Instead of beefsteaks, why not cabbage steaks?
Did you know, white cabbage actually has a ‘meaty’ texture when cooked into a chunky steak?
These charred cabbage steaks with a satisfying creamy gravy are going to HIT all your comfort foods spots, whilst still being healthy, whole foods plant based compliant.
Why Swap My Usual Steak For Cabbage?
There are a multitude of reasons why you should add a different kind of steak to your diet, and if you’re not used to swapping meat for plants then you might just ask why.
Plants are GOOD for your health!
Swapping your regular meat meals for a plant based meal can have PROFOUND benefits for your health. In fact, the meatless Monday movement implements a lifestyle of swapping one day per week fully to plant based meals.
This in turn benefits not only your health in general, but also the environmental impact of eating meat too.
The plant based diet, when implemented even just one day a week, can have the following benefits:-
- WEIGHT LOSS – Eating a low calorie, fibre-rich cabbage steak instead of a high fat, fibreless meat steak will help promote weight loss over time.
- KIDNEY HEALTH – The more meat you swap for plants, the better your kidneys will function and the better you can manage kidney disease.
- STRONGER IMMUNE SYSTEM – Plants like cabbage are full of antioxidants and immune boosting vitamins and minerals to help promote a stronger immunes system.
- REDUCED RISK OF DISEASES – Swapping out your meat based meals for more plant based meals can help lower your over-all risk of all manner of diseases, including heart disease, type-2 diabetes, heart disease, some cancers, and even age-related brain diseases.
- BETTER MENTAL HEALTH – Upping your plant food intake can lead to lower inflammation, higher omega 3 fatty acid intake, and better mental health in general.
- HEALTHIER GUT – Plant based foods support a healthy gut-microbiome, which in turn supports general health, mental health, and the immune system.
White Cabbage Health Benefits
Charred white cabbage steaks (along with all other cabbages) has numerous health benefits, these include:-
- WEIGHT LOSS – The high fibre content and satiety that white cabbage gives you can ultimately lead to eating less calories over-all throughout your day.
- IMMUNE SYSTEM – Having a high vitamin C content means white cabbage can benefit your immune system in general.
- ANTIOXIDANT RICH – The antioxidant profile in this vegetable helps to protect the body from oxidative damage.
- ANTI-INFLAMMATORY PROPERTIES – White cabbage contains selenium and can help lower the pain of inflammatory diseases as part of a healthy diet.
- HELPS DIGESTIVE DISORDERS – Cabbage contains lactic acid, which in turn works as a colon disinfectant helping digestive disorders (especially when eaten raw).
- GOOD FOR THE EYES – Containing high levels of vitamin A, C, K and beta-carotene, white cabbage helps protect your eyesight.
Charred Cabbage Steaks With A Satisfying Creamy Gravy
Equipment
- Large, non-stick frying pan
- Fish slice
- Medium sized saucepan
- Wooden spoon
Ingredients
- 1 large white cabbage
- 1 cup veggie stock
- 1 tsp garlic powder
- Chili flakes to taste
- Cracked black pepper
Foe the gravy
- 2.5 cups water
- 2 heaped Tbsp gram or chickpea flour can be substituted with very fine milled polenta
- 1 tsp tamari or soy sauce
- ½ vegetable stock cube
Instructions
- Take off any outer leaves of your cabbage to leave only clean, inner leaves.
- Now chop the opposite way to the root (keep the root to the left and chop from that angle) into thick 1.5 inch slices. Be as careful as you can to not let the cabbage break up and to keep the steaks in one piece.
- Heat a non-stick frying pan on a medium-high heat, then carefully place your steaks down. Let them sear and char slightly in the dry pan. Turn and do the same on the other side.
- You can now start adding splashes of your stock to help caramelise your steaks, along with your garlic, black pepper, and chili flakes. Your steaks may start falling a part a little at the edges, but don't be too concerned by this. Just do the best you can to stop them falling apart too much.
- Keep adding your stock as you go to prevent sticking. Cook your steaks for roughly 5 minutes on each side, or until they are tender.
- Meanwhile, get your gravy going ready for when your cabbage steaks are cooked. In a medium sized saucepan add your flour. Do not put it on a heat source yet. Slowly add your water a little at a time and mix with a wooden spoon to form a smooth paste. You will need to be careful at this stage because if you add too much water too quickly, then your paste will be lumpy. It's crucial to form the smooth paste with minimal water, then slowly keep adding water and mixing until you have used the whole amount.
- Next put your saucepan on a medium-high heat. Add the rest of your ingredients (don't forget to crumble your stock cube and not use it whole), and heat until boiling. You will need to stir your sauce very frequently to prevent lumps forming. Once your sauce is heated up to a simmer, it should start to thicken. Let it cook out on a low simmer for a couple of minutes. Your sauce should be ready to serve, but if you want it thicker feel free to let it simmer down a little longer as this will reduce it and intensify the flavours. Or, if you like a thinner sauce, add a little hot water, but you may need to adjust the flavours of your other ingredients.
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We hope you enjoyed our satisfying cabbage steaks as much as we do! They really are the perfect comfort food that’s still extremely healthy and low calorie.
If you loved this recipe, feel free to share with your friends. We’d love that!
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