Cabbage Steaks — Really? BE BRAVE with me!
Not a fan of boiled or steamed cabbage? Me neither! But these caramelized, grilled cabbage steaks make THE BEST side or plant-based main course.
Most people associate cabbage with either slaw or as a boiled or steamed side dish which, to me, has never been the most appetizing way to cook this crunchy, cruciferous, low calorie veggie that is packed with nutrients. I prefer to grill or roast (see Chef note at the end of the recipe for roasting instructions) the cabbage creating a nice brown crispiness.
I topped my cooked cabbage steaks with a homemade spicy Tomato Aioli. I love this recipe for the aioli, and since it will keep in the refrigerator for at least a couple of weeks, I often use it to dip roasted potatoes, top a burger, as a sandwich spread, even as a dip for fresh veggies.
BE BRAVE and try different things with the aioli but also experiment and finish your steaks with any number of toppings like lemon juice and garlic, or chopped tomatoes and mozzarella, or even a spicy buffalo sauce. Changing things up is fun and delicious!
Cabbage Steaks with Spicy Tomato Aioli
I large cabbage, cut into ½ inch thick slices
3 tablespoons Garlic EVOO for brushing *
¼ teaspoon red pepper flakes
¼ teaspoon Sweet or Smoked Paprika *
Salt & Pepper to taste
Spicy Tomato Aioli
1 tablespoon Garlic EVOO *
1/4 medium, white or yellow onion, chopped
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes (less if you prefer milder)
½ teaspoon Sweet or Smoked Paprika *
1 can (14.5 oz) unsalted diced tomatoes (I prefer fire roasted)
2 teaspoons Red wine vinegar
1 cup mayonnaise or Vegenaise
½ – ¾ teaspoon kosher salt to taste
2 -3 slices of bacon, cooked and chopped for serving (optional)
2 tablespoons chives, chopped
¼ cup crumbled blue cheese
Remove and discard the dark, loose leaves, and cut the very bottom of the stem off. Place the cabbage on the cut end and slice vertically into approximately 1-inch thick slices, carefully placing each slice on a flat surface to keep the ‘steaks” in one piece.
Heat grill to medium high. Brush the cabbage steaks with the oil and sprinkle both sides with the salt, pepper, red pepper flakes and paprika. Place on the grill and cook until tender, about 5-7 minutes on each side
Spicy Tomato Aioli
Heat olive oil in a medium pan. Add the chopped onion and cook over medium low heat till tender (about 3 minutes). Stir in the garlic, red pepper flakes and paprika and cook another minute.
Add diced tomatoes and vinegar. Cook, stirring occasionally for about 10-12 minutes. Remove from heat and cool completely.
Process the cooled tomato mixture, mayonnaise and salt in a food processor till smooth. Use for this recipe and save the rest to serve on a burger, to dip veggies or fries, or drizzle over grilled or roasted vegetables.
Top the cabbage steaks with bacon and blue cheese, and drizzle with the homemade aioli.
Active Time: 45 minutes Total time: 55 minutes includes time to cool the sauce
*The Garlic EVOO adds an additional layer of garlicky flavor. If you use a plain EVOO instead, add some minced garlic to the cabbage steaks and up the quantity of garlic a little for the Aioli. I love the slightly spicy, slightly sweet and intensely smoky flavor of this Spanish Smoked Paprika. Feel free to use a substitute, but remember to use a nice high-quality smoky variety to get that “off the grill” and meaty flavor to your steaks and aioli.
If you prefer to roast your cabbage steaks instead of grilling them, place them on a rimmed baking sheet lined with parchment paper. Roast in a preheated oven at 425F for 30-35 minutes. Halfway through the cooking time, rotate the pan as the back of the oven is often warmer, and this will allow even caramelization.
Categories: Snacks & Sides, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Cabbage, Garlic EVOO, Smoked Paprika, Spicy Tomato Aioli, Cabbage Steaks, Grilled, Roasted Cabbage, Plant Based, Mediterranean Diet, Lifestyle