I am in love with veggie steaks – i.e. cauliflower or cabbage sliced into large steak-like slabs. They don’t replace a good 100% grass-fed steak, obviously, but when presented in this fashion these veggies command a bit of respect and presence on a plate. And though many would like to call cauliflower “rice” and cabbage “steaks” trendy, I would say that any presentation that gets more folks to enthusiastically eat their veggies, the better. Right? I hope this “trend” is here to stay!
This recipe more or less just came to me when I opened the refrigerator this week. There are times when my recipe development comes from a yearning to highlight a certain vegetable and I head to my Vegetarian Flavor Bible (that’s literally the name of this amazing culinary resource) for complimentary flavor help and there are other times when inspiration simply hits me. The latter happened on this one, and defying all refrigerator odds I had all the ingredients I needed! It’s one thing to have inspiration, it’s quite another when you actually have all the necessary ingredients to make it. Hallelujah.
Roasting does something quite magical to all vegetables and cabbage is no exception; it brings out a beautiful and subtle sweetness, lessens the “earthiness” and makes it quite tender. And who can forget that we eat with our eyes first? Roasted cabbage has such a rustic appeal to it that raw cabbage doesn’t strut. (Sorry raw cabbage.)
As for the sauce, I’m feeling fall close on my heels and thus apples were an obvious go-to. The rest of the ingredients are pantry staples, which is what I was going for. Now, you will see apple cider vinegar on the recipe list and this may seem a bit fancy at first, but I implore you to go out and get a bottle! (Read link in “Ingredient Notes” for health benefits and other uses of this special vinegar.)
The large slices and the beautiful slightly charred edges give these steaks a main-event presentation, but they don’t have to be! A beautiful pork chop or tenderloin (pasture-raised if at all possible) or even a sausage would be an obvious meat “side dish” to these beauties. And with how simple a recipe this is, you can easily manage cooking some meat on the side.
Hope you enjoy!
- Apple Cider Vinegar – This is a pantry staple for me and try to use it over other vinegars. And its uses go far beyond cooking. When purchasing look for RAW and UNFILTERED. I prefer Braggs.
- 1 green or savoy cabbage
- 2 tablespoons coconut oil, melted
- Pinch of salt
- 1 cup chopped walnuts, chop before measuring (plus more for garnish)
- 2 red sweet apples (Fuji, Gala, Pink Lady), cores removed and diced, divided
- ½ cup olive oil
- 4 teaspoons apple cider vinegar (can substitute white wine vinegar)
- 1 teaspoon ginger, grated
- 1 garlic clove, grated
- ½ teaspoon maple syrup (omit if Whole30)
- 1 teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 400.
- Place the cabbage with the root on the cutting board and slice into 5 "steaks" about ¾" thick.
- Place steaks on a baking sheet, drizzle with a few tablespoons of melted coconut oil (I melt mine in a small oven-safe container while the oven is preheating) and sprinkle with a pinch or two of salt. Roast for 17 minutes, flip over, and roast for 17 more.
- While the cabbage is roasting, prepare the sauce. Place all sauce ingredients in a high-speed blender and blend until smooth. **APPLES - for the sauce, add 1 cup of chopped apples, the remaining will be used for garnish**
- When the cabbage is finished, plate, drizzle with a generous amount of dressing and top with finely diced apples and walnuts if desired.