new recipe: Cabbage Steaks (Better Than You’d Think!)
Let Me Tell You Why Cabbage Steaks Are My Lazy-Day Hero
Okay, I’m going to be straight with you: I never meant to become a cabbage enthusiast. But one rainy Tuesday, I was rummaging through my fridge for something (anything) that wasn’t yet another sad salad, and there it was—a hefty green cabbage, looking a bit like it was judging me. I had absolutely no idea what to do with it, so I sliced it up, tossed it on a tray, and, well, accidentally discovered my new favourite way to eat cabbage. If you’ve ever doubted that a cabbage could taste good, this is the recipe that might just change your mind. Or at least make you less afraid of cruciferous veg. (Also, side note: my cat will not stop trying to steal these off the counter. I don’t know what that’s about.)
Why I’m Always Making These (Even When I Swear I’m Sick of Cabbage)
I make this when I’ve got about three brain cells left after work and need something fast but warm. My family actually cheers for cabbage steaks (no, really, even my notoriously picky nephew eats two), probably because they get all crispy at the edges (which is the best bit—don’t let anyone tell you otherwise). Sometimes I get frustrated because the oven takes forever to preheat, but honestly, that’s the hardest part. Besides, if you wander off and forget them for a few minutes, you actually want a bit of char. Win-win, right?
What You’ll Need (And a Few Things You Can Swap)
- 1 large green cabbage (I’ve used red cabbage in a pinch; it’s a bit sweeter, but anything round-ish works)
- 2–3 tablespoons olive oil (honestly, I’ve used canola or even melted butter when I run out; don’t overthink it)
- Salt and pepper, to taste (My grandmother always insisted on sea salt, but regular table salt is fine. Pepper: fresh cracked if you want to feel fancy)
- 1 teaspoon garlic powder (sometimes I just rub a fresh garlic clove on the slices; more effort, less predictable but good)
- 1 teaspoon smoked paprika (totally optional, but it gives a sort of BBQ-ish vibe—try it!)
- Optional: grated parmesan, chili flakes, or even a dash of soy sauce if you’re feeling wild
How I Actually Make Cabbage Steaks (With Some Honest Moments)
- Preheat your oven to 220°C (about 425°F). Or, if your oven is like mine and likes to take its sweet time, turn it on, wander off to tidy something, and come back when you remember.
- Peel off any sad-looking outer leaves (sometimes I just leave them if they look okay—waste not, want not!). Slice the cabbage into roughly 3/4-inch thick rounds. Don’t stress if they’re uneven—rustic is the new chic.
- Lay the slices flat on a big baking tray, lined with parchment if you hate scrubbing pans as much as I do.
- Brush both sides with olive oil. I usually go a bit heavy handed because I like them crispy, but if you’re watching oil, do you. Sprinkle with salt, pepper, garlic powder, and smoked paprika. Flip, repeat. (This is where I sometimes sneak a taste of raw cabbage—not everyone’s thing.)
- Pop the tray in the oven. Roast for about 25–30 minutes, flipping halfway. Don’t worry if they look a bit weird at this stage—after the flip, they magically crisp up.
- If you want them extra golden, turn your grill/broiler on for the last 2-3 minutes. Keep an eye though, they go from “perfect” to “where did it go?” real quick.
Notes: Stuff I Learned the Hard Way
- Don’t crowd the tray, or they’ll steam instead of roast. I mean, unless you like floppy cabbage—no judgement.
- If you’re using parmesan, sprinkle it on in the last 5 minutes. Any sooner and it’ll burn (learned this the smoky way).
- Actually, I find it works better if you let them rest for a minute before serving. They get a bit crispier as they cool.
Weird Variations I’ve Tried (And One That Was a Total Flop)
- Tried brushing with a mix of miso and sesame oil—ridiculously good but a bit salty if you overdo it.
- Sliced apples layered under the cabbage—sounds fancy, but honestly? It got a bit soggy. Wouldn’t bother again.
- Sprinkled curry powder instead of paprika for an Indian-ish twist; my neighbour loved it, but I think I still prefer smoked paprika.
What If I Don’t Have One of Those Fancy Brushes?
No pastry brush? No worries. Use the back of a spoon or even your hands (which is what I usually end up doing, because my brush always disappears when I need it). If you’ve got a silicone spatula, that works too—sort of.
Can I Store These? (Yes, But…)
Sure, you can keep leftover cabbage steaks in the fridge for a couple of days. They do get a bit softer, but I think the flavour is even better the next day. Though honestly, in my house it never lasts more than a day! If you want to crisp them up again, just pop them back in the oven for 5–10 minutes.
How Do I Serve These? (Or: My Family’s Slightly Odd Traditions)
Sometimes I just eat these straight off the tray (no shame). They’re great as a side with roast chicken, but I’ve also topped them with fried eggs for a lazy breakfast. My aunt insists on dolloping Greek yogurt on top—actually pretty good, if you’re into that sort of thing. Oh! And once I used leftovers in a sandwich, but that’s a story for another day.
Pro Tips (aka “How I Messed This Up Once or Twice”)
- Don’t try to rush the roasting time. I once cranked the oven up higher to save time—bad idea, burnt edges and raw center.
- Try not to slice too thin. I thought thinner meant crispier, but nope—they just fell apart and got sad.
- Actually, letting them cool a bit before moving helps them stay together (probably obvious, but I needed to learn the hard way).
FAQs (From Real People Who Text Me Late at Night)
- Do I need to core the cabbage? Nah, just slice right through the middle; the core kinda holds everything together. If it bothers you, you can trim around it when you eat, but I usually just leave it.
- Can I add cheese? Yes! Parmesan is my go-to, but cheddar works (gets gooey though). Add it at the end so it doesn’t burn.
- Can I grill these instead of roasting? I’ve tried it on the barbecue—tastes smoky, but you have to really oil the grates or they’ll stick. Fun for summer though.
- Is this actually filling? Look, I’ve eaten half a tray for lunch and felt pretty good. But maybe add a side if you’re really hungry.
- Where do you get your parchment paper? Oh, I usually grab this one because it never sticks, but honestly, whatever’s on offer at the supermarket.
- What’s a good spicy seasoning? I like this chili powder from Serious Eats’ roundup. A sprinkle goes a long way.
By the way, did you know cabbage is one of those veggies that just hangs out in the fridge for weeks and doesn’t complain? Sort of like that one friend who’s always up for whatever plans you throw at them. Makes me feel less guilty when I forget it’s there until the end of the week.
