Delicious Roasted Garlic Cabbage Steaks with Pumpkin – A Summery Vegan Delight

1. A Family Twist on a Summer Classic

Every summer, I’m reminded of the fresh scent of roasted vegetables filling my grandmother’s open kitchen in Pennsylvania. It wasn’t just the smell that lingered—it was the joy that came with gathering around a big wooden table, passing plates of simply seasoned, lovingly prepared food. One of her signature summer recipes? Roasted cabbage steaks—thick slices of green cabbage roasted until golden and tender, drizzled with garlic-infused olive oil.

Inspired by her rustic charm, I’ve given this traditional favorite a seasonal upgrade: Roasted Garlic Cabbage Steaks with Pumpkin. Combining hearty cabbage with sweet, nutty roasted pumpkin, this dish is packed with summer flavor, totally plant-based, and designed to serve a crowd—perfect for cookouts, picnics, or light weeknight dinners. Whether you’re vegan, vegetarian, or just looking for a tasty side, this recipe promises a satisfying, summery crunch in every bite.

2. Ingredients – What You’ll Need

Let’s break down what you’ll need to make this summer-perfect cabbage steak dish. All ingredients are easy to find at your local market and can be prepped ahead of time if needed.

For the Cabbage Steaks:

• 2 large green cabbages
• 6 tablespoons olive oil (divided)
• 6 garlic cloves, finely minced
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• ½ teaspoon chili flakes (optional for a spicy kick)

For the Roasted Pumpkin:

• 4 cups diced pumpkin (fresh or frozen, peeled and seeded)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• ½ teaspoon cinnamon
• Pinch of nutmeg
• Salt and pepper to taste

For Garnish (optional):

• Fresh parsley or cilantro, chopped
• Toasted pumpkin seeds
• A squeeze of fresh lemon juice

Pro Tip: If you can’t find fresh pumpkin during summer, swap it for butternut squash or even roasted sweet potatoes for a similar taste and texture.

3. Step-by-Step Cooking Instructions

Step 1: Prep Your Oven and Ingredients

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

Cut the cabbages into 1-inch thick slices, keeping the core intact so the leaves stay together. You should get around 4 steaks per cabbage head.

Toss the diced pumpkin in olive oil, thyme, cinnamon, nutmeg, salt, and pepper. Spread it out on one of the baking sheets.

Step 2: Make the Garlic Oil

In a small bowl, mix 4 tablespoons of olive oil, minced garlic, smoked paprika, onion powder, salt, and pepper. This will be your flavorful garlic rub.

Step 3: Roast the Pumpkin

Place the pumpkin tray in the oven first, as it needs a bit longer—roast for 35–40 minutes, turning halfway through, until golden and caramelized.

Step 4: Season and Roast the Cabbage Steaks

Brush both sides of each cabbage steak with the garlic oil mixture. Lay them flat on the second baking sheet. Roast for 25–30 minutes, flipping halfway through, until edges are crispy and centers are tender.

Step 5: Combine and Garnish

Once everything is roasted, layer the cabbage steaks on a platter, top generously with roasted pumpkin, sprinkle with chopped herbs, pumpkin seeds, and finish with a squeeze of lemon.

4. Nutritional Value and Health Benefits

This dish isn’t just delicious—it’s packed with nutrients, making it a smart choice for health-conscious eaters.

1. Cabbage – A Digestive Powerhouse

Cabbage is rich in vitamin K, vitamin C, and fiber. It supports digestion, boosts immunity, and has anti-inflammatory properties. Plus, when roasted, it develops a slightly sweet, nutty flavor that makes it hard to resist.

2. Pumpkin – The Heart-Healthy Hero

Pumpkin is loaded with beta-carotene, an antioxidant your body converts into vitamin A. It’s great for eye health, supports the immune system, and its potassium content helps regulate blood pressure.

3. Garlic – More Than Just Flavor

Garlic is known for its immune-boosting, cholesterol-lowering, and anti-inflammatory benefits. When roasted, it mellows into a sweet, aromatic paste that enhances the entire dish.

4. Olive Oil – Healthy Fats

Extra virgin olive oil provides heart-healthy monounsaturated fats and is a staple in Mediterranean-style diets. Using it as a base for your garlic rub ensures the cabbage steaks are crispy and full of flav

5. Creative Serving Ideas

While this dish shines on its own, there are countless ways to incorporate these roasted garlic cabbage steaks into other meals. Here are a few delicious serving suggestions that can help you elevate any summer table:

1. Make It a Main Course

Top the cabbage steaks with roasted pumpkin and pair them with:

• Quinoa or farro salad with cherry tomatoes and fresh basil
• Grilled tofu or tempeh with a light tamari glaze
• Avocado mash and a poached egg (for non-vegan version)

2. Turn It Into a Bowl

Create a hearty vegan bowl by layering:

• A base of cooked grains (brown rice, bulgur, or couscous)
• A roasted cabbage steak
• A scoop of pumpkin
• Pickled onions, chickpeas, and tahini dressing

3. Wrap It Up

Chop up the roasted cabbage and pumpkin and stuff into:

• Whole wheat wraps with hummus
• Pita bread with tzatziki (or dairy-free alternatives)
• Taco shells with black beans and salsa for a summer taco night

4. As a BBQ Side

Cabbage steaks are perfect on the grill! Just wrap them in foil or grill directly and serve alongside:

• Grilled corn with lime
• Vegan burgers
• Balsamic-glazed mushrooms

Make it interactive: Set up a “build-your-own summer bowl” bar at your next gathering. Let guests mix and match cabbage, pumpkin, grains, dressings, and toppings!

6. Storage and Meal Prep Tips

This dish is highly meal-prep friendly and can be made ahead for busy summer days or batch cooking.

How to Store:

• Refrigerator: Store roasted cabbage and pumpkin separately in airtight containers. They’ll stay fresh for up to 4 days.
• Freezer: Freeze roasted pumpkin (not cabbage—it doesn’t freeze well) in single-use portions for up to 2 months.

How to Reheat:

• Use the oven or air fryer to restore crispiness—reheat at 375°F for 5–7 minutes.
• Microwave works in a pinch but may soften the cabbage further.

Meal Prep Tips:

• Pre-slice and season the cabbage steaks a day ahead. Keep them refrigerated on a baking tray until ready to roast.
• Make extra garlic oil and use it later for potatoes, bread dipping, or salad drizzling.
• Roast a double batch of pumpkin and use leftovers in smoothies, soups, or even baking.

7. FAQs

Can I grill instead of roast the cabbage steaks?

Absolutely! Just brush them generously with garlic oil and grill on medium-high for 4–5 minutes per side until charred and tender.

Is this recipe gluten-free?

Yes, the ingredients are naturally gluten-free. Just ensure any store-bought add-ons (like wraps or sauces) are certified GF.

What can I substitute for pumpkin?

Try roasted butternut squash, sweet potatoes, or even carrots. All offer similar sweetness and texture.

Can I add protein to make it a full meal?

Yes! Chickpeas, lentils, grilled tofu, or a plant-based sausage go wonderfully with these flavors.

Can I make the garlic oil ahead of time?

Yes, it keeps well in the fridge for up to a week. Let it come to room temperature before brushing over the cabbage steaks.

8. Final Thoughts

This Roasted Garlic Cabbage Steaks with Pumpkin recipe is more than a dish—it’s a celebration of simple, wholesome ingredients coming together to create something extraordinary. It’s perfect for summer meals, crowd-pleasing for gatherings, and full of flavor without heavy cooking or complex prep.

Whether you’re making it as a weeknight dinner, a summer BBQ side, or the centerpiece of your next vegan spread, it’s guaranteed to impress.

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Delicious Roasted Garlic Cabbage Steaks – Summer Vegan Favorite

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Make these easy Roasted Garlic Cabbage Steaks with pumpkin – a perfect summer vegan recipe! Crispy, flavorful, and ready to impress.

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