Cabbage Steaks

These cabbage steaks will actually make you want to eat your veggies! Drizzled in lemony, spiced oil that seasons the steaks all the way through and topped with a crunchy breadcrumb mixture, this roasted cabbage turns out tender, with a dreamy, crisp exterior. What makes this one of the best cabbage recipes is that it can be served as a vegetable side dish or main course in a vegetarian dinner. These have so much flavor, they'll please please any carnivore, too, though a sneaky sprinkle of bacon sure wouldn't hurt!

Why is cabbage steak called "steak"?

Unlike the many meat alternatives popping up in grocery stores, cabbage steak is not pretending to be beefsteak, but the two do have some similarities. They're both thick-cut, satisfying, fork and knife affairs. Yet cabbage steak has its own personality and deserves to be a main dish on its own! Just like eggplant parmesan and cauliflower steak, cabbage steak is proof that not every meal requires meat.

Can you leave out the almonds in the topping?

Of course! The almonds add so much delicious crunch to the cabbage steaks, but if you have a nut allergy or aren't a fan of almonds, they can be left out.

Can cabbage steaks be made ahead of time?

While cabbage steaks are best served hot and crispy out of the oven, there are a few elements of this dish that can be prepared ahead of time. The paprika oil and the garlic butter breadcrumbs can be mixed up and stored in separate airtight containers in the refrigerator for up to three days. The cabbage can be sliced and stored in an airtight container in the refrigerator for one day.

How long do leftover cabbage steaks last in the fridge?

If there are any leftover cabbage steaks, they can be stored in an airtight container in the refrigerator for up to three days. Reheat them in a 350-degree oven until warmed through. Chopped up leftovers are delicious in a casserole or folded into mashed potatoes to make a shortcut colcannon, one of the most traditional St. Patrick's Day side dishes.