Elevate your winter dining experience with Cozy Roasted Cabbage Steaks, featuring a luscious pistachio cream sauce and bites of crispy prosciutto. A perfect blend of warmth and sophistication, this recipe is crafted to nourish both the body and soul during the chilly months.
Step into a winter wonderland of flavor with these Cozy Roasted Cabbage Steaks, a culinary delight that transforms the ordinary cabbage into a star of fine dining. Picture this: tender cabbage wedges roasted to perfection, draped in a velvety pistachio cream sauce that perfectly complements the crispy prosciutto scattered throughout. This recipe is a love letter to the senses, a symphony of buttery richness, satisfying crunch, nutty undertones, and a hint of salty perfection. Elevate your winter dining experience with this dish that not only delights the taste buds but also wraps you in a cozy culinary hug, warming you from the inside out during the winter.
Table of Contents
- Recipe walk-through
- Video
- Kitchen tools required
- Recipe FAQs
- Spotify playlists paired with this recipe
How to Make Cozy Roasted Cabbage Steaks
Watch the Video for Cozy Roasted Cabbage Steaks
More Cozy Recipe Ideas
- Spicy Pork Ramen
- Lasagna Alla Norma
- Chicken Chili Pot Pie with Cornbread Biscuits
- Italian Beans and Greens Soup with Sausage
Kitchen Tools Required
- cutting board and knife
- 12″ cast iron skillet (see notes below for substitutions)
- coffee grinder (optional)
- small saucepan
- stirring spoon
- whisk
- spatula (for serving)
FAQ
Can I make this vegetarian?
Absolutely! You can eliminate the prosciutto altogether or substitute with either of these plant-based options:
– Mia vegan prosciutto
– Tofurky plant-based smoked ham
What do I serve this with?
I personally love serving this dish as an appetizer for a dinner party. The presentation alone is enough to wow your guests! The dish is quick and easy to prepare and not overly filling. You could also serve this as a main course with a protein like chicken, salmon, tempeh or tofu.
What if I don’t have a cast iron skillet?
Not to worry! Any oven safe skillet or Dutch oven will work the same, as long as it is at least 12″ wide. You can also use a baking sheet, then transfer the steaks to a large platter to serve with the sauce.
How do I store and reheat leftovers?
Allow the cabbage steaks to cool to room temperature, then transfer to an airtight container in the refrigerator for up to 3 days. Leftovers will reheat best in the oven at 350°F or in the microwave. Simply heat the steaks to your liking.
Cozy Roasted Cabbage Steaks
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
Elevate your winter dining experience with Cozy Roasted Cabbage Steaks, featuring a luscious pistachio cream sauce and bites of crispy prosciutto. A perfect blend of warmth and sophistication, this recipe is crafted to nourish both the body and soul during the chilly months.
Ingredients
Cabbage
- 1 small head of green cabbage
- 3oz prosciutto
- 1 small yellow onion, sliced very thin
- 1 tbsp + 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Pistachio Cream Sauce
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup pistachios, chopped extremely fine or ground in a coffee grinder
- 1/4 cup dry white wine (I suggest either a Pinot Grigio or Sauvignon Blanc)
- 1 cup heavy cream
- 1/4 tsp salt
- 1/8 tsp pepper
Toppings
- 1 tbsp pistachios, finely chopped
- 2 tbsp fresh tarragon, roughly chopped
Instructions
- Prepare the cabbage steaks: Preheat the oven to 400°F. Remove any loose outer leaves on the cabbage. Cut the cabbage in half, then cut each half into 3 wedges to create 6 wedges total (keep the stem/core intact to help the wedges hold together).
- Roast the cabbage steaks: Drizzle 1 tbsp olive oil evenly to the bottom of a 12″ cast-iron skillet, then add the 6 cabbage wedges. Tear off pieces of the prosciutto and place between the outer cabbage leaves and on top of the wedges. Place the onion slices over the cabbage, then drizzle everything with the remaining 1/4 cup olive oil and season with salt and pepper. Roast uncovered for 25-30 minutes until the cabbage is gently browned and crisp.
- Make the sauce: Heat the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the pistachios and wine, stirring until a thin paste forms. Allow some of the wine to cook out for about 1 minute before adding the heavy cream. Season with salt and pepper, then use a whisk to incorporate the heavy cream. Bring the sauce to a gentle simmer on low heat for 5-8 minutes, whisking occasionally, until thick and creamy. Remove from the heat and set aside.
- Assemble: Remove the skillet from the oven then use a spoon to drizzle the pistachio cream sauce over the cabbage steaks. Sprinkle the chopped pistachios and tarragon over everything and you’re done! I love serving this in the cast iron skillet at dinner parties to give it a more rustic feel. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Oven + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 297
- Sugar: 6g
- Sodium: 453g
- Fat: 26g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45g
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