These Cabbage Steaks are a delightful way to highlight the humble vegetable, transforming it into a flavorful main dish with just a few simple ingredients. After several rounds of testing, I found the perfect balance of pan-searing and basting with a rich sauce that envelops each wedge in savory goodness. Not only are they a budget-friendly option, but they also make for an elegant meal any night of the week. Be sure to check out my Easy Egg Roll in a Bowl for a quick and tasty side dish!
About Cabbage Steaks
Cabbage Steaks offer a surprisingly robust flavor when cooked right. Over the course of multiple attempts, I discovered how essential the pan-searing step is—it creates a crispy exterior that contrasts beautifully with the soft, tender inside. This dish is not just satisfying; it also aligns perfectly with a budget-conscious lifestyle and is packed with veggie goodness, making it a family favorite in our home.
- Quick prep time makes it ideal for weeknight dinners.
- Affordable and versatile; easily adaptable for various diets.
- Offers cozy flavors, perfect for any season.
- Cabbage is a cruciferous vegetable packed with nutrients.
Key Ingredients & Their Roles
- Cabbage: The star of the dish; cut into thick wedges for best results.
- Canola Oil: Essential for achieving that beautiful sear on the cabbage.
- Balsamic Vinegar: Adds depth and a touch of sweetness to the sauce.
- Vegetable Broth: Combines with other ingredients to create a savory base for the sauce.
How to Make Cabbage Steaks
- Preheat your oven to 400°F. Cut the cabbage into wedges, keeping the stem intact to hold the leaves together.
- In a hot cast iron skillet, sear the cabbage steaks in canola oil until they’re browned on both sides, about 5 minutes each side.
- Meanwhile, prepare your sauce by whisking together the balsamic vinegar, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper, then let it simmer.
- Pour the sauce over the cabbage in the skillet before transferring everything to the oven.
Pro Tips & Troubleshooting
- Leaving the stem in place keeps the wedges intact, making them easier to flip.
- If your sauce isn’t thick enough, add a bit more flour directly in the hot skillet while stirring.
- You can use apple cider vinegar instead of balsamic for a fruity twist.
- This recipe can easily be doubled, perfect for gatherings or meal prep.
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 4 days. They also freeze well for about 2 months. Reheat in the oven at 350°F for 15 minutes or until warmed through. I once made these ahead and found that the flavors deepened even more, making them taste even better the next day!
Serving Suggestions
Serve alongside a fresh garden salad or with crusty bread to soak up the delicious gravy. You might also enjoy pairing it with my Keto Bread or One Pot Chicken and Rice Soup.
Frequently Asked Questions
- What type of cabbage should I use? Green cabbage is the most common, but savoy works beautifully for a sweeter flavor.
- Can I make these ahead of time? Yes, you can prepare the cabbage and store it. Just reheat before serving.
- What can I substitute for the vegetable broth? Chicken broth or even water in a pinch can be used.
- How can I make this dish vegan? Ensure all ingredients, especially your broth and Worcestershire sauce, are vegan-approved.
- Do I need to use flour for the sauce? Flour thickens the sauce, but cornstarch can be used as a gluten-free option.
Final Thoughts
I’m truly happy with how these Cabbage Steaks turn out—deliciously unique and comforting. I love serving them with a hearty grain like quinoa. I encourage you to try this recipe and share your adaptations with me!
More Recipes You’ll Love
- Maple Roasted Carrots – pairs well with the sweetness of cabbage steaks
- Baked Salmon Meatballs with Avocado Sauce – complements the richness of the cabbage dish
- Garlic Butter Chicken with Zucchini and Corn – a delightful combination with cabbage steaks
Cabbage Steaks
Ingredients
- 1 small head green cabbage
- 2 tsp canola oil
- 3 Tbsp balsamic vinegar
- 1 cup vegetable broth
- 1/2 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 2 Tbsp all-purpose flour
Instructions
- Preheat oven to 400°F. Cut cabbage into 1/4 or 1/8 wedges leaving the stem intact.
- Sear the cabbage steaks in a hot cast iron skillet with canola oil until browned on both sides, about 5 minutes per side.
- Whisk together balsamic vinegar, vegetable broth, tomato paste, Worcestershire sauce, salt, and black pepper. Simmer on the stove.
- Pour the sauce over the cabbage in the hot skillet before transferring to the oven.
- Bake in the oven with the sauce for 25-30 minutes until cabbage is wilting and darkened.
- Remove cabbage wedges from the skillet and add 1-2 Tbsp of flour to thicken sauce as desired.
- Spoon sauce over the cabbage steaks and serve hot.