Baked Cabbage Steaks are a contemporary, vegetarian-friendly dish that has gained popularity for its simplicity, health benefits, and delicious taste. This dish transforms the humble cabbage, a leafy green vegetable, into a flavorful and satisfying meal or side dish, offering a unique way to enjoy this often-overlooked vegetable.
The preparation begins with a head of green cabbage. The cabbage is sliced into thick “steaks,” usually about 1/2 to 3/4 inch thick. This thickness is essential to maintain the steak’s structure during baking. The slices include the core, which helps hold the leaves together during the cooking process.
Before baking, each cabbage steak is brushed with olive oil on both sides. Olive oil not only prevents sticking but also adds a rich flavor and helps the cabbage caramelize in the oven. The cabbage steaks are then seasoned generously. Common seasonings include salt, pepper, and garlic powder, though variations might include spices like paprika, cayenne for a bit of heat, or herbs like thyme or rosemary for an aromatic touch.
The cabbage steaks are placed on a baking sheet and roasted in a preheated oven. The high heat of the oven is crucial as it causes the edges of the cabbage to crisp up, while the center becomes tender and sweet. The roasting process also deepens the cabbage’s natural flavors, bringing out a subtle sweetness that is often surprising to those who think of cabbage as bland.
The baking time varies but typically takes about 20-30 minutes, depending on the oven and the desired level of caramelization. Some recipes suggest flipping the steaks halfway through the cooking process to ensure even browning on both sides.
Once baked, the cabbage steaks can be served as a main dish for a light vegetarian meal or as a side dish. They are often garnished with additional toppings such as a sprinkle of grated Parmesan cheese, a drizzle of balsamic vinegar for acidity, or fresh herbs like parsley for color and freshness.
Baked Cabbage Steaks are not only delicious but also offer a healthy, low-calorie option rich in vitamins and fiber. Their ease of preparation and versatility in seasoning make them a popular choice for both weeknight dinners and special occasions.
Ingredients
- 2 small cabbage
- 2 Tbsp olive oil
- ½ Tbsp each, salt & pepper
How To Make Baked cabbage steaks
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Slice the stems off of each head of cabbage, then cut the cabbage in half. Cut each half in half once more. You should have 4 round cabbage steaks (roughly ¾-1 inch thick) from each head.2 small cabbage
- Transfer the cabbage steaks to your prepared baking sheet, leaving space between them so they cook properly. Brush them thoroughly with olive oil and season with salt and pepper. Flip the steaks over then oil and season the opposite side.½ Tbsp each, salt & pepper,2 Tbsp olive oil
- Bake at 400°F (205°C) for 25-30 minutes. They are ready when the leaves become brown and the center is fork-tender. Remove from the oven and serve while warm.
Notes
- If you trim too much of the stem off before slicing your ‘steaks’ you can sometimes have cabbage that falls apart. Opt for trimming slightly until your steaks are cut.
- Add a little kick by sprinkling the baked cabbage steaks with a pinch of red pepper flakes!
- For a tasty crunch, sprinkle a mix of parmesan and breadcrumbs over the top of the steaks before baking. You can also add crispy chopped bacon!
- To store: Once cooled, these cabbage steaks can be refrigerated in an airtight container for up to 3 days. I do not recommend freezing cabbage steaks.
- To reheat: You may reheat these cabbage steaks in the microwave. You may also pop them back in the oven at 350°F (175°C) until the outside begins to crisp up and they are warmed to your satisfaction.
