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[BullNBear52]

When my wife makes Cole slaw there is always cabbage left over.

Problem solved.

Cabbage Steaks
By Melissa Knific
Published March 13, 2025


Cabbage Steaks
Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes

Tender and crisp cabbage “steaks” are indeed vegetarian, similar to cauliflower steaks, but achieve remarkable complexity from the way they are sliced into thick planks and roasted, which chars the outer edges and makes the inner leaves rippled and buttery for a balance of textures. The key is using plenty of olive oil: Some gets blended with spices and brushed all over the steaks, and even more is drizzled on top just before roasting. Serve these cabbage steaks as a simple side with a sprinkle of dill, alongside a pile of pierogi, a spatchcocked chicken or roasted salmon, or serve them as a main, with a spoonful of romesco and some fresh bread.

Ingredients
Yield:
4 to 6 servings
1medium head green cabbage (about 3 pounds)
¼cup olive oil, plus more for drizzling
1large garlic clove, finely grated
1teaspoon sweet paprika
1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
½teaspoon cracked black pepper, plus more for serving
Flaky sea salt, chopped fresh dill, chopped roasted walnuts and lemon wedges, for serving (optional)

Preparation
Step 1
Heat oven to 425 degrees. Trim the stem of the cabbage and place the cabbage on a cutting board with the stem end underneath. (It should sit flat and be stable.) Slice the cabbage from top to bottom through the stem end into 1-inch steaks. (You will have about 6 steaks.) Arrange them flat on a baking sheet in a single layer.

Step 2
In a small bowl, using a spoon, combine oil, garlic, paprika, salt and pepper and stir until well blended. Spoon half of the mixture over the top of the cabbage steaks, then use a brush to evenly coat the top and side of each steak. Flip steaks over and spoon and brush the remaining mixture on the second side.

Step 3
Drizzle steaks with a little more olive oil, then roast until tender and charred in spots, 35 to 40 minutes.

Step 4
Serve steaks immediately, using a spatula to transfer them to plates. Sprinkle with more pepper, and, if desired, any combination of flaky sea salt, dill, walnuts and a squeeze of lemon.
https://cooking.nytimes.com/recipes/1026669-cabbage-steaks