Cabbage steaks - have you tried these?

Made some today and they were great. For 1 inch slices I'd recommend 350F in the oven for 25 minutes, then finishing them in a hot cast iron with a little butter and oil.
 
Torrid said:
Made some today and they were great. For 1 inch slices I'd recommend 350F in the oven for 25 minutes, then finishing them in a hot cast iron with a little butter and oil.
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<mma4>



Told ya they were good! :D
 
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Didnt make the steaks but I made some fried cabbage and red onion today because of this thread and it was so good. Havent had cabbage in a long time.
 
I'm about to drop this shit on the Traeger for some herbivores I've got grazing around here today.
 
Made some of these again last night and I just want to reiterate how shockingly awesome these things are!

If you haven't tried these, do yourselves a favor and give it a shot. You'll be surprised
 
usmctanker242 said:
Holy Shit! Cabbage steaks are fucking awesome! I'm big into BBQ so instead of just salt and pepper I used one of my favorite BBQ rubs and I'm totally shocked at how great these things are. Rub I used is Rollin' Grill "Party Dust."

I love cabbage anyways but this is amazing! I'm going to add this to my BBQ menu when I get my food truck going later this year as a vegetarian option.
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Did you smoke'em? Really wondering how they'd be with a decent cold smoke.
 
Cint said:
That's true about the white color of the mayo in the photo. Kewpie mayonaise isn't well known in America. I'm trying to spread it's greatness in the Mayberry. I use it for all my sandwiches.

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ive been trying to find a way to make that spicy sushi mayo they have in restaurants. someone told me siracha and helmans but that isnt it. maybe this and sambal olek will do.
 
Teppodama said:
Did you smoke'em? Really wondering how they'd be with a decent cold smoke.
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I have smoked cabbage in the past and I don't care for the flavor. It turns the outer layers black and I always just end up discarding that layer. I used to core out the center and leave just a bit of the core on the bottom, fill with a half stick of butter and some rub, and then smoke for about 6 hours at 250. It would produce an amazingly flavored cabbage, but again, I would have to discard the outer layer.

I don't do "cold smoking" so I can't really give you any input there, but it might be worth a try.
 
Jimmy Jazz said:
ive been trying to find a way to make that spicy sushi mayo they have in restaurants. someone told me siracha and helmans but that isnt it. maybe this and sambal olek will do.
Click to expand...

Use Kewpie mayonaise and Crystal hot sauce. You have to experiment with the balance to suit your taste. @Jimmy Jazz
 
Had these tonight. Real simple recipe. Cut 1 cabbage into about 1/4 inch "steaks", drizzle olive oil, salt and pepper, garlic powder. Cover with tin foil and cook in oven preheated to 375 for 45 minutes. Pretty tasty. I put them on rice and added some Frank's hot sauce but that's because I love that shit. Will eat again. I think next time I'll use some actually freshly minced garlic.
 
I prefer my cabbage in stews and soups, or stuffed. No need to cut them, and cook them in oil.
 
A porn star on one of my podcasts was talking about eating a cauliflower steak today
 
I make a nice veggie stew with cabbage actually. I eat it all the time.
 
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