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Ingredients
4 servings
Cabbage Steaks
- 1 medium head green cabbage (2½ pounds)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- ¼ teaspoon salt
Herb Butter
- 4 tablespoons unsalted butter, at room temperature
- ¼ cup finely chopped fresh tender herbs (such as basil, chives, dill and/or flat-leaf parsley)
- 3 medium cloves garlic, minced (1 teaspoon)
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon lower-sodium Worcestershire sauce
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon salt
Directions
Prepare Cabbage Steaks: Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Trim stem off cabbage. Slice the cabbage vertically into 4 (1-inch-thick) steaks. Place the steaks on the prepared baking sheet.
Brush both sides of the steaks with 2 tablespoons oil. Sprinkle both sides with ½ teaspoon pepper, ½ teaspoon onion powder and ¼ teaspoon salt.
- Roast until tender and browned, about 45 minutes, flipping halfway through.
- Meanwhile, prepare Herb Butter: Combine 4 tablespoons butter, ¼ cup herbs, minced garlic, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon Worcestershire, ¼ teaspoon crushed red pepper and ⅛ teaspoon salt in a medium bowl. Beat with an electric mixer on medium speed until fully combined, 30 seconds to 1 minute.
Evenly spread the butter mixture on the roasted cabbage steaks.
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Clever Journeys 
Oh, that looks delicious! I’ve been wanting to try some cabbage steaks. 🙂
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So have I, and this looks like a very clean and doable recipe for cabbage steaks. 🙂
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I’ve just got to try this recipe! Thanks, Dodie! 🙂
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Nancy Homlitas ~ Yes ma’am! 💚🤤
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OK, those look/sound amazing. We will try this recipe for sure!
One of our favorite cabbage-based recipes is something we call “So-Sue-Me” salad. So simple. Shred cabbage – a whole head, or as much as you want to make however much salad you want to make. Place shredded cabbage in a large mixing/storage bowl. Add a cup of dry roasted peanuts. Open a package of ramen noodles. Break up the noodles into the bowl with cabbage and peanuts. In a smaller bowl, empty the packet of dried flavoring from the ramen package; then add about 1/4 cup of oil (your choice, but we usually use olive oil). Stir the flavoring into the oil. About 10 minutes before you serve the salad, pour the flavored oil over the cabbage mixture and stir to cover all the salad. Yum!
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I do like cabbage; this is very inventive, but steaks! So funny. Good for your heart, though.
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