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Cabbage Steaks with Shallot Vinaigrette
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Roasted Cabbage Steaks with Shallot Vinaigrette

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish

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!