Prepare to revolutionize your vegetable game with the most unexpectedly delicious dish you'll make this week! Roasted Red Cabbage Steaks are about to transform your perception of this humble cruciferous vegetable from boring side dish to showstopping main course. With a crispy exterior, tender interior, and a tantalizing balsamic glaze, these cabbage steaks are so irresistible that even the most dedicated vegetable skeptics will be coming back for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head red cabbage, sliced into 1-inch thick steaks
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Carefully remove the outer leaves of the red cabbage and rinse thoroughly under cold water. Pat dry with clean kitchen towels.
- Using a sharp chef's knife, slice the cabbage from top to bottom into 1-inch thick steaks, keeping the core intact to help the slices hold together during roasting.
- Gently brush both sides of each cabbage steak with olive oil, ensuring even coverage. Use a pastry brush for best results.
- Arrange the cabbage steaks in a single layer on the prepared baking sheet, making sure they are not overlapping.
- Season generously with salt and freshly ground black pepper on both sides of each cabbage steak.
- Roast in the preheated oven for 25-30 minutes, carefully flipping the steaks halfway through cooking to ensure even caramelization.
- Remove from the oven when the edges are crispy and dark, and the cabbage is tender but still holds its shape.
- Drizzle balsamic vinegar over the roasted cabbage steaks immediately after removing from the oven.
- Let the cabbage steaks rest for 2-3 minutes before serving to allow the flavors to meld and the vinegar to slightly caramelize.
- Transfer to a serving platter and garnish with optional fresh herbs like chopped parsley or thyme if desired.
Tips
- Choose a firm, fresh red cabbage with tight, vibrant leaves for the best texture and flavor.
- Use a sharp chef's knife and cut steaks carefully to maintain their structural integrity during roasting.
- Don't skimp on olive oil - it helps create that perfect crispy, caramelized exterior.
- Give your cabbage steaks plenty of space on the baking sheet to ensure even roasting and prevent steaming.
- Flip the steaks halfway through cooking to achieve uniform caramelization and crispiness.
- Experiment with additional seasonings like smoked paprika, garlic powder, or za'atar for extra flavor complexity.
- Let the steaks rest briefly after roasting to allow the balsamic vinegar to slightly caramelize and intensify the taste.
- For a more indulgent version, sprinkle some grated Parmesan cheese during the last 5 minutes of roasting.
Nutrition Facts
Calories: 132kcal
Carbohydrates: 15g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
