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Cabbage steak with crunchy beans

Cabbage is an underestimated vegetable. I did not use it a lot in my kitchen...until I found out how tasty it is when roasted.

Sure, it takes some time to bake it in the oven, but the prep necessary for this cabbage steak is super easy and quick.

You can serve this recipe as an appetizer or as a main dish: the addition of the beans and good fats from olive oil and sesame seeds makes it a complete and satisfying dish.

SERVES 4 (or 2 if served as the main dish)


For the “steak”
  • 1 medium purple cabbage

  • 2 tbsp of olive oil

  • Salt and pepper to taste

  • Dry Thyme or oregano

For the crunchy beans

  • 1 can of butter beans

  • 1 tsp of olive oil

  • ½ tsp of smoked paprika

  • ½ tsp of garlic powder

  • Salt and pepper to taste


  1. Preheat the oven to 400°F.

  2. Line two baking sheets with parchment paper.

  3. Open the canned beans, quickly rinse them and drain them.

  4. Transfer them to a bowl and toss them with the oil and the spices.

  5. Dump the seasoned beans onto one of the baking sheets, spreading them out.

  6. Bake for 15 minutes, then stir and bake them for 15 minutes more.

  7. In the meantime, you can start with the cabbage. Slice it into flat discs, about an inch thick each. Now you have your steak!

  8. Place them on the other baking sheet.

  9. Brush each steak with olive oil, then sprinkle salt, pepper, and dry herbs.

  10. Bake for about 25 minutes or until you notice the outer edges get crispy. Note that you can bake the cabbage and beans at the same time.

  11. Once both the steak and beans are ready, go ahead and place each steak on a plate. Sprinkle the crunchy beans on top and, if you want, drizzle with your favorite sauce (in my case a spicy mayo).

Buon Appetito!


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