Video: Roasted Cabbage Steaks Recipe

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Rustic yet elegant. Simple yet full of flavor. These roasted cabbage steaks may surprise you as your new favorite side dish, especially if you are a fan of roasted Brussels sprouts.

Many people think Brussels sprouts are baby cabbages, but they're not. They're more like cousins in the family of cruciferous vegetables (other family members include kale, broccoli, cauliflower, collard greens and bok choy). Cabbage is one of the oldest vegetables in recorded history and is full of vitamins, minerals and antioxidants, which may help prevent inflammation. It's also very versatile but many of us think of it in limited ways -- shredded raw for coleslaw, steamed with corned beef or in a low-calorie soup. But there are lots of ways to get creative with it.

For this recipe, we sliced a head of cabbage into rounds ("steaks") and then sprinkled them with garlic, caraway seeds and a little brown sugar and then roasted in the oven. The cabbage gets soft with crispy edges and caramelized sweetness from the sugar. A little acidic drizzle of vinegar before serving sets off the flavors perfectly.

 

Roasted Cabbage Steaks

Yield: 6 servings

(Downloadable/printable pdf of this recipe)

Ingredients:

Vegetable oil cooking spray
1 medium head cabbage
1 Tablespoon canola oil
1/2 teaspoon caraway seeds
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon brown sugar
2 Tablespoons golden balsamic vinegar

Directions:

Preheat oven to 400 degrees.

Coat a large sheet pan with cooking spray. Cut bottom of core off cabbage head, placing flat end on cutting board. Cut cabbage head into 6 thick slices (steaks) and arrange in a single layer on sheet pan. Brush top of each cabbage steak with oil. Using a mortar and pestle, crush caraway seeds, leaving some whole if desired. Add garlic powder, salt, pepper, and brown sugar and stir. Sprinkle spice mixture over cabbage steaks.

Place in oven and roast 30 to 40 minutes, or until cabbage is tender and begins to caramelize (turns brown). Transfer steaks to a serving dish and drizzle with balsamic vinegar.

Nutrition Information Per Serving: 64 Calories; 2 grams Fat; 0 grams Saturated Fat; 0 mg Cholesterol; 102 mg Sodium; 10 grams Carbohydrates; 3 grams Fiber; 2 grams Protein


Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.

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Categories: EatWell

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