It’s that time of the year again. My mid-winter love affair with cabbage. It happens every year. I just can’t get. Enough. Cabbage. Especially these roasted cabbage steaks.
There are of course, other delightful ways of preparing cabbage. Sauteed cabbage and garlic. Cabbage in Japanese curry stew. Warm wedge salads with roasted cabbage. Noodle bowls with cabbage. You get the picture.
But I want to focus on cabbage steaks for minute.
Lately, there’s been a trend of vegetable steaks. No, I don’t mean vegetables processed unrecognizable into a filet mignon. I mean thick slabs of broccoli, cauliflower, portobellos. They’re roasted or grilled to perfection and served with a sauce or some seasonings.
However, most of these recipes fail to recognize that a single vegetable steak does not a meal make.
What Do You Eat with Roasted Cabbage Steaks?
How do you make a complete meal? Lucky for you, I’ve got something up my sleeve.
Cabbage steaks are often considered a side. Maybe you serve them instead of garlic bread or mashed potatoes. But in my vegetable forward world, cabbage steaks are my main squeeze. I’m looking to have roasted cabbage in every bite of my dinner.
This recipe for roasted cabbage steaks relies on serving it with a warm potato salad and corned beans. By topping my it with a protein and a starch, I’ve made my cabbage steak into a complete meal.
Roasted Cabbage Steaks with Warm Potato Salad and Corned Beans
- 1 large head of cabbage, about 8-inches in diameter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups warm potato salad and corned beans
Heat oven to 350°F.
Slice cabbage into 1 1/2-inch thick rounds. Brush each side generously with olive oil. Sprinkle with salt and pepper to taste. Lay each cabbage steak flat on a parchment lined baking sheet.
Roast cabbage steaks in the oven, 20 minutes each side until cabbage is tender.
Serve each cabbage steak with corned beans and warm potato salad.
The thicker you slice the cabbages, the longer they take. But they’ll stay together better as a steak once roasted. If you’re looking to speed things up, slice the cabbage steaks more thinly. I roast them until I get very crispy, browned edges.