Roasted Cabbage Steaks

About This Cabbage Steaks Recipe

The tenderness, texture and taste of a thick roasted slice of cabbage are not to miss. Not to mention the versatile ways to enjoy the results. Whether you like a cabbage steak as a side dish or turn it into an appetizer topped with sour cream and a sprinkle of bacon bits - you will love the flavors.  

Red baked cabbage steaks are very visually pleasing which is why the pictures accompanying this recipe showcase them. No hard feelings towards green cabbage or white cabbage - they work just as well so don't discount them as options.

Ingredients 

Cabbage. Look for firm cabbage varieties - this cabbage recipe is not suitable for savoy or napa. 

Oil. The better tasting the oil, the better the results. We recommend extra virgin olive oil.

Flavorings. You can use a variety of seasoning agents. Spices like paprika, chili powder, onion powder and a great fit, fresh herbs and grated parmesan cheese can make the cabbage taste delectable and a bit of soy sauce or lemon juice can tie a flavoring base together. Choose a flavor profile and select the ingredients accordingly. 

How to Make Roasted Cabbage Steaks - Step-by-Step Instructions

To make delicious cabbage steaks in oven all you have to do is slice a head of cabbage into about an inch thick wheels, brush them with seasoned oil and then roast them.

In approximately twenty minutes you'll get gorgeous roasted cabbage slices with crispy edges that everyone is going to want to try. Cooking cabbage in the oven can definitely lead to culinary glory.

Tips on Cutting the Cabbage into Steaks

• Choose medium sized cabbage heads. If you can comfortably hold the entire head with your hand it is much easier to cut it.
• To cut the cabbage into wheels steaks be sure to use a sharp knife that is long enough to handle the job.
• Remove and discard the outer leaves. Prepare a solid cutting board that will not move around.
• Firmly press onto the side of the cabbage head with one hand and cut an inch thick slices.

NOTE: If you begin cutting at the top of the head (the opposite of the root end) and progress towards the root end you will avoid the really thick parts of the stem core. Discard the end piece.  

Season the Oil to Brush on the Cabbage Steaks

Then next step is to brush the steaks with olive oil or vegetable oil before roasting them. You have the option to infuse them with a lot of flavor so make the most of it.

In a small bowl add three tablespoons of oil and season it with salt and pepper.

Then add whatever other spices you are in the mood for or in accordance with the end purpose of your roasted cabbage steaks. For example, if you will be enjoying them as a side dish to pork - complimentary spices and herbs would be cumin, oregano, ground caraway seed, maybe some ground mustard seed or a spoonful of mustard. 

We went with lemon zest, garlic powder and red chili flake because we were going for an appetizer. 

Next, arrange onto parchment paper lined baking sheet and generously apply seasoned oil over both sides of the cabbage steaks. 

Allow the fiber rich wheels to sit for a minute so the oil can get into all the twisty crevices.

At What Temperature to Roast the Cabbage Steaks?

Anywhere from 375 to 400 F depending on your oven's calibration and how thick you cut the cabbage.

For thinner steaks use the lower temperature although technically you will bake them if the temperatures is under 400 F. The cook time will depend on the thickness.  

Serving Suggestions

Serve the roasted steaks right away as a cabbage side dish to meats - from pork roast or bratwursts to corned beef on St. Patrick's Day.

They also happen to make a great warm salad when garnished with green onions, cilantro or parsley and a drizzle of ranch or blue cheese dressing.

Alternatively you could present them as an appetizer - top with bacon and a dollop of sour cream - they lend themselves really well to acidity. 

Or - do as we did. Given how much we enjoy flavoring food with craft beer we frequently have beersamic reduction in the fridge. We finished off our roasted red cabbage steaks with a slathering of ricotta and a drizzle of beersamic. A thyme sprig is a lovely garnish. 

TIP: Beersamic is a reduction of craft beer and good balsamic vinegar with complex malty sweet and tangy flavor. Making it is very easy - learn how.