Steak with Cheddar Roasted Cabbage

Steak with Cheddar Roasted Cabbage

1 Review
From: EatingWell Magazine, March/April 2015

A mix of roasted cabbage and red onion is topped with melted cheese for a divine side to steak in this quick and healthy dinner recipe. Serve with a mixed green salad or toasted and lightly buttered bread.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 medium red onions, cut into 8 wedges each
  • ½ medium cabbage, cored and sliced ½ inch thick
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon dried thyme
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1-1¼ pounds boneless strip steak (about 1 inch thick), trimmed
  • ½ cup shredded sharp Cheddar, Gruyère or fontina cheese


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  1. Preheat oven to 450°F.
  2. Combine onions, cabbage, 2 tablespoons oil, thyme and ½ teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender, 25 to 30 minutes.
  3. About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions. Sprinkle with ¼ teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Transfer to a plate and loosely cover with foil.
  4. Push the vegetables into 4 mounds. Sprinkle 2 tablespoons cheese on each and return to the oven until melted, about 2 minutes. Serve the steaks with the vegetables.

Nutrition information

  • Serving size: 3 oz. steak & 1¼ cups vegetables
  • Per serving: 352 calories; 21 g fat(6 g sat); 5 g fiber; 14 g carbohydrates; 28 g protein; 83 mcg folate; 75 mg cholesterol; 7 g sugars; 0 g added sugars; 291 IU vitamin A; 55 mg vitamin C; 185 mg calcium; 3 mg iron; 600 mg sodium; 616 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Folate (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 3 lean meat, ½ high-fat meat, 2 fat

Reviews 1

February 16, 2017
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By: Jennifer May
The cheddar roasted cabbage is the star of this recipe, the flavor is fantastic! The only change I made was to keep it in the oven for about 40 minutes, to make sure the onions were soft.
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