Do you ever have those days when you’re staring into the fridge, willing something amazing to magically appear? That was me last week, until I spotted a humble head of cabbage. Now, I know what you might be thinking: cabbage? Exciting? Trust me, these Garlic Cabbage Steaks are a game-changer.
I remember when I first tried making these; I was shocked by how such simple ingredients could create something so flavorful and satisfying. Plus, the whole recipe takes under an hour from start to finish, making it perfect for busy weeknights.
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Why You’ll Love These Garlic Cabbage Steaks
These aren’t your grandma’s boiled cabbage! First, the flavor is incredible. The garlic, fennel, and roasting bring out the natural sweetness of the cabbage. Second, it’s unbelievably easy. A little slicing, a little seasoning, and the oven does the rest. Third, you’re getting a healthy dose of nutrients in a delicious package. Finally, it’s a surprisingly elegant dish. I love serving it as a simple yet sophisticated side.
Is Cabbage Nutritious?
Absolutely! Cabbage is packed with vitamins and fiber. It’s also a good source of iron, which is especially important for women’s health. Incorporating cabbage into your diet is a simple way to give your body a boost.
Ingredients for Garlic Cabbage Steaks
Here’s what you’ll need to make these delicious steaks:
- 1 head green cabbage
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic paste
- 2 teaspoons fennel seeds (or caraway seeds)
- 1 teaspoons kosher salt (to taste)
- 1/2 teaspoon ground black pepper (to taste)
- fresh parsley (for optional garnish)
Equipment Needed
For this recipe, you’ll need a few basic kitchen tools. A good chef’s knife is essential for slicing the cabbage. You’ll also need a large baking sheet. I prefer to line mine with parchment paper for easy cleanup. If you don’t have parchment paper, you can lightly grease the baking sheet.
How to Make Garlic Cabbage Steaks: Step-by-Step Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Slice the cabbage head into 1 inch thick wedges (or slices) and arrange on the prepared baking sheet. Brush each cabbage steak with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
- Roast for 25 minutes or until the cabbage edges that are in contact with the baking sheet turn a golden brown. Carefully flip over using a metal spatula. Roast for another 20 minutes, or until the cabbage steaks become tender but are crispy around the edges. Pro Tip: Do not move the slices while the cabbage roasts, other than this one flip. This constant contact with the sheet pan in a high-heat environment of the oven produces crispy edges.
- Serve warm and garnished with coarsely chopped parsley. Note: Leftover cabbage steaks lose their crispiness by the following day.
Slicing Methods for Cabbage Steaks
The most common way to slice cabbage steaks is to cut the cabbage head into 1-inch thick wedges, keeping the core intact so that the leaves hold together. However, you can also cut the cabbage into slices. This works well but may result in some pieces falling apart during cooking.
To keep cabbage steaks from falling apart, make sure your knife is sharp and try to keep the core intact. The core helps hold the layers together.
Crispy Garlic Cabbage Steaks Secrets
The secret to truly crispy cabbage steaks is high heat and patience. Make sure your oven is preheated to 400˚F. Also, resist the urge to move the cabbage steaks while they’re roasting. The constant contact with the hot baking sheet is what creates those perfectly crispy edges. If you live in a humid climate, consider patting the cabbage steaks dry with a paper towel before roasting. This will help remove excess moisture and promote crisping.
Ingredient Variations and Substitutions
| Ingredient | Variation/Substitution | Effect on Flavor Profile |
|---|---|---|
| Cheese | Sprinkle with Parmesan or Pecorino | Adds a salty, savory, and cheesy depth to the dish. |
| Spices | Add red pepper flakes | Introduces a pleasant kick and heat. |
| Oils | Use avocado oil instead of olive oil | Offers a slightly milder flavor. |
| Vegan/Vegetarian | Nutritional Yeast | Adds a “cheesy” flavor. |
Serving Suggestions for Garlic Cabbage Steaks
Garlic Cabbage Steaks are incredibly versatile. They make a fantastic side dish for grilled chicken, roasted tofu, or baked fish. You can also add them to a salad for extra flavor and texture, making them a great option for delicious lunches.
If you’re wondering what cabbage steak is good with, I’d suggest pairing it with a simple lemon-herb vinaigrette or a dollop of creamy Greek yogurt.
Why This Recipe Works
The magic of this recipe lies in the high heat and the use of simple ingredients. Roasting the cabbage at 400˚F allows the natural sugars to caramelize, creating a sweet and slightly smoky flavor. The garlic and fennel add depth and complexity, while the salt and pepper enhance the overall taste.
Common Mistakes to Avoid When Making Garlic Cabbage Steaks
One common mistake is overcrowding the baking sheet. Make sure the cabbage steaks are arranged in a single layer with enough space between them. Overcrowding can lead to steaming instead of roasting, resulting in soggy cabbage.
Another mistake is not preheating the oven. A hot oven is essential for achieving crispy edges. If your cabbage steaks are browning too quickly, you can lower the oven temperature slightly and continue roasting until they’re tender.
Foil Alternatives
I prefer to use parchment paper to line my baking sheet. It prevents the cabbage steaks from sticking and makes cleanup a breeze. You can also use a silicone baking mat.
Storing and Reheating Garlic Cabbage Steaks
Leftover cabbage steaks are best stored in an airtight container in the refrigerator. They will lose some of their crispiness overnight. To reheat, preheat your oven to 350˚F and place the cabbage steaks on a baking sheet. Reheat for about 10-15 minutes, or until warmed through. For extra crispiness, you can broil them for a minute or two, but watch them closely to prevent burning.
Nutrition Information for Garlic Cabbage Steaks
- Calories: 120
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Carbohydrates: 10g
- Fiber: 4g
- Sugar: 4g
- Protein: 2g
Amazing Garlic Cabbage Steaks: Simple & Crispy
Ingredients
Equipment
Method
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Slice the cabbage head into 1 inch thick wedges (or slices) and arrange on the prepared baking sheet. Brush each cabbage steak with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
- Roast for 25 minutes or until the cabbage edges that are in contact with the baking sheet turn a golden brown. Carefully flip over using a metal spatula. Roast for another 20 minutes, or until the cabbage steaks become tender but are crispy around the edges. Pro Tip: Do not move the slices while the cabbage roasts, other than this one flip. This constant contact with the sheet pan in a high-heat environment of the oven produces crispy edges.
- Serve warm and garnished with coarsely chopped parsley. Note: Leftover cabbage steaks lose their crispiness by the following day.
Notes
Frequently Asked Questions
What is cabbage steak good with?
Cabbage steak pairs well with grilled chicken, roasted tofu, baked fish, or a simple lemon-herb vinaigrette.
How do you keep cabbage steak from falling apart?
Use a sharp knife, keep the core intact, and handle the cabbage steaks gently.
What temperature should cabbage be cooked to?
Cabbage should be cooked to an internal temperature of 185-195˚F for optimal tenderness.
Is cabbage steak healthy?
Yes, cabbage steak is a healthy dish that is low in calories and high in vitamins, minerals, and fiber.
Conclusion
So there you have it: a simple, delicious, and nutritious recipe for Garlic Cabbage Steaks. I hope you’ll give it a try and discover just how amazing cabbage can be.
Now, I want to hear from you! What are your favorite ways to prepare cabbage? Have you tried making cabbage steaks before? Leave a comment below and let me know what you think. And if you make this recipe, be sure to share your results with me — I can’t wait to see what you create!
