Roasted Cabbage Steaks
Contrary to popular belief, cabbage isn't just for coleslaw. Take this recipe for roasted cabbage steaks. With just a few simple seasonings, we turn the vegetable into a dinner-party-worthy side dish that’s ready to eat in less than an hour.
If you’re unsure what to pair with this eye-catching side, friend, you’re in the right place. You could go the classic route with a roast chicken and potatoes, make a pinkies-out pork tenderloin with pistachios or treat the cabbage as a vegetarian main with macaroni and cheese to round out the meal. (The takeaway? She’s a versatile dish.)
Three one-inch thick slices red cabbage
Three one-inch thick slices green cabbage
6 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
1 tablespoon caraway seeds
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange the cabbage slices on the prepared baking sheet. Place 1 tablespoon of the softened butter on each piece of cabbage and spread evenly across the surface. Season the cabbage with salt, pepper and the caraway seeds.
3. Roast until the cabbage is tender and lightly browned around the edges, 20 to 25 minutes. Cool for 5 to 10 minutes before serving warm.