Roasted Red Cabbage Steak with Apples and Sriracha Honey

Author: Tamás Noll – Professional chef in London for 15 years. I teach chefs and conduct cooking classes. Every recipe I share, I have prepared and tested myself.

Discover the roasted red cabbage steak recipe with baked apples, feta, and sriracha honey. A sweet-spicy, crispy, and creamy autumn plate that works well as a vegetarian main dish or a side for duck.

In autumn, the kitchen exudes a different aroma. Not the summer tomatoes, but roasted cabbage, caramelized apples, a hint of honey, and chili. This roasted red cabbage steak embodies all of that.

You roast the cabbage in thick slices, leaving the core intact, so it doesn’t fall apart but remains a “steak.” Brush the top with a sriracha-honey glaze while basting, allowing the edges to caramelize while the inside softens. Serve with pan-fried apples: butter, brown sugar, cinnamon. Top with feta, nuts, goji berries, a drizzle of pomegranate syrup, and parsley.

It’s a vegetarian dish on its own. If you replace the feta with plant-based feta or tofu, it can also be vegan. It pairs well with duck, goose, or roasted chicken. Quick yet elegant.

Why This Recipe Works

• The core holds the slice together. Without it, it falls apart and isn’t a steak.
• At 200 °C, the edges caramelize instead of steaming to gray.
• The sriracha-honey-oil glaze adheres, creating a layer when basted.
• The black cumin seeds in the glaze add a slightly nutty, somewhat Eastern flavor.
• The roasted apple provides a sweet-sour counterbalance to the cabbage.
• The feta is salty-creamy, and the nuts add crunch. Without them, it would be a soft-sweet pile.

Common Mistakes

• Removing the core → it falls apart. Leave it in.
• Cutting too thin → it becomes chips, not steak. Aim for 2–2.5 cm.
• Using a low oven → it steams instead of roasting.
• Baking the apples in the pan from the start → they turn mushy. Use a separate pan.
• Putting hot feta in the oven for a long time → it melts. Add it when serving.

Pro Tips

• Leave some glaze to drizzle on the plate.
• Sprinkle the nuts toasted; they can burn in the oven with the cabbage.
• No pomegranate syrup? Use a thick balsamic reduction instead.
• Lift the cabbage with a spatula, don’t squeeze it with tongs.
• If the center is still raw: add 5 minutes, don’t exceed 220 °C, or the glaze will burn.

Variations

• Vegan: use plant-based feta or roasted tofu.
• Miso glaze: use instead of or alongside the sriracha-honey.
• Mushroom: add roasted portobello or shiitake on the plate.
• Side: confit duck, roasted goose, chicken thighs.
• Fit: less honey, more parsley and nuts.

Tools

• Sharp knife
• Baking tray + parchment paper
• Pan for the apples
• Wide spatula

Storage

• Best when fresh.
• Leftovers can be stored in the fridge for 2 days. Reheat in the oven or pan, not in the microwave — it will lose its roast.
• Store the apples separately, add them when serving.
• Not suitable for freezing.

FAQ

Main dish or side?
Both. Four steaks make a standalone dinner, half that is enough for duck.

Can I use white cabbage?
Yes, but red is sweeter, prettier, and more autumnal.

Is the sriracha too spicy?
Reduce to 60–70 g, don’t increase the honey too much, or it will just be sweet.

What is black cumin?
Nigella. Small, black, slightly onion-nutty. Can be omitted.

Air fryer?
200 °C, 8–10 minutes per side, baste. Watch out, the glaze will caramelize faster.

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