Cabbage Steaks Recipe

Cabbage: The star of the dish, providing a hearty and nutritious base.

Olive oil: Used to brush the cabbage steaks for roasting, adding richness and helping them caramelize.

Garlic powder: Adds a savory, aromatic flavor to the cabbage steaks.

Smoked paprika: Brings a smoky, slightly sweet flavor that enhances the overall taste of the dish.

When slicing the cabbage into 1-inch thick steaks, make sure to cut through the core to help the steaks hold together during roasting. This ensures even cooking and makes flipping easier. Additionally, for an extra layer of flavor, consider adding a sprinkle of Parmesan cheese or a drizzle of balsamic glaze just before serving.

• cabbage - Substitute with cauliflower: Cauliflower steaks provide a similar texture and can be roasted in the same manner as cabbage.

• cabbage - Substitute with brussels sprouts: Halved brussels sprouts can be roasted and offer a similar flavor profile in a smaller, bite-sized form.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for roasting vegetables.

• garlic powder - Substitute with fresh garlic: Minced fresh garlic can provide a more intense and aromatic garlic flavor.

• garlic powder - Substitute with onion powder: Onion powder can offer a similar depth of flavor if garlic is not available.

• smoked paprika - Substitute with regular paprika: Regular paprika can be used if smoked paprika is unavailable, though it will lack the smoky flavor.

• smoked paprika - Substitute with chipotle powder: Chipotle powder provides a smoky and slightly spicy flavor, making it a good alternative to smoked paprika.

• Allow the cabbage steaks to cool completely after roasting. This helps prevent condensation, which can make them soggy.
• Place the cooled cabbage steaks in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The cabbage steaks will stay fresh for up to 3-4 days.
• For freezing, wrap each cabbage steak individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped cabbage steaks in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat the cabbage steaks in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their crispy edges and smoky flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cabbage steaks on a baking sheet.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the cabbage steaks in the skillet.
  4. Cook for about 3-4 minutes on each side, or until heated through.

• Microwave Method:

  1. Place the cabbage steaks on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the cabbage steaks in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, flipping halfway through, until warmed and slightly crispy.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Brush the cabbage steaks lightly with olive oil.
  3. Grill for about 3-4 minutes on each side, or until heated through and slightly charred.

• Oven: Used to roast the cabbage steaks at a consistent temperature of 400°F (200°C).

• Knife: Essential for slicing the cabbage into 1-inch thick steaks.

• Cutting board: Provides a stable surface for slicing the cabbage.

• Baking sheet: Holds the cabbage steaks while they roast in the oven.

• Pastry brush: Used to brush olive oil evenly on both sides of the cabbage steaks.

• Measuring spoons: Ensures accurate measurement of olive oil, garlic powder, and smoked paprika.

• Spatula: Helps to flip the cabbage steaks halfway through roasting.

• Tongs: Another option for flipping the cabbage steaks, providing a good grip.

Preheat the oven early: Start preheating your oven while you prepare the cabbage steaks to save time.

Use a mandoline: Slice the cabbage quickly and evenly with a mandoline slicer.

Prep in advance: Mix the seasonings and brush the olive oil on the cabbage steaks the night before.

Line the baking sheet: Use parchment paper or a silicone mat to make cleanup faster.

Batch cooking: Roast multiple cabbage steaks at once and store leftovers for quick meals.