The pot lid rattles and you know dinner is almost ready. That sound kinda makes you feel like you did something right, you know? All that pressure build up inside the cooker, like it’s just waiting to reveal its tasty secrets.
You catch the hint of something green and garlicky mixing with the roasted cabbage smell. Your kitchen’s filling up with all the good stuff, and you spot those toasted walnuts getting their moment to shine with that toasty fragrance.
As you lift the lid, the steam rises in a gentle cloud, and you feel the warmth hit your face. The cabbage steaks look perfectly tender with golden edges, just waiting for that zingy green chermoula to kick it up a notch. Dang, it’s almost too pretty to eat but you know it won’t last long once you take the first bite.
What Makes Pressure Cooking Win Every Round
- Pressure cooking speeds up the whole roasting and tenderizing process, so you don’t gotta wait forever for your cabbage to get that tender pull. See similar speedy benefits in our tuna steak recipes with Ground Beef.
- With the pressure build, flavors meld deeper and faster than you’d expect, making every bite pop with zesty herbs and spices. Discover flavor melding like in cottage cheese queso dip with Raisins and Dates.
- The sealing ring traps in all the steam, locking moisture right in so your cabbage stays juicy and not dried out, similar to the technique used in tortilla roll ups with Creamy Alfredo Sauce.
- Less hands-on time means you can multitask or prep other parts of your meal while your cabbage works its magic under pressure.
- It’s an energy-saver too, cooking much faster than traditional ovens, which is perfect when you’re hungry and ready to eat.
What Goes Into the Pot Today
- 1 large head of cabbage sliced into thick steaks – this is the star you wanna get perfectly tender but still holding shape.
- Extra virgin olive oil to help those edges crisp just right and bring out flavor.
- Kosher salt to season and bring out each ingredient’s best.
- Freshly ground black pepper for a little kick that plays nice with the herbs.
- Fresh parsley and cilantro, packed and trimmed, to make your bright green chermoula come alive.
- Garlic cloves that add that punchy garlicky base to the sauce.
- Ground coriander, red pepper flakes, sweet paprika and ground ginger – the warming spices that round out the green chermoula flavors.
- Juice from 1 lemon for that fresh tang lift.
- Walnut halves toasted and chopped to toss on top for crunchy finish and nutty depth.
How It All Comes Together Step by Step
- Preheat your oven to 400°F (200°C). You gotta get that heat ready to roast those cabbage steaks just right.
- Remove the tough outer leaves from the cabbage. Then slice the cabbage into 1-inch thick steaks. You want those thick enough so they don’t fall apart but thin enough to get tender under heat.
- Arrange the cabbage steaks on a big baking sheet. Drizzle them generously with olive oil and sprinkle 1 teaspoon kosher salt plus all the black pepper. Make sure each steak gets some love.
- Pop it in the oven for 25 to 30 minutes. Don’t forget to flip them halfway through so they brown nice on both sides and get that tender pull.
- While the cabbage roasts, throw together your green chermoula sauce. In a food processor, blend parsley, cilantro, garlic, ground coriander, red pepper flakes, sweet paprika, ¼ teaspoon salt with a few tablespoons of olive oil. Keep adding oil slowly till it’s smooth and drizzle-able.
- Toast the walnuts in a dry skillet on medium heat for 3 to 5 minutes. Stir them a lot so they don’t burn, until they smell nutty and look golden. Let them cool then chop roughly.
- When the cabbage steaks are done roasting and have a nice golden brown all around, transfer them to your serving platter carefully.
- Spoon that vibrant green chermoula all over the cabbage and sprinkle the toasted walnuts on top before serving. You’re done and ready to dig in.
Valve Hacks You Need to Know
- If you wanna speed up the meal, quick release the pressure right after the cooking time’s up instead of slow release. The steaming stops fast and you get to the good stuff quicker.
- Natural release is perfect when you want to keep all the moisture locked so your cabbage stays juicy and tender without drying out.
- Always check your sealing ring before you start cooking. A well-fitted ring makes sure all that steam stays inside instead of escaping and messing with your timing.
Your First Taste After the Wait
When you take that first bite, you catch how the cabbage is perfectly soft but still with a little bite. It’s not mushy at all and those roasted edges got just a little crispiness going on.
The green chermoula hits your tongue with fresh herbal zing and a hint of garlic. The spices are warm but not overpowering, kinda like they’re giving the cabbage a big hug.
Then the toasted walnuts add this lovely crunch and nuttiness that makes every mouthful interesting and layered. You feel this combo is more than just veggies on a plate, it’s something special you wanna make again.
Making It Last All Week Long
- Store leftover cabbage steaks in an airtight container in the fridge. They keep well for about 3 to 4 days and still taste great warmed up.
- If you wanna save some extra chermoula, seal it tight in a small jar or container. It’ll stay good for a week in the fridge and you can drizzle it on other dishes too.
- For longer storage, chop your leftover cabbage and toss it into a freezer-safe bag. Freeze up to 2 months and just thaw it when you’re ready.
- Reheat gently in the oven or on a skillet to bring back some crispiness. Microwaving works but might make the cabbage a little softer.
Your Most Asked Questions Answered
- Can I use a different herb mix for the chermoula? Totally! If you’re not a fan of cilantro, swap it with basil or mint. The key is to keep it fresh and green.
- How thick should the cabbage steaks be? Go for about 1 inch thick. Thinner and they get mushy, thicker means longer cooking and risk of uneven texture.
- Is it ok to toast walnuts in the oven? Yeah, you can if you want an even toast and less babysitting. Just spread them on a sheet and watch carefully at 350°F for about 5 - 7 mins.
- What’s the best way to reheat without losing texture? Oven or skillet reheating works best to keep some crunch. Avoid microwave if you wanna keep that roasted texture.
- Can I make this recipe without a pressure cooker? You can, but the pressure cooker saves you time by working on tenderizing faster. Oven roasting alone works but takes longer.
- How do I know when the cabbage is done under pressure? Look for a tender pull when you pierce it with a fork. It should feel soft but not falling apart. That’s your signal to stop cooking.
Cabbage Steaks with Green Chermoula and Toasted Walnuts
This cabbage steak recipe has a sharp, lemony flavor with a kick of spice from the red pepper in the Chermoula sauce. It's filling enough for a vegetarian or vegan main dish but equally amazing as a side to chicken, beef, or fish.
Equipment
- 1 Baking sheet Rimmed
- 1 Food processor
- 1 Skillet dry, for toasting walnuts
Ingredients
Main ingredients
- 1 large head of cabbage sliced into thick steaks
- Extra virgin olive oil
- 1 ¼ teaspoon kosher salt divided use
- 1 teaspoon freshly ground black pepper
- 1 cup fresh parsley packed and trimmed
- 1 cup fresh cilantro packed and trimmed
- 2 garlic cloves
- 1 teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- ½ teaspoon sweet paprika
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt for chermoula
- 1 lemon juice used
- ⅓ cup Extra virgin olive oil for chermoula
- ¼ cup walnut halves toasted and chopped
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil and brush with olive oil.
- Remove the tough outer leaves and cut cabbage into 1-inch thick steaks through the core.
- Place steaks on baking sheet. Brush with olive oil and season with 1 teaspoon kosher salt and black pepper.
- Roast for 25 minutes, flip, and roast another 10 minutes until tender with golden edges.
- In a food processor, blend parsley, cilantro, garlic, coriander, red pepper flakes, paprika, ginger, ¼ teaspoon salt, lemon juice, and olive oil until smooth but still textured.
- Toast chopped walnuts in dry skillet over medium heat, stirring, for 3 to 5 minutes. Set aside.
- Transfer roasted cabbage steaks to platter, drizzle chermoula, and sprinkle with toasted walnuts. Serve warm.
Notes
You can refrigerate cabbage steaks for up to 4 days. Reheat in skillet to maintain texture. Store chermoula in fridge up to a week. Toasted nuts can stay in a sealed jar for topping other dishes.
