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

Breana Killeen


Cabbage Steaks
Herb Butter


Instructions Checklist
  • 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 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.

  • 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 degrees 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.

Nutrition Facts

314 calories; 22.8 g total fat; 8.7 g saturated fat; 31 mg cholesterol; 450 mg sodium. 703 mg potassium; 21.9 g carbohydrates; 5.8 g fiber; 11 g sugar; 4.9 g protein; 3445 IU vitamin a iu; 156 mg vitamin c; 51 mcg folate; 132 mg calcium; 3 mg iron; 48 mg magnesium;