Pioneer Woman Cabbage Steaks

Pioneer Woman cabbage steaks take 45 minutes and a head of green cabbage, panko and parmesan to make a tender, crispy roasted vegetable dish. Save this easy cabbage side dish for Sunday lunch, St. Patrick's Day or a vegetarian dinner party, because it's naturally meatless and oven-roasted.

Cover the pan tightly with foil for the first roast, because the trapped steam cooks the thick slices all the way through. Skip the foil and the edges dry out and brown before the centers ever soften.

Brushing a paprika and lemon oil over both sides seasons the cabbage deep inside, not just on the surface. Then a garlicky breadcrumb topping goes on for the last roast, so it turns crunchy and golden instead of soggy.

Pioneer Woman Cabbage Steaks

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Course: Side DishCuisine: American, IrishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

339

kcal

Thick cabbage slices steam tender under foil, then roast uncovered until the edges crisp up. A buttery parmesan and almond crumb melts into golden crunch on top.

Ingredients

• Nonstick cooking spray
  

• 1 medium head green cabbage (3 to 4 pounds)
  

• 1/4 c. olive oil
  

• 2 tbsp. fresh lemon juice
  

• 1 1/2 tsp. paprika
  

• 1 1/2 tsp. garlic powder
  

• 1 tsp. kosher salt
  

• 1/2 tsp. ground black pepper
  

• 2 tbsp. panko breadcrumbs
  

• 2 tbsp. grated parmesan
  

• 1 tbsp. slivered almonds, chopped
  

• 1 tbsp. salted butter, melted
  

• 1 garlic clove, grated
  

• 1/2 tsp. lemon zest
  

• 1/4 tsp. kosher salt
  

• Pinch ground black pepper
  

• 1 tbsp. chopped fresh parsley, for serving
  

Directions

• Preheat and prep: Preheat the oven to 400°F and spray a rimmed baking sheet with nonstick cooking spray. Then strip any dark outer leaves off 1 medium head green cabbage (3 to 4 pounds).
• Slice the cabbage: Cut 1/2 inch off the root end, then stand the cabbage on its flat end. Slice it into 1-inch thick steaks and lay them in a single layer on the baking sheet.
• Make the paprika oil: Whisk 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 1/2 teaspoons paprika and 1 1/2 teaspoons garlic powder in a small bowl. Brush it over both sides of the steaks, then sprinkle both sides with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
• Add water and cover: Pour 1/4 cup water onto the baking sheet, keeping most of it off the cabbage itself. Then cover the pan tightly with foil so the steam can soften the slices.
• Roast until tender: Roast the covered cabbage for 15 to 20 minutes until tender. While it cooks, you have time to make the topping.
• Mix the topping: Stir 2 tablespoons panko breadcrumbs, 2 tablespoons grated parmesan and 1 tablespoon chopped slivered almonds in a medium bowl. Then add 1 tablespoon melted salted butter, 1 grated garlic clove and 1/2 teaspoon lemon zest. Finish with 1/4 teaspoon kosher salt and a pinch of ground black pepper, and stir until combined.
• Top and finish roasting: Take off the foil and sprinkle the breadcrumb mixture over the cabbage. Roast uncovered for 10 to 15 minutes more, until the topping turns golden brown.
• Garnish and serve: Sprinkle 1 tablespoon chopped fresh parsley over the steaks. Serve them warm, while the topping is still crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO silicone pastry brush, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of panko breadcrumbs?

Regular dry breadcrumbs work, though they give a finer, less crunchy topping. Crushed crackers or a little extra chopped almonds also add crunch, so use whichever you have in the pantry.

Can I make cabbage steaks without foil?

You can, but the cabbage cooks less evenly because the steam escapes. A second baking sheet set upside down on top, or a lid-style cover, traps steam the same way foil does.

Can I cook cabbage steaks in an air fryer?

A smaller batch can go in the air fryer, one or two steaks at a time, so they sit in a single layer. Check them early, since the circulating air browns the edges faster than the oven does.

How do I keep the cabbage steaks from falling apart?

Keep the core in each slice, because it holds the leaves together. Cut straight down through the head and lift each steak with a wide spatula rather than tongs.

What's the most common mistake with cabbage steaks?

Slicing them too thin is the usual problem, since thin slices dry out and burn before they soften. Stick to 1-inch thick steaks and keep the foil on for the first roast.