Sweet & Spicy Honey Cabbage Steaks
There's something magical about turning a humble head of cabbage into thick, caramelized steaks with crispy charred edges and a sticky honey glaze. These sweet and spicy honey cabbage steaks are proof that simple vegetables can absolutely steal the show at dinner.
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Sweet & Spicy Honey Cabbage Steaks
Thick roasted cabbage steaks glazed with a sticky sweet and spicy honey sauce and caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Method: Roasting
- Cuisine: American
Ingredients
- 1 large head green cabbage
- 1/4 cup olive oil
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce or sriracha
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes, plus more for garnish
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley or green onion, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Remove any loose outer leaves from the cabbage and trim the stem flat so the head sits steady. Slice the cabbage into 1-inch thick steaks, keeping the core intact to hold each slice together.
- Arrange the cabbage steaks on the prepared baking sheet in a single layer. Brush both sides generously with olive oil and season lightly with salt and pepper.
- Roast for 15 minutes on the first side, then flip carefully and roast another 10 minutes.
- Meanwhile, whisk together honey, soy sauce, rice vinegar, chili garlic sauce, minced garlic, smoked paprika, and red pepper flakes in a small bowl to make the glaze.
- Remove the cabbage from the oven and brush both sides generously with the honey glaze.
- Return to the oven and roast for another 8 to 10 minutes, until the edges are deeply caramelized and the glaze is sticky and bubbling.
- Brush with any remaining glaze, then garnish with parsley, sesame seeds, and extra red pepper flakes. Serve warm.
Notes
For extra caramelization, finish the cabbage steaks under the broiler for 1 to 2 minutes at the end, watching closely so the honey glaze doesn’t burn. Leftovers keep well in an airtight container in the fridge for up to 3 days and reheat nicely in a hot skillet.
Frequently Asked Questions
What makes sweet and spicy honey cabbage steaks so caramelized?
Roasting the thick cabbage slices at a high temperature draws out natural sugars, and brushing on the honey glaze partway through lets it reduce and caramelize into a sticky, slightly charred coating.
Can I make sweet and spicy honey cabbage steaks less spicy?
Yes, simply reduce or omit the chili garlic sauce and red pepper flakes in the glaze while keeping the honey and soy sauce for a milder, sweeter version.
What can I serve with sweet and spicy honey cabbage steaks?
They pair beautifully with grilled chicken, seared tofu, or a bed of steamed rice to soak up the extra glaze, making them a versatile main or side dish.
Can I prepare sweet and spicy honey cabbage steaks ahead of time?
You can slice the cabbage and mix the glaze up to a day in advance, but for the best texture and caramelization, roast the steaks fresh right before serving.
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