Think cabbage is boring? Think again! By cutting cabbage into thick “steaks” instead of shredding or chopping, you create crispy edges, a tender inside, and a flavor that’s truly incredible. This simple, healthy recipe turns humble cabbage into a show-stopping side dish you’ll crave again and again.
🌟 Why This Method is Amazing
✅ Unique texture — Cutting cabbage into thick slices lets it caramelize beautifully in the oven or pan.
✅ Big flavor — Roasting or searing brings out the natural sweetness of cabbage.
✅ Nutrient-rich — Cabbage is packed with vitamins C and K, fiber, and antioxidants.
✅ Simple and quick — Just a few minutes of prep for a restaurant-quality dish.
🔪 How to Cut Cabbage for the Best Result
- Remove any damaged outer leaves and trim the stem end just enough so the core stays intact.
- Place the cabbage on a cutting board, core side down.
- Using a sharp knife, cut the cabbage into ¾–1-inch thick slices, creating round “steaks” that hold together.
🍳 How to Cook Your Cabbage Steaks
Ingredients:
- 1 medium cabbage, cut into steaks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: garlic powder, paprika, or herbs
Instructions:
- Preheat oven to 220°C (425°F) or heat a large skillet over medium-high heat.
- Brush both sides of cabbage steaks with olive oil.
- Sprinkle with salt, pepper, and any favorite spices.
- For oven: Arrange on a baking sheet and roast 20–25 minutes, flipping halfway, until golden brown and crispy on the edges.
For stovetop: Sear in a hot skillet for 4–5 minutes per side, until caramelized and tender.
✅ Serving Suggestions
- Serve as a side with grilled chicken, fish, or tofu.
- Top with a drizzle of tahini, yogurt sauce, or balsamic glaze.
- Add toasted seeds or chopped nuts for crunch.
🌟 Final Thought
Cutting cabbage into thick steaks and roasting or searing them brings out incredible flavor and texture you won’t find with shredded or boiled cabbage. This easy, healthy recipe is a must-try — once you taste it, you’ll never think of cabbage the same way again!
