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Balsamic Heart of Cabbage Steak

Roasted or grilled, this heart of cabbage steak is a great side or vegetarian main course from the bit of the cabbage that is usually waste.

Portrait close in image of a balsamic cabbage heart steak served with tomato salad and potato wedges.

Heart of Cabbage.

I’ll open my “ode” to this recipe by saying, if the name cabbage steak bothers you, there is a little x button on the tab. If you press it I will go away!

I love cooking with cabbage, it is a glorious vegetable with loads of flavour but it is prone to being a bit “wasteful”, especially if you cook for two.

I tend to plan 3 or 4 meals over the week to make sure I use it up. Maybe my cabbage and bacon pasta one day, and my cabbage and potato bake on another.

But you are always left with the heart of the cabbage. That used to go into our composter, but not any more.

Buoyed by my success with cauliflower steak I thought I would give cabbage a try.

It is GLORIOUS! I am now sad that I threw away so many cabbage hearts.

It has a deep cabbage flavour that mellows and becomes almost sweet as it roasts.

This is helped by the addition of both honey and balsamic vinegar.

Portrait image of a balsamic cabbage heart steak served with tomato salad and potato wedges.

Roast or BBQ?

Just like my cheddar cheese and rice stuffed mushrooms this recipe has two cooking methods.

Roasted in the oven or cooked on the BBQ, and just like the shrooms this makes the perfect vegetarian or vegan main course.

Vegetarian or Vegan main courses are often a little “limited” when it comes to grilling season. Well break this bad boy out, it is spectacular.

It takes around an hour to cook irrespective of the cooking method so feel free to choose whichever suits.

If you are cooking this for a vegan you should check where they stand on honey. You can replace with agave syrup if it is an issue.

Portrait close image of a balsamic cabbage heart steak served with tomato salad and potato wedges.

Serving Suggestions.

My favourite way to serve this cabbage steak is at the centre of a vegetarian main.

I like to pair it with something like this roasted tomato salsa would be perfect.

I would also potentially add some potato wedges to complete the meal.

But the great thing about this recipe is the versatility. It really is just as comfortable as a side dish.

You could pair it with my bacon wrapped pork tenderloin or even a nice roast chicken!

Balsamic Cabbage Steak Recipe
Yield: 2 Servings

Balsamic Cabbage Steak Recipe

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Roasting or grilling the heart of the cabbage like a steak is a great way to get a fantastic meal from a part of a vegetable that too often goes to waste.

Ingredients

  • 350 g Cabbage Heart
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 2 Tbsp Honey
  • 1/2 Tsp Salt
  • 1 Tsp Black Pepper

Instructions

  1. Mix together the balsamic vinegar, oil, honey, salt and pepper.
  2. Pour over the cabbage heart and try and get it into all the nooks and crannies.

Cooking on the BBQ.

  1. When the BBQ is hot place the cabbage steak over the direct heat and sear for 2-3 minutes per side.
  2. Move to the indirect heat and close the lid and cook for 45 minutes.
  3. Brush over more of the sauce mix every 15 minutes.

Cooking in the Oven.

  1. Heat a frying pan that can be transferred to the oven over a high heat.
  2. Sear the cabbage steaks for 2-3 minutes per side.
  3. Pour over the remaining sauce and place in the oven.
  4. Cook at 200°C or 400°F for 45 minutes basting half way through.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 241Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 600mgCarbohydrates: 30gFiber: 4gSugar: 25gProtein: 3g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
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Mary (The Godmother @ Goodie Godmother)

Tuesday 16th of August 2016

I love to make this in the oven, but I'm sure the grill adds a lovely flavor. Thank you for reminding me of this dish! I think I'll try it with your salsa next time, that's new to me and sounds delicious!

Brian Jones

Thursday 18th of August 2016

It certainly does Mary, the salsa is fab and works with all sorts of grilled meats and vegetables.

Hillary Reeves

Tuesday 16th of August 2016

I feel you, but cauliflower "steaks" changed my life, so I'm psyched that you're trying these out. I could eat cabbage with every meal. So good. Must try this!!

Brian Jones

Tuesday 16th of August 2016

You know what I have yet to try Cauliflower 'steaks', although often slow roast a whole head of cauliflower with North African spices and slice it like you would a cake served with a harissa based sauce and it is awesome!

Meaghan | Cook. Craft. Love.

Friday 12th of August 2016

We haven't had nearly as much bounty from our little yard garden this year as we did last year but we've got some peppers coming in nicely that will make great salsa. I'm loving the balsamic flavor in this one!

Brian Jones

Friday 12th of August 2016

Mother nature is a fickle mistress our cropping goes up and down like a yoyo, peppers are always a good cropper for us too!

Byron Thomas

Thursday 11th of August 2016

Have I ever told you that cabbage is one of my favourite vegetables to eat? I love the rustic vibe from cabbage and the endless possibilities of cooking with it. I've never tried grilling, but you've inspired me to give it a go!

Brian Jones

Friday 12th of August 2016

Don't think I have heard you mention your love of cabbage... I'm totally with you, I hope it does not reach super food status or I will have to start hiding my love for it ;)

Melissa @ My Wife Can Cook

Tuesday 2nd of August 2016

We recently tried grilling romaine lettuce for the first time and loved it. I bet cabbage is even better. Especially with the balsamic vinegar and salsa! Saving to try soon!

Brian Jones

Monday 8th of August 2016

I hop you enjoy it as much as we do Melissa, I love grilling lettuce, cut that bad boy into quarters and whack it down on the grill just adds a different texture and flavour :D