Cabbage steak is proof that the lowly cabbage can hold its head high. Once upon a time, it was relegated as food for the poor because it was plentiful and cheap. It’s finally getting the respect and recognition it deserves as a superfood. Cabbage is cool, guys.
Often taken for granted and written off as boring, it's now showing up in posh restaurants as the center of the plate. Cabbage, this is your moment. You have become trendy.
And yes, it’s okay to call them steaks even though no one is pretending they are beef. Check it out on dictionary.com! Cabbage steaks are hearty, flavorful, and filling. Even if you serve them as a side dish, give them a try, but do try them!
Just one of these steaks has about one-third of the vitamin C you need for the day and more good stuff, including folate, potassium, magnesium, vitamins A and K, antioxidants, and plenty of beneficial fiber.
It's much cheaper than sirloin and so easy to make! All you need to do is slice, season, and roast! Pick a cabbage that feels heavy for its size with leaves that look fresh and compact.
Remove any sad-looking or tough outer leaves. Cut off the stem end, then cut the cabbage into slices about an inch thick. Cut across the head so the core is at the center of each piece.
If you want the steaks to cook more quickly, you can cut them thinner. You can even get fancy and cut the head into wedges, but we want them to look like steaks this time!
If you cut them thicker, they will need longer in the oven. If you cut them thinner, they will cook faster. When roasted, cabbage develops a sweeter taste, and the oven creates lots of tasty, crispy, yummy caramelized edges.
Lay the slices on a rimmed baking sheet. I used my trusty old Pampered Chef Bakestone, which is now black from years of use. All that’s left to do is drizzle some good olive oil over each steak. Brush it in if you need to distribute it more evenly.
You can tuck whole peeled garlic cloves into each steak or use minced garlic. Garlic is a huge component of the amazing flavor, so don’t leave it out! My garlic press broke, and I haven’t gotten around the replacing it, so I used garlic powder this time, and it turned out fine!
Cabbage is so accommodating; it happily marries and absorbs any flavors you roast with it! You may want to add some paprika, onion powder, fennel seed, or caraway seed for extra depth of flavor.
Besides the garlic, I also used Lawry’s seasoned salt and their seasoned pepper. You could also use plain kosher salt, sea salt, smoked sea salt, or fresh cracked pepper.
Flip the steaks over and repeat with oil, salt, pepper, and garlic on the other side. Now pop those beauties in a 400-degree oven for about 30 minutes or until the core is tender enough that you can pierce it easily with the tip of a knife.
Don’t skimp on the oven time because you will love those crisp, sweet, yummy, mouth-watering caramelized edges. Excuse me, am I getting carried away?
Cabbage steak is a great way to introduce more vegetables into your diet! What could be easier, quicker, or cheaper to try? Serve these on your next Meatless Monday for the win!
It is easy to enjoy cabbage by roasting it with garlic, olive oil, salt, and pepper in your oven. This is a great way to introduce more vegetables into your meals or serve it as a vegan entree.
If you want to serve these as a vegan entree, add other roasted vegetables or pasta with your favorite marinara sauce. Fried or steamed rice would make a great side, too, and maybe some crusty bread to sop up the yummy seasoned olive oil!
Cabbage steaks pair well with nearly any meat. We had Polska kielbasa with ours, but roast pork or chicken would pair beautifully, too.
Don’t forget sauerkraut starts with cabbage! Here's a great sauerkraut casserole that I'm sure you will enjoy!
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Love, GB (Betty Streff)
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