This easy recipe for Roasted Cabbage Steaks topped with sautéed mushrooms is next-level delicious and really easy to pull together. Although the recipe is meatless, it’s incredibly hearty and truly satisfying. Plus, the recipe only takes six ingredients – three (or four) of which you probably have on hand right now!

Wait, can cabbage be a steak?

I know, I know. Some of you may think its sacrilege to use the word “steak” with any vegetable, much less the misunderstood cabbage. I mean, cabbage is made for slaw, right?  

But humor me here for a second…

Believe me, I am not trying to replace any cut of beef with a vegetable, I love me a fabulous steak. But these Cabbage Steaks really are hearty and juicy! They’re the perfect alternative for those trying to get a little more green vegetables in their diet and actually an excellent side dish to any “real” steak!

And what steak is not complete without a topping of beautiful sautéed California mushrooms? The combination of flavors this duo packs is unforgettable. 

When the cabbage is roasted in the oven, it takes on an unmistakable nutty aspect. My favorite part are the toasted outer edges. The aroma and crunch these perimeter strips lend to the whole dish is extra tasty… and kind of fun to eat!

Here’s How to make Cabbage Steaks step-by-step:

Lucky for you, cabbage is in season virtually year round in California and pretty cheap at your local grocery store or farmer’s market. Just slice it up in 1/2″ to 1″ steaks.

Drizzle with a little olive oil. Look for extra virgin from California!

Liberally salt and pepper the tops and roast in a hot oven for 30 minutes.

To serve the cabbage steaks:

Top with optional mushrooms and a bit of scallions (I got these from my garden) and enjoy to your heart’s content.

Now, all that’s left is to dig in!

And with St. Patrick’s Day right around the corner, why not try this option to go alongside your corned beef?  

I promise you’ll love these vegetable steaks!

Easy Roasted Cabbage Steaks

Susan the CA Grown Mom

This easy recipe for Roasted Cabbage Steaks topped with sautéed mushrooms is next-level delicious and really easy to pull together. Although the recipe is meatless, it's incredibly hearty and truly satisfying. Plus, the recipe only takes six ingredients – three (or four) of which you probably have on hand right now!

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 162 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 large head green cabbage
• 3 TBSP California Extra Virgin Olive oil plus 1-2 TSBP if needed
• Salt and pepper to taste
• 8 ounces white button mushrooms sliced
• 1 splash dry California red wine such as Merlot, Cabernet Sauvignon or Pinot Noir

Instructions

 

• Preheat oven to 425 F (220 C)
• Cut the head of cabbage into 1/2″ to 1″ steaks
• Place the steaks on a parchment lined baking tray
• Drizzle liberally with olive oil (about 3 TBSP)
• Sprinkle with salt and pepper
• Roast in oven for 30 minutes (until heavily browned)
• While the cabbage is cooking: sauté sliced mushrooms in 1 TBSP olive oil in a sauce pan over medium heat until browned. Sprinkle with salt and pepper while cooking. (About 10 minutes)
• Add a splash of red wine (2-3 TBSP) to the mushrooms at the end of cooking, when you have about 2 minutes left. Set the mushrooms aside until the cabbage steak are done.
• Remove cabbage steaks from the oven and top with mushrooms to serve.

Notes

Serve with a glass of the wine you used to cook. Steak are also delicious with crumbled blue cheese added over the cabbage and under the mushrooms, so it melts a bit.

Nutrition

Calories: 162kcalCarbohydrates: 15gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 44mgPotassium: 567mgFiber: 6gSugar: 8gVitamin A: 222IUVitamin C: 84mgCalcium: 93mgIron: 1mg

Keyword cabbage, Vegetarian

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

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