Cabbage 'Steak'

MsCzar

I've got cabbage. I love steak. And while the term 'cabbage steak' is certainly dubious at best, I'd love to try it. Has anyone here made this culinary wonder? Got a good recipe to share?

AnnPT77

I'd drop the term "steak" if you like steak, because this is good, but nothing like steak-the-meat. It's just roasted cabbage slices. Well, I shouldn't say "just", because they're good.

I don't do recipes, so maybe others will come through with specifics. I'm a "wing it" gal.

Fundamentally, you take a whole cabbage head, and slice it in 3/4-1" slices. You can leave the denser stem part in (it will be firmer when cooked than the leaves), or take it out. (I usually slice, take the stem out, and eat it out of hand, because I like it.)

Put a little suitable oil on a baking pan, lay the slices on the pan, put a little oil on them (I use olive oil spray, usually), add some salt and pepper if you like before baking; if you want, you can add other spices that won't burn, like maybe chili powder or paprika, but I'd hold off on adding most herbs until later in the roasting so they don't become herb-ashes. Lemon juice or vinegar can also be added before roasting. If you want, finely chopped nuts, parmesan or bacon crumbles may be good, but depending on how long you roast, might be better to add mid-way. (I have no clue on the bacon timing, I'm vegetarian. I'd add nuts around 10 minutes before the cabbage is done.)

You can roast or grill. I don't have a grill, so I roast. 400F is my one-temp-fits-all roasting temp for veggies, but it looks like recipes suggest this for cabbage, so try it. You want to roast until the leaves are somewhere between soft and tender-crisp, depending on your preferences, but some browned or caramelized parts are really tasty. If your oven is not even-heating, it can be good to rotate the pan about halfway through. I like mine quite browned, so I'm probably roasting for around 40 minutes or so, but it will vary with the slice thickness, too. Keep an eye on them.

For myself, I like to roast the slices plain (just a bit of oil), then season after. I like them with balsamic vinegar, or a simple mustard vinaigrette (prepared mustard, white wine vinegar as the basis), soy sauce, or whatever. I usually make the whole cabbage, put leftovers in the fridge, either reheat or eat cold in/as a salad.

MsCzar

Thanks! That sounds good. I may give my Evolve George Foreman electric grill a go... especially if the object of the game is to get a good brown going. Is there any benefit to marinading with a soy/ rice wine vinegar ahead of cooking? Or will that invite a too-quick burn?

AnnPT77

MsCzar wrote: »

Thanks! That sounds good. I may give my Evolve George Foreman electric grill a go... especially if the object of the game is to get a good brown going. Is there any benefit to marinading with a soy/ rice wine vinegar ahead of cooking? Or will that invite a too-quick burn?

Guessing: It might brown a little quicker, but I don't think it would be a big deal.

perryc05

https://www.allrecipes.com/recipe/238097/cabbage-steaks/