Roast Lemon-Garlic Cabbage Steaks for a Twist on Steak Night
2024/02/13

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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. 

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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. Chopped up leftovers are delicious in a casserole or folded into mashed potatoes to make a shortcut

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for a .

Nonstick cooking spray

1

medium head green cabbage (3 to 4 pounds)

1/4 c.

olive oil

2 tbsp.

fresh lemon juice

1 1/2 tsp.

paprika

1 1/2 tsp.

garlic powder

1 tsp.

kosher salt

1/2 tsp.

ground black pepper

2 tbsp.

panko breadcrumbs

2 tbsp.

grated parmesan

1 tbsp.

slivered almonds, chopped

1 tbsp.

salted butter, melted

1

garlic clove, grated

1/2 tsp.

lemon zest

1/4 tsp.

kosher salt

Pinch ground black pepper

1 tbsp.

chopped fresh parsley, for serving

Step  1 For the cabbage: Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Step  2 Strip any dark outer leaves off of the cabbage and cut ½ inch of the root end off of the cabbage. With the flat end of the cabbage on the cutting board, slice the cabbage into 1-inch thick “steaks.” Arrange the slices in a single layer on the prepared baking sheet.

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Step  3 In a small bowl, whisk together the olive oil, lemon juice, paprika, and garlic powder. Brush both sides of the cabbage steaks with the oil mixture. Sprinkle both sides with salt and pepper. Pour ¼ cup of water onto the baking sheet, trying not to get too much water directly on the cabbage. Tightly cover the baking sheet with foil. Step  4 Roast the cabbage until tender, 15 to 20 minutes. Step  5 For the topping: Meanwhile, in a medium bowl, stir together the breadcrumbs, parmesan, almonds, butter, garlic, lemon zest, salt, and pepper until combined. Step  6 Remove the cabbage steaks from the oven and remove the foil. Sprinkle the cabbage with the breadcrumb mixture and continue roasting until golden brown, 10 to 15 minutes more. Step  7 Serve warm, sprinkled with parsley.

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