Become a vegetable butcher and make some roasted red cabbage steaks! “Steaks” makes it sound really meaty! No wimpy veg dishes here! AKA roasted red cabbage slices.  Give it a try. 

This can be a pretty side dish or can be the basis of a vegetarian or vegan entree. And you can enjoy it hot or cold. So cook a whole cabbage and enjoy some straight out of the oven and put the other slices in the fridge for the basis of a salad or something another day. The roasting brings out the sweetness of the cabbage. 

To cut the slices, you want vertical slices from the top down through the base.  Don’t cut across the cabbage as the slices fall apart more.  

I like the thickness to be between 1/2 – 1 inch. See what works best for you. Obviously, the thickness may impact the cooking time.  

Now I’ve made these a few times, I find I like a drizzle of balsamic vinegar on them before serving. 

Cabbage as a cruciferous vegetable

Cabbage is a cruciferous vegetable, also known as brassicas. These vegetables are pretty much superstars!  They have good levels of fiber, folate, vitamin K, vitamin A, vitamin C.  Beyond that, they are even more renown for their phytonutrients, especially glucosinolates, which have been shown to have many health benefits and can reduce disease risk. In addition, they are bitter tasting vegetables and we tend to have moved away from consuming bitter foods. Bitters help our digestive system as they stimulate the production of stomach acid, digestive enzymes, and bile.

With all these benefits, it’s a good goal to eat cruciferous vegetables daily.  Now you can add roasted red cabbage steaks to your cruciferous veg menu. Let me know how you enjoy them. 

Print Friendly, PDF & Email