Cabbage Steaks
Thick slabs of cabbage roasted or grilled — Cabbage Steaks, Grilled Cabbage Steaks, Balsamic Roasted Cabbage, Whole Roasted Cabbage — for easy weeknight sides.
★ dinner
dinnerIngredients
- 1 head Green cabbage
- 2 cloves Fresh garlic
- a bunch Parsley
- 2-3 leaves Basil
- 1/2 tsp Red pepper flakes
- Salt and pepper
- 1 tsp Onion powder
- Oil
Instructions
- 1Cut your steaks. Keep the core on the head of the cabbage. Now you can halve it, wedge it, or steak it (about an inch thick)
- 2This part is very versatile. I can eat my cabbage raw and still enjoy it, but some don’t. If you want you cabbage cooked well I suggest frying it in a pan about two minutes on a medium high heat on eat side. Once the second side is seared splash in some water, cover, and allow to steam for a few minutes.
- 3In a bowl add in your minced herbs, oil, spices, and garlic. Feel free to adjust to your taste and preference!
- 4Spread on top of your cabbage.
- 5Cook on 400 for 15-20 minutes (till crispy, not burnt) depending on how you prepared your cabbage before this point the times may vary.
- 6Plate and enjoy! You can sweeten this up with a honey balsamic dressing, or keep it simple with feta and a drizzle of oil and vinegar and enjoy!
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Open in Pepper →One Head Of Cabbage Feeds Everybody
A cabbage costs next to nothing and sits in the fridge for weeks, and when you slice it thick and let it roast, the edges go brown and sweet and nobody at the table calls it health food.
Cooks on Pepper reach for these on the nights the meat is already in the oven and the side dish still needs to happen, or when the crisper drawer is down to one lonely head of cabbage.
Every recipe here starts with that head: garlic-rubbed Cabbage Steaks, Grilled Cabbage Steaks brushed with olive oil, Roasted Cabbage Wedges with caraway, Balsamic Roasted Cabbage with onion and lemon, and Roasted Cabbage with Horseradish Cream.
Quick Tips
- 1
Cut through the core
Stand the head stem-side down and slice 1-inch slabs straight through the core so each steak holds together instead of falling into shreds.
- 2
Get the pan hot
Roast at 425°F on a preheated sheet pan so the bottom side browns while the top softens, about 25 to 30 minutes.
- 3
Oil both sides
Brush 1 to 2 tablespoons of olive oil over each cut face; dry cabbage turns papery instead of caramelizing.
- 4
Flip once, halfway
Turn the steaks at about the 15-minute mark with a wide spatula so both sides get color and the edges crisp evenly.
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