The dish in your photo appears to be thick-cut roasted/grilled cabbage steaks, heavily caramelized around the edges and topped with a creamy blue-cheese herb sauce, toasted walnuts, sun-dried tomatoes, fresh dill, and herbs. Here is a detailed recipe designed to reproduce that look and flavor.
Serves: 4
Prep: 15 minutes
Cook: 30–40 minutes
Total: about 50–55 minutes
Difficulty: Easy–moderate
Ingredients
For the cabbage
1 large green cabbage, about 1–1.2 kg
3 tbsp extra-virgin olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp dried thyme
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp chili flakes, optional
1 tbsp lemon juice
Creamy blue-cheese herb sauce
120 g Greek yogurt or sour cream
60–75 g blue cheese, crumbled
2 tbsp mayonnaise
1–2 tbsp milk or heavy cream, as needed
1 tbsp lemon juice
1 small garlic clove, finely grated
2 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp chives, finely chopped
¼ tsp black pepper
Salt, to taste
For a stronger sauce: increase the blue cheese to 90 g.
Walnut & sun-dried tomato topping
¾ cup walnuts, roughly chopped
½ cup sun-dried tomatoes, finely chopped
1 tbsp olive oil
½ tsp smoked paprika
¼ tsp chili flakes
Pinch of salt
1 tbsp chopped fresh dill
1 tbsp chopped parsley
Optional finishing ingredients
Extra blue cheese
Fresh dill
Fresh parsley
Lemon zest
Lemon wedges
Cracked black pepper
A drizzle of extra-virgin olive oil
A little honey or maple syrup for a sweet-savory variation
Method
- Prepare the cabbage
Remove any damaged outer leaves, but don’t remove too much of the core because the core helps hold each steak together.
Cut the cabbage vertically into 3–4 cm thick slices.
You should get approximately 4–6 cabbage steaks, depending on the cabbage.
Pat them dry thoroughly. Dry cabbage browns much better.
- Make the seasoning oil
Mix together:
olive oil
smoked paprika
garlic powder
onion powder
cumin
thyme
salt
black pepper
chili flakes
lemon juice
Brush the mixture generously over both sides of each cabbage steak.
Make sure you get oil and seasoning into the layers as much as possible.
- Roast the cabbage
Heat the oven to:
220°C / 425°F
Place the cabbage steaks on a baking sheet lined with parchment.
Roast for approximately:
20 minutes
Then carefully flip them.
Brush with a little more olive oil if they look dry.
Continue roasting for another:
10–15 minutes
The edges should become very dark brown and slightly crispy, while the center becomes tender.
For the photographed appearance
After roasting, switch to high broil/grill for about 2–4 minutes.
Watch them closely. The goal is deeply caramelized edges rather than burnt cabbage.
- Optional: grill for extra char
For an even more dramatic result, finish the cabbage on a hot grill or grill pan.
Cook approximately:
2–3 minutes per side
until you get dark grill marks.
This is particularly good if you want the almost steak-like appearance shown in the photograph.
- Make the creamy herb sauce
Add to a bowl:
Greek yogurt
blue cheese
mayonnaise
lemon juice
garlic
dill
parsley
chives
black pepper
Mash some of the blue cheese into the yogurt while leaving a few small chunks intact.
Add milk or cream 1 tablespoon at a time until the sauce becomes pourable.
Taste.
Adjust with:
more lemon → brighter
more blue cheese → stronger
more yogurt → milder
more milk → thinner
salt → only if needed
Blue cheese can be quite salty, so taste before adding additional salt.
- Toast the walnuts
Place the chopped walnuts in a dry skillet over medium-low heat.
Toast for approximately:
3–5 minutes
stirring frequently.
They should smell nutty and become lightly golden.
Don’t walk away—walnuts can go from toasted to burnt quickly.
Remove them from the pan immediately.
- Make the sun-dried tomato topping
Heat 1 tbsp olive oil in the same pan.
Add:
chopped sun-dried tomatoes
smoked paprika
chili flakes
pinch of salt
Cook for approximately:
1–2 minutes
Turn off the heat.
Mix in the toasted walnuts, dill and parsley.
- Assemble
Spoon some of the creamy herb sauce onto a large serving plate.
Place the cabbage steaks on top.
Drizzle more sauce over the cabbage.
Scatter generously with:
toasted walnuts
sun-dried tomatoes
fresh dill
parsley
crumbled blue cheese
Finish with lemon zest, black pepper and a small drizzle of olive oil.
Serve immediately.
The key to getting the cabbage like the photo
The most important thing is high heat + sufficient oil + patience.
Don’t take the cabbage out when it is merely soft.
You want:
golden → dark brown → deeply caramelized
The dark edges contain much of the flavor.
Also, don’t crowd the cabbage steaks. If they’re touching each other, they will steam instead of roasting.
Nut information
Nuts used in this recipe
The primary nut is:
Walnut — ¾ cup / approximately 85 g
The walnuts provide:
crunch
richness
slightly bitter/nutty flavor
healthy unsaturated fats
Approximate nutrition for the walnuts alone
For the entire 85 g quantity:
Calories: ~555 kcal
Protein: ~13 g
Fat: ~55 g
Carbohydrates: ~12 g
Fiber: ~6 g
These numbers are approximate and vary according to the walnuts and serving size.
Per serving, if divided between 4 people
Approximately:
139 kcal from walnuts
3 g protein
14 g fat
3 g carbohydrates
1.5 g fiber
Nut allergy
Walnuts are tree nuts.
If serving someone with a tree-nut allergy, don’t simply remove the walnuts if cross-contamination is a concern. Use clean utensils, cutting boards, pans and ingredients that have appropriate allergen labeling.
Nut-free alternative
For a nut-free version, replace the walnuts with:
toasted sunflower seeds
pumpkin seeds/pepitas
crispy breadcrumbs
roasted chickpeas
Sunflower seeds are particularly good here because they retain the crunchy element without changing the dish dramatically.
Approximate nutrition — complete dish
This depends heavily on the amount of oil, cheese and sauce used, but assuming 4 servings, one serving is approximately:
Nutrient Approx. per serving
Calories 400–500 kcal
Protein 12–16 g
Carbohydrates 25–32 g
Fiber 7–9 g
Fat 28–35 g
Saturated fat 6–9 g
Sodium 500–800 mg
The largest variables are the blue cheese, mayonnaise, olive oil and walnuts.
Ingredient substitutions
No blue cheese?
Use:
Gorgonzola
Roquefort
Danish blue
feta
Feta gives a less pungent result.
No Greek yogurt?
Use:
sour cream
crème fraîche
thick natural yogurt
No walnuts?
Use:
pecans
almonds
hazelnuts
pumpkin seeds
sunflower seeds
Don’t like blue cheese?
Make a garlic-herb yogurt sauce instead:
150 g Greek yogurt
1 garlic clove
1 tbsp lemon juice
2 tbsp dill
1 tbsp parsley
1 tbsp olive oil
salt and pepper
Vegetarian?
The recipe is vegetarian as written, provided your blue cheese is made with vegetarian rennet if that is important to you.
Vegan?
Use plant-based yogurt, vegan mayonnaise and a plant-based blue-cheese alternative. Replace honey, if used, with maple syrup.
Frequently Asked Questions
Q: Can I use red cabbage?
Yes. Red cabbage works very well, although it will have a slightly earthier flavor and a more dramatic color.
Q: Why did my cabbage steaks fall apart?
The most common reason is cutting them too thin or removing too much of the core.
Cut them approximately 3–4 cm thick and leave the core intact.
Q: Can I prepare the cabbage ahead of time?
Yes. You can cut and season it several hours ahead and refrigerate it covered.
For the best texture, roast it shortly before serving.
Q: Can I make the sauce ahead?
Absolutely. The sauce can be refrigerated for about 2–3 days in an airtight container.
It may thicken in the refrigerator. Stir in a little milk or yogurt before serving.
Q: Can I use pre-chopped walnuts?
Yes. But freshly chopped walnuts generally have better texture.
Q: Do I need to toast the walnuts?
Technically no, but I strongly recommend it. Toasting brings out their aroma and gives the topping much more flavor.
Q: Can I make this without oil?
You can reduce the oil substantially, but completely eliminating it makes browning considerably more difficult.
For the characteristic roasted appearance in the photo, a small amount of oil is useful.
Q: Can I air-fry the cabbage?
Yes.
Air-fry at approximately 200°C / 400°F for 15–20 minutes, turning halfway through.
Depending on the thickness, you may need a few additional minutes.
Q: Can I cook the cabbage on the stovetop?
Yes. Use a heavy skillet or cast-iron pan over medium-high heat.
Sear the cabbage for approximately 4–6 minutes per side, then lower the heat and cover briefly to finish cooking the center.
Q: How do I know when the cabbage is done?
A knife or fork should pass through the center with relatively little resistance, while the outside should be deeply browned.
Q: Why is my cabbage watery?
Cabbage naturally releases water as it cooks. Excess moisture prevents browning.
Pat it dry before seasoning, don’t overcrowd the pan, and use high heat.
Q: What can I serve with it?
It works particularly well with:
grilled chicken
roasted fish
steak
lamb
chickpeas
lentils
crusty bread
roasted potatoes
quinoa
It can also be served as the main vegetarian dish with a grain or legumes.
Q: Is this actually a cabbage steak?
“Cabbage steak” is simply a common name for a thick cross-section of cabbage cooked like a steak. It isn’t meat.
Q: What gives the dish its sweet flavor?
Cabbage develops considerable sweetness when it is roasted and caramelized. The sun-dried tomatoes add concentrated sweetness and acidity, while the creamy blue-cheese sauce provides salty, tangy contrast.
Q: Can I make it spicy?
Yes. Add:
chili flakes to the cabbage
cayenne to the seasoning
hot paprika
chopped fresh chili
chili crisp as a finishing drizzle
Q: What is the best finishing touch?
For the closest overall balance to the photograph, I’d use fresh dill + toasted walnuts + sun-dried tomatoes + lemon zest + a little extra blue cheese.
Restaurant-style plating
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