Food - Drink
Why You Should Be Cooking Cabbage Steaks More Often
By EMILY BOYETTE
Cabbage is rich in potassium, fiber, calcium, vitamin K, vitamin C, folate, magnesium, manganese, and vitamin B6, and this super-nutritious veggie shouldn't always be relegated to side dish status. Coleslaw and cabbage rolls are well and good, but thick slices of this vegetable make for excellent and hearty vegetarian "steaks."
To make cabbage steaks, start with a firm cabbage with tightly-packed leaves, so it will hold its shape when sliced and cooked. Cut the cabbage head into thick slices, season with salt, herbs, and/or sweeteners, and sear the steaks on each side on a gas or charcoal grill, over an open flame, or in the oven until crisp, browned, and caramelized.
Delish suggests topping the steaks with honey mustard dressing, garlicky romesco sauce, or even bacon, blue cheese, and ranch dressing. Place leftovers in an airtight container in the fridge for up to five days, and to reheat, place the steaks in a single layer on an aluminum foil-lined baking sheet and bake at 350 degrees F until warm.