Look at us crunchy hippies, calling all kinds of vegetables steaks. I know it seems far-fetched, but these Cabbage Steaks really do hit the spot—and for pennies! The deep flavors from the sear in the cast iron skillet and the rich homemade sauce make this cabbage steak recipe a super easy showstopper for veggie lovers and meat lovers alike.
Hey there, folks! If you’re tired of the same ol’ boring veggies and wanna shake up your dinner game, lemme introduce you to somethin’ downright awesome—cabbage steaks! Yeah, I know, calling a vegetable a “steak” sounds a bit whacky, but trust me, these thick, juicy slices of cabbage, roasted or seared to perfection, are gonna change how you see this humble green. Me and my kitchen have had some wild rides with these bad boys, and I’m pumped to spill all the deets on what they are, how to whip ‘em up, and why they’re a total must-try. So, grab a seat, and let’s dig into this veggie revolution!
What in the Heck Are Cabbage Steaks?
Alright, let’s start with the basics Cabbage steaks ain’t no fancy-schmancy dish—they’re just thick slices of cabbage, cut from a whole head, and cooked up with some oil and seasonings till they’re tender inside and crispy on the edges Think of ‘em like a veggie version of a beef steak, but way cheaper and, dare I say, sometimes even tastier. When you roast or sear ‘em, the natural sweetness of the cabbage comes out, and it gets this buttery, melt-in-your-mouth vibe that’s a far cry from the tough, raw stuff in coleslaw.
Why should you care? Well for starters they’re dirt cheap. A head of cabbage costs next to nothin’, and you can feed a whole crew with just one. Plus, they’re stupid easy to make—minimal prep, minimal fuss. And if you’re tryin’ to eat healthier or cut back on meat, these steaks are a hearty, satisfying swap that don’t skimp on flavor. I’ve turned plenty of veggie haters into fans with this dish, and I’m bettin’ you’ll be hooked too.
Why Cabbage Steaks Are a Game-Changer
Before we get to the nitty-gritty of cookin’ lemme hype you up a bit more. Here’s why cabbage steaks deserve a spot on your plate
- Budget-Friendly: You can snag a cabbage for under a couple bucks, and it’ll make enough steaks for a family dinner. Talk about stretchin’ that dollar!
- Healthy as Heck: Low in calories, high in fiber, and packed with vitamins like C. It’s like eatin’ a salad, but way more fun.
- Versatile Vibes: Season ‘em however you like—garlic, herbs, spicy blends, you name it. They play nice with all kinda flavors.
- Meatless Magic: Perfect for vegetarians or anyone wantin’ to mix up their protein game. They’re filling enough to be a main dish.
- Eye-Candy Appeal: Them golden-brown edges and charred bits look dang tasty on a plate. We eat with our eyes first, right?
I remember the first time I made these—thought I’d just toss some cabbage in the oven for a quick side. Ended up eatin’ half the tray before dinner even started. They’re that good, y’all.
How to Make Cabbage Steaks: A Step-by-Step Jam
Now, let’s get down to business. Making cabbage steaks is easier than pie, and you don’t need no fancy gear. I’m gonna walk ya through my go-to method, which gives you tender insides and crispy outsides every time. If you mess up, don’t sweat it—took me a couple tries to get the hang of it too.
What You’ll Need
Here’s the short list of stuff to grab. Keep it simple, folks.
- A head of cabbage (green or red, don’t matter much—pick one that feels heavy and firm)
- Some oil (olive oil’s my jam, but canola or even melted butter works)
- Salt and pepper (the basics, y’know)
- Garlic (minced or powder, if you’re lazy like me sometimes)
- Any extra seasonings (think paprika, dried herbs, or whatever’s in your spice rack)
Step 1: Prep That Cabbage
First things first, peel off any ratty outer leaves from your cabbage. Give it a quick rinse under the tap and pat it dry with a towel—wet cabbage don’t roast so good. Then, cut off just the very bottom of the stem so it sits flat on your cutting board. Grab a sharp knife (dull ones are a pain in the butt) and slice the cabbage into thick rounds, about 1-inch wide. Start from one end and work your way across, or slice from the middle out if that’s easier for ya. The goal is to keep the core intact so the slices don’t fall apart.
Pro Tip: A medium head usually gives you 4 to 6 steaks. If they’re fallin’ apart, you mighta cut too thin—aim for thicker next time.
Step 2: Season ‘Em Up
Lay your cabbage slices on a big baking sheet or in a casserole dish, makin’ sure they ain’t overcrowded. Drizzle or brush both sides with oil—don’t be stingy, it helps ‘em brown up nice. Sprinkle on some salt, pepper, and a hefty dose of garlic if you’re into that (I sure am). Wanna get fancy? Mix up some dried herbs or a spicy blend and rub it on there. I’ve even tossed on a pinch of smoked paprika for a lil’ BBQ vibe.
Step 3: Cook ‘Em Till They’re Golden
Preheat your oven to around 400°F—that’s hot enough to get those edges crispy without burnin’ the whole dang thing. Pop the tray in and let ‘em roast for about 40 to 45 minutes. Check halfway through and flip ‘em if you want even browning, though I usually just let ‘em sit if I’m feelin’ lazy. You’ll know they’re done when the edges are golden and a fork slides into the core easy-peasy. If you like ‘em extra charred, leave ‘em in a bit longer, but keep an eye out so they don’t turn to ash.
Alternative Move: If you got a cast iron skillet, sear the steaks on the stovetop first for 5 minutes each side till they’re browned, then finish in the oven for 25-30 minutes. Adds a wicked crust, lemme tell ya.
Quick Recipe Table
Here’s a lil’ cheat sheet for my basic recipe, good for 4-6 servings:
| Ingredient | Amount | Notes |
|---|---|---|
| Cabbage | 1 medium head | Green or red, firm is best |
| Olive Oil | 2-3 tablespoons | Enough to coat both sides |
| Salt | 1 teaspoon | Or to taste |
| Pepper | ½ teaspoon | Fresh cracked if you got it |
| Garlic (minced/powder) | 1-2 tablespoons | Go wild if you love it |
Steps:
- Preheat oven to 400°F.
- Slice cabbage into 1-inch rounds.
- Brush with oil, season both sides.
- Roast 40-45 mins till tender and browned.
Variations to Keep Things Fresh
One thing I luv about cabbage steaks is how you can switch ‘em up dependin’ on your mood or what’s in the pantry. Here’s a few ideas I’ve played with over the years:
- Grill ‘Em for Smoky Goodness: Wrap seasoned steaks in heavy foil and grill over medium heat for about 20 minutes. Unwrap and finish right on the grates for a couple minutes to get that charred, smoky kick. Perfect for summer BBQs!
- Cheese It Up: Sprinkle some grated Parmesan or crumbled feta on top right before servin’ for a salty punch. Or, for melty heaven, toss on shredded cheddar during the last 5 minutes of cookin’. Dang, that’s good.
- Spice Things Up: Use a Cajun blend or mix in some chili flakes with your seasonings if you like a lil’ heat. I’ve even drizzled hot sauce on after for an extra zing.
- Sauce It Real Nice: Whip up a quick gravy with balsamic vinegar, veggie broth, and a touch of tomato paste. Pour it over the steaks halfway through baking for a rich, tangy soak. Trust me, it’s a game-changer.
Don’t be afraid to get weird with it. One time, I slapped some leftover taco seasoning on there, and it was a total happy accident. What’s your fave flavor combo? Experiment and lemme know!
Tips to Nail Cabbage Steaks Every Time
I ain’t gonna lie—my first few batches of cabbage steaks were a hot mess. Too bitter, too tough, you name it. But I learned some tricks along the way to make sure they turn out awesome. Check these out:
- Pick the Right Cabbage: Go for a head that’s firm and heavy for its size. Limp, wilty ones won’t hold up when you slice ‘em. Green or red both work great, though red’s got a bolder look on the plate.
- Don’t Skimp on Oil: Oil ain’t just for flavor—it’s what gets those edges crispy. If they’re lookin’ dry halfway through, brush on a bit more.
- Watch the Thickness: Too thin, and they fall apart; too thick, and they take forever to cook. One inch is the sweet spot, y’all.
- Bitter Blues? Fix It Quick: If your steaks taste a lil’ off or bitter, drizzle on some sweet balsamic vinegar or a splash of citrus juice after cookin’. Balances it right out. I’ve even tossed on some chopped nuts for a salty crunch to mask it.
- Don’t Overcrowd: Give ‘em space on the tray so they roast, not steam. If they’re packed tight, they’ll stay soggy. Learned that the hard way.
Got a wonky oven? Test the temp with a thermometer if stuff ain’t cookin’ right. Mine runs hot, so I sometimes drop it to 375°F and cook a tad longer.
How to Serve Cabbage Steaks Like a Pro
So, you’ve got these beauts hot outta the oven—now what? Cabbage steaks are wicked versatile, workin’ as a side or even a main if you’re keepin’ it meatless. Here’s how I like to dish ‘em up:
- As a Sidekick: Pair ‘em with hearty stuff like grilled pork chops, a juicy roast chicken, or even a slab of meatloaf. The sweet, tender cabbage cuts through rich flavors like a champ.
- Main Event Style: Make ‘em the star by servin’ with a starchy side—think fluffy mashed taters, rice, or a quinoa mix. Drizzle on a sauce like hummus or a herby pesto to fancy it up.
- Portion Play: Serve whole for a big, bold look, or cut in half for smaller appetites. I’ve even chopped ‘em up post-cookin’ to toss into a grain bowl.
- Leftover Love: Store any extras in the fridge in a sealed container for 3-4 days. Reheat in a skillet over low heat to keep some crunch, or pop in the oven at 350°F for 10-15 minutes. Microwave works if you’re in a rush, but they’ll soften up a bunch.
I’ve got a soft spot for eatin’ leftovers cold straight from the fridge—don’t judge me, it’s oddly refreshin’!
My Personal Cabbage Steak Story
Lemme tell ya a quick tale ‘bout how I stumbled into lovin’ cabbage steaks. Couple years back, I was scroungin’ for somethin’ cheap and healthy to make for a potluck. Had a head of cabbage sittin’ in the crisper, lookin’ sad as heck. Figured I’d roast it up, but sliced it thick instead of choppin’ it small. Tossed on some oil and whatever spices I could find, and threw it in the oven. Came out lookin’ like a million bucks—golden edges, tender middle, the works. Folks at the potluck couldn’t shut up about it, askin’ for the “recipe” like I’d invented some gourmet dish. Nah, just winged it! Been hooked ever since, and I’ve tweaked it a hundred ways to keep it fresh.
That’s the beauty of this dish—it’s forgiving. Burnt the edges once ‘cause I forgot it in the oven while binge-watchin’ a show. Still tasted alright with a lil’ sauce on top. You got a story like that? Mess-ups often turn into the best kitchen wins.
Why You Gotta Try Cabbage Steaks Right Now
If you ain’t convinced yet, lemme lay it out one last time. Cabbage steaks are the kinda food that surprises ya—in a good way. They take a veggie most folks overlook and turn it into somethin’ crave-worthy. Whether you’re a meat-lover lookin’ for a solid side or someone tryin’ to eat more plants, these fit the bill. They’re easy on the wallet, easy on the clock, and pack a punch of flavor when ya do ‘em right.
I’ve shared ‘em at family dinners, BBQs, even sneaky weeknight meals when I’m too pooped to cook somethin’ complicated. Every time, they’re a hit. Kids who turn their noses up at greens? They gobble these down. Picky eaters? They’re askin’ for seconds. So, next time you’re at the store, grab a head of cabbage and give this a whirl. Ain’t no risk—just a whole lotta reward.
Wrappin’ It Up with Some Final Thoughts
Whew, we’ve covered a heckuva lot about cabbage steaks, from slicin’ and seasonin’ to servin’ and storin’. I hope you’re feelin’ fired up to try this out in your own kitchen. Remember, it ain’t about perfection—it’s about playin’ with flavors and makin’ it your own. Maybe you’ll come up with a combo I ain’t thought of yet. If ya do, hit me up with the deets, ‘cause I’m always down to learn a new trick.
So, whatcha waitin’ for? Get that oven preheated, slice up some cabbage, and let’s make some magic happen. These steaks are proof that simple food can be the best food, and I’m bettin’ they’ll become a regular on your table just like they are on mine. Catch ya later, and happy cookin’!
Easy Recipe for Cabbage Steaks
If you’ve tried my one-pan mushroom steak recipe or my cauliflower steaks, you know I’m all about big flavors on a budget—and these cabbage steaks are exactly that! This recipe is SO easy and takes minutes to prep. But let’s talk about the gravy sauce for a minute because it seriously makes this dish. I’m talking rich, tangy goodness from balsamic vinegar, Worcestershire sauce, vegetable broth, and tomato paste to create a silky, delicious sauce that soaks into those perfectly seared cabbage leaves. Trust me, you won’t miss the meat with flavors this bold!
- 1 small head of green cabbage ($2.60)
- 2 tsp canola oil ($0.03)
- 3 Tbsp balsamic vinegar ($0.69)
- 1 cup vegetable broth* ($0.12)
- ½ Tbsp tomato paste ($0.08)
- 1 tsp Worcestershire sauce** ($0.01)
- ½ tsp salt ($0.01)
- ¼ tsp freshly cracked black pepper ($0.04)
- 2 Tbsp all-purpose flour ($0.02)
- Preheat oven to 400°F. Cut cabbage into 1/4 or 1/8 wedges depending on the size of the cabbage you have. You want to leave the stem intact to help it stay together for this recipe!
- Sear steaks it in a hot cast iron skillet with canola oil until deeply browned on both flat sides, about 5 min per side.
- Prepare your sauce by whisking the balsamic vinegar, vegetable broth, tomato paste, Worcestershire sauce, salt, and black pepper together, and simmering it on the stove while your cabbage finishes searing.
- Pour marinade into the hot skillet with the cabbage before transferring it to the oven.
- Let cabbage steam and bake in the oven with the sauce for 25-30 minutes. Once the cabbage is noticeably wilting around the edges and darkening in color, it’s done. (It took 25 minutes in my oven at home and 30 minutes in the oven at the Budget Bytes studio!)
- Remove cabbage wedges from the skillet and add 1-2 Tbsp of all-purpose flour to thicken the sauce to your liking. I usually go for a classic gravy consistency. No need to heat it back up to make the gravy, your skillet is plenty hot!
- Spoon sauce over the cabbage steaks and serve hot!
how to make Cabbage Steaks step-by-step photos
Prepare your ingredients: Gather all of your ingredients (you also need a little all-purpose flour…but I forgot it when taking this photo!)
Cut the cabbage: Preheat your oven to 400°F. On a cutting board, cut 1 small head of cabbage into 1/4 or 1/8 wedges, depending on how big your cabbage is. Be sure to leave the stem intact on each wedge! This helps the steaks to hold together as they cook.
Sear the cabbage: Heat 2 tsp canola oil in a cast iron skillet on the stovetop until hot. Add the cabbage and sear on one side until deeply browned, about 5 minutes.
Use kitchen tongs to flip the cabbage so the second flat side can sear for a further 5 minutes or until deeply browned. While you wait for the steaks to sear, you can start making the gravy sauce.
Make the gravy: Add 3 Tbsp balsamic vinegar, 1 cup vegetable broth, ½ Tbsp tomato paste, 1 tsp Worcestershire sauce, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a saucepan and whisk together. Let it come to a simmer while your cabbage finishes searing.
Bake the cabbage: Once the steaks are seared on both flat sides, pour the sauce into the hot skillet.
Transfer the skillet to your preheated oven. Let the cabbage steam and bake in the oven with the sauce for about 25-30 minutes.
When the cabbage is noticeably wilting around the edges and darkening in color, it’s done! Keep an eye on it, as different ovens may vary in cooking times. (It took 25 minutes in my oven at home and 30 minutes in the oven at the Budget Bytes studio!)
Thicken the gravy: Use kitchen tongs to remove the cabbage wedges from the skillet and transfer them to a plate.
Add 1-2 Tbsp of all-purpose flour to the sauce to thicken it to your liking. I like a classic gravy consistency. You can also make a slurry, if preferred, by adding some of the hot gravy to a small bowl, whisking in some of the flour, and then adding the slurry back to the skillet. There’s no need to heat it back up to make the gravy, as the skillet is already very hot.
Serve: Spoon the gravy over your cabbage wedges and serve hot.
Roasted Cabbage Steaks
FAQ
What are some common mistakes when making cabbage steaks?
- Overcooking. …
- Under-seasoning. …
- Using too little fat. …
- Cutting it inconsistently. …
- Overcrowding the pan.
How to keep cabbage steaks from falling apart?
Another simple tip to prevent your cabbage steaks from falling apart is cutting them into wedges.Sep 21, 2024
What do you put on cabbage steak?
- A scoop of bulgur wheat seasoned with olive oil, salt, pepper, and chopped fresh parsley.
- Pickled red onions.
- Crumbled feta cheese.
- Drizzles of tahini sauce.
- More fresh parsley leaves.
Are cabbage steaks good?
Yes, cabbage steaks are a delicious and surprisingly versatile way to enjoy cabbage. They are created by cutting thick slices of cabbage and roasting, grilling, or pan-frying them, resulting in tender, caramelized edges and a buttery interior.