Cabbage Steaks Recipes
CABBAGE STEAKS
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
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
GARLIC RUBBED ROASTED CABBAGE STEAKS
Make and share this Garlic Rubbed Roasted Cabbage Steaks recipe from Food.com.
Provided by Cristi Hinten
Categories Vegetable
Time 1h5m
Yield 1 head
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it's usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
- 2. Rub both sides of cabbage with smashed garlic.
- 3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
- 4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
- 5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
Nutrition Facts : Calories 422.5, Fat 21.3, SaturatedFat 3.1, Sodium 2491, Carbohydrate 56.5, Fiber 23.4, Sugar 29.1, Protein 12.3
GRILLED CABBAGE STEAKS
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
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
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- 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.
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