Cabbage Steaks

A secret – I love cabbage.

I have loved cabbage since I was a little girl.  My father used to make coleslaw (which I was not interested in); I would hover while he shredded the cabbage, waiting for him to offer me a chunk to munch on.  It was sweet and crisp and wonderful.

But with a meal, I can’t just put a chunk of cabbage on each plate, my family would look at me with horror. So when I saw the recipe for cabbage steaks in Cooking Light, I just had to try it.  I got to put a big piece of cabbage on the plate, but in a way that was hard to resist.  Isn’t it pretty?



It is amazingly simple to make.  Nothing is added except the oil and butter used to cook it in.  I thought it would need seasoning, but surprisingly, it had plenty of flavor all on its own.

Cabbage Steaks

from Cooking Light

1 large cabbage

2 – 4 tsp canola oil

2 tsp butter


Heat the oven to 425F and coat a baking sheet with cooking spray.

Slice the cabbage vertically into 1″ thick slices.



Heat a cast iron skillet over medium-high heat.  Add 2 tsp oil and 1 tsp butter and heat until bubbly.  Add 1 or 2 slices of cabbage.



Cook 4 to 6 minutes, until starting to brown on the underside.


Repeat with the remaining slices, adding oil and butter as necessary.



Bake for 20 minutes.




Using a spatula, carefully transfer to plates.  Enjoy!



Serves 2 – 4.


8 Comments Add yours

  1. adanelz6 says:

    Roasted cabbage is amazing! I have seen cauliflower steaks, but this is something new – yum!


    1. They are definitely less substantive than cauliflower steaks, a side dish rather than my main meal.


  2. We love cabbage too! I’ll save this recipe and give it a try, I’m always looking for ways to cook it.


    1. I was surprised by how flavorful this was, and so easy!


  3. djdfr says:

    I got hungry for red cabbage for some reason. We had it simply braised in butter with caraway seed.


    1. Sounds tasty! How did you cut it?


      1. djdfr says:

        Shredded with a mandolin.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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