, add a splash of water and scrape them up. That’s all flavor going back into the sauce
- Braise covered. The lid traps steam so the cabbage cooks through and becomes tender without drying out
- Oven option. Instead of braising on the stovetop, you can transfer the whole pan to the oven at 350°F for 15 to 20 minutes
What to Serve with Cabbage Steaks
This dish is hearty enough to be a main on its own, but it pairs beautifully with crusty bread to soak up the sauce, creamy mashed potatoes, steamed rice, or roasted baby potatoes. A side of our No Knead Bread Rolls would be perfect here for mopping up every last drop of that mushroom sauce.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days
- Reheat: Warm gently on the stove over medium-low heat, adding a splash of water or oat cream to loosen the sauce. The oven also works at 325°F for 10 to 15 minutes
- Not ideal for freezing as the cabbage texture changes when frozen and thawed
Frequently Asked Questions about these Cabbage Steaks
Can I use a different cream?
Oat cream gives the best neutral, creamy result. Coconut cream works but adds a subtle sweetness. Soy cream and cashew cream are also good alternatives.
My cabbage fell apart during searing. What went wrong?
The most common reason is cutting too thin or cutting through the core. Keep the steaks at least ¾ inch thick and make sure each piece has a section of the core holding the layers together.
Can I use red cabbage instead?
Yes. Red cabbage will take a little longer to become tender since it’s denser, so add 5 extra minutes to the braising time. It will also turn the sauce a purple color, which some people love.
Can I make this ahead of time?
You can sear the cabbage and make the sauce ahead of time. When ready to serve, nestle the cabbage back into the sauce and braise until heated through and tender.
More Vegan Comfort Food Recipes
Love vegetable steaks? Try my Cauliflower steak for another healthy and satisfying vegan dinner.
Browse more recipes at Dr. Vegan.
Cabbage Steaks in Creamy Mushroom and Onion Sauce
Ingredients
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
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
Equipment
- Large oven-safe skillet or pan with lid
- Spatula
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 in the pan. Cook for about 5 to 6 minutes per side until deeply golden brown and charred in spots. Don’t rush this, the low and slow sear is what gives them all that flavor. Remove and set aside.
- Cook the onions and mushrooms. In the same pan, add the vegan butter and olive oil over medium heat. Add the sliced onion and mushrooms together and cook for about 10 to 12 minutes, stirring occasionally, until everything is deeply caramelized and browned. Add a splash of water if the pan gets dry or things start to stick. Stir in the garlic and cook for another minute.
- Build the sauce. Pour in the oat cream and water. Add the salt, pepper, smoked paprika, garlic powder, onion powder, chili crisp, and vegan parmesan. Stir everything together and let it simmer for 2 to 3 minutes until the sauce comes together and thickens slightly.
- Braise the cabbage. Nestle the seared cabbage steaks back into the sauce. Spoon some of the 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 all the way through. Add a splash of water if the sauce gets too thick. Alternatively, transfer the whole pan to the oven at 350°F (180°C) for 15 to 20 minutes.
- Serve. Plate the cabbage steaks and spoon the creamy mushroom sauce generously over the top. Finish with extra vegan parmesan, more chili crisp, and fresh chopped parsley.
Notes
Nutrition
