The perfect crisp-tender and tasty vegetarian fare.
Simply Recipes / Alison Bickel
Cabbage is the unsung hero of the produce drawer.
My favorite way to prepare cabbage is to roast thick slabs of it until golden brown and tender.
Simply Recipes / Alison Bickel
Roasted cabbage has a lightly sweet, mellow flavor and a crisp-tender texture.
Theyre quick to prep.
This recipe starts with the oven extra hot.
Simply Recipes / Alison Bickel
The temperature is lowered after placing the cabbage in the oven.
This helps the cabbage get smoky, crispy edges all around without burning.
While the cabbage steaks roast, make quick stovetop garlic breadcrumbs for sprinkling on top.
Simply Recipes / Alison Bickel
This dish is savory and slightly smoky, with a satisfying garlicky crunch on top.
It comes together quickly, perfect for a last-minute weeknight dinner.
How To Choose Cabbage
The best cabbage to roast is green or white cabbage.
Simply Recipes / Alison Bickel
Green cabbages are easy to find year-round.
Look for a head of cabbage that is firm and heavy for its size.
They will hold their shape better and cook more evenly.
Simply Recipes / Alison Bickel
Cabbage with loose leaves like savoy and napa are not recommended.
They will fall apart into a pile of leaves.
Slice the cabbage from the crown to the stem.
Simply Recipes / Alison Bickel
The stem only runs through the center of the cabbage.
Cutting into cross-sectional slices means every steak will be tightly packed.
The slices should be about 1 inch thick.
Simply Recipes / Alison Bickel
Thick slices will hold together better than thinner ones, which tend to fall apart.
Handle the steaks carefully when brushing on the sauce and flip them over gently.
The sides can be touching when placed on the baking sheetthis can help them keep from unfurling.
Simply Recipes / Alison Bickel
When transferring the roasted cabbage steaks for serving, use a large spatula.
If any leaves separate, simply curl them back into place.
No one will be the wiser.
Simply Recipes / Alison Bickel
Swaps and Substitutions
you could treat cabbage steaks as a blank slate.
There are plenty of opportunities to customize the toppings too.
Gluten-free:Swap the soy sauce for tamari.
Simply Recipes / Alison Bickel
Omit the panko breadcrumbs or swap them for gluten-free breadcrumbs.
Instead of breadcrumbs, you could also use thinly sliced scallions and crushed roasted salted peanuts.
Vegan:Swap the honey for maple syrup or agave.
Simply Recipes / Alison Bickel
Gremolata:Swap the breadcrumbs for this herby, zingycondimentfor a punch of freshness.
Bacon:Cabbage and bacon get along extremely well.
Add two slices of crisp, crumbled bacon to the breadcrumbs for a meaty bite.
If you have bacon grease handy, swap it for all or part of the oil.
Serve them with extra creamymashed potatoesandglazed carrotsfor a vegetarian feast.
How To Store Leftovers
Roasted Cabbage Steaks are best served warm soon after cooking.
Leftovers can be stored in an airtight container in the fridge for up to three days.
To reheat, microwave them in 30-second intervals.
Alternatively, heat them in a 350F oven for 15 minutes, or until warmed through.
Love Cabbage?
Peel off and discard any dried and browned outer leaves of the cabbage.
Place it on a cutting board on its side, with the stem end facing your left or right.
Use a sharp chefs knife to slice it into 1-inch cabbage steaks.
Handle them gently so that they dont fall apart.
You should get 4 to 6 slices, depending on the size of your cabbage.
Discard the end with the tough stem.
Place the cabbage steaks in a single layer on the prepared baking sheet.
Their sides can be touching.
If there isnt enough space, you’ve got the option to use two baking sheets.
Use a fork to whisk until the honey is fully dissolved.
Brush the sauce over the slices of cabbage, using half of the sauce.
Gently flip the cabbage steaks and brush the other side, using the remaining sauce.
Sprinkle the cabbage steaks with 1/4 teaspoon kosher salt and black pepper.
Its okay to season only one side.
In a small skillet over medium heat, add the remaining 1 tablespoon olive oil.
Once the oil shimmers when you tilt the pan, add the garlic and saute for about 30 seconds.
It should sizzle and be fragrant but not brown.
Add the panko breadcrumbs, red pepper flakes (if using), and the remaining 1/4 teaspoon salt.
Toss to coat the panko well in the garlic oil.
Toast the panko, stirring constantly, until golden brown, about 3 minutes.
Remove from the heat and stir in the parsley.
