Look at us crunchy hippies, calling all kinds of vegetables steaks. I know it seems far-fetched, but these Cabbage Steaks really do hit the spot—and for pennies! The deep flavors from the sear in the cast iron skillet and the rich homemade sauce make this cabbage steak recipe a super easy showstopper for veggie lovers and meat lovers alike.
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Easy Recipe for Cabbage Steaks
If you’ve tried my one-pan mushroom steak recipe, you know I’m all about big flavors on a budget—and these cabbage steaks are exactly that! This recipe is SO easy and takes minutes to prep. But let’s talk about the gravy sauce for a minute because it seriously makes this dish. I’m talking rich, tangy goodness from balsamic vinegar, Worcestershire sauce, vegetable broth, and tomato paste to create a silky, delicious sauce that soaks into those perfectly seared cabbage leaves. Trust me, you won’t miss the meat with flavors this bold!
Cabbage Steaks
Servings 4 servings (1 wedge per person)Ingredients
Cabbage Steaks
- 1 small head of green cabbage ($2.60)
- 2 tsp canola oil ($0.03)
Sauce
- 3 Tbsp balsamic vinegar ($0.69)
- 1 cup vegetable broth* ($0.12)
- ½ Tbsp tomato paste ($0.08)
- 1 tsp Worcestershire sauce** ($0.01)
- ½ tsp salt ($0.01)
- ¼ tsp freshly cracked black pepper ($0.04)
- 2 Tbsp all-purpose flour ($0.02)
Instructions
- Preheat oven to 400°F. Cut cabbage into 1/4 or 1/8 wedges depending on the size of the cabbage you have. You want to leave the stem intact to help it stay together for this recipe!
- Sear steaks it in a hot cast iron skillet with canola oil until deeply browned on both flat sides, about 5 min per side.
- Prepare your sauce by whisking the balsamic vinegar, vegetable broth, tomato paste, Worcestershire sauce, salt, and black pepper together, and simmering it on the stove while your cabbage finishes searing.
- Pour marinade into the hot skillet with the cabbage before transferring it to the oven.
- Let cabbage steam and bake in the oven with the sauce for 25-30 minutes. Once the cabbage is noticeably wilting around the edges and darkening in color, it’s done. (It took 25 minutes in my oven at home and 30 minutes in the oven at the Budget Bytes studio!)
- Remove cabbage wedges from the skillet and add 1-2 Tbsp of all-purpose flour to thicken the sauce to your liking. I usually go for a classic gravy consistency. No need to heat it back up to make the gravy, your skillet is plenty hot!
- Spoon sauce over the cabbage steaks and serve hot!
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Equipment
- Cast Iron Skillet
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Cabbage Steaks step-by-step photos
Prepare your ingredients: Gather all of your ingredients (you also need a little all-purpose flour…but I forgot it when taking this photo!)
Cut the cabbage: Preheat your oven to 400°F. On a cutting board, cut 1 small head of cabbage into 1/4 or 1/8 wedges, depending on how big your cabbage is. Be sure to leave the stem intact on each wedge! This helps the steaks to hold together as they cook.
Sear the cabbage: Heat 2 tsp canola oil in a cast iron skillet on the stovetop until hot. Add the cabbage and sear on one side until deeply browned, about 5 minutes.
Use kitchen tongs to flip the cabbage so the second flat side can sear for a further 5 minutes or until deeply browned. While you wait for the steaks to sear, you can start making the gravy sauce.
Make the gravy: Add 3 Tbsp balsamic vinegar, 1 cup vegetable broth, ½ Tbsp tomato paste, 1 tsp Worcestershire sauce, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a saucepan and whisk together. Let it come to a simmer while your cabbage finishes searing.
Bake the cabbage: Once the steaks are seared on both flat sides, pour the sauce into the hot skillet.
Transfer the skillet to your preheated oven. Let the cabbage steam and bake in the oven with the sauce for about 25-30 minutes.
When the cabbage is noticeably wilting around the edges and darkening in color, it’s done! Keep an eye on it, as different ovens may vary in cooking times. (It took 25 minutes in my oven at home and 30 minutes in the oven at the Budget Bytes studio!)
Thicken the gravy: Use kitchen tongs to remove the cabbage wedges from the skillet and transfer them to a plate.
Add 1-2 Tbsp of all-purpose flour to the sauce to thicken it to your liking. I like a classic gravy consistency. You can also make a slurry, if preferred, by adding some of the hot gravy to a small bowl, whisking in some of the flour, and then adding the slurry back to the skillet. There’s no need to heat it back up to make the gravy, as the skillet is already very hot.
Serve: Spoon the gravy over your cabbage wedges and serve hot.
How to Season Cabbage Steaks
I love the buttery, natural flavors of the cabbage itself, so I choose not to season it before searing. However, if you want to, try sprinkling over some of your favorite steak seasonings (like Montreal steak seasoning) or our homemade burger seasoning blend. They’d add a nice depth to the dish but are totally optional. The sear is really what makes these baked cabbage steaks pop!
Serving Suggestions
I highly recommend serving this recipe with my easy mashed potato casserole and some steamed spinach for an inexpensive but deliciously healthy meal. My creamed kale would also be a delicious side if you have the ingredients on hand. Don’t forget to drizzle some extra sauce over the top for maximum flavor!
Storage & Reheating
The leftover cabbage from this recipe is also amazing eaten cold, believe it or not. Once cooled, store the steaks and gravy in separate airtight containers in the fridge for up to 3 days. If you want to reheat the cabbage, you can either pop it into the microwave or reheat it in the oven at 350°F. The gravy can be reheated in a small saucepan over medium heat, stirring occasionally until warmed through. You can add a splash of water or broth if needed to thin it out.
