Cabbage steaks are a whole new way to enjoy cabbage! This simple cooking method is easy, quick, and completely transforms this humble veggie into a mouthwatering side dish.
If you’re not a fan of cabbage, cabbage steaks might just change your mind! They don’t have the bite of raw cabbage, nor are they bland like boiled or steamed cabbage. Instead, they’re caramelized and deeply flavourful, perfect for pairing with any main dish.
I also love that you can jazz up cabbage steaks with all kinds of spices and herbs to match whatever you’re pairing them with. Below, I share an all-purpose seasoning with garlic powder, onion powder, and a squeeze of fresh lemon for brightness, but there are so many options!
Why You’ll Love This Cabbage Steaks Recipe
- Cabbage like you’ve never had it before . Unlike slaw, cabbage steaks become meltingly tender and caramelized in the middle, while the edges become brown and crisp. It’s a whole new way to experience cabbage!
- Quick and easy . With just a few simple ingredients and minimal prep time, these cabbage steaks are ready to go! This is the kind of side dish I love for a busy weeknight.
- Versatile . Mix up the seasonings to create different flavour profiles. Plus, you can serve this recipe as a side dish or add protein and turn them into a main course.
- Budget-friendly . Cabbage is a budget-friendly option for anyone looking to eat more veggies without breaking the bank.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cabbage – I use standard green cabbage for this recipe.
- Olive oil
- Seasonings – Salt, ground black pepper, garlic powder, and onion powder.
- Lemon – Freshly squeezed lemon juice adds a note of brightness.
- Fresh parsley
What’s the Best Way to Cut Cabbage for Cabbage Steaks?
To cut cabbage into steaks, start by placing the head of cabbage on your cutting board with the root end facing down. Use a sharp chef’s knife to cut the cabbage into 1-inch-thick slices, working your way from one side to the other. Keep the core intact in each steak, as this helps hold the leaves together during cooking. If some leaves fall off, don’t worry; you can roast these alongside the steaks and they’ll be crispy and delicious!
How to Make Cabbage Steaks
- Prepare. Preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the cut cabbage steaks on the baking sheet.
- Season the cabbage steaks. Whisk together the olive oil, salt, black pepper, garlic powder, and onion powder in a small bowl. Brush this mixture onto both sides of the cabbage steaks.
- Cook. Roast the cabbage steaks for 25 minutes , or until they’retender and slightly golden brown.
- Garnish. Remove the steaks from the oven, then drizzle them with lemon juice and garnish with parsley before serving.
Tips for Success
- Don’t crowd the cabbage . If you do, it will steam rather than roast, and you won’t get the crispy edges that make cabbage steaks so delicious.
- Choose a firm, fresh cabbage . The firmer the cabbage head, the easier it will be to cut into steaks. Also, fresher cabbages tend to have better flavour.
- Remove browned parts as needed . If you have a lot of loose leaves, you can remove them as they get dark and then return the rest of the steaks to the oven. This way, you won’t end up with any burnt leaves.
Variations
- Asian-inspired cabbage steaks. Brush with a mixture of soy sauce, sesame oil, agave, and a pinch of chili flakes. Garnish the finished steaks with sesame seeds and green onions.
- Simple cabbage steaks. Brush with oil and then sprinkle them with seasoning salt.
- Cheesy cabbage steaks . After brushing the steaks with oil, sprinkle them with vegan Parmesan cheese. (If you use homemade vegan Parmesan , add it after the cabbage has finished roasting.)
Serving Suggestions
Cabbage steaks are excellent as a side dish with main dishes like vegan chicken , lemon pepper tofu , and lentil balls with zesty rice . I also love making them a main dish by serving them atop creamy polenta or Instant Pot risotto with crispy roasted chickpeas . Or even serve them with another kind of veggie steak: cauliflower steaks !
How to Store Leftovers
To store leftovers, transfer them to an airtight container and refrigerate for 3-4 days. When you’re ready to enjoy them again, reheat in the oven at 350°F, in the air fryer , or in the microwave.
I don’t recommend freezing cabbage steaks, as they’re likely to be mushy after freezing, thawing, and reheating.
More Cabbage Recipes
- Cabbage Roll Soup
- Crispy Zucchini Tacos with Crunchy Cabbage Slaw & Lime Crema
- Quick Pickled Cabbage (+ How To Pickle Any Vegetable)
- BBQ Chickpea Tacos with Kale Cabbage Slaw
Ingredients
- 2 large heads of cabbage
- ⅓ cup olive oil , 78 ml
- 1 teaspoon salt , 6 grams
- ½ teaspoon ground black pepper , 1 gram
- 2 teaspoons garlic powder , 6 grams
- 1 teaspoon onion powder , 2.4 grams
- Juice of 1 lemon
- ¼ cup chopped fresh parsley , 15 grams
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the stem ends of the cabbage heads, then cut each cabbage into 1-inch thick slices, creating “steaks”. Place the cabbage steaks on the prepared baking sheet.
- Whisk together the olive oil, salt, black pepper, garlic powder, and onion powder, and brush the mixture onto both sides of each cabbage steak to coat.
- Roast the cabbage steaks for 25 minutes or until tender and slightly golden brown.
- Remove the steaks from the oven, drizzle with lemon juice, and garnish with parsley.
Notes
Cabbage Steaks
Ingredients
- 2 large heads of cabbage
- ⅓ cup olive oil 78 ml
- 1 teaspoon salt 6 grams
- ½ teaspoon ground black pepper 1 gram
- 2 teaspoons garlic powder 6 grams
- 1 teaspoon onion powder 2.4 grams
- Juice of 1 lemon
- ¼ cup chopped fresh parsley 15 grams
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the stem ends of the cabbage heads, then cut each cabbage into 1-inch thick slices, creating “steaks”. Place the cabbage steaks on the prepared baking sheet.
- Whisk together the olive oil, salt, black pepper, garlic powder, and onion powder, and brush the mixture onto both sides of each cabbage steak to coat.
- Roast the cabbage steaks for 25 minutes or until tender and slightly golden brown.
- Remove the steaks from the oven, drizzle with lemon juice, and garnish with parsley.
Notes
Nutrition
Cabbage Steaks https://jessicainthekitchen.com/cabbage-steaks/ April 22, 2024
This Instant Pot steel-cut oats recipe is the easiest way to make hearty and creamy steel-cut oatmeal for breakfast! Add your favourite toppings and enjoy a satisfying breakfast in minutes.
I love oatmeal for breakfast, but for the sake of convenience, it’s usually in overnight form: apple pie overnight oats , high-protein overnight oats , or espresso cinnamon overnight oats . But the Instant Pot makes steel-cut oats doable for a weekday breakfast!
While the traditional method of making steel-cut oats requires constant monitoring, with Instant Pot steel-cut oats, you simply add the ingredients, set the timer, and walk away. As if that’s not enough, a pressure cooker delivers consistently creamy results—oatmeal perfection every single time!
Why You’ll Love This Instant Pot Steel-Cut Oats Recipe
- Quick . Steel-cut oats take much longer to cook than old-fashioned oats on the stovetop, but with the Instant Pot, they’re ready to eat in a matter of minutes.
- Convenient . Leave the Instant Pot to do its thing while you make your lunch or prep the toppings. No hovering over the stovetop required!
- Make it your own . Add your favourite toppings and mix-ins to make this recipe your own.
- Hearty breakfast . Steel-cut oatmeal is super satisfying; the kind of breakfast that sustains you all the way through to lunchtime.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Steel-cut oats – Not old-fashioned, rolled, or quick oats! Sometimes steel-cut oats are labeled as Irish oatmeal or coarse oatmeal.
- Water
- Plant milk – Whatever variety you like or have on hand; I recommend either unflavoured or vanilla.
- Vanilla extract – To enhance the flavour.
- Agave – This is optional; you can use maple syrup instead if you prefer.
Topping Ideas
- Blueberry walnut – Walnuts, blueberries, almond butter, and agave.
- Tropical – Coconut flakes, cubed mango, pecans, and raw cane sugar.
- Cozy apple cinnamon – Apple slices, raisins, brown sugar, and cinnamon.
- PB & banana – Banana slices, peanut butter, agave, and chia seeds.
How to Make Steel Cut Oats in an Instant Pot
- Combine. Add all of the ingredients to the Instant Pot except the toppings and stir.
- Cook. Seal the Instant Pot and cook on high pressure for 4 minutes. Release the pressure naturally.
- Finish. Transfer the steel-cut oatmeal into bowls and add your favourite toppings. For a thinner consistency, add more plant milk.
Tips for Success
- Natural pressure release is key. Allow the Instant Pot to release pressure naturally instead of quick releasing. This extra time helps finish cooking the oats fully and contributes to their creamy texture.
- Stir before serving. After the pressure has naturally released and you’ve opened your Instant Pot, give the oatmeal a good stir to mix in any extra liquid on the top.
- Let them cool a bit . The Instant Pot steel-cut oats will thicken as they cool.
Serving Suggestions
This Instant Pot steel-cut oatmeal is a hearty breakfast on its own, but you can round things out with fresh fruit on the side, or balance your sweet oats with savoury tempeh bacon or fluffy tofu scramble .
How to Store Leftovers
To store leftover Instant Pot steel-cut oats, transfer them to an airtight container and refrigerate for up to 5 days. When you’re ready to enjoy your oats again, simply reheat them in the microwave or on the stovetop, adding a splash of plant milk or water to loosen them up.
Can I Freeze This Recipe?
Yes! To freeze this oatmeal, portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator or reheat directly from frozen in the microwave, adding additional plant milk to reach your desired consistency.
More Oatmeal Recipes
- Baby Oatmeal
- Baked Banana Bread Oatmeal Cups
- Vegan Baked Oats
- Banana Bread Overnight Oats
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
Ingredients
- 2 cups steel-cut oats , 200 grams
- 2 ½ cups water , 592 ml
- 2 ¾ cups plant milk , 651 ml plus more for serving if desired
- 1 teaspoon vanilla extract , 5 ml
- 2 tablespoons agave (optional) , 30 ml (optional)
Topping Ideas
- Topping 1 – walnuts, blueberries, almond butter, agave
- Topping 2 – coconut flakes, cubed mango, pecans, raw cane sugar
- Topping 3 – apple slices, raisins, brown sugar, cinnamon
- Topping 4 – banana slices, peanut butter, agave, chia seeds
Instructions
- Measure the steel-cut oats, water, plant milk, vanilla, and agave into the Instant Pot. Stir to combine.
- Seal the Instant Pot and cook on high pressure for 4 minutes. Allow the pressure to release naturally.
- Spoon the oatmeal into bowls and top with your favorite topping/s. I like pouring a bit of plant milk over mine as well.
