Cabbage is a very versatile vegetable. Therefore, at Our Southern Odyssey we have endless ways of serving and preparing cabbage. One of our favorite ways to prepare cabbage is to bake it in the oven. Cabbage steaks are absolutely delicious. And they are really easy to make, which is a plus with our busy lives.
Cabbage steaks make an excellent side dish for any meal. Cabbage steaks are just as tasty the next day. They can be heated either in the microwave or a toaster oven. We recommend heating them in a toaster oven to keep the outside of the cabbage steak crispy. So when you make cabbage steaks be sure to make extra. That way you can eat them the next day if there are any left. Normally we don’t have any left. But, occasionally we get lucky and will have one left.
When choosing a cabbage to make cabbage steaks choose a fresh firm cabbage. You want a firm cabbage; because, it will hold together better when you cut it to form the steaks. The way you can tell if a cabbage is firm is by pressing your thumb onto the side of the cabbage. If your thumb is met with resistance, like you’re pressing against a brick. It is firm. However, if you press your thumb against the side of the cabbage and you can hear and feel the cabbage giving, like the leaves of the cabbage are being moved. Then the cabbage is not firm and should be used for coleslaw or cut up for stewed cabbage. It should not be used for cabbage steaks. There will be too much of a gap between the leaves. So, when you go to flip the cabbage steaks after they have been cooked halfway, they will fall all to pieces and you will be left with just strands of roasted cabbage, not cabbage steaks. The presentation will be far from acceptable.
Cabbages are available year round in the grocery store. So you can prepare cabbage steaks anytime. We love preparing cabbage steaks as well as eating them. So the next time you have a cabbage in the refrigerator and do not know what to do with it, try making cabbage steaks.
We use organic olive oil when making our cabbage steaks. Essentially, you can use any type of oil on the cabbage steaks. We have tried coconut oil as well as bacon grease on the steaks; however, we prefer to use organic olive oil. The olive oil gives a lot of flavor to the steaks. Make sure to purchase a good quality organic olive oil with a lot of flavor.
For the seasoning we use fresh ground organic Tellicherry black pepper, Himalayan pink salt and organic dried parsley flakes. All of these seasoning highlight the natural flavor of the cabbage. As always, never allow your seasoning to overtake the food that you are putting it on.
Instructions:
Start by picking out a fresh firm cabbage either at the grocery store or the farmers market. Read the third paragraph from the top on how to tell if the cabbage is firm. Take and remove the outside leaves of the cabbage revealing the bright green leaves that are tightly wrapped around the cabbage. Wash the whole cabbage under filtered water and place on a drying cloth. Go ahead and preheat the oven to 400 degrees Fahrenheit. Line a baking pan with unbleached parchment paper. Take a cutting board out and a chef knife. Pat the cabbage dry with the dish towel. You may notice that the stem of the cabbage is dark. It is best to make a new cut across the stem to remove the old cut of the stem, from where the cabbage was cut in the field. Also, it helps if the cabbage is flush on the bottom with the leaves. Because, the cabbage will sit securely on the cutting board. Now take the cabbage and holding the cabbage secure; place the bottom, the end with the stem, of the cabbage onto the cutting board. Starting at one side take and slice the cabbage anywhere from a half an inch to an inch thick sections. Refer to the step-by-step guide for a visual of this step. We cut our cabbage into a half inch sections; because, the thiner the cabbage the better it cooks. The cabbage becomes tender toward the core of the cabbage and the outside leaves become crunchy. Again refer to the step-by-step guide as a reference. Place the sliced cabbage on the baking pan that has been lined with unbleached parchment paper. Make sure that the cabbage steaks are placed on the baking pan so that the cabbage steaks are not overlapping each other. With the basting brush take and brush olive oil over each cabbage steak. Make sure to cover each cabbage steak well with oil. Sprinkle the Himalayan pink salt over each cabbage steak. Then take and grind the black pepper over each steak. If you like a lot of pepper then feel free to add more, to your taste. Really, with the seasoning it is based on your taste as to how much to use. Take and sprinkle organic dried parsley over the cabbage steaks. Now take and place the cabbage steaks in the preheated 400 degree oven for 20 minutes. After the 20 minutes are up place a potholder on a solid surface like a table or counter and with another potholder take and remove the baking pan from the oven and place on the potholder that is on the counter. Using a spatula turn each steak over. Again, with the basting brush take and brush the remaining oil over each steak. Sprinkle each steak with salt, pepper, and parsley. Now with the potholder take and place the baking pan back into the 400 degree oven and cook for another 20 minutes. As a precaution make sure that the potholder, that was under the baking pan, is still on the counter or the table and NOT under the baking pan that is now in the oven. After the 20 minutes remove the cabbage steaks from the oven and serve warm. We hope that you enjoy this recipe. These steaks are delicious.
Roasted Cabbage Steaks with Olive Oil
July 20, 2018
Cabbage steaks are an excellent side dish that requires little work. They are delicious and can be served with so many main dishes. Our Roasted Cabbage Steaks are vegan and healthy. This recipe requires only five ingredients and is a great recipe to make for dinner during the week. The clean up for making cabbage steaks is a breeze, which is, also, a plus for this recipe.
Persons
4
Notes
What you will need:
Cutting Board,
Chef Knife,
Baking Pan,
Measuring Spoons,
Measuring Cup,
Basting Brush,
Spatula,
Unbleached Parchment Paper,
Pot Holder,
Drying Cloth,
Serving Tray
Ingredients
- One Medium to Large Firm Organic Cabbage
- 1/2 Cup Organic Olive Oil
- 1/2 teaspoon or to taste Tellicherry Black Pepper
- 1/2 teaspoon or to taste Himalayan Pink Salt
- 1/2 teaspoon or to taste Organic Dried Parsley
Instructions
- Remove any damaged leaves from the outside of the cabbage
- Wash whole head of cabbage
- Place on drying cloth to dry
- Preheat oven to 400 degrees Fahrenheit
- Line baking pan with unbleached parchment paper
- Take a cutting board and a chef knife
- Holding on to the cabbage, with the stem end down, cut the cabbage into slices about one half inch to one inch thick
- Visit the step-by-step guide for a visual on cutting the cabbage into slices
- Place the cabbage steaks on the baking pan
- Coat each cabbage steak with olive oil using a basting brush
- Sprinkle each steak with salt, pepper and parsley
- Place in preheated 400 degree oven for 20 minutes
- Put a potholder on the counter then with another potholder take and remove the baking pan from the oven
- Using the spatula turn each steak over then with the basting brush coat this side of each cabbage steak with olive oil
- Sprinkle with the salt, pepper and parsley
- Return to the over for another 20 minutes or until tender
- Remove the steaks from the oven and serve warm
© 2024 This recipe is provided by Our Southern Odyssey
