Print

Crispy Cabbage Steaks – Easy Monday Dinner Side

Print Recipe

Thick-cut cabbage wedges roasted with a mayo-mustard slather for deeply caramelized, crispy edges and a tender center.

Ingredients

Scale
  • 1 large head green cabbage (about 2.5 lbs)
  • 1 teaspoon kosher salt, divided
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, finely grated
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/3 cup grated Parmesan
  • 2 tablespoons olive oil, for the pan
  • Fresh parsley or chives, chopped, for serving
  • Lemon wedges, for serving

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment and brush lightly with olive oil.
  2. Trim the outer loose leaves of the cabbage but keep the core attached. Stand it on the stem end and slice straight down into 1-inch thick steaks; you should get 4-6 steaks depending on head size.
  3. Arrange steaks on a wire rack set over a tray and sprinkle both cut sides evenly with half the salt. Let sit 15 minutes, then pat completely dry with paper towels — this pulls out excess water so the steaks brown instead of steam.
  4. Whisk together mayonnaise, mustard, grated garlic, smoked paprika, remaining salt, and black pepper.
  5. Transfer cabbage steaks to the prepared sheet pan, spacing them at least 1 inch apart. Spread the mayo mixture evenly over both sides using a spoon or brush, coating all the way to the edges.
  6. Roast for 20-25 minutes, flipping once halfway, until deeply golden and a knife slides easily into the core.
  7. Sprinkle Parmesan over the top and broil for 2-3 minutes, watching closely, until the cheese is bubbling and the edges are deeply crisp and browned.
  8. Top with chopped parsley or chives and serve immediately with lemon wedges for squeezing.

Notes

Don"t skip the salt-and-blot step — it"s the single biggest difference between soggy and crispy cabbage steaks. Leave a bit of the core on each slice so the layers stay together instead of falling apart on the pan. If you don"t have a broiler-safe pan, finish the steaks in a hot cast-iron skillet for 1-2 minutes per side instead. Leftovers reheat best in a skillet or air fryer, not the microwave, to keep the crust.

Find it online: https://www.rapidrecipes.blog/crispy-cabbage-steaks-easy-monday-dinner-side/