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I know, I know. A cabbage is not a steak, not even close. It never moo’ed in its short little vegetal life, which for me is a good thing but I know that some of you *ahem* prefer your steaks to be more bovine in nature.
That being said, I think that this thick slab o’ cabbage, oven roasted until it’s charred and crispy around the edges and swimming in salty butter and caraway seeds, would probably be a great side dish to an actual steak. Maybe throw some cubed potatoes into the air fryer (or bake them in their jackets at the same time as the cabbage — rub the skins with oil, prick them in a few places, and make sure they bake for a full hour) and pour yourself a nice glass of red wine.
Charred Caraway Cabbage Steaks
Adapted from foodnetwork.com
Ingredients
- 1 small head green cabbage
- 2 tablespoons butter, melted
- 2 teaspoons caraway seeds
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Cut off the bottom (thick stem end) of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut the cabbage top to bottom into 3/4- to 1-inch thick slices. Place the cabbage steaks on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
- Brush the melted butter all over the cabbage steaks. Sprinkle them with the caraway seeds, 1 teaspoon of salt and plenty of freshly ground black pepper.
- Roast the cabbage steaks until they are very tender and browned around the edges, 30 to 35 minutes. Transfer them to a platter or serving plates and season them with additional salt, if desired.