If you’re looking for a delicious and unique way to enjoy vegetables, these Cabbage Steaks are a delightful option. I’ve experimented with this recipe multiple times, discovering the perfect balance of crispiness and tenderness. The rich aroma of roasted garlic and olive oil fills the kitchen, making the anticipation of the meal all the more delightful. Whether served alongside grilled meats or as a stand-alone dish, these cabbage steaks are sure to impress. If you’re craving more veggie dishes, check out my Grilled Vegetables Recipe!
About Cabbage Steaks
Cabbage Steaks are a fantastic way to enjoy this often-overlooked vegetable, transforming it into a dish that’s both comforting and healthy. I’ve tested this recipe on busy weeknights and during family gatherings, always receiving enthusiastic feedback. They’re easy to make and can fit into any budget, proving that healthy food doesn’t have to be expensive. Plus, with cabbage being in season during the fall and winter months, it’s a perfect opportunity to make this dish.
- Quick prep – Ready in just 30 minutes!
- Budget-friendly – Affordable ingredients that don’t compromise on flavor.
- Family favorite – Everyone loves the crispy edges and tender center.
- Cultural note – Cabbage is a staple in many cuisines around the world, including Irish and German dishes.
Key Ingredients & Their Roles
- Cabbage: This is the star of the dish, providing crunch and health benefits. For a twist, you can use savoy cabbage for a slightly sweeter flavor.
- Extra Virgin Olive Oil: Adds richness and helps achieve a crispy texture when roasted.
- Garlic: Enriches the dish with a warm, aromatic flavor. Feel free to add more if you love garlic!
- Parmesan: While this is optional, sprinkling freshly grated Parmesan gives a nice umami kick.
How to Make Cabbage Steaks
- Begin by preheating your oven to 400°F. Prepare a rimmed baking sheet by generously spraying it with nonstick spray. The aroma of the oil will fill your kitchen, creating excitement for what’s to come.
- Take your cabbage and cut off the root end. Stand it upright on a cutting board and slice it into 3/4- to 1-inch thick pieces. Don’t worry if you end up with some extra leaves; they’ll roast nicely too if you choose to add them.
- In a small bowl, mix the olive oil, minced garlic, kosher salt, and pepper. Brush this mixture generously on both sides of the cabbage slices, ensuring every inch gets a bit of flavor. Pop them into the oven for about 26 to 28 minutes until the edges are nice and crispy, and the centers are tender.
- For an added treat, toast the pecans alongside the cabbage on a separate baking sheet. Toasting enhances their flavor. After about 8 minutes, chop them roughly for a crunchy topping. Once the cabbage is done, grate Parmesan over the top and squeeze fresh lemon juice to finish.
Pro Tips & Troubleshooting
- When slicing the cabbage, ensure even thickness for uniform cooking; thinner slices will crisp up faster!
- A common mistake is not checking on the pecans while toasting. They can burn quickly, so stay close during the last few minutes.
- For extra flavor, consider adding spices like smoked paprika or cayenne pepper to the oil mix for a bit of heat.
- This recipe is flexible; feel free to double it for a large crowd or halve it for a smaller gathering without losing flavor.
Storage & Make-Ahead Guide
Store any leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes to maintain crispiness. I found that reheating in the microwave can lead to sogginess, so stick to the oven for the best results.
What to Serve With Cabbage Steaks
These Cabbage Steaks pair beautifully with grilled chicken or a hearty bean salad. You can also serve them alongside Garlic Bread Grilled Cheese for a cozy meal. The robust flavors enhance the simplicity of the cabbage.
Frequently Asked Questions
- Can I grill cabbage steaks instead of roasting them? Absolutely! Just brush them with oil and grill them over medium heat for about 4-5 minutes per side.
- What can I substitute for olive oil? Avocado oil or melted ghee are excellent alternatives, both providing rich flavor.
- How do I know when cabbage steaks are done? They should be crispy at the edges and tender in the center. A fork should easily pierce through.
- Can I make these ahead of time? Yes, you can slice the cabbage and store it in the fridge for up to 2 days before cooking.
- What’s the best way to reheat leftovers? Reheat in an oven for a crispy finish rather than the microwave.
Final Thoughts
I love enjoying Cabbage Steaks with a squeeze of fresh lemon juice for a pop of brightness. They’re not just a side dish but a showcase of flavor and texture. I encourage you to try this recipe and share your results. I can’t wait to hear how you enjoyed them!
More Recipes You’ll Love
- Fried Cabbage with Bacon, Onion, Garlic – a flavorful alternative to cabbage steaks
- Roasted Brussels Sprouts – another crispy, savory side dish
- Garlic Parmesan Hash Browns – perfect addition to your meal
- Vegetable Spring Rolls – a fresh and crunchy starter
- Creamy Cucumber Salad with Bacon and Cheese – a refreshing side that complements any dish
Cabbage Steaks
Ingredients
Main 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 optional
- 1 small lemon halved, optional but highly recommended
- grated Parmesan for serving, highly recommended
Instructions
Preparation
- Preheat the oven to 400°F. Generously coat a rimmed baking sheet with nonstick spray.
- Slice the bottom end of the cabbage and cut into 3/4- to 1-inch thick slices. Place on the prepared baking sheet.
- In a small bowl, whisk together olive oil, garlic, salt, and pepper. Brush over the cabbage slices on both sides.
- Roast in the oven for 26 to 28 minutes until crispy at the edges and tender in the center.
- During the last 8 minutes, toast the pecans on a separate baking sheet until fragrant.
- Sprinkle the roasted cabbage with grated Parmesan and chopped pecans. Squeeze fresh lemon juice over the top before serving.