Name: Roasted Cabbage Steaks
Cook time: 20 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2 medium purple or green cabbages (4–5 lb. total; second cabbage optional); 2 tsp. (or more) kosher salt, divided; 1 3/4 tsp. freshly ground black pepper, divided; 2 (14.5-oz.) cans chickpeas, drained, rinsed; 1 tsp. ground cumin; 1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling; 1 1/4 tsp. ground coriander, divided; 1/2 loaf sourdough bread (about 1/2 lb.); 2 garlic cloves, finely grated, divided; 2 tsp. Dijon mustard, divided; 2 Tbsp. finely chopped parsley, plus whole leaves for serving; 1/2 cup vegan or regular mayonnaise; 2 Tbsp. (or more) fresh lemon juice

Photo of cabbage steaks on a plate with a glass of white wine.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

It’s time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage ‘steaks’ create an irresistible base for crispy chickpeas and herby croutons, finished with rich lemony garlic mayonnaise. While you roast the steaks, add a second halved cabbage to the sheet pan to roast and use for slaws throughout the week.