Cabbage Steaks Recipes

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ROASTED CABBAGE STEAKS RECIPE



Roasted Cabbage Steaks Recipe image

Roasted cabbage is an utterly delicious way to give this green vegetable some star power at the dinner table.

Provided by Holly Nilsson

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 5

1 head of cabbage
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon butter (melted)
fresh parsley (or thyme)

Steps:

  • Preheat oven to 400°F.
  • Slice cabbage into ½" thick rounds. Brush each side with olive oil.
  • Place on a baking sheet (cut rounds in half if needed). Roast 20-25 minutes. Flip and roast another 15-20 minutes or until cabbage is tender. Broil 1-2 minutes if desired.
  • Drizzle with butter and serve.

Nutrition Facts : Calories 71 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 32 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CABBAGE STEAKS



Cabbage Steaks image

Roasted Cabbage Steaks are an easy, flavorful side you can eat with so many things. Just slice a head of cabbage then bake or grill it to crispy perfection!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 8

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))
For serving: grated Parmesan (highly recommended) (chopped fresh herbs, such as thyme or parsley (optional))

Steps:

  • 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. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don't worry about any extra crispy, dark leaves around the very outsides; they'll taste incredible.
  • While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). 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.

Nutrition Facts : ServingSize 1 cabbage steak (with pecans), Calories 195 kcal, Carbohydrate 14 g, Protein 3 g, Fat 16 g, SaturatedFat 2 g, Fiber 6 g, Sugar 7 g

GRILLED CABBAGE STEAKS



Grilled Cabbage Steaks image

Cutting cabbage into "steaks" and grilling it brings out sweet and smoky flavors you won't get from any other method, and the crispy, caramelized edges are the best part!

Provided by France C

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 6

¼ cup olive oil
¼ cup white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
salt and freshly ground black pepper to taste
1 medium head cabbage

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
  • Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
  • Brush one side of the steaks with some of the oil mixture.
  • Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 9.1 g, Fat 9.2 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 4.9 g

CABBAGE STEAKS



Cabbage Steaks image

One of my favorite side dishes, as it's very easy to make! I personally love garlic so I go crazy with it, but put as much as is good for you. This is a very simple recipe and you can put as much or as little of the seasonings you want.

Provided by Amber Jessie

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 5

1 head cabbage
2 tablespoons light olive oil
2 tablespoons minced garlic
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
  • Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
  • Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 12.4 g, Fat 4.7 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 229.8 mg, Sugar 6.3 g

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