I sometimes feel like there are a LOT of breakfast/brunch recipes and a LOT of dessert going up on the blog, but not enough comfort/main dishes… could that be the case, or is this ‘just’ what I am making of it 🤔?! Well, this week is all about the main event – these Roasted Balsamic Cabbage ‘Steaks’. Yum!
I developed this recipe because I was not sure what to do with all the cabbage from my farmer’s box. I mean there is only so much Homemade Sauerkraut and Delicious Vegan Kimchi a girl can make! Then I learned that you can easily “transform” cabbage into steaks (this should also work well with white cabbage). Obviously, the taste and texture are very different from an actual steak but they can kind of be served in a similar way.
As per the usual, they are also super easy to make, which is the reason why they are one of my faves! You simply cut the cabbage into about 1/2 an inch (1 – 1.5 cm) thick slices. Slather it in sauce and then pop it into the oven for ca. 20 – 25 minutes. In the meantime, you can prepare your other toppings. This can be anything you fancy or like. I paired it with mashed potatoes, fried mushrooms, and vegan gravy (all of these recipes are linked below). It is so deliciously versatile 🥰️!!
Why are these Roasted Balsamic Cabbage ‘Steaks’ for you?
Purple Cabbage
There is a reason why they say: “Eat the rainbow”. One of these reasons is that differently colored vegetables all have different plant compounds, phytonutrients, and vitamin and mineral profiles. Purple cabbage is amazing in terms of its benefits for your health. It is also relatively inexpensive so you get a lot of “bang for your buck”. Purple cabbage contains vitamin C, K, A, B6, and potassium, as well as a good amount of dietary fiber. The antioxidant profile of purple cabbage is also incredible! Next to vitamin C, you can also find carotenoids, anthocyanins, and kaempferol. All of these tend to be a lot more present in the purple cabbage variety than the green one. We know by now that antioxidants are so important to fight free radicals in our bodies, reduce our oxidative stress levels, and thereby combat common Western diseases.
Purple cabbage is super beneficial for your heart health. This is likely due to anthocyanin. Women appear to have a lower risk of heart disease if they regularly consume anthocyanin-rich foods. Anthocyanin intake has also been linked to lower blood pressure levels, which reduces your risk of heart disease. In addition, purple cabbage contains sulforaphane, a powerful plant compound that is released as soon as cruciferous vegetables are crushed, or cut. Sulforaphane has been shown to reduce inflammation and lower blood pressure levels in test tube studies. Whereas more research needs to go into this topic, the first results are definitely promising!
How can I adjust these Roasted Balsamic Cabbage ‘Steaks’ to my Dietary Requirements?
These Roasted Balsamic Cabbage ‘Steaks’ are suitable for all dietary requirements. They are vegetarian, vegan, gluten-free, nut-free, and paleo. I have paired my Roasted Balsamic Cabbage ‘Steaks’ with creamy mashed potatoes, fried mushrooms, and my Tasty Vegan Mushroom Gravy. White potatoes are definitely not part of the paleo lifestyle, but you could swap in sweet potato mash instead if you wanted.
Other Comfort Food Recipes on the Blog
Winter calls for comfort food to the max!! Let me introduce you to some of my favorite ones on the blog 😉.
- This recently pusblished Creamy Mushroom and Leek Pasta comes together in under 30 minutes
- Not the prettiest pictures – but this Chinese Sweet and Sour (Sauce) is the ultimate Chinese comfort food!
- This Wild Rice Salad with Roasted Butternut Squash is always a hit, especially with larger gatherings
- I absolutely adore this Kohlrabi Casserole with Tomatoes and Sage – and you guys agree! Do not be fooled by the ingredient list. It is delicious!
- Mexican-Inspired Jackfruit Fajita – who does not like fajitas?
And there you have it for this week 🤗! I hope you enjoy these delicious, easy, and satisfying Roasted Balsamic Cabbage ‘Steaks’ as much as we do. As always, please let me know how you like the recipe, by either leaving a comment below and/or rating the recipe! Happy cabbage-steak baking everyone!
Roasted Balsamic Cabbage ‘Steaks’
Course: MainCuisine: GermanDifficulty: Easy4
servings10
minutes25
minutesThese Roasted Balsamic Cabbage ‘Steaks’ are a delicious way to enjoy a hearty meal that comes together easily and at little cost! Enjoy!
Ingredients
1 1 medium-sized purple head of cabbage
1 1 garlic clove
2 tbsp 2 olive oil
2 tbsp 2 balsamic vinegar
2 tsp 2 dried rosemary
1/2 tsp 1/2 salt
pepper to taste
How to
- Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) on a fan setting. Line a baking tray with parchment paper
- Gently peel off the first two leaves of the cabbage. You can wash the cabbage if you want, but they tend to be pretty clean on the inside
- Carefully cut into ca. 1 – 1.5 cm thick pieces (ca. 1/2 an inch). Lay on the baking tray. You get about 6 pieces out of one medium-sized cabbage
- Peel and finely grate the garlic. Add to a small bowl along with the olive oil, balsamic vinegar, rosemary, salt, and pepper. Mix well. Use a brush to cover the steaks from the top. Use all of the glaze so that they are really “soaked”
- Put into the oven and bake until soft on the inside (you should be able to feel this with a knife), about 20 to 25 minutes. Serve with whatever toppings you like! I used my Creamy Mashed Potatoes, some fried off mushrooms, as my Tasty Vegan Mushroom Gravy. Once done, take the ‘Steaks’ out of the oven, top, serve and ENJOY!
