*Cabbage steaks are a simple yet flavorful dish that can easily become the star of your meal. This hearty vegetable is roasted or grilled to perfection, with crispy edges and a tender center, making it a satisfying alternative to traditional meat-based steaks.
Whether you’re looking for a healthy side dish or a main course for a plant-based diet, cabbage steaks are versatile, easy to prepare, and packed with nutrients. Little Bit Recipies shared a guide on how to cook cabbage steaks that are sure to impress, check out the recipe below.
FIRST: To prepare roasted cabbage steaks, start by preheating your oven. Slice the small cabbage head into thick rounds and arrange them on a baking sheet. Brush with olive oil and minced garlic, then season with salt and pepper. Bake for 30 minutes, flip the slices, and bake for an additional 10-15 minutes until tender. Garnish with fresh parsley, Parmesan cheese, balsamic glaze, or chopped herbs for added flavor and serve hot.
Watch one chef prepare his savory cabbage steaks in the YouTube clip above.
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Here is a list of what you’ll need for this recipe:
- small cabbage head
- extra virgin olive oil
- garlic
- salt and pepper
- optional parsley, for garnish
Here are some tips from Litle Bit Recipies:
- Cut the cabbage into thick slices of about 1 inch so that they roast perfectly without getting too mushy or burnt.
- Use olive oil and salt sparingly when seasoning the steaks to avoid overpowering their natural flavors. Additionally, try experimenting with different herbs like thyme or rosemary for added taste and aroma.
- Preheat your oven to 400°F before placing your seasoned cabbage steaks on a baking sheet lined with parchment paper. It’s essential to use parchment paper as it helps prevent sticking and makes cleaning up much easier.
- Roast until the slices turn golden brown with slightly charred edges.
- Let them rest for a few minutes after roasting. This will help retain their firmness and texture when serving.
To store cabbage steaks, let them cool completely before placing them in an airtight container or wrapping them in plastic wrap. They can be kept in the refrigerator for up to four days.
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