How To Turn Cabbage Into A Super Tasty Vegan “Steak”

Even the most committed meat lover will be surprised at how deliciously meaty this grilled cabbage can be.

February 7, 2017
cabbage steak
Matt Rainey

Vegetarians, sharpen your steak knives! Doused in a flavorsome marinade, then seared on the grill, a hefty slab of center-cut cabbage steals the spotlight from a porterhouse.

Serves 4


6 cloves garlic, coarsely chopped
2 tablespoons coarsely chopped fresh rosemary
½ cup vegan Worcestershire sauce
4 tablespoons dark brown sugar
4 tablespoons sherry vinegar
2 teaspoons miso
2 large heads red cabbage
Kosher salt and freshly ground black pepper, to taste
4 lemon wedges
¼ cup chopped fresh flatleaf parsley

Related: 6 Easy Vegetarian Sources Of Protein

1. In a large bowl, whisk together garlic, rosemary, Worcestershire sauce, sugar, vinegar, and miso.

2. Trim round ends and slice each cabbage vertically through the root to yield two 1½-inch thick slabs from each cabbage. Place cabbage slabs in bowl with marinade; turn to coat. (Reserve remaining cabbage for another use.) Cover and let sit 1 hour at room temperature or up to overnight in the refrigerator, flipping occasionally.

3. Heat a grill to medium-high; brush and oil grates. (Alternatively, heat a grill pan over high heat.) Season cabbage with salt and pepper; grill until grill marks form and cabbage is cooked to your liking, 8 minutes per side for steaks with a slight crunch. For a more tender texture throughout, move cabbage to cooler part of grill and cook 10 minutes longer. Meanwhile, in a small pan, warm remaining marinade on grill or stovetop.

4. Serve cabbage steaks drizzled with warm marinade, a squeeze of lemon, and parsley.