Why You Should Be Cooking Cabbage Steaks More Often
Whether you consume a vegan or vegetarian diet, or are simply incorporating more meatless Mondays into your meal plan, veggie-based steaks are the perfect way to get your fix. While cauliflower steaks might originally come to mind, there's another cruciferous vegetable that often gets overlooked: cabbage. This affordable, good-for-you ingredient is frequently seen in recipes like Southern Fried Cabbage, Cabbage Au Gratin, Cabbage Roll Soup, and let's not forget the ever-so-famous coleslaw. But every dish starts with an idea, and then it's taste deems it delicious.
According to Healthline, while cabbage looks a lot like lettuce, its nutrients tell the biggest difference. Cabbage is rich in potassium, fiber, calcium, vitamin K, vitamin C, folate, magnesium, manganese, and vitamin B6, while it's also extremely low in calories. Compared to beef steaks, you'll reap the benefits while also getting the smokiness you crave from the grill.
MasterClass states that to make cabbage steaks is to cut a firm cabbage head into thick slices and cook it on a gas or charcoal grill over an open flame. Let's dive a little deeper as to why this works.
You can get creative with it
According to MasterClass, when choosing cabbage for steaks, the more firm the cabbage, the better. When the leaves are tight, the cabbage is more likely to hold its shape when sliced into steaks and exposed to heat. Also, seasonings are your friend. Salt is a must, but feel free to think outside of the box, adding in your favorite herbs, spices, and even sweeteners. Even a squeeze of lemon juice can take the dish over the top.
What sets cabbage steaks apart the most is choosing toppings. While you can play it safe and leave the char from the grill as the star of the show, adding toppings will spruce up the dish. In fact, according to Delish, some ways to dress up this dish include drizzling the top with a honey mustard dressing, a garlicky romesco sauce, or even topping it with bacon, blue cheese crumbles, and ranch dressing, for a make-shift wedge salad. Also, unlike with beef, you can make cabbage steaks in the oven if you don't have access to a gas or charcoal grill, per MasterClass.
To store leftovers, place in an airtight container and chill in the refrigerator for up to five days, explains MasterClass. To reheat, simply place cabbage steaks in a single layer on an aluminum foil-lined baking sheet and bake at 350 degrees Fahrenheit until warm.