Cabbage "steak" Recipe

Preheat and prepare cabbage

Preheat the oven to 425°F (220°C). Remove any loose outer cabbage leaves. Trim the stem so the cabbage sits flat but keep enough core to hold the leaves together. Slice the cabbage into 3/4- to 1-inch thick rounds — aim for 4 steaks (use end pieces for another use or roast separately).

Season

Place cabbage steaks on a rimmed baking sheet lined with parchment or a lightly oiled sheet. Brush or drizzle both sides of each steak with 3 tablespoons olive oil. Sprinkle evenly with 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon black pepper, pressing gently so seasoning adheres.

Roast

Roast in the preheated oven on the middle rack for 25–30 minutes, flipping once halfway through (after ~12–15 minutes). Roast until the edges are deeply browned and caramelized and the centers are tender when pierced with a knife. If you prefer more char, finish under a broiler for 1–2 minutes, watching closely.

Roast peppers

While the cabbage roasts (or ahead of time), roast the Jimmy Nardello peppers. Place whole peppers on a sheet pan under the broiler or directly on a gas burner, turning occasionally, until the skins are blackened and blistered on all sides (about 8–12 minutes under broiler). Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes—this loosens the skins.

Peel and seed

When cool enough to handle, peel the skins off the peppers (don’t worry about some residual char), remove the stems and scrape out the seeds and membranes. Slice the peeled peppers into thin strips or roughly chop, about 1/4–1/2 inch pieces.

Make the relish

Mince 1 clove garlic. In a small bowl combine the chopped peppers, minced garlic, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and taste, adjusting salt or acidity as needed. Let the relish sit at room temperature for at least 10 minutes to allow flavors to meld.

When cabbage steaks are roasted, transfer them to a serving platter. Spoon the roasted Jimmy Nardello pepper relish generously over each steak, allowing some of the oil and juices to run onto the cabbage.

Scatter 1/4 cup chopped parsley over the top, add 1/2 teaspoon lemon zest for brightness, and sprinkle the toasted seeds or pine nuts (2 tablespoons) if using for crunch.

Serve warm as a main for two or as a side for four. Leftovers keep refrigerated in an airtight container for 3–4 days; reheat gently in a low oven to preserve texture.