Cabbage Steaks

With the amount of veggies we consume on a daily basis, they can get BORING very quickly. Like for real.

But, with this recipe, you’re gonna flip and your mouth with be jumping for joy. Ha!

This would be a perfect recipe to make with my Slow Cooker Corned Beef and Cabbage. But, instead of adding the cabbage to the pot, make this in the oven to jazz things up a bit.


Prep time 10 minutes

Cook time 45-60 minutes

Serves 4


1 medium head of cabbage cut into 1 inch “steaks”

1 tablespoon evoo (extra virgin olive oil) or coconut oil + extra for greasing baking sheet

3 cloves garlic, peeled and cut in half

pinch of salt (himalayan pink salt is my fave)

fresh ground pepper

1/4 cup aged balsamic**or see my tip below to make your own sugar-free balsamic reduction

1/2 lemon, optional

  1. Preheat oven to 400 degrees. Lightly coat a baking sheet with oil or use a piece of parchment paper for easy clean up.
  2. Rub both sides of cabbage steaks with the cut side of a garlic clove to flavor the steaks.
  3. Lightly brush each side with oil and season with salt and pepper.
  4. Bake for 30 minutes and flip, baking for another 15-20 minutes or until sides are slightly browned.
  5. When steaks are done, hit them with a drizzle of aged balsamic or your own balsamic reduction, a squeeze of fresh lemon juice, if using and serve right away. Enjoy!
  6. TIP*While steaks are cooking, make your own balsamic reduction by placing 1 cup balsamic vinegar in a small saucepan and cooking over medium-low heat until it reduces by half. Stores well in the fridge in a mason jar. Just reheat in a saucepan over low heat if it gets firm on you.

photo cred Misha Hettie

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