What’s more indulgent than a steak dripping in bleu cheese and bacon sauce? And what’s healthier and more budget-conscious than a plate of roasted cabbage? Luckily you can have both: This vegetarian steak-meets-meaty-sauce recipe provides the perfect balance between green and not-so-lean.
Tender, slightly sweet cabbage steaks make a guilt-free base for the main event: a creamy bleu cheese and bacon sauce packing the right amount of salty, tangy and meaty flavor. Plus, this dish is ideal for appeasing the vegetarians, who can forego the bacon and instead make a simple garlic butter, lemon or balsamic glaze, and the meat eaters too. For big fans of the sauce, double the quantities, and save the extra for dipping!
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Cooktop Cove
Bacon & blue cheese roasted cabbage steaks
8
10 minutes
40 minutes
50 minutes
1 head green cabbage
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
1 yellow onion, sliced
¼ cup cream
¼ cup beef stock
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce
¼ cup crumbled bleu cheese
4 strips bacon, cooked, cooled and chopped
Preheat the oven to 400 F.
Shave off a small slice of the cabbage, and place that flat edge on the cutting board to make cutting the steaks easier.
Slice the cabbage into ½ inch steaks, and transfer to a cookie sheet lined with aluminum foil.
Brush each steak lightly with olive oil, and season with salt and pepper.
Roast about 20 minutes before flipping, brushing once more with olive oil, and roasting again for 15-20 minutes, or until the cabbage is tender.
While the cabbage is roasting, add the butter to a medium saucepan and place over medium-high heat. Once it's melted, add the onion and sauté until golden, about 8 minutes. Add the cream, stock, cornstarch, and Worcestershire sauce and stir. Bring to a gentle simmer, and then remove from the heat. Add the bleu cheese and bacon. Season with salt and pepper to taste.
Transfer to a serving dish.
Spoon the sauce over the cabbage steaks, and serve immediately.
