Red Cabbage Porterhouse Steaks with Herb Butter
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. Source: EatingWell Magazine, May/June 2018
Ingredients
Cabbage Steaks
Herb Butter
Directions
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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.)
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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 1/2 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.
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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.
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Preheat grill to medium-high and preheat oven to 400 degrees F.
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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.
Tips
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.
Nutrition Facts
4 vegetable, 4 1/2 fat