It's time to elevate from humble to the main attraction with these cabbage steaks! Utilizing the heat of the oven to both steam the cabbage and to roast it, these steaks end up perfectly tender with a dreamy, crisp exterior. While they're a delicious alternative to a traditional , they have enough flavor and texture to please any carnivore, too. (A sneaky sprinkle of chopped crispy bacon would take them over the top!) Vibrant paprika in the lemony olive oil seasons the cabbage steak all the way through, and a garlicky, almond-studded breadcrumb topping brings texture and even more flavor to the party.
Why is cabbage steak called steak?
Unlike the many meat alternatives popping up in grocery stores, cabbage steak is not pretending to be beefsteak, but the two do have some similarities. They're both thick-cut, satisfying, fork and knife affairs. Yet cabbage steak has its own personality and deserves to be a main dish on its own! Just like and , cabbage steak is proof that not every meal requires meat.
Can this recipe be made in advance?
While this recipe is best when it’s hot and crispy out of the oven, there are a few elements of this dish that can be prepared ahead of time. The paprika oil and the garlic butter breadcrumbs can be mixed up and stored in separate airtight containers in the refrigerator for up to 3 days. The cabbage can be sliced and stored in an airtight container in the refrigerator for 1 day. If there is any leftover cabbage steak, it can be stored in an airtight container in the refrigerator for up to 3 days.
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