{"id":1996420,"date":"2024-05-23T19:20:12","date_gmt":"2024-07-11T05:00:24","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=1996420"},"modified":"2024-07-15T15:05:22","modified_gmt":"2024-07-15T20:05:22","slug":"cabbage-steaks","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cabbage-steaks\/","title":{"rendered":"Cabbage Steaks"},"content":{"rendered":"<p>When you just can&#8217;t stand the thought of another boring salad, cabbage comes to the rescue! No, we&#8217;re not talking about coleslaw; we&#8217;re talking about transforming raw cabbage into something completely new and different. Roasting breathes new life into this brassica vegetable, bringing out the cabbage&#8217;s natural sweetness and adding complex flavors and textures. The result is a veggie that&#8217;s tender yet crisp, sweet yet savory, wholesome yet indulgent.<\/p>\n<p>Learning how to make cabbage steaks will absolutely change your veggie game\u2014for the better. These crispy roasted cabbage slices taste similar to roasted Brussels sprouts but with a less pronounced cruciferous flavor. That is to say, cabbage&#8217;s flavor is mild and less bitter, making it a great introduction to vegetables for picky eaters. These cabbage steaks are a delicious and affordable side dish or a hearty addition to <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-vegetarian-dinners\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-vegetarian-dinners\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegetarian dinners<\/a>.<\/p>\n<h2>How to Cut Cabbage for Cabbage Steaks<\/h2>\n<p>To create perfect cabbage slices, remove the cabbage&#8217;s outer leaves. Rinse the cabbage and pat it dry. Cut off the very bottom of the stem (the cabbage&#8217;s root) to help it stand straight on the cutting board. Using a sharp knife, slice the cabbage into 1-inch-thick rounds. I find it&#8217;s easiest to start at one end of the cabbage and move to the other, but some find it easier to start in the middle and work outward. Either way, take your time and concentrate on slicing down in a straight line.<\/p>\n<h2>Ingredients for Cabbage Steaks<\/h2>\n<ul>\n<li><strong>Cabbage:<\/strong> We tested this recipe with green cabbage, but red cabbage works just as well. You could use a <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-chinese-cabbage\/\" data-name=\"www.tasteofhome.com\/article\/what-is-chinese-cabbage\/\" data-module=\"content engagement\" data-position=\"embedded links\">Chinese cabbage<\/a> (aka napa cabbage), but the steaks won&#8217;t hold together as firmly. No matter which variety you choose, the cabbage should have crisp, unblemished leaves and feel firm to the touch. Compare the head to the other cabbages at the store, and choose the one that feels heavy for its size.<\/li>\n<li><strong>Olive oil:<\/strong> Olive oil helps the steaks brown and caramelize in the hot oven. You could substitute another type of cooking oil, but we like the flavor of an <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">olive oil brand<\/a> with a bright, grassy flavor. You could use melted butter instead, if you&#8217;re not worried about keeping the recipe vegan.<\/li>\n<li><strong>Seasoning blend:<\/strong> Any of your favorite herbs and seasonings will work for this cabbage steak recipe. I love this particular blend of salt, garlic powder, parsley, basil, onion powder and ground pepper for its savory, herby flavor.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the cabbage<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2015175\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Cabbage-Steaks_FT24_277076_EC_070224_1-e1721036912792.jpg?fit=700%2C467\" alt=\"Cabbage Steaks Ft24 277076 Ec 070224 1\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 400\u00b0F. Cut the cabbage into 1-inch-thick slices. Place in a greased foil-lined 15x10x1-inch baking pan.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>One medium cabbage should create four to six rounds.<\/p>\n<h3>Step 2: Season the cabbage steaks<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2015176\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Cabbage-Steaks_FT24_277076_EC_070224_2-e1721036950711.jpg?fit=700%2C467\" alt=\"Cabbage Steaks Ft24 277076 Ec 070224 2\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Brush both sides of the cabbage with oil. Mix the salt, garlic powder, parsley, basil, onion powder and pepper, and sprinkle the mixture over the cabbage.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2015177\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Cabbage-Steaks_FT24_277076_EC_070224_3-e1721036977973.jpg?fit=700%2C467\" alt=\"Cabbage Steaks Ft24 277076 Ec 070224 3\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Don&#8217;t forget to season both sides of the cabbage! If you still have leftover seasoning, transfer it to a container with a tightly fitted lid. Store it in a cool, dark place for up to one year.<\/p>\n<h3>Step 3: Roast the cabbage steaks in the oven<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2015179\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Cabbage-Steaks_FT24_277076_EC_070224_6-e1721037040812.jpg?fit=700%2C467\" alt=\"Cabbage Steaks Ft24 277076 Ec 070224 6\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Roast the cabbage until tender and the edges are lightly browned, 40 to 45 minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>For darker, crispier cabbage (which is very flavorful!), leave the cabbage steaks in the oven for up to one hour. Cabbage is more delicate than meaty steaks, so use a wide spatula to keep the slices intact as you carefully lift them off the baking sheet.<\/p>\n<h2>Cabbage Steak Variations<\/h2>\n<ul>\n<li><strong>Grill the cabbage steaks:<\/strong> For <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-cabbage\/\" data-name=\"www.tasteofhome.com\/recipes\/grilled-cabbage\/\" data-module=\"content engagement\" data-position=\"embedded links\">grilled cabbage<\/a>, wrap the seasoned cabbage steaks in a double thickness of heavy-duty foil. Grill over medium heat until tender, about 20 minutes. Carefully unwrap the foil packages, and finish the steaks directly on the grill to give them a smoky, charred finish.<\/li>\n<li><strong>Finish with cheese: <\/strong>Sprinkle the cabbage steaks with grated Parmesan cheese or crumbled feta cheese just before serving to boost the savory vibes. For a melty cabbage steak experience, add shredded cheddar or Gruyere cheese to the steaks for the final five minutes.<\/li>\n<li><strong>Use another seasoning blend:<\/strong> Use a seasoning blend like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-cajun-seasoning\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-cajun-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cajun seasoning<\/a> or a fresh herb combination with garlic salt, chopped fresh parsley, rosemary or thyme. For a smoky vibe, include a little smoked paprika in the mix.<\/li>\n<\/ul>\n<h2>How to Store Cabbage Steaks<\/h2>\n<p>Store leftover roasted cabbage in an airtight container in the refrigerator for up to four days.<\/p>\n<h3>How do you reheat cabbage steaks?<\/h3>\n<p>To reheat a single cabbage steak, place the cabbage in a skillet over medium-low heat. Cook it for a few minutes on each side until warmed through. To reheat larger portions, place the cabbage on a baking sheet. Reheat it in a 350\u00b0 oven for 10 to 15 minutes or until heated through. You can also reheat the cabbage in the microwave, but it will lose its crispy edges.<\/p>\n<h2>Cabbage Steak Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2015178\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Cabbage-Steaks_FT24_277076_EC_070224_5-e1721037017504.jpg?fit=700%2C467\" alt=\"Cabbage Steaks Ft24 277076 Ec 070224 5\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What are cabbage steaks?<\/h3>\n<p>Cabbage steaks are thick slices of cabbage. In this recipe, we brush them with olive oil and seasonings before roasting them in a hot oven. They taste similar to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-brussels-sprouts-with-bacon\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-brussels-sprouts-with-bacon\/\" data-module=\"content engagement\" data-position=\"embedded links\">roasted Brussels sprouts<\/a>, but they&#8217;re significantly easier to prepare. Instead of trimming many individual little sprouts, simply slice a single head of cabbage into multiple steaks.<\/p>\n<h3>Why roast cabbage?<\/h3>\n<p>Roasting vegetables brings out their natural sweetness, and this cabbage steak recipe is no exception. Raw cabbage doesn&#8217;t taste impressive. It has a mild character and can even taste a little bitter. Roasted cabbage has a sweet and buttery flavor, and the texture mellows from harsh and crunchy to soft and tender. The edges get crispy and caramelized in the oven, too, adding complexity and depth. It&#8217;s is a far cry from the raw, tough, shredded cabbage found in <a href=\"https:\/\/www.tasteofhome.com\/collection\/crunchiest-coleslaw-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/crunchiest-coleslaw-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">coleslaw recipes<\/a>!<\/p>\n<h3>How do you serve cabbage steaks?<\/h3>\n<p>This recipe for cabbage steaks works as a side dish or a vegetarian main dish, either served whole or cut in half for smaller portions. As a side, pair roasted cabbage steak with hearty meats like <a href=\"https:\/\/www.theseasonedmom.com\/grilled-pork-chops\/\" data-name=\"www.theseasonedmom.com\/grilled-pork-chops\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">grilled pork chops<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mom-s-meat-loaf\/\" data-name=\"www.tasteofhome.com\/recipes\/mom-s-meat-loaf\/\" data-module=\"content engagement\" data-position=\"embedded links\">meat loaf<\/a>\u00a0or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sunday-s-best-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/sunday-s-best-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">roast chicken<\/a>. To turn the dish into an entree, serve cabbage steaks with a hearty starch or grain like pasta, <a href=\"https:\/\/www.tasteofhome.com\/collection\/baked-potato-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/baked-potato-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">baked potatoes<\/a>, couscous, rice or <a href=\"https:\/\/www.tasteofhome.com\/collection\/quinoa-salad-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/quinoa-salad-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">quinoa salad recipes<\/a>. Cabbage tastes fantastic with sauces like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-hummus\/\" data-name=\"www.tasteofhome.com\/recipes\/best-hummus\/\" data-module=\"content engagement\" data-position=\"embedded links\">hummus<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tahini-dressing\/\" data-name=\"www.tasteofhome.com\/recipes\/tahini-dressing\/\" data-module=\"content engagement\" data-position=\"embedded links\">tahini dressing<\/a> or an <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-pesto\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-pesto\/\" data-module=\"content engagement\" data-position=\"embedded links\">herby pesto<\/a>, too.<\/p>\n<h3>What do you do if cabbage steaks taste bitter?<\/h3>\n<p>If your cabbage steaks turn out bitter, try adding sweet, salty or sour ingredients to suppress the bitterness. Finish the steaks with a splash of tart citrus juice or vinegar, or drizzle them with sweet balsamic vinegar. For a sweet-and-salty combo, try a soy sauce-based sauce like <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-teriyaki-sauce\/\" data-name=\"www.tasteofhome.com\/collection\/best-teriyaki-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">teriyaki sauce<\/a>. Or opt for a salty-umami combo with salted chopped nuts, grated cheese or chopped bacon.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Not all steaks have to be meaty! These baked cabbage steaks become tender and sweet when roasted in a hot oven, boasting a gorgeous golden-brown exterior and delightfully crispy edges.<\/p>\n","protected":false},"author":7061,"featured_media":2013596,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,307645,304328,304338,303966,303887,306848,304268,324623,304238,303994,304313,304150,303883,307614],"categories-v2":[308500,310628,308984,308481,308992,308495,308478,309603,259483,309177,339175,308528,308313,309434,308476,310591],"coauthors":[245689,50034],"recommended_recipes":[{"post_title":"Grilled Cabbage","post_link":"\/recipes\/grilled-cabbage\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Cabbage_EXPS_FT24_25369_ST_0329_1.jpg"},{"post_title":"Cabbage Sausage Supper","post_link":"\/recipes\/cabbage-sausage-supper\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cabbage-Sausage-Supper_EXPS_FT24_22111_ST_0308_2.jpg"},{"post_title":"Vegetable Steak Kabobs","post_link":"\/recipes\/vegetable-steak-kabobs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21903__SD143206C04_04_5b.jpg"},{"post_title":"Pork and Cabbage Supper","post_link":"\/recipes\/pork-and-cabbage-supper\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3967_RM0724C9.jpg"},{"post_title":"Cabbage Salad","post_link":"\/recipes\/favorite-cabbage-salad\/","post_image":"\/wp-content\/uploads\/2024\/09\/Cabbage-Salad_EXPS_FT24_9035_JR_0828_5.jpg"},{"post_title":"Cabbage Kielbasa Supper","post_link":"\/recipes\/cabbage-kielbasa-supper\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Steak and Vegetable Kabobs","post_link":"\/recipes\/steak-and-vegetable-kabobs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3872_PPBQ1554514D17B.jpg"},{"post_title":"Steak and Onions","post_link":"\/recipes\/steak-and-onions\/","post_image":"\/wp-content\/uploads\/2024\/08\/Steak-and-Onions_EXPS_TOHD24_21666_NicolePerry_2.jpg"},{"post_title":"Kielbasa Cabbage Dinner","post_link":"\/recipes\/kielbasa-cabbage-dinner\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Corned Beef and Cabbage","post_link":"\/recipes\/corned-beef-and-cabbage\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4734_CT2867C17.jpg"},{"post_title":"Veggie Steak Salad","post_link":"\/recipes\/veggie-steak-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36395_CW163683D03_31_6b-3.jpg"},{"post_title":"Cabbage and Rutabaga Slaw","post_link":"\/recipes\/cabbage-and-rutabaga-slaw\/","post_image":"\/wp-content\/uploads\/2018\/12\/Cabbage-and-Rutabaga-Slaw_EXPS_SDFM19_197398_C10_10_2b-3.jpg"},{"post_title":"Cabbage Chicken Salad","post_link":"\/recipes\/cabbage-chicken-salad\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Savory Beef & Cabbage Supper","post_link":"\/recipes\/saucy-beef-cabbage-supper\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps191530_TH163622B04_13_4b.jpg"},{"post_title":"Skillet Cabbage","post_link":"\/recipes\/skillet-cabbage\/","post_image":"\/wp-content\/uploads\/2018\/01\/Skillet-Cabbage_EXPS_CIMZ19_5766_C01_10_12b-2.jpg"},{"post_title":"Beef and Cabbage Pie","post_link":"\/recipes\/beef-and-cabbage-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sauteed Cabbage","post_link":"\/recipes\/sauteed-cabbage\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sauteed Cabbage","post_link":"\/recipes\/fried-cabbage\/","post_image":"\/wp-content\/uploads\/2024\/09\/Sauteed-Cabbage_EXPS_TOHD24_28300_EricKleinberg_5.jpg"},{"post_title":"Cabbage Rolls","post_link":"\/recipes\/cabbage-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4902_RX1285C47C-1.jpg"},{"post_title":"Scalloped Cabbage","post_link":"\/recipes\/scalloped-cabbage\/","post_image":"\/wp-content\/uploads\/2018\/01\/Scalloped-Cabbage_EXPS_FT22_4539_F_0330_1.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cabbage-Steaks_EXPS_FT24_277076_EC_070224_4.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cabbage-steaks\/","name":"Cabbage Steaks","datePublished":"2024-05-23","dateModified":"2024-07-15","prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Cabbage-Steaks_EXPS_FT24_277076_EC_070224_4.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Not all steaks have to be meaty! These baked cabbage steaks become tender and sweet when roasted in a hot oven, boasting a gorgeous golden-brown exterior and delightfully crispy edges.","recipeIngredient":["1 medium head cabbage","3 tablespoons olive oil","1 teaspoon kosher salt","1\/2 teaspoon garlic powder","1\/2 teaspoon dried parsley flakes","1\/2 teaspoon dried basil","1\/4 teaspoon onion powder","Coarsely ground pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the cabbage","text":"Preheat the oven to 400\u00b0F. Cut the cabbage into 1-inch-thick slices. Place in a greased foil-lined 15x10x1-inch baking pan. Editor's Tip: One medium cabbage should create four to six rounds.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Cabbage-Steaks_FT24_277076_EC_070224_1-e1721036912792.jpg?resize=700,467"},{"@type":"HowToStep","name":"Season the cabbage steaks","text":"Brush both sides of the cabbage with oil. Mix the salt, garlic powder, parsley, basil, onion powder and pepper, and sprinkle the mixture over the cabbage. Editor's Tip: Don't forget to season both sides of the cabbage! If you still have leftover seasoning, transfer it to a container with a tightly fitted lid. Store it in a cool, dark place for up to one year.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Cabbage-Steaks_FT24_277076_EC_070224_2-e1721036950711.jpg?resize=700,467"},{"@type":"HowToStep","name":"Roast the cabbage steaks in the oven","text":"Roast the cabbage until tender and the edges are lightly browned, 40 to 45 minutes. Editor's Tip: For darker, crispier cabbage (which is very flavorful!), leave the cabbage steaks in the oven for up to one hour. Cabbage is more delicate than meaty steaks, so use a wide spatula to keep the slices intact as you carefully lift them off the baking sheet.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Cabbage-Steaks_FT24_277076_EC_070224_6-e1721037040812.jpg?resize=700,467"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Blair Lonergan"},{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 99 calories","fatContent":"7g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"348mg sodium","carbohydrateContent":"9g carbohydrate (5g sugars","fiberContent":"4g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"277076","romance_copy_dek":"Not all steaks have to be meaty! These baked cabbage steaks become tender and sweet when roasted in a hot oven, boasting a gorgeous golden-brown exterior and delightfully crispy edges.","enhanced_recipe_title":"Cabbage Steaks","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium head cabbage","IngredientText":"1 medium head cabbage"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons olive oil","IngredientText":"3 tablespoons olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon kosher salt","IngredientText":"1 teaspoon kosher salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon garlic powder","IngredientText":"1\/2 teaspoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon dried parsley flakes","IngredientText":"1\/2 teaspoon dried parsley flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon dried basil","IngredientText":"1\/2 teaspoon dried basil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon onion powder","IngredientText":"1\/4 teaspoon onion powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Coarsely ground pepper","IngredientText":" Coarsely ground pepper"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cabbage-Steaks_EXPS_FT24_277076_EC_070224_4.jpg","RecipeId":277076,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Cabbage Steaks Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Cabbage-Steaks_EXPS_FT24_277076_EC_070224_4.jpg","ContributorId":null,"Firstname":"Blair","Lastname":"Lonergan","City":"Rochelle","StateDescription":"Virginia","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/76\/75x75\/CP_Lonergan_51126_a.jpg","TimeCallout":"Prep: 10 min. Bake: 40 min. + freezing","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Cabbage Steaks","SubmittedTitle":"Cabbage Steaks","RecipeTypeId":1,"AverageRating":0,"WebPublishedDate":"5\/23\/2024 7:20:12 PM","ContestPlacementId":null,"FbImage":"FB_FT24_277076_EC_070224_5.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":40,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Cabbage Steaks","OriginalSourceProject":"Cabbage Steaks","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"These thick slices of cabbage are brushed with olive oil, seasoned, and then roasted in the oven. The steaks are similar to roasted Brussels sprouts, but instead of trimming many individual little sprouts, you can just slice a single head of cabbage. \u2014Blair Lonergan, Rochelle, Virginia","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 400\u00b0. Cut cabbage into 1-in.-thick slices. Place in a greased foil-lined 15x10x1-in. baking pan. Brush both sides of cabbage with oil. Mix salt, garlic powder, parsley, basil, onion powder and pepper; sprinkle over cabbage. 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