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Savoury cabbage steak

Savoury cabbage steak

This herbed beef‑topped cabbage steak dish is designed to bring you the kind of comfort that feels both familiar and slightly special, the sort of meal you might cook on a quiet evening when you want something hearty but not complicated. As you slice the cabbage, mix the beef and spread the yoghurt tomato sauce, you are building layers of flavour and texture that will come together in the oven with very little stress. The long, gentle bake allows the cabbage to soften and sweeten, the beef to cook through and the topping to set, so by the time you open the oven door, most of the work has been done for you.
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Ingredients

  •  1 medium cabbage, cut into 6 thick discs
  • 500 g ground beef
  • 1 medium onion, diced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian herbs
  • ½ tsp nutmeg
  • ½ tsp paprika
  • 1 bunch dill, finely chopped
  • 3 spring onions, finely sliced
  • 6 tbsp Greek yoghurt

Instructions
 

  • Slice the cabbage into 6 thick discs and place them on a parchment‑lined baking tray.
  • Add diced onion to ground beef in a large bowl and mix lightly.
  • Season the beef with salt, pepper, Italian herbs, nutmeg and paprika, mixing until evenly combined.
  • Add chopped dill and spring onion to the beef mixture and fold them through.
  • Divide the beef mixture into 6 portions and shape each into a flat patty.
  • Place each beef patty directly on top of a cabbage disc, pressing gently so it adheres.
  • Mix Greek yoghurt with tomato paste until smooth and lightly coloured.
  • Spread the yoghurt tomato sauce evenly over each beef patty.
  • Bake at 180°C (360°F) for about 45 minutes until the cabbage is tender and the beef is fully cooked.
  • Let the cabbage steaks rest for a few minutes, then serve hot as individual portions.

Notes

This savoury cabbage steak bake is the kind of dish that looks rustic and homely yet feels surprisingly refined when you bring it to the table, with each slice of cabbage acting as a tender base for a generous crown of herbed minced beef. The sweetness of baked cabbage pairs beautifully with the richness of ground beef, creating a balance that feels comforting without being heavy or greasy. Aromatic onion, Italian herbs, nutmeg and paprika weave warmth and depth through the meat mixture, so every bite carries a gentle complexity rather than a flat, one‑note flavour. Fresh dill and spring onion lift the whole composition, adding brightness and a soft herbal crunch that keeps the dish lively and prevents it from feeling monotonous. On top of the beef sits a simple yet clever glaze of Greek yoghurt and tomato paste, which bakes into a creamy, tangy layer that keeps the meat moist and adds a subtle, almost sauce‑like finish.

Nutrition

Serving: 260gCalories: 320kcalCarbohydrates: 11gProtein: 20gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 520mgPotassium: 620mgFiber: 4gSugar: 5gVitamin A: 950IUVitamin C: 38mgCalcium: 90mgIron: 3.1mg