What’s next after Grilled Cauliflower Steaks? Why, its cruciferous† cousin, Grilled Cabbage Steaks.
It can be a side, a vegetarian main, or part of a grain bowl. It’s just as delicious as cauliflower, and less expensive.
This recipe from McCormick adds more flavor to the thick cabbage “steaks” with a zesty marinade. Crumbled bacon, blue cheese and green onions (scallions) are popular toppers. But if you prefer a vegetarian dish, use any toppings you like, from vegetarian bacon and cheese to grilled tofu and cherry tomatoes.
An average head of cabbage can be cut into six steaks. Prep time is 10 minutes, cook time is 20 minutes.
Ingredients For 6 Servings
*Marinade mix comprises pre-selected seasonings, to which you add your own oil and vinegar. It’s easy to make a “freestyle” marinade from whatever you have on hand. Here’s a basic recipe: 3/4 cup vegetable oil, 1/4 cup red wine vinegar, 1 tablespoon minced garlic, 1 teaspoon each of three herbs of choice (basil, hot chile flakes, oregano, rosemary, thyme, or another favorite. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper (hold the pepper if using chile flakes). Or substitute lemon zest for an herb and/or lemon juice for part of the vinegar.
1. COOK the bacon in a large skillet over medium heat until crisp. Reserve 1 tablespoon of the drippings. Crumble the bacon and set it aside.
2. MIX the marinade packet, oil, vinegar, maple syrup, and the reserved bacon drippings in a small bowl until well blended. Place the cabbage steaks in a large resealable plastic bag or a glass dish. Add the marinade and turn to coat well.
3. REFRIGERATE the cabbage in the marinade for 30 minutes; longer for extra flavor. Then remove the cabbage steaks from the marinade, reserving any leftover marinade (see the next section).
4. GRILL the cabbage steaks over medium heat 5 to 6 minutes per side, or until tender-crisp, brushing with the leftover marinade. Garnish with the bacon, blue cheese, and green onions, and serve.
For a meat or fish marinade, the answer is no. Potentially harmful bacteria that are killed during cooking will remain in the marinade. If you really want to re-use it, you can boil it first to kill the bacteria: Bring to a boil and simmer for 5 minutes.
Vegetables do not harbor harmful bacteria, so can be re-used or frozen for later use. The marinade will lose flavor each time it is frozen and defrosted, so check it after two additional uses and spruce it up with seasonings as needed.
Here’s detailed information on marinade safety from FoodSafety.gov.
†The plant genus of cruciferous vegetables, Brassica, contains nutritional powerhouses that are packed with potent, cancer-fighting phytonutrients (antioxidants). Brassica members include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, horseradish/wasabi, kale, kohlrabi, mustard, radish, rapeseed/canola, rapini, rutabaga and turnips, among others. Eat up!
Comments are closed.