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Butter-Herb Cabbage Steaks

Thick cabbage slabs roasted on a preheated pan until the cut faces are deeply browned, then finished with a herb butter.
Print Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head green cabbage cut into 4 thick steaks
  • 3 tbsp olive oil
  • 1.25 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 tbsp butter softened
  • 2 tbsp fresh herbs parsley, chives, thyme, or dill, chopped
  • 1 garlic clove grated
  • 1/2 lemon zested, plus wedges to serve

Equipment

  • Oven
  • Heavy sheet pan
  • Wide spatula
  • Small bowl

Method
 

  1. Heat the oven to 450°F with a heavy sheet pan inside for 10 minutes.
  2. Pat the cabbage steaks dry, brush both sides with oil, and season with the salt and pepper.
  3. Lay the steaks on the hot pan and roast 14 to 16 minutes, until the bottoms are deeply browned.
  4. Turn carefully with a wide spatula and roast 10 to 12 minutes more, until the centres are tender when pierced.
  5. Mash the butter with the herbs, garlic, and lemon zest. Spoon over the hot steaks and return 3 to 5 minutes, or rest 2 minutes to melt. Serve with lemon.

Notes

Preheated pan is what browns the cut face instead of steaming it.
Pat dry and don't crowd — water pooling means no crust.
Finish with acid: a squeeze of lemon or a drizzle of cider vinegar cuts the richness.