Cabbage Steaks Recipe That's A Healthy Way To Make Use Of Your Grill

Maybe you're not accustomed to hearing the words "cabbage" and "steaks" used in conjunction, but just because you haven't heard of the concept, that doesn't mean it's not a prime time to give it a try. The thing is, "cabbage steaks" aren't intended to replace your cut of meat, per se. Rather, these thick slices of cabbage are grilled and seasoned to complete and utter perfection, delivering a type of "alternative salad" that actually pairs deliciously with ... well, a steak, if you're so inclined. 

But really, according to recipe developer and wellness coach Miriam Hahn of YouCare-SelfCare, they pair nicely with any main dish, and they're a great way to add more cruciferous vegetables to your life. (You know, when you get tired of steaming broccoli or cauliflower.) Plus, they're quick and easy to make, requiring no more than 15 to 20 minutes of your time to whip up enough for a party of five.

You need next to nothing to get this recipe for cabbage steaks ready. Simply gather a large head of green cabbage, avocado oil spray (Hahn points out this is important, due to its high smoke point.), salt, pepper, and garlic powder. You may also want to garnish the finished product with fresh herbs such as parsley, although it's certainly not required.

And if you're not familiar with smoke points, just think about when you heat oil or butter over a hot skillet — butter and walnut oil starts browning and smoking at a relatively low temperature, while avocado oil and oils known for frying, such as peanut and canola oils, can be used at much higher temperatures without experiencing this burning and oil degradation. So, if you don't happen to have avocado oil on hand, just make sure you look for a substitute oil with a similarly high smoke point.

You need to take a few minutes to heat up your outdoor grill, so do this before prepping your cabbage to make the most of your time. Heat your grill to roughly medium-high heat, or close to 350 F. 

While the grill is heating up, wash your cabbage and remove the outer layer of leaves. Hahn points out that this layer is the dirtiest, so it's easier to remove and discard it completely. Then, trim the cabbage stem just enough so that you can set it on its end and the cabbage will stay in place. Just be careful not to cut away too much of the end, as the stem is what will help keep your "steaks" intact.

With the cabbage balanced on its stem-end, cut the cabbage into slices that are between 1 inch to 1 ½ inches thick. It's okay if some of the outer edges and leaves seem loose or fall away — the important thing is to keep the general shape overall. Then, use your avocado oil spray to coat both sides of the cabbage before seasoning with salt, pepper, and garlic powder.

Of course, if you don't have an oil spray, that's not a problem. Hahn prefers the spray, because it makes for easy coverage and a way to help get the oil into all of the crevices, but you could also brush your oil on both sides of your cabbage as an alternative.

Check your grill to make sure it's nice and hot, and get ready for the real action! Simply place your cabbage slices directly on the grill, and close the lid. You want the end result to have char marks, so wait five minutes, and check the bottom of each slice. If the steaks aren't quite done, cook for three to five more minutes before flipping them. Repeat the process on the opposite side, grilling for five to 10 minutes, or until you have those lovely-looking grill lines gracing both sides of your cabbage.

Your work is practically done. Simply remove your cabbage steaks from the grill, placing them on a pan or serving platter. Garnish the cabbage with any additional fresh herbs you desire. (Thyme or rosemary are good ideas, in addition to parsley.) Drizzle with a touch more oil, and serve with a side of ranch dressing. And, since your grill is already hot, you might as well throw a few actual steaks (or chicken thighs) on top of it to complete the meal.