cabbage steak recipe
The Best cabbage steak recipe
What I love most about cabbage steak is how versatile it is. It works just as well as a main dish with a simple green salad or mashed potatoes, or it can be a lighter option paired with roasted vegetables and a fresh grain. My husband says it’s the kind of dish that makes him feel like he’s eating something special, even if it’s just a regular weeknight dinner. And the kids? They’ll eat it with ketchup on it if I let them—though I try to keep it balanced. It’s one of those recipes that feels like a little celebration every time we make it, whether it’s for a family gathering or just because we’re all in the mood for something warm and familiar.
Plus, it’s actually pretty good for you. Cabbage is packed with vitamins, fiber, and antioxidants, and the lean meat base keeps it hearty without being too heavy. It’s a way to eat more whole foods without feeling like we’re missing out on flavor. My kids don’t even notice how healthy it is—they just love the taste and texture. And honestly, it’s a great way to use up a little extra cabbage that’s sitting in the fridge. It’s practical, it’s tasty, and it’s something everyone in the family will enjoy—whether it’s a special occasion or just a regular day.
Cabbage Steak with Garlic Butter Sauce
A hearty, savory dish featuring cabbage leaves rolled around ground beef, seasoned with herbs and baked to perfection. Served with a rich garlic butter sauce.
🥘Ingredients
- 1 large head green cabbage, outer leaves removed
- 1 lb ground beef (80/20 fat ratio)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
👨🍳Directions
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1
Preheat oven to 375°F (190°C). Cut the cabbage into 8-10 thick wedges, removing the core. Rinse and pat dry. -
2
In a large bowl, mix ground beef, olive oil, oregano, thyme, salt, pepper, and minced garlic. Form into 8-10 patties. -
3
Roll each cabbage wedge tightly around a beef patty, securing with toothpicks if needed. Place in a baking dish. -
4
Bake for 25 minutes. Remove from oven, reduce heat to 350°F (175°C), and bake for another 10-15 minutes until beef is cooked through. -
5
While steaks bake, melt butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream, lemon juice, and Dijon mustard. Simmer for 3-4 minutes until slightly thickened. Season with salt and pepper. -
6
Serve cabbage steaks topped with garlic butter sauce. -
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🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Large skillet
- Baking dish (9×13 inches)
- Mixing spoon
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of smoked paprika or a dash of Worcestershire sauce to the dough.
- You can serve with mashed potatoes or a side salad to balance the meal.
- Substitute whole wheat flour for a lower-carb option, but adjust salt slightly as whole wheat retains more water.
Watch Video Of How Cabbage Steak with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Cabbage Steak with Garlic Butter Sauce
What is cabbage steak and how is it different from traditional steak?
Cabbage steak is a type of meatloaf or patty made primarily from ground beef, often mixed with other ingredients like breadcrumbs, eggs, and vegetables, and shaped like a steak. Unlike traditional steaks, which are typically cut from larger cuts of beef, cabbage steak is a more compact, hearty dish that’s often served as a main course or part of a larger meal. It’s popular in various cuisines, especially in American and British cooking, and is commonly associated with dishes like “cabbage steak and potatoes” or “cabbage steak pie.”
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How do I choose the right type of ground beef for cabbage steak?
For the best texture and flavor, use 80/20 ground beef (which has a higher fat content). The fat helps keep the dish moist and adds richness. Avoid using lean ground beef (like 90/10), as it can dry out during cooking. If you prefer a milder taste, you can also use a mix of beef and pork ground meat, but pure beef is traditional for a classic cabbage steak.
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What are the key ingredients for a classic cabbage steak recipe, and can I substitute any of them?
A traditional cabbage steak recipe includes:
– Ground beef (80/20)
– Breadcrumbs (or crushed crackers for a lighter option)
– Eggs (for binding)
– Onion (diced, sautéed for flavor)
– Garlic (minced)
– Salt, pepper, and herbs (like thyme, parsley, or Worcestershire sauce)
– Potatoes or mashed potatoes (for serving or mixing in)
– Cabbage (shredded, for a side or topping)
Substitutions:
– Replace breadcrumbs with crushed cornflakes or panko for a crunchier texture.
– Use chicken or turkey ground meat if you prefer a lighter version.
– Skip the cabbage if you’re avoiding it but add extra onions or mushrooms for a savory twist.
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How do I prepare the cabbage steak to ensure it cooks evenly and stays tender?
To achieve a juicy, evenly cooked cabbage steak:
1. Preheat the pan to medium-high heat and lightly grease it with oil or butter.
2. Form the patties into even shapes (about 1-inch thick) and place them in the pan.
3. Cook uncovered for 4–5 minutes per side for medium-rare (adjust for preferred doneness).
4. Baste with pan juices occasionally for extra flavor.
5. Rest for 5 minutes before serving to retain moisture.
6. For a baked version, place in a greased baking dish, top with cabbage and potatoes, and bake at 375°F (190°C) for 45–60 minutes.
Pro tip: If the patties brown too quickly, cover the pan with foil to prevent overcooking.
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Can I make cabbage steak ahead of time and reheat it, or is it better to cook it fresh?
Yes, you can prepare cabbage steak ahead of time and reheat it—it actually tastes even better the next day! Here’s how:
– Make ahead: Assemble the patties (without baking) and refrigerate for up to 24 hours.
– Reheat: Warm in a skillet over medium heat (3–4 minutes per side) or bake at 350°F (175°C) for 20–25 minutes, adding a splash of broth or milk to keep it moist.
– Freezing: Freeze cooked patties in a sealed container for up to 3 months. Reheat from frozen by thawing overnight in the fridge, then warming as above.
For best texture, avoid microwaving directly—it can make the meat rubbery.
