Cabbage is one of my favorite vegetables. It’s affordable, lasts forever if stored properly and is super versatile. You’ll find it in many of my recipes, including my great-grandmother’s Cabbage Bread or my Cilantro Coleslaw. It’s also great in soups, stir-fry and stews.
In this recipe, I thickly slice and roast the cabbage with a little olive oil and salt. Roasting the cabbage brings out its natural sweetness. The edges turn brown and begin to caramelize while the interior turns buttery and tender. The steaks are then topped with my shallot vinaigrette, which adds a nice brightness and tang to the dish. I like to use purple cabbage, which is so beautiful when plated.
My husband, who is a “meat and potatoes” kind of guy went crazy over this recipe, as did my picky seven-year-old son. These cabbage steaks are that good! They are hearty enough to serve as a main dish, but great as a side too.
To make this dish, start with the vinaigrette. Mince and add 6 tablespoons of shallot to a glass jar with tight-fitting lid, along with 6 tablespoons of red wine vinegar. Let sit for 15 minutes. While the shallot is marinating, wash and slice a whole cabbage (do not core it!) into half inch rounds. Divide the cabbage “steaks” between two large baking sheets that have been lightly coated in olive oil. Drizzle the tops of the cabbage steaks with additional olive oil and sprinkle with kosher salt. Roast the steaks at 375 deg F for 25-30 minutes or until the edges of the cabbage are brown and caramelized and the interior of the steaks are tender when pierced with a fork.
While the cabbage steaks are roasting, finish making the vinaigrette by adding 2 teaspoons of maple syrup, 2 tablespoons of olive oil, 1 teaspoon of salt and a half teaspoon of pepper to the marinated onions. Seal the glass jar and shake vigorously to blend all ingredients together. When the cabbage steaks are ready, liberally spoon each cabbage steak with about 2 tablespoons of shallot vinaigrette and serve immediately. Enjoy!
Roasted Cabbage Steaks with Shallot Vinaigrette
Ingredients
- 1 small to medium head of purple cabbage, sliced into ½ inch thick rounds (with core intact)
- 2 tbsp olive oil
- 1 tsp kosher salt
Shallot Vinaigrette
- 6 tbsp minced shallot
- 6 tbsp red wine vinegar
- 2 tsp maple syrup
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp pepper
Instructions
- In a glass jar with tight-fitting lid, soak minced shallot in red wine vinegar. Let marinate for 15 minutes.
- While the onions are marinating, wash and slice whole (un-cored) cabbage into ½ inch rounds.
- Drizzle two large baking sheets with a little olive oil to coat bottom of each pan (about ½ tbsp per pan, then layer the cabbage slices onto the pan without overlapping the cabbage. Drizzle the tops of the cabbage with a bit more olive oil (another 1-2 tbsp divided between the pans) and sprinkle with kosher salt.
- Roast the cabbage steaks at 375°F for 25-30 minutes or until the edges of the cabbage have started to brown and caramelized and the interior of the cabbage is tender when pierced with a fork.
- While the steaks are roasting, finish making the shallot vinaigrette by adding the remaining ingredients to the marinated shallots. Seal glass jar and shake until vinaigrette is well mixed.
- When ready, spoon the vinaigrette over each cabbage steak liberally, about 2 tablespoons per steak. Enjoy!
