Roasted Cabbage Steaks

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Photo: Randy Mayor; Styling: Cindy Barr 
Yield
Serves 4 (serving size: 1 steak)
By Darcy Lenz
March 2014
RECIPE BY Cooking Light

Forget corned beef and new potatoes this St. Patrick's Day, and try this recipe for Roasted Cabbage Steaks. It's so simple—3 ingredients—and quick you'd swear we found it at the end of a rainbow.

Ingredients

  • 1 head of cabbage
  • 8 teaspoons canola oil
  • 2 teaspoons butter
  • Cooking spray

Nutritional Information

  • Calories 160
  • Fat 11.5g
  • Satfat 2g
  • Sodium 238mg

How to Make It

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.

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Ratings & Reviews

IoneTaylor's Review

IoneTaylor
March 26, 2014
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.
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