Cabagge steaks are all the rage!
I have made it my business to try different versions of cabbage steaks at many local restaurants.
Cabbage is such a versatile vegetable.
It’s amazing how many delectable ways this humble vegetable is being prepared lately.
By lightly brushing the cabbage with the olive oil and two tablespoons balsamic vinegar, sprinkling it with
garlic powder, seasoning with salt and black pepper, then baking it until it is nicely browned and crispy on the edges,
the thick finished cabbage steaks have a firm, chewy consistency.
Finally, these healthy, delicious vegan cabbage steaks are drizzled with warm balsamic glaze, then topped with
pomegranate arils and toasted sunflower seeds.
Cabbage tastes good and is good for you.
Cabbage belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale.
It is high in fiber, rich in vitamins, minerals and antioxidants (including polyphenols and sulfur compounds)
and is especially high in vitamins C and K.
Eating cabbage may help lower the risk of certain diseases, improve digestion and combat inflammation.
These delectable Vegan Cabbage Steaks are drizzled with warm balsamic glaze and topped with pomegranate arils and toasted sunflower seeds.
Vegan Cabbage Steaks with Pomegranates and Toasted Sunflower Seeds
Prep time: 15 minutes
Cook time: 40-45 minutes
1 large head green cabbage
1 medium red onion, outer layers removed and cut into wedges
2 T. extra virgin olive oil
1 c. balsamic vinegar, divided
1 t. garlic powder
Sea salt and black pepper, to taste
1 c. fresh pomegranate arils
¼ c. toasted sunflower seeds
Place top oven rack in the center position and pre-heat to 400°F.
Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.
Cut the stem off the cabbage head to create a flat surface on the bottom.
Carefully slice the cabbage, top to bottom, into ½-inch sections.
Transfer the sliced cabbage to the prepared baking sheet and arrange the onion wedges between
them without overcrowding.
Lightly brush the cabbage and onion with the olive oil and two tablespoons balsamic vinegar.
Sprinkle with garlic powder and season with salt and black pepper, to taste.
Place the baking sheet in the pre-heated oven and roast for 40-45 minutes, rotating the sheet once
halfway through, or until the cabbage is nicely browned and crispy on the edges.
Fifteen minutes before the cabbage is ready, heat the remaining balsamic vinegar over medium-high
heat just until it begins to boil.
Immediately reduce heat to just below medium and simmer, stirring continually, until the liquid is
reduced to about 1/3 of its original volume, approximately 8-10 minutes.
Reduce heat to low to keep warm until ready to use.
Remove the baking sheet from the oven and cool for several minutes.
Tip: Actual cook time will depend on how thick and evenly the cabbage is sliced, and on how much
moisture is in the cabbage from the outset.
Check after 30 minutes and adjust final cook time accordingly.
Drizzle each cauliflower steak with the warm balsamic glaze and top with some pomegranate arils and toasted sunflower seeds.
Serve immediately with the roasted red onion on the side.
Have you made cabbage steaks?
Share your thoughts and comments with us.
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