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?

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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

Directions

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

Slice the cabbage vertically into 1″ thick slices.

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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.

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

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

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Bake for 20 minutes.

 

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Using a spatula, carefully transfer to plates.  Enjoy!

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Serves 2 – 4.

Categories: Kosher, Recipe, Vegetarian | Tags: | 8 Comments

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8 thoughts on “Cabbage Steaks

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

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

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

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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