This simple vegan cabbage and potatoes recipe is easy to prepare and the flavors are spot on! The cabbage steaks are the highlight of this meal. They are warm, perfectly roasted, and pair beautifully with the acidity of the lemon dill dressing.
You won't think cabbage and potatoes are basic after trying this! I love how the simple ingredients are transformed into a tasty meal!
Additionally this is a perfect vegeterian dinner for St. Patrick's Day! I recommend serving it with a tasty appetizer of mediterranean pinwheels. And of course you can't forget the Guinness!
Why You'll Love This Recipe
- The ingredients are fairly cheap to buy. You can feed at least 4 people with this recipe!
- The cabbage, potatoes and lemon dill combo is a match made in heaven.
- Prep, bake and enjoy! Simple ingredients and simple step-by-step instructions.
- There are SO many uses for cabbage! Throw the extra pieces into crispy fried rice, or ten vegetable soup!
- I highly recommend having TWO baking sheets on hand, so you can roast both the cabbage rounds and potatoes at the same time!
- I also find tongs to be handy when it comes to plating the cabbage steaks. However a spatula should work nicely as well!
- You don't NEED a basting brush, but it certainly makes things easier! If you don't have one, just dab some olive oil on a paper towel and brush the paper towel over the cabbage.
- Parchment paper will eliminate the need to scrub your baking sheets! Again it is not required, but highly recommended.
- Green cabbage
- Mini potatoes
- Red onion
- Spices: salt, garlic powder and thyme
- Olive oil
- Dijon mustard
Step by Step Instructions
- Slice the cabbage into 4-6 rounds (depending on the size of the cabbage). Brush with olive oil and sprinkle salt and garlic powder over each side.
2. Mix together the mini potatoes, olive oil, salt, garlic powder and thyme. Spread out on a baking sheet. Bake the cabbage and potatoes for 30 minutes or until tender.
3. Mix the olive oil, garlic, dijon mustard, lemon juice and fresh dill together to make the dressing.
4. Remove the cabbage and potatoes from the oven. Drizzle each round with the lemon dill dressing. Serve and enjoy!
Tips and Tricks
When buying the cabbage, look for one with tight leaves, it will be more fresh! Remove the outer leaves of the cabbage before washing it.
Slice off the part of the stem that juts out on the bottom of the cabbage. Do this before you slice the cabbage into rounds, that way the cabbage can lay flat on your cutting board as you slice. Leave the inner core intact as it will help hold the steaks together.
When checking for doneness, make sure you are NOT poking the core of the cabbage. The core will remain firm in comparison to the outer leaves. Instead, check just outside of the center.
Thicker cabbage rounds may take longer to bake. If this happens, remove the potatoes from the oven after 30 minutes and allow the cabbage to bake longer.
Bake the veggies on parchment paper for an easy clean up!
- Cabbage - you can use red cabbage or savoy cabbage instead of green cabbage.
- Dill - use fresh parsley if you're not a fan of dill.
- Red onion - you can use yellow, white or a sweet onion for a slight flavor variation.
- Potatoes - feel free to substitute in red potatoes instead of mini potatoes. Cut the red potatoes into quarters, instead of leaving whole.
Storing and Reheating
Store leftover cabbage and potatoes in an airtight container in the fridge. Store the lemon dill dressing separately in a jar and refrigerate it. I recommend eating this within 3 days for the best taste.
Simply microwave to reheat, or put it in the oven at 350 degrees for a few minutes until warm.
The olive oil in the dressing may coagulate when refrigerated. Take the dressing out of the fridge 10 minutes before serving, to allow it to come to room temperature.
Frequently Asked Questions:
Cabbage is in the cruciferous vegetable family (think broccoli, cauliflower, Brussels sprouts). It contains important vitamins such as vitamin C, A & K. It is also low in calories and may help lower the risk of certain diseases. You can read more about the health benefits here.
Yes! There are SO many ways to cook cabbage including boiled, fried and roasted - aka in the oven. Besides steaks or rounds, cabbage wedges are also a popular trend! Baking the cabbage in the oven helps bring out more flavor.
Roast the cabbage steaks at 400 degrees for 30 minutes. This will also depend on the thickness of the round.
Cabbage pairs nicely with acidity, which is why the lemon dill dressing goes so well with this dish. It is also why vinegar is often paired with cabbage dishes. This chopped rainbow veggie salad is slightly sweet and acidic so it would pair nicely as a side dish.
Other Oven Roasted Recipes You'll LovePrint
Oven Roasted Cabbage and Potatoes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Oven Roasted
- Cuisine: American
- Diet: Vegan
Oven roasted cabbage and potatoes with lemon dill dressing transforms basic ingredients into a mouthwatering meal!
For the Cabbage Steaks:
- 1 head green cabbage
- 2 tbsp olive oil
- ½ tsp salt
- 1 tsp garlic powder
For the Mini Potatoes:
- 24 oz mini potatoes
- 1 red onion, cut into large chunks
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp thyme
- ¼ tsp salt
For the Lemon Dill Dressing:
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp dijon mustard
- 1 clove garlic, minced
- 2 tbsp fresh dill, minced
- Preheat the oven to 400 degrees.
- Remove the stem of the cabbage to create a flat surface. Place the cabbage (stem side down) onto a cutting board. Slice the cabbage into 4-6 equal sized rounds. They should be about 1 inch in thickness.
- Brush each side of the cabbage rounds with olive oil and sprinkle each side with salt and garlic powder.
- Add the mini potatoes, cut red onion, olive oil, garlic powder, thyme, and salt to a large mixing bowl. Toss together until potatoes are coated with spices. Spread on a baking tray.
- Bake the cabbage and potatoes for 30 minutes.
- Add the remaining olive oil, lemon juice, dijon mustard, garlic and dill to a small mixing bowl or jar. Mix together until the oil has incorporated.
- To serve: drizzle the lemon dill dressing over a cabbage steak and plate with roasted potatoes and onions. Enjoy!
- Aim to for the cabbage rounds to be the same thickness - about 1 inch or less.
- Cut the onions in larger chunks or wedges so they don't burn.
- The core of the cabbage will remain firm, so when checking for doneness, check just outside the center of the cabbage steaks.
- Store leftovers in an airtight container in the fridge for up to 3 days for the best flavor.
Keywords: cabbage and potatoes, oven roasted cabbage
This was so easy to make and delicious!
I have made this recipe twice already! It is SO tasty! The lemon dill dressing adds a wonderful flavor. I added carrots to the potatoes and onions! Absolutely wonderful!!!
I'm so happy to hear you like it! I think carrots are a great addition to this dish. 🙂