recipe

October 17, 2020

Roasted Cabbage Steaks

Roasted Cabbage Steaks

My Ely Hilltop Garden was an endless source of fun this summer. I loved heading up to the cabin during a pandemic and knowing I had delicious, fresh food waiting to be picked, cooked, or pickled.

I decided to grow cabbages on a lark. I had never grown cabbages before, and when I got to the Ely garden store, they had copious amounts of plants, so I figured it was a good bet in a zone three garden.

Watching the leaves grow each week and wondering if a little solid cabbage was forming was fun. Then, like Mother Nature magic, I ended up getting six cabbages. After I harvested them, I read that sometimes the plants start growing another baby cabbage, and that is indeed what happened. When we went to close the cabin in October, there were three new cabbages for picking.

At this point, I have made all the sauerkraut one family can use or give away, so I looked for an original recipe—anything but vegetable soup. Did anyone do the cabbage soup diet as many times as I did? If you did, you understand why soup is out of the question.

In any case, I have grilled cabbage steaks to great success. You cut a cabbage in wedges and oil and place it on the grill. It gets all melted and charred and buttery. With everyone cooking a vegan steak version of everything (potato, cauliflower, onions), I figured roasted cabbage steaks could work. They did, and they are fantastic. I can’t wait to grow cabbages again.

Roasted Cabbage Steaks

Roasted Cabbage Steaks

These cabbage steaks are so easy. Cut cabbage in wedges, add oil and place it on the grill and it gets all melted and charred and buttery. With everyone cooking a vegan steak version of everything, I figured roasted cabbage steaks could work. They did, and they are fantastic.

Ingredients

  • 1 small cabbage head
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp pepper
  • 1/2 tsp thyme

Instructions

  1. Cut the stems off the cabbage heads and then cut each one in 1-1.5-inch wide steaks. You should have three or four discs of cabbage that are about ¾ to 1 inch thick from each head.
  2. Place the cabbage steaks on a baking sheet lined with parchment paper or foil, allowing some space between each to ensure even cooking.
  3. Brush the cabbage with olive oil, coating thoroughly. Generously sprinkle with salt, paprika, pepper, and thyme.
  4. Bake the cabbage steaks at 375°F for about 40 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

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