Cabbage has long been a budget-friendly staple, often relegated to coleslaw, soups, or boiled sides. But when you slice it thick, season it well, and roast it until the edges turn golden and crisp, cabbage becomes something entirely different — elegant, flavorful, and surprisingly satisfying.
This Crispy Cabbage Steaks with Garlic Yogurt & Chili Oil recipe is proof that simple ingredients can create a dish that looks and tastes restaurant-worthy. The combination of deeply roasted cabbage, tangy and garlicky yogurt, and aromatic chili oil creates a balance of flavors and textures that will leave you coming back for more.
Whether you’re looking for a vegetarian main course, an impressive side dish for a dinner party, or just a new way to enjoy vegetables, this recipe delivers.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor – Everything can be found at a standard grocery store.
- Budget-Friendly – Cabbage is one of the most affordable vegetables, yet feels elevated here.
- Customizable Heat Level – Adjust the chili oil to match your spice preference.
- Make-Ahead Friendly – Both the yogurt and chili oil can be prepared ahead of time.
- Naturally Healthy – High in fiber, vitamins, and healthy fats without feeling “diet food.”
Ingredient Breakdown
Before we start cooking, let’s look closely at the three main components — because the success of this dish lies in the details.
1. The Cabbage Steaks
- Cabbage Choice: Green cabbage is most common, with a mild flavor that caramelizes beautifully. Savoy cabbage works too, offering a softer texture and ruffled appearance. Red cabbage can be used for a striking color contrast, though it will have a slightly earthier taste.
- Thickness Matters: Each slice should be 2.5–3 cm (about 1 inch) thick. Too thin and it may burn; too thick and the center won’t soften enough.
- Seasoning Blend: Smoked paprika gives warmth, garlic powder adds depth, salt enhances natural sweetness, and pepper gives a mild kick.
2. The Garlic Yogurt
- Base Yogurt: Use full-fat Greek yogurt for a rich, creamy texture. Plant-based yogurts like coconut or almond can be substituted for a vegan option.
- Fresh Garlic: Minced or grated raw garlic adds sharpness that cuts through the richness of the cabbage.
- Acid: Lemon juice brightens the yogurt and balances the spice from the chili oil.
3. The Chili Oil
- Oil Choice: Olive oil is rich and fruity, perfect for this recipe. Sunflower or avocado oil works if you want a more neutral base.
- Chili Flakes: Choose based on heat preference — Aleppo pepper is mild and fruity, Korean gochugaru offers vibrant red color with medium heat, and standard red chili flakes give a stronger bite.
- Extra Flavor: Sesame seeds add nuttiness; paprika deepens the color.
Full Ingredient List
For the Cabbage Steaks:
- 1 large head green or Savoy cabbage (outer leaves removed, core intact)
- 3 tbsp olive oil
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- Salt & black pepper (to taste)
For the Garlic Yogurt:
- 1 cup (240g) Greek yogurt (full-fat, unsweetened)
- 2 cloves garlic (finely minced or grated)
- 1 tbsp lemon juice (freshly squeezed)
- Salt (to taste)
For the Chili Oil:
- 0.25 cup (60ml) olive oil
- 1 tbsp chili flakes (adjust to heat preference)
- 1 tsp sesame seeds (optional)
- 0.5 tsp paprika
- Pinch of salt
Step-by-Step Instructions
Step 1: Slice the Cabbage into Steaks
Remove any loose outer leaves from the cabbage. Place the cabbage on a large cutting board with the core facing down. Using a sharp chef’s knife, slice the cabbage into thick rounds about 1 inch (2.5–3 cm) wide. Keeping the core intact helps hold each “steak” together.
Pro Tip: If a few leaves fall off during slicing, save them for stir-fries or soups.
Step 2: Season the Steaks
Place the cabbage steaks flat on a parchment-lined baking sheet. Brush both sides generously with olive oil. Sprinkle smoked paprika, garlic powder, salt, and pepper over the top. Flip them and season the other side as well.
Step 3: Roast to Crispy Perfection
Preheat your oven to 200°C (fan 180°C). Roast the cabbage for 15 minutes, then carefully flip each steak using a spatula. Roast for another 15–20 minutes until the edges are deeply golden and crisp, and the centers are tender.
Pro Tip: For extra crispiness, place the baking sheet on the top rack for the last 5 minutes of cooking.
Step 4: Prepare the Garlic Yogurt
While the cabbage is roasting, combine Greek yogurt, minced garlic, lemon juice, and salt in a medium bowl. Stir until smooth. Taste and adjust seasoning — you want a balance of tangy, creamy, and slightly garlicky flavors. Refrigerate until ready to serve.
Step 5: Make the Chili Oil
In a small saucepan over low heat, add olive oil. Once warm (but not smoking), add chili flakes, sesame seeds, paprika, and salt. Stir for 1–2 minutes to infuse the oil without burning the spices. Remove from heat and let it sit for at least 5 minutes before using.
Step 6: Plate and Serve
Spoon a generous amount of garlic yogurt onto each plate. Place a hot cabbage steak on top. Drizzle with chili oil, letting it run over the edges for dramatic effect. Serve immediately.
Tips for Success
- Avoid Overcrowding: Roast the cabbage in a single layer with space between pieces so they crisp evenly.
- Don’t Rush the Roast: Proper caramelization takes time — patience equals flavor.
- Control the Heat: If you prefer a mild dish, reduce the chili flakes or use sweet paprika instead.
- Prep Ahead: The garlic yogurt and chili oil can be made a day in advance.
Variations to Try
- Asian-Inspired: Swap garlic yogurt for miso-sesame dressing and top with scallions.
- Mediterranean Twist: Add crumbled feta and chopped olives before serving.
- Vegan Option: Use coconut yogurt and replace honey (if added to chili oil) with maple syrup.
- Extra Crunch: Sprinkle toasted breadcrumbs over the cabbage before roasting.
Serving Suggestions
This dish works as:
- A Light Lunch – Serve with crusty bread or pita.
- A Side Dish – Pair with grilled chicken, lamb chops, or roasted salmon.
- A Vegetarian Main – Add lentils, chickpeas, or quinoa for protein.
Storing & Reheating
Store leftover cabbage steaks in an airtight container for up to 3 days in the fridge. Reheat in the oven at 180°C for 8–10 minutes to restore crispiness. Garlic yogurt should be kept refrigerated and consumed within 2–3 days. Chili oil lasts up to 2 weeks in a sealed jar at room temperature.
Final Thoughts
Crispy Cabbage Steaks with Garlic Yogurt & Chili Oil is a recipe that proves vegetables can be the star of the plate. With minimal ingredients, you get a dish that’s flavorful, vibrant, and versatile enough for weeknights or special occasions.
Crispy Cabbage Steaks with Garlic Yogurt and Chili Oil Recipe
Description
Golden, caramelized cabbage steaks roasted to perfection, served over creamy garlic-infused yogurt, and drizzled with fragrant homemade chili oil. This simple yet elegant vegetarian dish transforms humble cabbage into a restaurant-worthy plate — perfect as a side, light lunch, or centerpiece for your next dinner party.
Ingredients
For the Cabbage Steaks
For the Garlic Yogurt
For the Chili Oil
Instructions
Prepare the Cabbage Steaks
- Slice the cabbage into 2.5–3 cm (1 inch) thick rounds, keeping the core intact to hold the layers together. Lay them flat on a baking sheet lined with parchment paper.
Season Generously
- Brush both sides of the cabbage slices with olive oil. Sprinkle smoked paprika, garlic powder, salt, and pepper evenly over the top. Flip and repeat on the other side for maximum flavor.
Roast to Perfection
- Preheat the oven to 200°C (fan 180°C). Roast the cabbage steaks for 15 minutes, then carefully flip them and roast for another 15–20 minutes until golden brown with crisp edges.
Make the Garlic Yogurt
- While the cabbage roasts, mix Greek yogurt, minced garlic, lemon juice, and salt in a bowl. Stir until smooth. Keep chilled until serving.
Prepare the Chili Oil
- In a small pan over low heat, warm the olive oil. Add chili flakes, sesame seeds, paprika, and a pinch of salt. Stir gently for 1–2 minutes — do not overheat to avoid burning the spices. Remove from heat and let infuse for at least 5 minutes.
Assemble the Dish
- Spread a generous layer of garlic yogurt onto each serving plate. Place the hot crispy cabbage steaks on top. Drizzle with chili oil just before serving for that vibrant color and spicy kick.
Note
Storage: Store leftover cabbage in an airtight container for up to 3 days in the fridge. Reheat in the oven to maintain crispiness.
Variations: Swap Greek yogurt with labneh or plant-based yogurt for a vegan version. Add honey to the chili oil for a sweet-spicy twist.
Serving Tip: Pairs beautifully with grilled fish, roasted chicken, or flatbreads for a complete meal.
