These cabbage steaks with balsamic dressing are the perfect side dish to your next dinner. This combo gives your mouth a burst of flavor with every bite.
I don’t know if it’s strange or not, but I love cabbage. I love it in all forms too. Cooked, steamed, roasted, even pickled. And I’m pretty sure I have always been that way even as a kid.
Funny thing is even my 1 year old daughter loves the good ole pickled kind, sauerkraut. While at a local German restaurant we thought we’d give her a little taste expecting a funny reaction. When in fact wanted more and even put down the French fry in hand to eat more sauerkraut. Thank goodness for my non picky eater baby.
When it comes to which kind of cabbage I prefer, as for taste they taste pretty much the same to me. But when it comes to how it looks, it’s red cabbage all the way. Not even sure why it’s called red cabbage when it’s clearly purple, but hey we’ll go with it.
If you’re ever needing to add a pop of color to a dish red cabbage is perfect for that. I can’t get enough of the beautiful purple color.
This recipe is pretty simple and who doesn’t love simple. This is a great side dish, but can also be a great main course if you’re wanting to do a meatless meal.
First start by adding all the dressing ingredients into some sort of jar with a lid. I say use a jar just because it makes it so simple to mix together with no mess. Shake that baby up and refrigerator until it’s time to serve.
If you are not serving until may hours later I suggest taking it out of the refrigerator at least 30 minutes before to let them temperature of the dressing warm up a bit. You will be serving this dressing on top of a piping hot dish so you probably don’t want the dressing to be really cold.
This creamy balsamic dressing is one of my favorites of all time. I came up with it when creating this Brussels sprouts salad recipe. Then I used the same dressing for my ultimate wedge salad recipe. And here we are for round three for this delicious dressing.
Now slice your cabbage into 1/2 inch thick slices. Lay those slices out on a baking sheet and coat both sides with olive oil and some salt and pop in the oven.
Once they are done cooking plate them and drizzle that yummy balsamic dressing on top. You wouldn’t think it but the flavors go great together.
Cabbage Steaks with Balsamic Dressing
- 1 head red cabbage
- 2 TBSP olive oil
- 1/2 TBSP salt
- 3 TBSP balsamic vingear
- 3 TBSP olive oil
- 3 TBSP mayo
- 1 TBSP honey
- 2 minced garlic cloves
- 1 1/2 TSP dijon mustard
- 1/2 TSP basil
- 1/2 TSP oregano
- pinch salt and pepper
- Preheat oven to 400 degrees
- Add all dressing ingredients to a jar and mix well and refrigerate
- Slice cabbage into 1/2 inch slices and lay on a foil lined baking pan
- Coat each cabbage steak with olive oil and salt on both sides and place in oven for 18 minutes
- Plate cabbage steaks and drizzle balsamic dressing on top
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