Introduction
Cabbage is something I’ve always struggled with finding uses for. It usually only comes in the form of a large, leafy head, which yields quite a lot of food. Discovering Korean street toast helped, but I’m always at a loss when faced with the last half of cabbage.
Enter cabbage steaks, which are a great way to use up cabbage – and quickly!
What Are Cabbage Steaks?
Cabbage steaks are large, thick cuts of cabbage that are usually baked in an oven. The oven not only softens and sweetens them, but gives them a pleasant charred flavor as well.
A large head of cabbage yields roughly 6 steaks. Since they’re both tasty and low-calorie, it’s easy to devour a whole cabbage in two or three sittings.
Note that the name only references the shape and size; cabbage steaks are completely vegan by default.
What You Need to Make Cabbage Steaks
You’ll need a head of cabbage, some cooking oil, and seasonings.
You can make as little as one steak, but you can make as many as your baking sheet will hold. If your cabbage habits are like mine, you’ll probably be making 2-4 steaks at a time.
I recommend using vegetable oil, but you can probably use olive oil as well. I personally don’t think the flavor makes up for the chance of smoking oil, so I use vegetable.
For seasonings, you can use just about anything. I recommend using at least some salt, but your favorite seasoning blend should work great. A nice sauce wouldn’t hurt things, either.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making cabbage steaks. If you inexplicably have cabbage left over, use it up with my air fryer egg rolls.
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Ingredients
1 Large head of cabbage
Vegetable oil, as needed
Seasonings, as needed
Preparation
Preheat your oven to 400 F (204 C). Remove the outer leaves of the cabbage, cut off the root end*, then lay the cabbage flat. Using a large knife, make thick**, vertical cuts into the cabbage to form steaks.
Lay the steaks on a baking sheet, then cover with olive oil and seasoning. Flip and repeat on the opposite side.
Bake for 20-25 minutes or until browned*** and tender.
Notes
* I’ve seen other recipes that lay the cabbage on its side, then cut downward. That seems both awkward and more dangerous to me, so I recommend the above method instead.
** I recommend making them about half an inch thick (about 1 1/4 centimeters).
*** The bottom will probably be more browned than the top. If you want, you can flip and bake them for a bit longer to get some extra browning.
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