Roasted Cabbage Steaks Bring Out the Tenderness of This Underrated Vegetable

Buttery roasted center-cut cabbage steaks with fresh herbs and toasted nuts.

• Patty Catalano

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

If the only time you eat cabbage is stuffed inside an egg roll or alongside corned beef, you’re missing out on one of the most inexpensive and versatile vegetables around. The mild flavor and distinctive crunch of raw green cabbage melts into a golden, tender, and buttery bite when roasted in the oven. Center-cut cabbage steaks seasoned with fresh herbs, garlic, and toasted nuts is a side that everyone (yes, even the little ones!) will love.

How Do You Prepare Cabbage Steaks?

Make buttery cabbage steaks in just three steps.

1. Cut the cabbage. Use a chef’s knife to slice the cabbage into 4 (1-inch-thick) steaks from the center of the cabbage. Cabbage keeps well in the fridge, so reserve the ends for another recipe. A quick slaw is always a good idea.

2. Add oil and seasonings. Brush both sides of the cabbage steaks with olive oil, and then sprinkle with a mixture of chopped fresh rosemary, salt, black pepper, and garlic powder.

3. Roast in the oven. Bake the cabbage steaks until the leaves are tender and browned around the edges. Finish with chopped nuts and lemon juice.

How Long Does It Take to Cook Cabbage Steaks?

It takes 20 minutes to roast 1-inch-thick rounds of cabbage until tender and golden.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

What Should I Serve With Cabbage Steaks?

Cabbage steaks have a mild, buttery flavor so they pair well with a variety of proteins. Chicken in a lemon-garlic sauce is also quick-cooking and uses the same citrus and garlic flavors. Pork and cabbage are an unbeatable match — try serving this butter-basted version with cabbage steaks. Keep dinner vegetarian with crispy or herbed grilled tofu. This dish is also hearty enough to be a light vegetarian main.

Ingredients

• 1 large head green cabbage (about 2 pounds)

• 1/2 small lemon

• 1/4 cup walnuts or pecans (about 1 ounce)

• 1 (4-inch) sprig fresh rosemary

• 3/4 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons olive oil, divided

Instructions

1. Arrange a rack in the lower third of the oven and heat the oven to 425°F.

2. Remove the outer leaves from 1 large cabbage. Trim the base of the core to stabilize the cabbage, but leave the core otherwise intact. Cut a 1-inch round off of the right and left sides of the cabbage. Reserve this for another use or discard. Slice the remaining cabbage lengthwise through the core into 4 (about 1-inch thick) rounds or steaks. Arrange the cabbage cut-side down in a single layer on an ungreased rimmed baking sheet.

3. Juice 1/2 small lemon until you have 1 tablespoon juice. Coarsely chop 1/4 cup walnuts or pecans.

4. Prepare the following,adding each to the same small bowl as you complete: Pick and finely chop the leaves from 1 fresh rosemary sprig (about 1 teaspoon). Add 3/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper, and stir to combine.

5. Brush one side of the cabbage steaks with 1 tablespoon of the olive oil and sprinkle with half of the herb mixture. Flip the cabbage and repeat with the remaining 1 tablespoon olive oil and spice mixture.

6. Roast until the cabbage is tender and the edges are brown and crisp, about 15 minutes. Sprinkle with the nuts and continue to roast until the nuts are toasted and the edges and bottom of the cabbage are golden, about 5 minutes more. Drizzle with the lemon juice.

Recipe Notes

Make ahead: The cabbage can be sliced up to 2 days in advance and refrigerated in an airtight container.

Storage: Refrigerate leftovers in an airtight container for up to 5 days. To reheat, bake at 350°F until heated through, 4 to 5 minutes