Cabbage Steaks are a delightful, versatile side dish that bring both crunch and depth to your meal. After multiple attempts at the recipe, I discovered how perfect they pair with everything, from grilled meats to a cozy pasta dish. They offer a unique flavor that surprises many, particularly when finished with a sprinkle of cheese and fresh herbs. If you’re looking for inspiration, try pairing them with my Healthy Carrot Cake Oatmeal Cookies for a light and satisfying meal!
About Cabbage Steaks
This dish transforms humble cabbage into an elegant and delicious side. Inspired by a family-friendly approach to healthy eating, I tested this recipe several times to perfect the roasting technique, ensuring a lovely blend of tenderness and crunch. Cabbage is not only budget-friendly but also a perfect vessel for bold flavors, making it a great choice for any season.
- Quick prep, ready in about 30 minutes.
- Budget-friendly; utilizes simple, wholesome ingredients.
- Highly versatile; pairs well with a variety of main dishes.
- Interestingly, cabbage has been a staple in many cultures due to its long shelf life and nutritional benefits.
Key Ingredients & Their Roles
- Cabbage: The star ingredient! Opt for green cabbage for a sweet flavor; red cabbage can add a vibrant color.
- Olive Oil: Adds richness; can be substituted with avocado oil for a different flavor profile.
- Garlic: Enhances the overall flavor; fresh minced garlic provides the best aroma and taste.
- Parmesan: A salty finish that ramps up flavor; feel free to use nutritional yeast for a dairy-free version.
How to Make Cabbage Steaks
- Preheat your oven to 400°F (200°C). Generously coat a rimmed baking sheet with nonstick spray to prevent sticking.
- Trim off the root end of the cabbage. Position it upright and slice it into 3/4- to 1-inch thick steaks, placing them on the baking sheet, ensuring they don’t touch.
- In a small bowl, combine olive oil, minced garlic, kosher salt, and ground pepper. Brush this mixture over both sides of each cabbage steak for a flavorful crust.
- Roast for 26 to 28 minutes until edges are crispy, but the center remains tender. Halfway through, rotate the pan for even cooking.
Pro Tips & Troubleshooting
- I found that brushing both sides with oil ensures a thorough roast. Be generous for the best flavor.
- A common mistake is not rotating the baking sheet; remember to turn it halfway for even cooking.
- Feel free to swap olive oil for garlic-infused oil for an extra kick, especially in summer.
- If you want to make a larger batch, simply use multiple baking sheets, ensuring the steaks aren’t overcrowded.
Storage & Make-Ahead Guide
Store any leftover cabbage steaks in an airtight container in the fridge for up to 4 days. You can reheat them in the oven or on a skillet for about 5-7 minutes to crisp them back up. During my testing, I found that microwaving made them too soft, so I recommend avoiding that method.
Serving Suggestions
Cabbage Steaks are fantastic alongside grilled chicken or served with a hearty quinoa salad. They also pair well with a winter salad for a fresh touch. Enjoy the balance of flavors!
Frequently Asked Questions
- Can I grill cabbage steaks? Yes, grilling is an excellent option! Just brush them with oil and cook over medium heat until tender.
- What can I serve with cabbage steaks? They complement grilled meats, pasta dishes, and even hearty soups.
- How do I know when cabbage steaks are done? They should be crispy on the edges and tender in the center, taking about 26-28 minutes.
- Can I prepare cabbage steaks in advance? Yes, you can slice them ahead of time and store them wrapped in the fridge to save time during meal prep.
- Are cabbage steaks gluten-free? Absolutely! This dish is naturally gluten-free and vegan, making it a versatile option.
Final Thoughts
I love enjoying Cabbage Steaks topped with a sprinkle of cheese and fresh herbs. They add a lovely toastiness to any meal and keep the family asking for more. I can’t wait for you to try this recipe; let me know how it turns out for you!
More Recipes You’ll Love
- Healthy Carrot Cake Oatmeal Cookies – packed with flavors that complement the earthiness of cabbage steaks
- Sweet Potatoes Au Gratin – a delightful side that pairs perfectly with roasted cabbage
- Garlic Parmesan Chicken Meatloaf – savory elements that resonate well with cabbage dishes
- Thanksgiving Peas – a classic side that perfectly complements cabbage steaks
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Cabbage Steaks
Ingredients
- 1 small head green cabbage any dark, loose leaves removed
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup raw pecan halves or walnut halves optional
- 1 small lemon halved (optional but very good)
Instructions
- Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
- Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
- In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. Rotate the pan halfway through baking.
- While the cabbage bakes, toast the pecans in the oven: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant, about 8 minutes, tossing them once halfway through. Remove the pecans from the oven and transfer immediately to a cutting board. Let cool, then roughly chop.
- Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.