Cabbage Steaks

I have a steak of a different sort for you today! Crispy Roasted Cabbage Steaks. A whole head of cabbage that’s thickly sliced, then roasted until it’s tender and caramelized inside, browned and crispy the outside, and pick-it-off-the-pan addictive throughout, this easy side dish takes all of five minutes to prep and can be served with just about anything.

A sheet pan of sliced and oven baked cabbage steaks topped with Parmesan and pecans

If you’ve been suspicious of cabbage up until this point, I hear you. And now, I’m going to change your mind.

Eaten raw, cabbage is bland and can even be bitter. Perhaps that’s why we so often douse it with mayo, rename it coleslaw, and shove it next to a pile of baked beans.

It doesn’t (and shouldn’t!) be this way. Cabbage is related to Brussels sprouts (both are cruciferous vegetables), and they have similar qualities when cooked.

Boiled to death or left raw, they’ll leave you struggling to take a second bite (I’d argue that goopy coleslaw is an even more egregious crime, but we can save that debate for a different day).

Sautéed or roasted, however, cruciferous vegetables like Brussels sprouts and cabbage transform. Just check out the glowing reviews on this sautéed cabbage and these sautéed Brussels sprouts. (more…)

The post Cabbage Steaks is found on Well Plated by Erin.

Original source: https://www.wellplated.com/cabbage-steaks/