Roasted Red Cabbage 'Steaks'
A simple yet elegant way to transform red cabbage into substantial, flavorful 'steaks' by roasting them until tender and caramelized, then finishing with a tangy balsamic glaze.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Carefully wash the red cabbage and pat it thoroughly dry. Trim off just the very bottom stem end, ensuring enough of the core remains intact to hold the leaves together.
Place the cabbage on a sturdy cutting board. Using a sharp chef's knife, slice the cabbage crosswise into 1-inch (2.5 cm) thick 'steaks'. You should yield 3-4 good slices from the center of a medium head; discard any loose outer leaves or very small end pieces.
Arrange the cabbage 'steaks' in a single layer on the prepared baking sheet, making sure they are not overlapping. This is crucial for proper roasting and caramelization.
Drizzle the olive oil evenly over both sides of the cabbage 'steaks'. Season generously with kosher salt and freshly ground black pepper.
Roast in the preheated oven for 15 minutes. Carefully flip each cabbage 'steak' using a sturdy spatula to ensure even cooking and browning.
Continue roasting for another 10-15 minutes, or until the cabbage is tender when pierced with a fork, and the edges are slightly caramelized and crispy.
Remove from the oven. Drizzle generously with balsamic glaze just before serving. Serve immediately as a hearty side dish or a light vegetarian main course.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Even Thickness:** Ensure your cabbage 'steaks' are uniformly 1-inch thick for even cooking. Thinner slices will cook faster and might burn, while thicker ones will take longer.
- 2**Don't Overcrowd:** Give the cabbage slices ample space on the baking sheet. If they are too close, they will steam instead of roast, preventing desirable caramelization and crispiness. Use two baking sheets if necessary.
- 3**Parchment Paper is Key:** Lining your baking sheet with parchment paper prevents sticking, especially with the caramelized edges, and makes cleanup a breeze.
- 4**Homemade Balsamic Glaze:** You can easily make your own by simmering 1/2 cup of balsamic vinegar in a small saucepan over medium-low heat until it reduces by half and thickens to a syrupy consistency (about 10-15 minutes).
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a dash of hot sauce along with the oil and seasonings before roasting for a fiery twist.
HerbaceousHerbaceous
Sprinkle with fresh chopped thyme or rosemary after roasting, or a mix of dried Italian herbs before roasting for an aromatic touch.
Cheesy FinishCheesy Finish
Top with grated Parmesan cheese during the last 5 minutes of roasting for a savory, crispy crust.
Why this is on our healthy list.
Rich in Antioxidants
Red cabbage is packed with anthocyanins, which are powerful antioxidants that help protect cells from damage and reduce inflammation.
High in Fiber
Promotes digestive health, aids in satiety, and helps regulate blood sugar levels, contributing to overall gut well-being.
Vitamin C Powerhouse
A great source of Vitamin C, essential for immune function, collagen production for healthy skin, and protecting against oxidative stress.
Frequently asked questions
Yes, green cabbage can be roasted in the same way, though it may have a slightly milder flavor and less vibrant color. The cooking times should be similar.
