GRILLED CABBAGE STEAKS
Cutting cabbage into "steaks" and grilling it brings out sweet and smoky flavors you won't get from any other method, and the crispy, caramelized edges are the best part!
Provided by France C
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
- Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
- Brush one side of the steaks with some of the oil mixture.
- Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 9.1 g, Fat 9.2 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 4.9 g
CABBAGE STEAKS
One of my favorite side dishes, as it's very easy to make! I personally love garlic so I go crazy with it, but put as much as is good for you. This is a very simple recipe and you can put as much or as little of the seasonings you want.
Provided by Amber Jessie
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
- Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
- Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 12.4 g, Fat 4.7 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 229.8 mg, Sugar 6.3 g
GRILLED STEAK TACOS WITH CHIPOTLE CREAM AND CHIMICHURRI
Provided by Food Network
Time 2h32m
Number Of Ingredients 14
Steps:
- For the chimichurri: While the steak rests, place the cilantro leaves, onion, remaining 4 cloves garlic, juice of 1 lime, and remaining 1/3 cup vinegar to a blender and puree until combined. With the blender on low speed, drizzle in the remaining 1/4 cup olive oil in a slow stream. Remove the sauce from the blender and stir in the red pepper flakes and salt, to taste.
- For the chipotle cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and pinch of salt.
- Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper, and Dijon mustard in a resealable bag. Rub the ingredients into the meat and place in the refrigerator to marinate for 2 hours.
- After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside.
- Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes on each side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes, before thinly slicing across the grain.
- To serve, top each warm tortilla with some mixed greens and sliced steak. Drizzle with the chimichurri and chipotle cream.
- Servings: 4 to 6 tacos
GRILLED CABBAGE WITH TAHINI CAESAR DRESSING
These cabbage slices are charred and softened on the grill, then slathered in a vegan Caesar-style dressing. With a hint of nuttiness from tahini and lots of crunch from rustic croutons, the delicious result is a hearty dish somewhere between a wedge and Caesar salad.
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Prepare a grill or grill pan for high heat.
- Brush the flat sides of the cabbage wedges with 1 tablespoon of the olive oil and season with 1 teaspoon salt and a few grinds of black pepper. Grill on one flat side, flipping halfway through to the other flat side, until dark grill marks have formed and the outer layers are softened, about 8 minutes. Transfer to a serving platter.
- Brush the bread with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Grill the bread sliced-side down until grill marks form and the bread is toasted, 2 to 3 minutes. Let cool slightly, then tear into roughly 1/2-inch pieces.
- Meanwhile, add the tahini, capers, tamari, agave, 2 tablespoons olive oil, half of the lemon zest and juice, 3 tablespoons water and a generous amount of black pepper to a medium bowl. Grate in 3 cloves of the garlic and whisk until well combined.
- Grate the remaining clove of garlic into a medium bowl. Stir in the parsley, red pepper flakes, remaining lemon zest and juice and remaining 3 tablespoons olive oil.
- Drizzle the cabbage with the dressing, top with the croutons and parsley mixture and serve immediately.
GRILLED CABBAGE STEAKS WITH CILANTRO-LIME SAUCE
These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
- Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
- Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
- Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
- Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
- Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.
VIETNAMESE GRILLED STEAK AND CABBAGE SALAD
Make and share this Vietnamese Grilled Steak and Cabbage Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 12h12m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade.
- Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking.
- In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.
- To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette.
- Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain.
- To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.
Nutrition Facts : Calories 329.2, Fat 15.1, SaturatedFat 5.4, Cholesterol 96.4, Sodium 1270.6, Carbohydrate 15.3, Fiber 4.5, Sugar 5.1, Protein 35.1
GRILLED CABBAGE WEDGES WITH A CREAMY ONION VINAIGRETTE
I love cabbage and this is a nice twist for a salad. A sweet onion vinaigrette, bits of sauteed bacon, and warm cabbage that is grilled but but still is a bit crispy. This can either be served as salad or as a vegetable side dish.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6-8 Wedges, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette -- Make Ahead. Add the onion, sugar, vinegar, mustard to a blender and puree until smooth. Slowly add in the olive oil and continue to blend until you get a creamy dressing. Season with salt and pepper to taste. I like to make this ahead and store in a small jar or tupperware container. Then just shake before serving.
- Bacon -- I also make this ahead to save some time. Simply add the chopped bacon to a small saute pan on medium heat and slowly start to cook the bacon. There should be enough fat in the bacon, so no oil or butter is necessary. Saute until the bacon is crisp. Remove to a plate lined with a paper towel to drain. Set to the side until you are ready to make the cabbage. I like to make mine a day ahead and store in a small ziplock back in the refrigerator.
- Cabbage -- First, remove any soft or old outside leaves from the head and then cut in wedges. I usually will get 6-8 wedges per head (depends on the size). Melt the butter, I did mine in a small glass in the microwave. Brush the cut sides of the cabbage with the melted butter and season well with salt and pepper.
- Grill -- This can be done on a charcoal, gas or even an inside grill. Grill each side approximately 5 minutes. You want a bit of a char, but not too long; you want the cabbage to still be a bit crispy.
- Serve -- Top each cabbage wedge with the onion vinaigrette and bacon bits. This is absolutely delish! ENJOY!
Nutrition Facts : Calories 529, Fat 42.8, SaturatedFat 8.3, Cholesterol 13.8, Sodium 108.6, Carbohydrate 36.5, Fiber 4.3, Sugar 30.9, Protein 3.1
STEAK SALAD WITH CHIPOTLE DRESSING
Make and share this Steak Salad With Chipotle Dressing recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
- Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 480.8, Fat 24.2, SaturatedFat 10.3, Cholesterol 149.4, Sodium 369.9, Carbohydrate 13.8, Fiber 4.7, Sugar 8, Protein 52.2
GRILLED STEAK TACOS WITH CHIPOTLE CREAM AND CHIMICHURRI
Recipe from Cooking Channel - Kelsey Nixon. Haven't tried it, but it sounds so delicious! A great Tex-Mex recipe with a Cilantro Chimichurri twist. Prep time does not include marinating time for meat.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- For the Chimichurri: While the steak rests, place the cilantro leaves, onion, 4 cloves garlic, juice of 1 lime, and 1/3 cup vinegar to a blender and puree until combined. With the blender on low speed, drizzle in the 1/4 cup olive oil in a low stream. Remove the sauce from the blender and stir in the red pepper flakes and salt to taste.
- For the Chipotle Cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and a pinch of salt.
- Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and red wine vinegar, 1 teaspoons salt, 1/2 teaspoons black pepper, and dijon mustard in a resealable bag. Rub the ingredients into the meat and place in the refrigerator to marinate 2 hours.
- After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside.
- Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes per side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes before thinly slicing across the grain.
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