Red Cabbage Steak

The other day, I bought a red cabbage, and I wanted to really feature it as THE ingredient in our dinner. In past Red Cabbage Recipes, we’ve used it as more of a supplementary component, and it felt time to let it shine. Then, on a bike ride, I tossed out the idea of trying to build some Greek flavours into the dish, and my wife (skeptical, but trusting) gave me the green light.

This one will work really well as a main or a side depending on what kind of mood you’re in. We used it as a main and served it over a smear of Greek yogurt (to add some nice sour flavour to the sweetness of the cabbage) with a Warm Chickpea Salad.

Time: 30 Minutes


  • Red Cabbage
  • Olive Oil
  • Vinegar of your Choice – We used red wine vinegar, but balsamic and/or others would work really well too.
  • Optional: Salt and Pepper


  • Peel off and discard the outer layers of your red cabbage.
  • Slice your cabbage into cross-sectional “steaks,” and place them into a zip top bag.
  • Pour in your olive oil, vinegar, and optional seasonings, and mash around to coat your cabbage. Let sit while you prep your other meal components.
  • Heat a cast iron pan, and add a little oil.
  • When the pan and oil are hot, add your cabbage slices to the pan, and fry for about 6-7 minutes.
  • Carefully flip your cabbage slices, and cook for another 6-7 minutes (or more if you like your cabbage really soft) until both sides have caramelized nicely.
  • Plate, devour, and enjoy!

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