Crispy Cabbage Steaks with Garlic Yogurt and Chili Oil Recipe

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
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
  • 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, for nuttiness)
  • 0.5 tsp paprika
  • Pinch of salt
Instructions
    Prepare the Cabbage Steaks
  1. 1
    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.
    2. Season Generously
  2. 2
    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.
    3. Roast to Perfection
  3. 3
    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.
    4. Make the Garlic Yogurt
  4. 4
    While the cabbage roasts, mix Greek yogurt, minced garlic, lemon juice, and salt in a bowl. Stir until smooth. Keep chilled until serving.
    5. Prepare the Chili Oil
  5. 5
    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.
    6. Assemble the Dish
  6. 6
    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.

Keywords: crispy cabbage, garlic yogurt, vegetarian dinner, chili oil recipe, healthy roasted cabbage
Read it online: https://petitepanini.com/recipe/crispy-cabbage-steaks-with-garlic-yogurt-and-chili-oil-recipe/