Cabbage Steak

So, St Paddy’s day came and went, and best of intentions being just that intentions, you now have this Alien Easter Egg sitting in your fridge waiting to hatch at some ungodly hour of the night and eat your cat or just roll out and mangle your bare foot as you rummage in the refrigerator for a late night snack.

We need to stop them from doing that with the swift application of a good chef’s knife. Yeah, that’s the ticket: slice and fry, grill or even oven roast. One could also create the steaks and then braise/fry them in stock and fat, but that is another post.

These are some of my favorite vegetable side dishes and are easy to make! This is a straightforward recipe; you can add as much or as little of the seasonings as you want. Garlic, I love it, so I go wild with it, but put as much as is good for you.

The recipe, as written, is suitable as a side dish or even a main dish for a vegetarian, but for that unique RogueChef twist, I can make it in so many ways. I suggest swapping the pan spray for bacon drippings, which ruins the vegetarian side. Or kick up the seasonings with some Cayenne pepper or even a prepared Cajun Spice Mix. I’ll add that at the bottom of this post.

From Wikipedia:

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the “cole crops” or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda).

Cabbage Steak

Crisp, tender, smokey, delicious and vegetarian, or not..

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Cheap, Dinner, Lunch, Main Course, Side Dish

Cuisine Global

Servings 4

Calories 170 kcal

Ingredients

  

1x2x3x

• 1 small Green Cabbage Loose Leaves removed
• 1/4 cup Olive Oil
• 2 tbsp Garlic Minced
• 1 tsp Salt Kosher, of course
• 1/4 tsp Black Pepper Coarse Grind
• Herbs Fresh, Minced Fine or dry mix
• Parmesan Cheese Fresh Grated, Apply as needed/desired

Instructions

 

• Preheat oven to 400 degrees F. 
• Generously coat a rimmed baking sheet with nonstick spray and set aside.
• Cut off the root end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. 
• Cut top to bottom into 3/4- to 1-inch thick slices. 
• Place on the prepared baking sheet. 
• In a small bowl, whisk together the olive oil, garlic, salt, and pepper.
• Brush over one side of the cabbage, then flip the cabbage over and brush the other side.
• Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. 
• Halfway through the baking time, rotate the pan(s) 180 degrees.
• Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze a lemon over the top. Serve piping hot

Notes

As always a basic recipe.  Adventure is the spice of life.

One RogueChef twist is rather than a spry lube; I’d use bacon dripping to grease the baking sheet.

Whilst this calls for roasting in the oven, one could grill on a hot grill or pan fry in a cast iron pan (one slice at a time in the cast iron)

Nutrition

Calories: 170kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 614mgPotassium: 321mgFiber: 5gSugar: 6gVitamin A: 176IUVitamin C: 67mgCalcium: 80mgIron: 1mg

Keyword Cabbage, Pan-Fry, Roasted, Steak

Tried this recipe?Let us know how it was!

Cajun / Creole Seasoning

Drop all the packets

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Ingredient

Cuisine Cajun, Creole

Servings 0.75 Cup

Calories 168 kcal

Ingredients

  

1x2x3x

• 2 tbsp Paprika
• 1 tbsp Onion Powder
• 2 tbsp Garlic Powder
• 1 tbsp Cayenne
• 1 tbsp Salt
• 1 tbsp Ground Black Pepper
• 1 tbsp Oregano
• 1 tbsp Thyme

Instructions

 

• Mix all
• Store in an air tight container
• Keep away from light and heat

Notes

Basic Cajun/Creole seasoning.

(BEFORE YOU GET THE PITCHFORKS OUT, YES THEY ARE DIFFERENT CUISINES)

If you want more heat, add 1/4 tsp red pepper flakes and/or bump up the cayenne pepper.

As with all spices/herbs, store them in an air-tight container, away from light and heat.

Good for about a year.

Makes 3/4 cup of seasoning, enough for 2-3 pots of Gumbo.

Nutrition

Calories: 168kcalCarbohydrates: 37gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 7005mgPotassium: 867mgFiber: 13gSugar: 3gVitamin A: 9427IUVitamin C: 17mgCalcium: 218mgIron: 8mg

Keyword Cajun, Creole, Mix, Spice

Tried this recipe?Let us know how it was!