Cabbage Steaks
These easy Cabbage Steaks are pan seared and smothered in a rich gravy. A budget-friendly, veggie-packed dish that's perfect for any night of the week.
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!
See how we calculate recipe costs here.
Notes
*At Budget Bytes, we use bouillon to keep our broth costs low! Better Than Bouillon is our preferred brand. When selecting bouillon, make sure “salt” is not the first ingredient, or you’re not getting a quality product…you’re just paying for extra expensive salt!
**Omit the Worcestershire sauce if you’re avoiding fish or want to make this recipe vegetarian/vegan. Soy sauce is a great substitution.
Nutrition
Serving: 1serving | Calories: 98kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Sodium: 605mg | Fiber: 6g