Easy Roasted Cabbage Steaks
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!
Ingredients
- 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
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