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


Read the full recipe after the video.

Recipe Summary test

35 mins
9 hrs


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

1 cabbage steak & 1 Tbsp. butter
314 calories; protein 4.9g; carbohydrates 21.9g; dietary fiber 5.8g; sugars 11g; fat 22.8g; saturated fat 8.7g; cholesterol 30.5mg; vitamin a iu 3445.4IU; vitamin c 155.6mg; folate 50.6mcg; calcium 132.3mg; iron 2.6mg; magnesium 47.8mg; potassium 703.2mg; sodium 449.6mg.

4 vegetable, 4 1/2 fat