Grilled Chipotle Tomato Cabbage Steaks
Have you ever tried grilled or roasted cabbage? It was new to me in 2020 and I have to say my family and I are now huge fans. I've been dreaming up this recipe for a few reasons. 1. It makes an excellent meatless main 2. It is a crowd-pleaser that can be eaten hot off the grill or at room temp. A few pro tips: When you are buying the cabbage heads for this recipe, make sure that they are fresh and crisp. Look for cabbage that is tight and compact with few loose leaves, and feels heavy for its size. Err on the big side if you are feeding a large group as cabbages contain a lot of water which cooks out.
1 Whole head of green cabbage, cut in 3/4-1 inch rounds
1 Fireworks Chipotle tomato butter burst
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp fresh ground black pepper
red pepper flakes
Heat grill to 500˙ or an oven to 400˙.
Trim the stems from the cabbage and then cut the cabbage in half perpendicular to the stem base. Cut each half in half again. The rounds should be thick and robust. Next, baste the cabbage steaks on both sides before grilling with a silicon brush and the melted butter burst. Season each side with paprika, garlic powder and a little salt and pepper. Place the steaks on a well-oiled grill grate, in a grill pan, or on parchment paper on a baking sheet. If using a grill, let cook for about 10 on each side. You should have some lovely brown and blackened bits, with a tender center. Baste with more butter if you desire. If you're using an oven, roast for about 25 minutes. You should have more even crispy brown results but also tender in the middle. Serve as a meatless main or alongside meat and potatoes. Sizzle. Spread. Boom.