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Red Cabbage Porterhouse Steaks with Herb Butter
Red Cabbage Porterhouse Steaks with Herb Butter
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From: EatingWell Magazine, May/June 2018
Give this hearty vegetarian recipe the true steakhouse treatment and serve it with steamed asparagus, french fries and a big, bold cabernet sauvignon. Or serve it as a side dish; it goes really well with... steak.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Cabbage Steaks
- 2 medium heads red cabbage (about 3 pounds each)
- 2 cloves garlic, minced
- ¼ teaspoon salt
- 1 cup red wine
- ½ cup extra-virgin olive oil
- ¼ cup reduced-sodium tamari
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon light brown sugar
- ½ teaspoon ground pepper
- Herb Butter
- 4 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped fresh herbs, such as basil, dill and/or chives
- ¼ teaspoon ground pepper
Preparation
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Prep
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Ready In
- To prepare cabbage: Place each cabbage on a cutting board, stem-side up. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head. (Reserve the remaining cabbage for another use.)
- Mash garlic and salt with a fork or the side of a chef's knife to form a paste. Combine the garlic paste with wine, oil, tamari, mustard, rosemary, brown sugar and ½ teaspoon pepper in a 9-by-13-inch baking dish. Dip the cabbage slices in the marinade to coat both sides, then place in a large sealable plastic bag. Pour the remaining marinade on top. Refrigerate for at least 8 hours and up to 1 day, turning occasionally.
- To prepare herb butter: Combine butter, herbs and pepper in a small bowl. Scrape onto a piece of plastic wrap and shape into a 1-by-2-inch cylinder. Roll up in the plastic. Refrigerate.
- Preheat grill to medium-high and preheat oven to 400°F.
- Remove the cabbage from the marinade (discard the marinade). Grill, turning occasionally, until very charred, 16 to 20 minutes total. Transfer to a large baking sheet. Bake until tender, about 15 minutes. Serve with the herb butter.
- To make ahead: Marinate cabbage (Steps 1-2) for up to 1 day. Refrigerate herb butter (Step 3) for up to 1 week or freeze for up to 3 months.
- Serving size: 1 cabbage steak & 1 Tbsp. butter
- Per serving: 314 calories; 23 g fat(9 g sat); 6 g fiber; 22 g carbohydrates; 5 g protein; 51 mcg folate; 31 mg cholesterol; 11 g sugars; 0 g added sugars; 3,445 IU vitamin A; 156 mg vitamin C; 132 mg calcium; 3 mg iron; 450 mg sodium; 703 mg potassium
- Nutrition Bonus: Vitamin C (260% daily value), Vitamin A (69% dv)
- Carbohydrate Servings: 1½
- Exchanges: 4 vegetable, 4½ fat
