Preheat oven to 425°. Cut 4 (1-inch) vertical slices from a head of cabbage. Heat 2 teaspoons canola oil and 1/2 teaspoon butter in a cast-iron skillet over medium-high heat. Add 1 cabbage steak; cook 4 minutes. Place, seared side up, on a baking sheet coated with cooking spray. Repeat with more oil and butter and remaining cabbage. Bake cabbage steaks at 425° for 15 to 20 minutes.
This recipe is simple, fast and delicious. I had some cabbage leftover from St Patrick's Day, so I sliced it up and made it according to this recipe. The only thing I changed is that I left out the butter and used just canola oil. I added a touch of butter when I served the cabbage for supper along with mashed potatoes, corn and leftover corned beef. The leftover cabbage steaks without the butter made a great side dish for a vegan lunch the next day of bean tacos with guacamole.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.