Balsamic Heart of Cabbage Steak

Roasted or grilled, this heart of cabbage steak is a great side or vegetarian main course from the bit of the cabbage that is usually waste.

Portrait close in image of a balsamic cabbage heart steak served with tomato salad and potato wedges.

Heart of Cabbage.

I’ll open my “ode” to this recipe by saying, if the name cabbage steak bothers you, there is a little x button on the tab. If you press it I will go away!

I love cooking with cabbage, it is a glorious vegetable with loads of flavour but it is prone to being a bit “wasteful”, especially if you cook for two.

I tend to plan 3 or 4 meals over the week to make sure I use it up. Maybe my cabbage and bacon pasta one day, and my cabbage and potato bake on another.

But you are always left with the heart of the cabbage. That used to go into our composter, but not any more.

Buoyed by my success with cauliflower steak I thought I would give cabbage a try.

It is GLORIOUS! I am now sad that I threw away so many cabbage hearts.

It has a deep cabbage flavour that mellows and becomes almost sweet as it roasts.

This is helped by the addition of both honey and balsamic vinegar.

Portrait image of a balsamic cabbage heart steak served with tomato salad and potato wedges.

Roast or BBQ?

Just like my cheddar cheese and rice stuffed mushrooms this recipe has two cooking methods.

Roasted in the oven or cooked on the BBQ, and just like the shrooms this makes the perfect vegetarian or vegan main course.

Vegetarian or Vegan main courses are often a little “limited” when it comes to grilling season. Well break this bad boy out, it is spectacular.

It takes around an hour to cook irrespective of the cooking method so feel free to choose whichever suits.

If you are cooking this for a vegan you should check where they stand on honey. You can replace with agave syrup if it is an issue.

Portrait close image of a balsamic cabbage heart steak served with tomato salad and potato wedges.

Serving Suggestions.

My favourite way to serve this cabbage steak is at the centre of a vegetarian main.

I like to pair it with something like this roasted tomato salsa would be perfect.

I would also potentially add some potato wedges to complete the meal.

But the great thing about this recipe is the versatility. It really is just as comfortable as a side dish.

You could pair it with my bacon wrapped pork tenderloin or even a nice roast chicken!

Balsamic Cabbage Steak Recipe

Balsamic Cabbage Steak Recipe

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Roasting or grilling the heart of the cabbage like a steak is a great way to get a fantastic meal from a part of a vegetable that too often goes to waste.


  • 350 g Cabbage Heart
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 2 Tbsp Honey
  • 1/2 Tsp Salt
  • 1 Tsp Black Pepper


  1. Mix together the balsamic vinegar, oil, honey, salt and pepper.
  2. Pour over the cabbage heart and try and get it into all the nooks and crannies.

Cooking on the BBQ.

  1. When the BBQ is hot place the cabbage steak over the direct heat and sear for 2-3 minutes per side.
  2. Move to the indirect heat and close the lid and cook for 45 minutes.
  3. Brush over more of the sauce mix every 15 minutes.

Cooking in the Oven.

  1. Heat a frying pan that can be transferred to the oven over a high heat.
  2. Sear the cabbage steaks for 2-3 minutes per side.
  3. Pour over the remaining sauce and place in the oven.
  4. Cook at 200ยฐC or 400ยฐF for 45 minutes basting half way through.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 600mgCarbohydrates: 30gFiber: 4gSugar: 25gProtein: 3g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

21 thoughts on this Recipe:

  1. I love to make this in the oven, but I’m sure the grill adds a lovely flavor. Thank you for reminding me of this dish! I think I’ll try it with your salsa next time, that’s new to me and sounds delicious!

  2. I feel you, but cauliflower “steaks” changed my life, so I’m psyched that you’re trying these out. I could eat cabbage with every meal. So good. Must try this!!

    • You know what I have yet to try Cauliflower ‘steaks’, although often slow roast a whole head of cauliflower with North African spices and slice it like you would a cake served with a harissa based sauce and it is awesome!

  3. We haven’t had nearly as much bounty from our little yard garden this year as we did last year but we’ve got some peppers coming in nicely that will make great salsa. I’m loving the balsamic flavor in this one!

    • Mother nature is a fickle mistress our cropping goes up and down like a yoyo, peppers are always a good cropper for us too!

  4. Have I ever told you that cabbage is one of my favourite vegetables to eat? I love the rustic vibe from cabbage and the endless possibilities of cooking with it. I’ve never tried grilling, but you’ve inspired me to give it a go!

    • Don’t think I have heard you mention your love of cabbage… I’m totally with you, I hope it does not reach super food status or I will have to start hiding my love for it ๐Ÿ˜‰

  5. We recently tried grilling romaine lettuce for the first time and loved it. I bet cabbage is even better. Especially with the balsamic vinegar and salsa! Saving to try soon!

    • I hop you enjoy it as much as we do Melissa, I love grilling lettuce, cut that bad boy into quarters and whack it down on the grill just adds a different texture and flavour ๐Ÿ˜€

  6. This looks like a hearty piece of fish – you totally had me fooled! I don’t have an issue with cabbage and my family wants to incorporate more veg into our diets, so I’ll give this a shot! Looks fantastic!

    • Cheers Lisa although deception was not the aim at all. I love eating vegetables, and meat, and fish… Hell I just love eating and this is just a really good garden dish that tastes fabulous ๐Ÿ˜€

  7. I completely agree that there is nothing better than planning the week’s meals from your own garden. Although cabbage is something we struggle to grow. It amuses me that cabbage is so maligned, as it really is so very versatile and tasty. I have flash grilled it before but never roasted it like this. Absolutely trying this one. Thanks!

    • Thanks Tania, it really is a lovely way to eat although you do need to get creative when you have a glut of a single ingredient. Totally agree with the versatility of cabbage, I am sure one day it too will become a ‘super food’, it seems to go in cycles and it can hold it’s head up proud for a brief time ๐Ÿ˜‰ One of my favourite ways to play with cabbage is to stir fry it, such a great match for Asian flavours!

      • My favourite way to eat it is to fry off pancetta or bacon over a low heat until crispy and the fat runs, then cooking the shredded cabbage in the bacon fat. Add lashings of pepper; this is pretty good with everything ๐Ÿ™‚ Also lots of sauerkraut! It is peak cabbage period here so my bench is lined with many different varieties of sauerkraut.

          • I’d never thought to do it with sprouts. Genius! My parents brought me some from their garden this weekend. That is how I’m going to cook them. Thanks!!

  8. This is a brilliant recipe. I absolutely love the idea of this “steak!” And even better that it’s from the garden, and it’s a hearty vegetarian dish! Beautiful photo also!


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