Cabbage Steaks in Creamy Mushroom and Onion Sauce

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Cabbage Steaks in Creamy Mushroom and Onion Sauce

Thick cabbage steaks seared until deeply golden, then braised in a rich and creamy mushroom and onion sauce with chili crisp and vegan parmesan. Hearty, comforting, and completely plant-based.

Course Dinner, Main Course

Cuisine Comfort food, Plant-Based, Vegan

Keyword braised cabbage, cabbage recipe, cabbage steak mushroom, cabbage steak recipe, cabbage steaks, chili crisp recipe, creamy mushroom sauce, easy vegan dinner recipe, easy vegan meal, mushroom cream sauce, one pan dinner, Plant-Based Dinner, roasted cabbage steaks, vegan cabbage steaks, Vegan Comfort Food, Vegan Main Course

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 642kcal

Equipment

Large oven-safe skillet or pan with lid
Spatula

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 mushrooms sliced
3 cloves garlic minced
240 ml oat cream or any vegan cream
120 ml 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

US Customary - Metric

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

Keep the core intact when cutting the cabbage steaks so they hold together during searing. The key to the mushrooms is patience. Let them sit in the pan without stirring too much so they get properly browned, not steamed. Add water in small splashes throughout the cooking to deglaze the pan and build deeper flavor without burning. This pairs well with crusty bread, mashed potatoes, or rice to soak up all that sauce.

Nutrition