A few months ago, multiple people in a Facebook group I’m in all posted pictures of their cabbage steaks. Cabbage Steaks? I was as intrigued at that moment as you are right now!
So I recently pulled that old red cabbage out from under the bed, dusted it off, and made some delicious cabbage steaks with it. And here’s how I did it.
(I’m kidding about the cabbage being under my bed. Because that’s where I store my root vegetables.)
Oh, and by the way, I think a cabbage, cut in half, is one of the coolest things in nature, and I will take that belief to the grave. To. The. Grave.
Preheat your oven to 425 degrees.
Start with a whole head of cabbage. I used red, but you can use green or savoy cabbage, too. Peel off the outermost two or three leaves, just because those can be a little tough.
Cut the cabbage into thick steaks, about 1.5-2″ thick. Make the first cut through the center of the core, like I did in the first photo, and then the other cuts will be parallel to that. I got four steaks out of my cabbage, and still had end pieces leftover, which I stuck in the fridge and shredded into a salad a day or two later.
Lay them out on a baking sheet. I lined it with foil for easy clean-up. Oh, and don’t cut out the core, even though you won’t eat it at any point. You need it so the steak doesn’t fall apart!
Now you’re going to top your steaks!
I started with some coconut oil that I bought on a recent shopping trip. Because coconut oil is solid at room temperature, I used a napkin and smeared it on, using the same technique that you would use to grease a cake pan with shortening. Make sure you cover the entire top of each steak!
You could also use olive oil, and if you do that, brush it on, because the napkin technique won’t really work.
Then I topped each steak with a generous sprinkling of:
- minced garlic
- dried lemon peel
I didn’t measure how much of each topping I used, but I was generous. I figured these could stand up to a lot of flavor, as cabbage is a pretty bland base.
By the way, you can top with any of your favorite spices. Herbes de Provence would be great, as would Italian seasoning, or you could do paprika and cumin for a smokier sensation. Or maybe just salt and pepper. Whatever you want, whatever you like!
Then pop those bad boys into the oven for 30 minutes. Thicker steaks may take a little longer, thinner steaks a little less. They’re done when the edges are crispy and the center (but not the core) is fork tender.
Check these out!
I’ve always been a fan of cole slaw, but this may be my new favorite way to eat cabbage. My friend Tavi came over, and we enjoyed these cabbage steaks with a lemon and garlic chicken breast. (That’s why I put lemon and garlic on the steaks, to tie the meal together!)
Even Tavi’s dog Luna was excited by the cabbage steak. (Or maybe she was excited by the chicken.)
Most of the cabbage is soft, tender, and almost melts in your mouth, and then the outer ridges are crispy. It’s fantastic!
Cabbage is very healthy, too. It’s super low in calories (around 300 calories in an entire head!) and a great source of vitamins C, K, B6, fiber, plus lots of other nutrients.
I’ve already bought a green cabbage, because I’m going to be making these again!
Keep it up, David!
Check out my Recipes page for tons of healthy meal ideas!
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