If you’re looking for a unique way to enjoy a nutritious vegetable, try these Cabbage Steaks! After extensive testing with various marinades and cooking methods, I’ve crafted a recipe that brings out the cabbage’s natural sweetness while adding a rich, savory flavor. These steamy, pan-seared wedges are perfect for any night of the week and complement my Winter Salad brilliantly.
About Cabbage Steaks
Cabbage Steaks offer a fresh twist to the typical side dish and serve as an excellent main course without breaking the bank. I developed this dish through numerous tests, experimenting with various heating techniques and flavor combinations, ultimately discovering that pan-searing followed by baking yields the best texture and taste. This recipe is fantastic for families—cozy, budget-friendly, and wholesome!
- Quick prep: Ready in under an hour, perfect for busy weeknights.
- Budget-friendly: Cabbage is affordable and low on the waste scale.
- Family favorite: Kid-approved and veggie-packed for healthy meals.
- Ingredient insight: Cabbage is rich in vitamins C and K, making it a powerful addition to your diet.
Key Ingredients & Their Roles
- Cabbage: The star of the dish, providing texture and nutrition. Look for a small, firm head for the best results.
- Canola Oil: Used for searing, helps achieve that golden-brown crust.
- Balsamic Vinegar: Adds sweetness and depth to the sauce; feel free to substitute with apple cider vinegar if desired.
- Vegetable Broth: A flavorful base that keeps the cabbage moist during baking.
How to Make Cabbage Steaks
- Preheat your oven to 400°F. Cut the cabbage into ¼ or ⅛ wedges while keeping the core intact, helping the wedges hold their shape.
- In a hot cast-iron skillet, add canola oil and sear the cabbage wedges until they are deeply browned on both sides, about 5 minutes each.
- Prepare the sauce by whisking together balsamic vinegar, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper. Bring this mixture to a simmer on the stove while the cabbage is searing.
- Once the cabbage is seared, carefully pour the marinade into the skillet and transfer it to the oven. Bake for 25–30 minutes until the cabbage is tender, with edges that begin to wilt and darken.
- After baking, remove the cabbage and add 1–2 Tbsp of all-purpose flour to the sauce in the skillet, whisking for a classic gravy consistency without needing to reheat.
- Serve hot, spooning the thickened sauce over the cabbage steaks.
Pro Tips & Troubleshooting
- When searing, make sure the skillet is hot to achieve a nice brown crust; a cold skillet can result in steaming rather than browning.
- If your sauce isn’t thick enough, simply add more flour gradually while whisking until the desired consistency is reached.
- For a twist, try adding different herbs or spices; smoked paprika can add a delightful flavor contrast during searing.
- You can easily scale this recipe by doubling the ingredients for larger crowds or reducing them for an intimate dinner.
Storage & Make-Ahead Guide
Store leftover Cabbage Steaks in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a single layer on a baking sheet and then transfer to a freezer bag for up to 3 months. When reheating, the oven works best to maintain that roasted quality; 15-20 minutes at 350°F should do the trick. I found that reheating in the skillet restores the stakes’ crispiness!
Serving Suggestions
These Cabbage Steaks pair beautifully with roasted potatoes or on a bed of quinoa. Consider adding a side of Carrot Cake Oatmeal Cookies for a delightful finish to your meal.
Frequently Asked Questions
- Can I use green cabbage instead of red? Absolutely! Both types yield delicious results.
- What can I substitute for balsamic vinegar? Apple cider vinegar or red wine vinegar can work well.
- How can I tell when the cabbage is done? Look for a tender texture and slightly wilted edges—this usually takes about 25-30 minutes in the oven.
- Is this dish suitable for meal prep? Yes, they hold up well and taste even better the next day after the flavors meld.
- What can I serve with Cabbage Steaks? Pair with proteins like grilled chicken or fish for a complete meal.
Final Thoughts
I’m excited for you to try these Cabbage Steaks and hope you find them as satisfying as I do. They’re wonderfully versatile, and I love adding leftover steaks to salads or wraps! Please let me know how they turn out for you!
More Recipes You’ll Love
- Southern Cabbage Soup – a comforting dish with similar flavors
- Cabbage Soup – another delightful way to enjoy cabbage
- Sautéed Vegetables – perfect side dish complementing 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 of green cabbage
- 2 tsp canola oil
- 3 Tbsp balsamic vinegar
- 1 cup vegetable broth
- 1/2 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 2 Tbsp all-purpose flour
Instructions
- Preheat oven to 400°F. Cut cabbage into 1/4 or 1/8 wedges depending on the size of the cabbage you have. You want to leave the stem intact to help it stay together for this recipe!
- Sear steaks in a hot cast iron skillet with canola oil until deeply browned on both flat sides, about 5 min per side.
- Prepare your sauce by whisking the balsamic vinegar, vegetable broth, tomato paste, Worcestershire sauce, salt, and black pepper together, and simmering it on the stove while your cabbage finishes searing.
- Pour marinade into the hot skillet with the cabbage before transferring it to the oven.
- Let cabbage steam and bake in the oven with the sauce for 25-30 minutes. Once the cabbage is noticeably wilting around the edges and darkening in color, it’s done.
- Remove cabbage wedges from the skillet and add 1-2 Tbsp of all-purpose flour to thicken the sauce to your liking.
- Spoon sauce over the cabbage steaks and serve hot!