Active Time:30 minsTotal Time:1 hr 15 minsServings:4Jump to Nutrition Facts

Active Time:30 minsTotal Time:1 hr 15 minsServings:4

Active Time:30 mins

Active Time:

30 mins

Total Time:1 hr 15 mins

Total Time:

1 hr 15 mins

Servings:4

Servings:

4

Jump to Nutrition Facts

Jump to recipeCabbage Steaks with Creamy Mushroom Sauceare a delicious way to enjoy antioxidant-rich cabbage as a hearty vegetarian main. When roasted, cabbage develops a caramelization that brings out its natural sugars. It’s paired here with a deliciously creamy sauce (featuring anti-inflammatory vegetables like shallots, mushrooms and garlic) that’s perfectly balanced with brightly acidic white wine and salty Parmesan. Keep reading for expert tips on smart substitutions, make-ahead tips and more.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!When shopping for cabbage, try to choose one that feels heavy for its size and has nice crisp exterior leaves.The creamy mushroom sauce in this recipe is also great served with pasta.This recipe calls for fresh thyme, but you can use dried instead. However, use only half the amount because dried herbs have a more concentrated and potent flavor than fresh.If you prefer, you can substitute dry sherry for the white wine and use a robust herb like rosemary instead of the thyme.Nutrition NotesCabbageis a member of the cruciferous vegetable family and is brimming with vitamin C, potassium and fiber—all nutrients essential for a healthy heart and a healthy immune system.Mushroomsare loaded with B vitamins, which are necessary for a healthy metabolism. Mushrooms grown in ultraviolet light contain vitamin D—a nutrient that most people have a hard time getting enough of.Garlicis sometimes referred to as a functional food because it contains an impressive number of nutrients, including phytochemicals, magnesium, potassium and selenium. Garlic also contains an anti-inflammatory compound called allicin that is activated when garlic is chopped or crushed.Parmesan cheesegives a signature salty—and delicious—taste to almost everything it touches. As a hard cheese, it’s higher in calcium and lower in lactose than softer cheeses. If you’re a vegetarian, you’ll want to choose your Parmesan cheese carefully because traditional Parmigiano-Reggiano is made with rennet, an animal-derived enzyme.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

Jump to recipe

Cabbage Steaks with Creamy Mushroom Sauceare a delicious way to enjoy antioxidant-rich cabbage as a hearty vegetarian main. When roasted, cabbage develops a caramelization that brings out its natural sugars. It’s paired here with a deliciously creamy sauce (featuring anti-inflammatory vegetables like shallots, mushrooms and garlic) that’s perfectly balanced with brightly acidic white wine and salty Parmesan. Keep reading for expert tips on smart substitutions, make-ahead tips and more.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!When shopping for cabbage, try to choose one that feels heavy for its size and has nice crisp exterior leaves.The creamy mushroom sauce in this recipe is also great served with pasta.This recipe calls for fresh thyme, but you can use dried instead. However, use only half the amount because dried herbs have a more concentrated and potent flavor than fresh.If you prefer, you can substitute dry sherry for the white wine and use a robust herb like rosemary instead of the thyme.Nutrition NotesCabbageis a member of the cruciferous vegetable family and is brimming with vitamin C, potassium and fiber—all nutrients essential for a healthy heart and a healthy immune system.Mushroomsare loaded with B vitamins, which are necessary for a healthy metabolism. Mushrooms grown in ultraviolet light contain vitamin D—a nutrient that most people have a hard time getting enough of.Garlicis sometimes referred to as a functional food because it contains an impressive number of nutrients, including phytochemicals, magnesium, potassium and selenium. Garlic also contains an anti-inflammatory compound called allicin that is activated when garlic is chopped or crushed.Parmesan cheesegives a signature salty—and delicious—taste to almost everything it touches. As a hard cheese, it’s higher in calcium and lower in lactose than softer cheeses. If you’re a vegetarian, you’ll want to choose your Parmesan cheese carefully because traditional Parmigiano-Reggiano is made with rennet, an animal-derived enzyme.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

Cabbage Steaks with Creamy Mushroom Sauceare a delicious way to enjoy antioxidant-rich cabbage as a hearty vegetarian main. When roasted, cabbage develops a caramelization that brings out its natural sugars. It’s paired here with a deliciously creamy sauce (featuring anti-inflammatory vegetables like shallots, mushrooms and garlic) that’s perfectly balanced with brightly acidic white wine and salty Parmesan. Keep reading for expert tips on smart substitutions, make-ahead tips and more.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

an image of the ingredients to make the Cabbage Steaks with Creamy Mushroom Sauce

Cook Mode(Keep screen awake)Ingredients1medium headgreen cabbage(3pounds)5tablespoonsextra-virgin olive oil, divided2teaspoonsItalian seasoning½teaspoonground pepper, divided, plus more for garnish¼teaspoonsaltplus⅛teaspoon, divided8ouncesmushrooms, sliced (about3cups)1largeshallot, finely chopped3clovesgarlic, finely chopped2teaspoonsfresh thymeleaves½cupdrywhite wine1cuphalf-and-half¼cupgrated Parmesan cheeseThinly sliced fresh chives, for garnish (optional)

Cook Mode(Keep screen awake)

Ingredients

1medium headgreen cabbage(3pounds)

5tablespoonsextra-virgin olive oil, divided

2teaspoonsItalian seasoning

½teaspoonground pepper, divided, plus more for garnish

¼teaspoonsaltplus⅛teaspoon, divided

8ouncesmushrooms, sliced (about3cups)

1largeshallot, finely chopped

3clovesgarlic, finely chopped

2teaspoonsfresh thymeleaves

½cupdrywhite wine

1cuphalf-and-half

¼cupgrated Parmesan cheese

Thinly sliced fresh chives, for garnish (optional)

DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with foil. Remove and discard any damaged outer leaves from cabbage; trim off stem. Slice the cabbage vertically into 4 (1-inch-thick) steaks. Trim any excess core that isn’t holding the steaks together. Place the steaks on the prepared baking sheet. (Reserve remaining cabbage for another use.) Brush the tops of the cabbage steaks with 3 tablespoons oil. Sprinkle with 2 teaspoons Italian seasoning and ¼ teaspoon pepper.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessRoast, rotating the pan from front to back and flipping the cabbage halfway through, until browned and tender, 50 to 55 minutes. Remove from oven and sprinkle with ¼ teaspoon salt.About 15 minutes before the cabbage is done, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add sliced mushrooms; cook, stirring occasionally, until well browned, about 8 minutes. Add chopped shallot, garlic, 2 teaspoons thyme and the remaining ¼ teaspoon pepper; cook, stirring constantly, until the shallot is translucent, about 1 minute.Add ½ cup wine; cook, scraping up any browned bits on the pan bottom, until slightly reduced, about 1 minute. Stir in 1 cup half-and-half; cook, stirring often, until the sauce thickens slightly and lightly coats the back of a spoon, about 2 minutes. Remove from heat; stir in ¼ cup Parmesan and the remaining ⅛ teaspoon salt until the Parmesan melts.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessPlace the cabbage steaks on 4 plates. Spoon the creamy mushroom sauce evenly over the steaks. Garnish with additional black pepper and/or chives, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessFrequently Asked QuestionsYou can roast the cabbage about 3 days in advance. Make sure it’s cool before refrigerating it in an airtight container. We suggest not making the sauce beforehand, as the cheese will harden.Yes. This recipe is great with shiitake caps and/or cremini mushrooms, but you can use any mushroom or a blend of mushrooms, including button mushrooms, oysters or chanterelles. Some mushrooms, like shiitakes, can be difficult to find, but upscale grocery stores and Asian markets should have a nice selection.You can plan a meal featuring cabbage steaks as the main course, paired with a heartygrain side dishand a salad. These cabbage steaks also make a perfect side dish for recipes like ourCrispy Roast Chicken & Carrots,Skillet Steak with Mushroom SauceorLemon-Garlic Salmon Bites.EatingWell.com, December 2024

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Remove and discard any damaged outer leaves from cabbage; trim off stem. Slice the cabbage vertically into 4 (1-inch-thick) steaks. Trim any excess core that isn’t holding the steaks together. Place the steaks on the prepared baking sheet. (Reserve remaining cabbage for another use.) Brush the tops of the cabbage steaks with 3 tablespoons oil. Sprinkle with 2 teaspoons Italian seasoning and ¼ teaspoon pepper.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessRoast, rotating the pan from front to back and flipping the cabbage halfway through, until browned and tender, 50 to 55 minutes. Remove from oven and sprinkle with ¼ teaspoon salt.About 15 minutes before the cabbage is done, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add sliced mushrooms; cook, stirring occasionally, until well browned, about 8 minutes. Add chopped shallot, garlic, 2 teaspoons thyme and the remaining ¼ teaspoon pepper; cook, stirring constantly, until the shallot is translucent, about 1 minute.Add ½ cup wine; cook, scraping up any browned bits on the pan bottom, until slightly reduced, about 1 minute. Stir in 1 cup half-and-half; cook, stirring often, until the sauce thickens slightly and lightly coats the back of a spoon, about 2 minutes. Remove from heat; stir in ¼ cup Parmesan and the remaining ⅛ teaspoon salt until the Parmesan melts.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessPlace the cabbage steaks on 4 plates. Spoon the creamy mushroom sauce evenly over the steaks. Garnish with additional black pepper and/or chives, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessFrequently Asked QuestionsYou can roast the cabbage about 3 days in advance. Make sure it’s cool before refrigerating it in an airtight container. We suggest not making the sauce beforehand, as the cheese will harden.Yes. This recipe is great with shiitake caps and/or cremini mushrooms, but you can use any mushroom or a blend of mushrooms, including button mushrooms, oysters or chanterelles. Some mushrooms, like shiitakes, can be difficult to find, but upscale grocery stores and Asian markets should have a nice selection.You can plan a meal featuring cabbage steaks as the main course, paired with a heartygrain side dishand a salad. These cabbage steaks also make a perfect side dish for recipes like ourCrispy Roast Chicken & Carrots,Skillet Steak with Mushroom SauceorLemon-Garlic Salmon Bites.

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Remove and discard any damaged outer leaves from cabbage; trim off stem. Slice the cabbage vertically into 4 (1-inch-thick) steaks. Trim any excess core that isn’t holding the steaks together. Place the steaks on the prepared baking sheet. (Reserve remaining cabbage for another use.) Brush the tops of the cabbage steaks with 3 tablespoons oil. Sprinkle with 2 teaspoons Italian seasoning and ¼ teaspoon pepper.

an image of the cabbage steaks prepared on a baking sheet

Roast, rotating the pan from front to back and flipping the cabbage halfway through, until browned and tender, 50 to 55 minutes. Remove from oven and sprinkle with ¼ teaspoon salt.

About 15 minutes before the cabbage is done, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add sliced mushrooms; cook, stirring occasionally, until well browned, about 8 minutes. Add chopped shallot, garlic, 2 teaspoons thyme and the remaining ¼ teaspoon pepper; cook, stirring constantly, until the shallot is translucent, about 1 minute.

Add ½ cup wine; cook, scraping up any browned bits on the pan bottom, until slightly reduced, about 1 minute. Stir in 1 cup half-and-half; cook, stirring often, until the sauce thickens slightly and lightly coats the back of a spoon, about 2 minutes. Remove from heat; stir in ¼ cup Parmesan and the remaining ⅛ teaspoon salt until the Parmesan melts.

an image of the mushroom sauce cooking in a skillet

Place the cabbage steaks on 4 plates. Spoon the creamy mushroom sauce evenly over the steaks. Garnish with additional black pepper and/or chives, if desired.

an image of the Cabbage Steaks with Creamy Mushroom Sauce

Frequently Asked QuestionsYou can roast the cabbage about 3 days in advance. Make sure it’s cool before refrigerating it in an airtight container. We suggest not making the sauce beforehand, as the cheese will harden.Yes. This recipe is great with shiitake caps and/or cremini mushrooms, but you can use any mushroom or a blend of mushrooms, including button mushrooms, oysters or chanterelles. Some mushrooms, like shiitakes, can be difficult to find, but upscale grocery stores and Asian markets should have a nice selection.You can plan a meal featuring cabbage steaks as the main course, paired with a heartygrain side dishand a salad. These cabbage steaks also make a perfect side dish for recipes like ourCrispy Roast Chicken & Carrots,Skillet Steak with Mushroom SauceorLemon-Garlic Salmon Bites.

Frequently Asked Questions

You can roast the cabbage about 3 days in advance. Make sure it’s cool before refrigerating it in an airtight container. We suggest not making the sauce beforehand, as the cheese will harden.

Yes. This recipe is great with shiitake caps and/or cremini mushrooms, but you can use any mushroom or a blend of mushrooms, including button mushrooms, oysters or chanterelles. Some mushrooms, like shiitakes, can be difficult to find, but upscale grocery stores and Asian markets should have a nice selection.

You can plan a meal featuring cabbage steaks as the main course, paired with a heartygrain side dishand a salad. These cabbage steaks also make a perfect side dish for recipes like ourCrispy Roast Chicken & Carrots,Skillet Steak with Mushroom SauceorLemon-Garlic Salmon Bites.

EatingWell.com, December 2024

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Nutrition Facts(per serving)271Calories20gFat15gCarbs6gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sarah Pflugradt, Ph.D., RDN, CSCS

andLinda Frahm

Linda Frahm