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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Combine onions, cabbage, 2 tablespoons oil, thyme and 1/2 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.

  • About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions. Sprinkle with 1/4 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.

  • 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 Facts

352 calories; protein 27.8g 56% DV; carbohydrates 13.9g 5% DV; dietary fiber 4.6g 19% DV; sugars 6.9g; fat 20.8g 32% DV; saturated fat 6.3g 32% DV; cholesterol 75.1mg 25% DV; vitamin a iu 290.6IU 6% DV; vitamin c 55.4mg 92% DV; folate 82.6mcg 21% DV; calcium 185.1mg 19% DV; iron 2.5mg 14% DV; magnesium 46.2mg 17% DV; potassium 615.8mg 17% DV; sodium 600.3mg 24% DV; thiamin 0.2mg 18% DV.

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Rating: 5 stars
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. Read More