CABBAGE STEAKS
One of my favorite side dishes, as it's very easy to make! I personally love garlic so I go crazy with it, but put as much as is good for you. This is a very simple recipe and you can put as much or as little of the seasonings you want.
Provided by Amber Jessie
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
- Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
- Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 12.4 g, Fat 4.7 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 229.8 mg, Sugar 6.3 g
GRILLED CABBAGE STEAKS
Cutting cabbage into "steaks" and grilling it brings out sweet and smoky flavors you won't get from any other method, and the crispy, caramelized edges are the best part!
Provided by France C
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
- Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
- Brush one side of the steaks with some of the oil mixture.
- Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 9.1 g, Fat 9.2 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 4.9 g
SUNNY'S EASY GRILLED CABBAGE "STEAKS" WITH APPLE SALAD
Steps:
- Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside.
- Grill the cabbage. Preheat the grill to 350 degrees F.
- Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates.
- Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it!
ROASTED CABBAGE STEAKS WITH CRISPY CHICKPEAS AND HERBY CROUTONS
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible base for crispy chickpeas and herby croutons, finished with rich lemony garlic mayonnaise. While you roast the steaks, add a second halved cabbage to the sheet pan to roast and use for slaws throughout the week.
Provided by Hetty McKinnon
Categories Cabbage Chickpea Cumin Olive Oil Coriander Bread Garlic Mustard Parsley Mayonnaise Lemon #cook90 Vegetarian Dairy Free Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
- Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
- Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10���12 minutes.
- Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
- Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.
GRILLED CABBAGE STEAKS WITH CILANTRO-LIME SAUCE
These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
- Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
- Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
- Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
- Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
- Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.
BACON-RANCH GRILLED CABBAGE STEAKS
Cauliflower seems to steal the show these days and while I love a good cauliflower steak, they need some competition. Cabbage steaks hold together wonderfully on the grill and are simple to prepare.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cut cabbage in half through the core. Discard any loose leaves. Cut two 3/4-inch steaks from each half of cabbage.
- Whisk olive oil, salt, and pepper together in a small bowl. Brush oil over one side of each steak and let sit for 5 minutes to absorb. Flip steaks over and brush with remaining oil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steaks directly on the grate and grill for 5 minutes. Using tongs, carefully flip the steaks over and grill for 5 minutes more.
- Transfer steaks to serving plates. Drizzle 1 tablespoon ranch dressing over each and top with crumbled bacon.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 19 g, Cholesterol 17.3 mg, Fat 26.6 g, Fiber 7.9 g, Protein 8.7 g, SaturatedFat 4.8 g, Sodium 767.9 mg, Sugar 10.6 g
BACON CABBAGE STEAKS
My expertise is in taking healthy recipes... and adding bacon! If you love cabbage, you will love this! And if you want the healthier version, just ditch the bacon and brown sugar.
Provided by Jmama
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
- Pull outer leaf off cabbage. Cut cabbage into 1-inch thick steaks and place on the baking sheet. Rub both sides of cabbage steaks with smashed garlic. Use a pastry brush to evenly spread olive oil on both sides. Sprinkle salt and pepper over each side.
- Roast in the middle of the preheated oven for 30 minutes. Carefully flip the cabbage steaks and place 1 to 2 bacon slices on each steak. Sprinkle brown sugar on top. Roast until cabbage is tender and bacon is crisp, about 30 minutes more.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.7 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 614.7 mg, Sugar 6.8 g
SLICED STEAKS WITH SAUERBRATEN, ONION HASH BROWNS, SPICED RED CABBAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 57m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
- Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
- While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
- Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain.
- While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream.
- Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat.
- Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy.
TERIYAKI CABBAGE STEAKS
Provided by Mark Bittman
Categories weekday, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2 to 3 minutes. Remove the pan from the heat and add the ginger, garlic, and the scallions.
- Brush the cabbage slices with the oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife, 40 to 45 minutes. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it's browned, 3 to 5 minutes.
- Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1169 milligrams, Sugar 0 grams, TransFat 0 grams
SPICED VENISON STEAKS WITH RED-CABBAGE CONFIT AND RED-WINE SAUCE
Steps:
- Flatten each steak to a 3/4-inch thickness between 2 pieces of plastic wrap. In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush the peppercorns and the allspice berries coarse with the bottom of a heavy skillet. Press the peppercorn mixture into both sides of the steaks and chill the steaks, covered with plastic wrap, for at least 2 hours or overnight.
- In each of 2 heavy skillets heat 1/2 tablespoon of the butter and 1 1/2 tablespoons of the oil over moderately high heat until the foam subsides and in the fat sauté the steaks, seasoned with salt, for 3 to 4 minutes on each side, or until they are just springy to the touch for rare meat. Transfer the steaks with a slotted spatula to a platter and keep them warm, covered loosely. Pour off the fat remaining in the skillets, to each skillet add 1 tablespoon of the remaining butter and half the minced white scallion, and cook the scallion over moderate heat, stirring, until it is softened. Deglaze each skillet with 1/2 cup of the wine, scrapping up any brown bits clinging to the skillet, and pour the wine mixture form one skillet into the other. Boil the wine mixture until it is reduced to a glaze, remove the skillet from the heat, and whisk in the remaining 8 tablespoons butter, 1 tablespoon at a time, adding each new piece just before the previous one has melted completely. Whisk in the scallion green and salt and black pepper to taste. Divide the red-cabbage confit among 8 dinner plates, arrange a venison steak over each serving, and spoon some of the sauce over each steak.
GARLIC RUBBED ROASTED CABBAGE STEAKS
Make and share this Garlic Rubbed Roasted Cabbage Steaks recipe from Food.com.
Provided by Cristi Hinten
Categories Vegetable
Time 1h5m
Yield 1 head
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it's usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
- 2. Rub both sides of cabbage with smashed garlic.
- 3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
- 4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
- 5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
Nutrition Facts : Calories 422.5, Fat 21.3, SaturatedFat 3.1, Sodium 2491, Carbohydrate 56.5, Fiber 23.4, Sugar 29.1, Protein 12.3
GARLIC RUBBED ROASTED CABBAGE STEAKS
These cabbage steaks can be a little tricky when flipping, but they are so good even if they fall apart a little bit. The garlic and olive oil roast and permeate throughout the cabbage. It's so flavorful. Smashing the garlic really brings out the freshness and flavor. This is a great side dish for anyone but especially someone...
Provided by Sue West
Categories Vegetables
Time 50m
Number Of Ingredients 5
Steps:
- 1. Slice cabbage from top to bottom of core in 1 inch thick slices.
- 2. Place on a greased cookie sheet or baking pan sprayed with cooking spray (the olive oil spray is really good for this recipe). Rub the smashed garlic on both sides of the cabbage.
- 3. Baste both sides of the cabbage with olive oil.
- 4. Sprinkle with salt and pepper to taste.
- 5. Bake at 350 F for 20 minutes.
- 6. Carefully flip rounds over. Bake an additional 20 minutes.
- 7. Or until golden brown and crispy.
GRILLED CABBAGE STEAKS WITH CREAMY CHIPOTLE DRESSING
This isn't your grandma's wedge salad! We've updated it by charring cabbage wedges, then drizzling them with a tangy chipotle dressing and topping it all off with sweet quickled (quick-pickled) red onions, fresh summer corn and salty Cotija for a new twist on a classic!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare a grill or cast-iron grill pan for medium-high heat. Clean and oil the grill grates.
- Cut the green and red cabbage halves into 6 wedges each, about 1 inch thick, leaving the core intact. Add the cabbage wedges to a baking sheet, brush on both sides with the olive oil and season with 1 teaspoon salt and a few grinds of pepper. Grill the cabbage until charred and slightly softened, about 5 minutes per side. Transfer back to the baking sheet and allow to cool slightly.
- Combine the vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, 2 teaspoons salt and 1/2 cup water in a small saucepan. Bring to a simmer over high heat and cook until the sugar dissolves, about 1 minute. Add the onions to a small heatproof bowl and pour the vinegar mixture over the onions. Set aside until ready to use.
- Whisk together the yogurt, lime juice, chipotle in adobo sauce, honey and 1/2 teaspoon salt in a small bowl until combined.
- Shingle the cabbage wedges on a serving platter, alternating between the green and red. Drizzle generously with the chipotle dressing and top with the tomatoes, corn, black beans, pickled onions, Cotija and cilantro.
GARLIC RUBBED ROASTED CABBAGE STEAKS
Steps:
- 1.Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it's usually dirty and nasty looking), cut cabbage from top to bottom (bottom being the root) into 1" thick slices. 2. Rub both sides of cabbage with smashed garlic. 3. Use a pastry brush to evenly spread olive oil over both sides of cabbage slices. 4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper. 5. Roast on the middle rack 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and enjoy!
HALLOUMI & RED CABBAGE STEAKS
Thickly sliced wedges of roasted cabbage make a satisfying yet easy vegetarian dinner - served on a bed of herby, zesty quinoa
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and put the cabbage steaks on top. Mix together the balsamic, oil, fennel seeds and sugar, then season and spoon it over the cabbage. Cover the cabbage with foil and roast for 20 mins, then remove the foil and cook for a further 10 mins until softened.
- Heat the quinoa following pack instructions, then stir through the orange juice, parsley, dill and cherries, and season with black pepper. Fry the halloumi in a dry pan on a medium heat for 2 mins each side until golden. To serve, place a spoonful of quinoa onto each cabbage steak and top with the halloumi.
Nutrition Facts : Calories 658 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 24 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 3 milligram of sodium
GARLIC RUBBED ROASTED CABBAGE STEAKS
How to make Garlic Rubbed Roasted Cabbage Steaks
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat oven to 400F and spray a baking sheet with non-stick spray. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" thick slices.
- Rub both sides of cabbage with smashed garlic.
- Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
- Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
- Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. serve hot and enjoy!
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