New Savoy Cabbage Steaks Recipe With A Vegan Cilantro Pesto
Cabbage… but make it sexy! These savoy cabbage steaks with a vegan cilantro pesto are proof that the simplest vegetables can become the most impressive (and trendy) dishes when treated the right way.
If you think savoy cabbage belongs only in soups or old-school stews, this recipe is about to completely change your perspective. In 2026, humble cabbage is officially emerging as the “IT” vegetable of the year. So let’s cook some cabbage together and make it fun !
Why you’ll love these savoy cabbage steaks with a delicious cilantro pesto
These savoy cabbage steaks with a vegan cilantro pesto will completely blow your mind, because they are :
- So trendy : vegetables steaks are everywhere in plant-based kitchens right now. So why not cabbage?
- Incredibly easy : minimal prep, simple ingredients, maximum flavor.
- Visually stunning : golden edges, crunchy walnuts, vibrant green pesto.
- Deeply nourishing and vegan (plant-based) : yes, you hear me right, this type of recipe is fiber-rich, anti-inflammatory, and full of plant power.
- A fresh way to love cabbage again : not boiled, not bland, but roasted, bold and addictive.
This new recipe transforms humble savoy cabbage into a restaurant-style plant-based main or side that feels comforting.
Ingredients for this recipe
For the cabbage steaks, all you need is :
- Savoy cabbage : very high in antioxidants and vitamin C. Thanks to its high fiber content, it supports gut health. What I find fascinating is that, as a cruciferous vegetable, savoy cabbage is an excellent support for estrogen metabolism, by helping your liver process hormones and your gut eliminate what your body no longer needs.
- Extra virgin olive oil + garlic + cilantro (only coriander leaves) : A powerful flavor trio to make a glaze that allows the cabbage to roast to golden, aromatic perfection while adding heart-healthy fats, warmth, and freshness.
- Walnuts : Rich in omega-3 fatty acids, they deserve a place in your daily diet. Lightly roasted, their flavor deepens and brings irresistible crunch to this dish.
For the pesto sauce, the list is simple :
- Fresh cilantro / coriander leaves and stems : a powerful herb to elevate your diet.
- More garlic : one of the best allies for the heart.
- Pumpkin seeds : a great plant-based protein boost.
- Extra Virgin Olive oil : the one and only I truly love.
- Water : to lighten the sauce (you won’t notice it).
How to ?
- Slice your savoy cabbage into thick steaks. In a glass jar or bowl, shake together the olive oil, grated garlic, and chopped cilantro (coriander leaves). Brush the cabbage steaks generously with this flavorful glaze and roast for 30 minutes.
- Roughly chop the walnuts. After 30 minutes, sprinkle them over the cabbage steaks and return to the oven for another 5 to 7 minutes, until lightly golden and fragrant.
- Meanwhile, prepare the pesto sauce in a blender. Blend until you reach a slightly chunky pesto texture.
- Remove the cabbage from the oven, spoon the pesto generously over the steaks, and enjoy immediately.
A new way to bring savoy cabbage into your routine
When was the last time you ate some savoy cabbage ? Because it is true, this veggie is often underestimated. Yet, when roasted as thick steaks along with a delicious glaze made of olive oil, cilantro (coriander leaves) and garlic, it becomes :
- Slightly sweet (yum)
- Perfectly tender inside
- Crispy outside
By slicing the cabbage into steaks, instead of shredding it, you give it a whole new personality. It becomes the star of the plate, not just a side ingredient.
This method is perfect if you want to eat more vegetables without feeling like you’re dieting and with its vegan cilantro pesto, trust me, the garlic twist is a must !
The dreamiest vegan cilantro pesto
This pesto is a game-changer. And I chose not to add any honey or maple syrup because, when roasted in season, savoy cabbage naturally releases a delicate sweetness. This makes any added sweetener completely unnecessary (and best for your body).
Blended into a slightly chunky texture, this pesto is:
- Fresh
- Garlicky
- Light but intense
- Perfectly balanced
Allergic to cilantro/coriander?
Simply swap it for basil, parsley, arugula, or even mint. This is the ultimate pesto base that works with any herb you love. I love to use it with my avocado toast or with any other roasted veggies, it is so tasty and savory.
Why walnuts and cilantro are blue zone superstar
People living in Blue Zones (the longest-living populations in the world) thrive on simple, plant-based, whole foods, and both walnuts and herbs are key players.
1. Walnuts
Walnuts are one of the best plant sources of omega-3 fatty acids, which support:
- Brain health
- Heart health
- Hormonal balance
- Anti-inflammatory pathways
They also add protein, fiber, and deep satiety to this dish.
2.Cilantro / Coriander
Cilantro is a powerful herb rich in:
- Antioxidants
- Polyphenols
- Detox-supporting compounds
It’s widely used in traditional diets across Mediterranean, Asian, and Latin cultures. This is exactly the type of herb diversity seen in Blue Zone lifestyles. Together, walnuts and cilantro make this dish not only delicious, but deeply aligned with longevity nutrition.
FAQs
- Is this recipe good for meal prep ? Yes, it is perfect for meal prep. You can cook it during the weekend and simply warm it up whenever you need a quick, healthy meal.
- Is it customizable ? Yes. You can swap cilantro/coriander for any other herbs, add a touch of honey or maple syrup for a light glaze effect, or sprinkle cayenne pepper if you like it spicy.
- Could I use it for a soup ? That would be fantastic. Any leftovers can be blended in a high speed blender with some water or vegetal milk to create a delicious, creamy soup. (I’ve done it before, it’s amazing).
- How long does fresh savoy cabbage last in the fridge? Savoy cabbage keeps very well in the refrigerator, so there’s no rush to use it immediately.
- Is savoy cabbage available all year long ? Mostly yes. However, its peak season is late fall, winter and early spring. This is when it’s sweetest, crunchiest and most flavorful.
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Delicious, garlic flavors, so crunchy and sweet !
– Healthy greetings, Laetitia –
New Savoy Cabbage Steaks Recipe With A Vegan Cilantro Pesto
Ingredients
Savoy Cabbage Steaks
- ½ savoy cabbage , (to make 3 steaks, including the outer edge)
- 40-50 ml extra virgin olive oil
- ¼ cup chopped cilantro/coriander leaves only
- 2-3 garlic cloves, cut into small pieces or grated
- 5-7 wallnuts, chopped
Vegan Cilantro Pesto
- 1 big cup cilantro/coriander leaves + stems, (you can here keep the stems between the leaves)
- 1 garlic clove, cut into big pieces
- 2 tbsp pumpkin seeds
- 2-3 tbsp extra virgin olive oil
- ⅓ cup water
Instructions
- Preheat oven to 175 ℃ (fan).
- Cut the savoy cabbage into three thick steaks (about 2–3 cm), removing the hard center and, if needed, the outer leaf if it is dirty or damaged. Place the steaks in an oven-safe baking dish.
- In a glass container, add 40–50 ml of extra virgin olive oil. Stir in the grated or finely chopped garlic and the chopped cilantro (chopped coriander leaves). Season with freshly ground black pepper and Himalayan salt to taste. Close the lid and shake well until everything is perfectly combined.
- Then, brush the cabbage generously with the glaze and cook for 30 minutes in the oven.
- In the meantime, chop the walnut into pieces. Set aside.
- Prepare the pesto by pulsing the cilantro (leaves + stems), pumpkin seeds, garlic, olive oil, water, and Himalayan salt and pepper in a small blender or food processor. Blend until you reach a pesto-style texture with a few chunky pieces remaining.
- After 30 minutes in the oven, sprinkle the chopped walnuts over the cabbage and return to the oven for another 5 to 7 minutes.
- Before serving add the pesto, extra Himalayan salt and pepper to taste and enjoy !
