Roasted Cabbage Steaks with Garlic Breadcrumbs

Cabbage is the unsung hero of the vegetable drawer. Unlike most green vegetables, it’s hardy and long-lasting—the whole head stays reliably fresh for at least a week or two in the fridge.

My favorite way to prepare cabbage is to roast thick slices of cabbage until golden and tender. Roasted cabbage has a slightly sweet, smooth flavor and a crispy-tender texture. No porridge here.

They are prepared quickly. Cut a whole cabbage into about five steaks, coat each with a simple sauce made from olive oil, soy sauce, lemon juice, smoked paprika, and honey, and pop into a hot oven (450°F, to be exact).

This recipe starts with extra hot oven. The temperature is lowered after the cabbage is placed in the oven. This gives the cabbage smoky, crispy edges all around without burning.

While the cabbage steaks are roasting, quickly prepare garlic breadcrumbs on the stovetop to sprinkle on top. This dish is hearty and slightly smoky, with a satisfying garlic crunch on top. It comes together quickly, perfect for a last minute weeknight dinner.

How to choose cabbage

The best cabbage for roasting is green or white cabbage. They have a neutral flavor and densely packed leaves that make them ideal for slicing into steaks, seasoning and roasts.

Kale is easy to find year-round. Look for a cabbage that is firm and heavy for its size. They hold their shape better and cook more evenly.

While red cabbage might work, the leaves tend to be thicker, they take longer to cook, and the color isn’t as pleasing when roasted. Loose leaf cabbages such as savoy and napa are not recommended. They crumble into a pile of leaves.

How to prevent cabbage steaks from falling apart

Cabbage consists of tightly stacked leaves that separate when cut. To keep your cabbage steaks from falling apart, follow these steps:

• Peel the outermost leaves that are dry or damaged.

• Slice the cabbage from the crown to the stalk. Many recipes for sliced ​​cabbage call for cutting the stalk through, but I’ve had better luck producing consistent steaks that cook evenly when sliced ​​in the opposite direction.

  The stalk only runs through the center of the cabbage. Cutting along the stem instead of across it (like I do) leaves only the center pieces connected, with the outer layers falling off. Cutting into cross-sectional slices means each steak is packed tightly.

• The slices should be about 1 inch thick. Thick slices hold together better than thin ones, which tend to fall apart.

• Be careful with the steaks as you brush them over the sauce, turning them over gently. The sides can touch when placed on the baking sheet – this can help keep them from unfolding.

• Use a large spatula when transferring the roasted cabbage steaks to serve. If leaves come loose, simply roll them back into place. Nobody will be smarter.

Swaps and Substitutions

You can treat cabbage steaks like a blank slate. While the sauce I use to coat the cabbage adds great flavor, you can simply sprinkle it with oil, salt, and black pepper, or use your favorite seasoning mix. There are also many ways to customize the toppings.

• Gluten free: Replace the soy sauce with tamari. Omit the panko breadcrumbs or swap them for gluten-free breadcrumbs. Instead of breadcrumbs, you can use thinly sliced ​​green onions and crushed roasted salted peanuts.

• Vegan: Replace the honey with maple syrup or agave.

• Swap spices: Instead of smoked paprika, use five spice powder, chili powder, or your favorite barbecue seasoning mix.

• Chili crisp: Swap out the garlic breadcrumbs for chilli chips, or top both for loads of texture and flavor.

• Gremolada: Swap the breadcrumbs for this herbaceous, tangy spice for a kick of freshness.

• Bacon: Cabbage and bacon get along very well. Add two slices of crispy, crumbled bacon to the breadcrumbs for a meaty bite. If you have bacon grease on hand, swap it out for all or part of the oil.

What to serve with roasted cabbage steaks

Cabbage steaks can be served as a hearty side dish or as a vegetarian main course. Cabbage goes well with pork, like those classic pork chops or slow cooker pork loin, as well as beef, like a tender pot roast. Serve them with extra creamy mashed potatoes and glazed carrots for a vegetarian feast.

How to store leftovers

Roasted cabbage steaks are best served warm shortly after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Microwave in 30-second intervals to reheat. Alternatively, heat them in a 350°F oven for 15 minutes or until warmed through.

Store the breadcrumbs separately in an airtight container on the counter for up to 1 day, or in the refrigerator for up to 5 days.

Do you love cabbage?

• Grilled cabbage with peanut sauce
• Irvin Lin’s Napa Cabbage with Dried Shrimp
• cabbage rolls
• cabbage soup