Skip The Oven: Cook Cabbage Like A Steak For 10x More Flavor
There are many ways to upgrade the flavor of a steak, from paying attention to how long you cook it, to slathering them in a tasty marinade. But some of the methods carnivores regularly apply to a juicy hunk of meat can be transferred to a thick slice of cabbage. We've previously sung the praises of cooking the veggie in this canned soup as a way to amp up the flavor, but treating cabbage like a steak works brilliantly too. All you need is inch-or-so-thick slices of raw cabbage, some butter, salt and pepper, and all the herbs and spices that tickle your fancy.
Many cooks cut out the woody stem of the cabbage, but it's entirely up to you. Cook your seasoned cabbage steaks in a skillet with butter, being very careful to flip them after about five minutes on medium-high heat. They are done when they are fork-tender. The good news is all the most popular types of cabbage can be cooked this way, including red and Savoy. The latter can be a little fiddlier as it comes apart more easily, but it's definitely worth the extra hassle
Grilled cabbage steaks can be seasoned a variety of ways
Although the taste of cabbage is fairly mild, when cooked like a steak, it will tolerate a surprisingly hefty range of flavors. That opens the door to lots of potential combinations, with the only limits being what's in your pantry. You can keep it quick 'n' dirty by reaching for a regular steak seasoning, or get creative and mix it up a little. We're big fans of garlic salt, paprika, and a dash of sriracha to bring the heat. You could even add some bacon, onion, and garlic to the pan like Jacques Pépin does when he cooks cabbage. If you've discovered the delights of curry powder in egg salad, use it to boost the flavor of grilled cabbage, too.
A drizzle of honey or maple syrup will amplify the sweetness of cabbage, and you can add texture and crunch with a sprinkle of pine nuts or pumpkin seeds. You can also dress it in a savory sauce after the fact, like Alfredo, or caesar dressing, plus a generous sprinkle of Parmesan cheese, before serving.