Blistered-Edge Cabbage Steaks
A cabbage steak is just a thick slab of green cabbage treated like a piece of meat — seared hard in cast iron so the cut edges blister and caramelize while the center steams to a tender, almost creamy texture. The sear is everything: a hot, well-oiled skillet and a full four to five minutes per side without moving. Parmesan melts into the cracks between the leaves, and chili crisp finishes it with heat, crunch, and garlicky oil in a single spoonful. It's the cheapest centerpiece on the table and it's done in under half an hour.
Dinner · Vegetarian, Gluten-free, Spicy • 25 min
Ingredients
- 1 medium green cabbage (about 2 pounds)
- 3 tablespoons neutral oil (vegetable, canola, or avocado), divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, lightly smashed
- ½ cup finely grated Parmesan cheese (about 1½ ounces)
- 3 tablespoons chili crisp (oil and solids), plus more to taste
- 2 teaspoons fresh lemon juice
- Flaky sea salt, for finishing
- 1 tablespoon chopped fresh parsley or chives (optional)
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Pull off any loose or bruised outer leaves from the cabbage. Stand it on its stem end and slice straight down through the core into 4 thick (about 1-inch) rounds — keep a bit of core on each so the leaves hold together as they sear.
- Pat the steaks dry with paper towels. Brush both cut sides of each steak with about 2 tablespoons of the oil and season generously with kosher salt and black pepper.
- Heat a 12-inch cast-iron skillet over medium-high until a drop of water skitters and evaporates instantly. Add the remaining 1 tablespoon oil and swirl to coat the pan.
- Lay the steaks in a single layer (work in two batches if the pan is crowded) and sear, undisturbed, until the underside is deeply blistered and browned, 4–5 minutes. Flip with a wide spatula and sear the second side for 4–5 minutes more, until the edges are charred in spots and the centers are starting to soften.
- Reduce the heat to medium-low. Add the butter and smashed garlic to the skillet; tilt the pan and spoon the foaming butter over the steaks for 1–2 minutes, until a paring knife slides into the core with little resistance.
- Transfer the steaks to a platter. While they're still hot, shower with the Parmesan so it softens and melts into the cracks, then spoon the chili crisp over the top so the oil pools between the leaves. Finish with the lemon juice and a pinch of flaky sea salt.
- Scatter with parsley or chives, if using, and serve warm.
Tips & Variations
Make Ahead
Slice the cabbage into steaks up to 24 hours ahead and refrigerate in a zip-top bag; bring to room temperature for 20 minutes before searing. Grate the Parmesan the day you cook — pre-grated Parmesan doesn't melt into the leaves as well. The steaks are best seared just before serving; the blistered edges soften as they sit.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 400°F oven or a dry skillet for 4–5 minutes to re-crisp the edges. Leftover cabbage steaks are also excellent chopped into fried rice, grain bowls, or scrambled eggs with an extra spoonful of chili crisp.
Substitutions
Green cabbage is the workhorse here, but Savoy works too — it's more delicate, so cut the steaks slightly thicker and shave about a minute off the sear. No Parmesan? Pecorino Romano, aged Asiago, or a firm vegan Parmesan-style shred all work; the goal is a salty, savory finish that melts into the cracks. Swap the chili crisp for any crunchy chili oil, or a mix of olive oil and red pepper flakes in a pinch. Use vegan butter and a dairy-free Parmesan for a fully plant-based version. Add a soft-boiled egg or a spoonful of yogurt on top to turn it into a fuller meal.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
