Cabbage Steaks: A Healthy, Hardy, Delicious Meal

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Cabbage Steaks

My favorite way to cook cabbage steaks is to sear them in a cast-iron skillet. You can also grill them or make chicken-fried cabbage steaks!

With so many people turning to veganism and becoming vegetarian, it’s harder to plan meals. Meat is no longer a staple, not even an option. So how do you get great-tasting food in place of meat? Cabbage steaks are one solution!

Why Cabbage?

Cabbage has a host of nutrients, making it a great choice for an evening meal. And seared in a frying pan, you can maximize flavor with some of the caramelization and smokiness that you would normally get with meat. Cabbage has a great surface to work with, is full of nooks and crannies to get that seasoning into, and has a “meaty” texture to it when it’s done.

Other veggies that may work are cauliflower and broccoflower, like Romanesco. These have about the same texture and cook about the same way. Try the green Romanesco, but purple Grafitti and yellow Cheddar cauliflowers are fun. Plus, the colors give you extra antioxidants.

Seared Cabbage Steaks

Start with a hot pan. I like cast iron, but you can also use a nonstick pan. Searing the cabbage is like searing a steak. The outside caramelizes while the inside stays firm, but cooks through. I season mine with salt and pepper. You can use any type of seasoning that you like. My friend Tom likes to use a curry blend on his. I still tell people about it!

Heat your pan then put the oil in. Remember, if the pan is hot and the oil is cold, the food won’t stick. Once you get the oil in the pan, place the cabbage steaks in. Be careful of spitting if the steaks are wet at all.

Let them sear on one side for a few minutes, then flip them over. You may need to turn them again to achieve the doneness you prefer. Or you can finish them in the oven. That is up to you. The degree of “doneness” is also up to you. I like mine tender-crisp, so heated, but not done to the point of being mushy. You could cook them that much and pour gravy over them, using them like mashed potatoes.

Chicken Fried Cabbage Steaks

Another option is to treat them like chicken fried steak. Prepare your steaks as above, but use a dredging station. Dip them in plain flour first, then egg that’s been mixed together, or an egg substitute, then bread crumbs like Panko (or Pork Panko for low-carb).

I have a bit more oil in the pan when I do these. The oil temperature should be 350°f to 360°f. If it is much cooler, the oil will soak into the breadcrumbs, making a soggy, greasy mess. If the oil is too hot, it can scorch the outside of the steaks, leaving the insides raw or barely cooked. And you can season your breadcrumbs if you like. I use a bit of celery salt or seasoned salt and fresh cracked pepper.

Looking for something different for dinner? Try some seared cabbage steaks!

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About Debra Maslowski

Debra is a master gardener, a certified herbalist, a natural living instructor, and more. She taught Matt and Betsy how to make soap so they decided to bring her on as a staff writer! Debra recently started an organic herb farm in the mountains of Western North Carolina. You can even purchase her handmade products on Amazon!

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Comments

  1. Nina Leeth says

    How thick do you cut a cabbage steak? I have prepared cabbage in many ways, but not this way, am unfamiliar with the preparation. Everything else is clear but that. By the way, listing her G+ account as contact is unhelpful. You get a message that tells you that Google did away with G+ in 2019! I had a question about another recipe but had no way to reach her.

    • Matt Jabs says

      Thanks, Nina, I updated Deb’s author profile. Per the steaks, I would make them about a 1/2 inch thick, but you can go thicker or thinner if you’d like. Just don’t go too thick or they may not cook in the middle. Although, if you did want them like an inch you could bake them in the oven for 15 minutes or so before searing.
      Blessings,

      Matt

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