SMOKY CABBAGE STEAKS
The thick steaks of cabbage are transformed into a smoky, tender side dish with minimal fuss. Each hearty slice is brushed with olive oil, then dusted with a warming blend of smoked paprika and garlic powder. These smoky cabbage steaks are roasted at high heat, outer leaves char and caramelise, developing rich depth while the core remains juicy and tender. This straightforward technique highlights cabbage’s natural sweetness, which delivers bold and smoky flavour in every bite. These smoky cabbage steaks are ready in under twenty minutes. These steaks make a vibrant accompaniment to grilled mains, plant-based feasts or casual weeknight dinners. They’re gluten-free, vegan-friendly and low in calories, packed with fibre, vitamins and antioxidants. This proves that simple ingredients can yield extraordinary results.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Roast
OCCASION/HOLIDAY
Casual Dinner, Family Reunion, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Healthy, Quick & Easy, Kid Friendly
DISH TYPE
Fritter
INGREDIENTS
There are the following ingredients for Smoky Cabbage Steaks:
- 1 thick cabbage slice
- 1 teaspoon olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of sea salt (optional)
FULL NUTRITIONAL INFORMATION
- Calories:90 kilocalories
- Protein:3 grams
- Carbohydrates:8 grams
- Fat:6 grams
- Saturated Fat:1 gram
- Fibre:4 grams
- Sugar:4 grams
- Sodium:15 milligrams
PREPARATION
These steps are followed for the preparation of Smoky Cabbage Steaks:
- Preheat Oven: Heat the oven to 220 ° Line a baking tray with parchment to prevent sticking and ensure even browning.
- Prepare The Steak: Trim outer leaves if wilted. Cut a thick cross-section from the centre of a medium cabbage, about 1.5 cm thick. Pat dry with kitchen paper.
- Season Evenly: Brush both sides of the cabbage steak with 1 teaspoon olive oil. In a small bowl, mix ¼ teaspoon smoked paprika and ¼ teaspoon garlic powder and sprinkle evenly over both faces. Add a pinch of sea salt if desired.
- Roast: Place the steak on the prepared tray. Roast for 8 minutes, then use a spatula to flip gently. Roast for a further 6 to 8 minutes, until edges are charred and interior is tender when pierced with a fork.
- Rest And Serve: Remove from the oven and let it rest for two minutes. Transfer to a plate and slice into wedges or serve whole as a rustic steak replacement.
PREP TIME
5 minutes
COOKING TIME
16 minutes
TIPS
Here are some helpful tips for Smoky Cabbage Steaks:
- Uniform Thickness: Slice the cabbage steak evenly to ensure consistent cooking because thicker slices may require extra roasting time.
- Dry Thoroughly: Pat the surface dry to help spices adhere and prevent steaming.
- High Heat: A hot oven creates quick caramelisation and smoky char without over‑cooking the centre.
- Don’t Overcrowd: Roast a single steak or leave space between multiple steaks for optimal air circulation.
- Season At The End: Add salt after roasting to avoid drawing out moisture during cooking, which can make the steak soggy.
- Serve Warm: The best texture and flavour come immediately from the oven, and reheat lightly if needed.
VARIATIONS
- Spice Blend: Add ⅛ teaspoon chilli flakes or cumin for extra warmth.
- Herb Finish: Sprinkle chopped parsley or chives over the steak before serving for freshness.
- Cheesy Top: For vegetarians, grate a little Parmesan over the hot steak to melt slightly.
- Citrus Zest: Scatter lemon or orange zest on top for a bright and fruity contrast.
- Balsamic Drizzle: Finish with a light swirl of reduced balsamic vinegar for sweet-tart complexity.
PREPPING AND STORAGE
- Fridge: Store cooled cabbage steaks in an airtight container for up to two days. Reheat in a 200 °C oven for 5 minutes to refresh the char and warmth.
- Freezer: Freezing is not recommended; the high water content of cabbage leads to sogginess upon thawing. Best enjoyed fresh.