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Hong Hong roasted cabbage steaks

  • This Little Goat went to Hong Kong
  • This Little Goat went to New York


4 side servings


30 minutes

active time

5 minutes


1 large (or 2 small) head(s) green cabbage 

This Little Goat went to Hong Kong

1/4 cup Kewpie mayo (or regular mayo if unable to find Kewpie)

1/4 cup fresh parsley leaves, torn 

This Little Goat went to New York everything crunch (optional)


Preheat the oven to 425 degrees. 

Using a sharp knife, carefully slice the cabbage from top to bottom into rounds, about ¾ - 1 inch thick. Place the sliced cabbage in a single layer on a rimmed baking sheet 

Brush all over each cabbage steak with Hong Kong sauce. Transfer to the oven and roast until tender and beginning to brown, about 22-25 minutes. 

Meanwhile, as your cabbage roasts, whisk the mayo with 3 Tablespoons Hong Kong sauce. 

Remove cabbage from the oven and let cool slightly. Drizzle with creamy Hong Kong mayo and top with fresh parsley and New York everything crunch. 

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