FOOD NEWS
Cabbage Steaks Are A Show-Stopping Vegan Alternative To Beef
By Wendy Mead
You may have heard of cauliflower or broccoli steaks, but cabbage is another vegetable that works great as a meat substitute and is packed full of vitamins and nutrients.
Cabbage is firm and easy to cut into thick wedges or steaks. They can be roasted in the oven, sautéed in a pan, grilled on the barbeque, or cooked in a cast iron skillet.
Charring your cabbage adds some smokiness and increases its natural sweetness. Its versatility and texture make it a trendy beef alternative for vegans, vegetarians — or anyone.
Brush your cabbage steaks with oil — avocado oil holds up to very high heat — to keep them from sticking to the pan or the grill, and feel free to season with various flavors.
Green cabbage holds together well for this preparation. It has a grassy, mustardy flavor that gets sweeter when cooked and lasts up to a month in the fridge.
Red cabbage has a stronger, peppery taste and is very firm and dense since it contains less water than green cabbage. You can use a bit of lemon juice to avoid discoloration.
Napa cabbage is also a good option but has a more delicate texture. Cut your steak slices from the bottom of this mildly sweet cabbage and save the loose leaves for other uses.