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 vegetarian dinner for St. Patrick's Day! I recommend serving it with a tasty appetizer of mediterranean pinwheels or a side of vegan bean salad. And of course you can't forget the Guinness!
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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!
Equipment
- 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.
Ingredient Notes
- Green cabbage - look for a medium sized cabbage. A red cabbage will also work!
- Mini potatoes - if you can find mini potatoes use red skin potatoes or cut russet potatoes into cubes.
- Red onion - compliments the flavor of the roasted cabbage and potatoes.
- Spices - salt, garlic powder and thyme.
- Lemon dill dressing - you'll need olive oil, lemon, dijon mustard, garlic and dill.
Substitutions and Variations
- 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.
Step by Step Instructions
Slice the cabbage into 4-6 rounds (depending on the size of the cabbage). Try to slice them evenly. Brush with olive oil and sprinkle salt and garlic powder over each side.
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.
Mix the olive oil, garlic, dijon mustard, lemon juice and fresh dill together to make the dressing.
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!
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 and K. It is also low in calories and may help lower the risk of certain diseases.
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.
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Oven Roasted Cabbage and Potatoes
Ingredients
For the Cabbage Steaks:
- 1 head green cabbage
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
For the Mini Potatoes:
- 24 oz mini potatoes
- 1 red onion cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- ¼ teaspoon salt
For the Lemon Dill Dressing:
- 3 tablespoon olive oil
- 3 tablespoon lemon juice
- 2 tablespoon dijon mustard
- 1 clove garlic minced
- 2 tablespoon fresh dill minced
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- 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 30-40 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!
Notes
- Aim to for the cabbage rounds to be the same thickness - about 1 inch or less. If the cabbage rounds are thicker they will need to roast longer (40-50 minutes).
- 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.
Laurie says
I loved the taste of the roasted cabbage and the sauce was delicious!
Emily Toshiko says
Thank you so much Laurie! I'm glad to hear you enjoyed the roasted cabbage. 🙂
Spillt User says
Anonymous says
This was so easy to make and delicious!
Cathy says
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!!!
Emily Toshiko says
I'm so happy to hear you like it! I think carrots are a great addition to this dish. 🙂