High-Protein French Onion Cabbage Steaks

 

High-Protein French Onion Cabbage Steaks are a flavorful dish. This dish contains green cabbage, Gruyère cheese, yellow onion, butter, beef broth, garlic, thyme, sherry vinegar, Worcestershire sauce, olive oil, salt, & black pepper. This dish takes 20 minutes to prepare and 40 minutes to cook, making it ready in just 1 hour. We can easily serve these cabbage steaks as a main course or side dish as well. High-Protein French Onion Cabbage Steaks store well in the fridge for up to 4 days, and they can also be frozen without the cheese topping for up to 2 months. Pair these cabbage steaks with grilled chicken breast, brown rice, and garlic bread.

STATS:

• Caloric count: 245 kcal
• Duration for Prep: Twenty minutes
• Cook Time: 40 minutes
• Servings: 4
• Total Time: 1 hour
• Cuisine: French
• Serving Size: 1 cabbage steak
• Course: Main Course
• Diet: High-Protein

EQUIPMENT:

• Knife
• Parchment paper
• Cutting board
• Baking sheet
• Large skillet
• Silicone spatula
• Cheese grater
• Small mixing bowl
• Pastry brush
• Serving platter

INGREDIENTS:

CABBAGE STEAKS:

• 1 medium green cabbage
• ¼ tsp. salt
• 1 tbsp. olive oil
• ½ tsp. ground black pepper
• ¾ cup Gruyere cheese

FRENCH ONION BUTTER:

• 5 tbsp. unsalted butter
• 1 small yellow onion
• 1 tsp. fresh thyme
• ⅔ cup beef broth — lower-sodium
• 1 tsp. minced garlic
• 1 tbsp. sherry vinegar
• ¼ tsp. ground black pepper
• 1 tsp. Worcestershire sauce — reduced-sodium
• ½ tsp. salt

INGREDIENT NOTES:

GREEN CABBAGE:

• Utilize the green cabbage to make the base of dish. We have to slice the cabbage into thick rounds so the steaks remain intact while roasting.

OLIVE OIL:

• Use the olive oil to help the cabbage brown beautifully while preventing it from drying out. We have to brush both sides of each cabbage steak equally so they get caramelized nicely.

GRUYÈRE CHEESE:

• Utilize the freshly grated Gruyere cheese to add the protein & a nutty flavor to the dish. It will also melt smoothly over the roasted cabbage.

UNSALTED BUTTER:

• Add the unsalted butter to offer an indulgent & silky French onion butter sauce. We have to use softened butter so it blends smoothly in sauce.

YELLOW ONION:

• Utilize the yellow onion to provide the real French onion flavor. We have to slice the onion thinly & cook it slowly till it becomes deeply caramelized & naturally sweet.

LOWER-SODIUM BEEF BROTH:

• Add the lower-sodium beef broth to offer savory depth to the French onion butter. We can also utilize homemade beef broth for a richer taste while keeping the sodium content moderate.

GARLIC:

• Add the fresh minced garlic to provide a rich savory flavor without overpowering the caramelized onions. Cook the garlic briefly to increase its aroma while preventing it from burning.

FRESH THYME:

• Utilize the fresh thyme to provide an earthy aroma and herbaceous flavor that pairs well with the onions and Gruyère cheese. Add extra fresh thyme as a garnish before serving.

SHERRY VINEGAR:

• Add the sherry vinegar to provide a mild acidic taste which will balance the richness of the butter. It also improves the caramelized onion flavor without overpowering the dish.

REDUCED-SODIUM WORCESTERSHIRE SAUCE:

• Utilize the reduced-sodium Worcestershire sauce to add a strong umami taste to the French onion butter.

SALT & BLACK PEPPER:

• Sprinkle the salt and black pepper lightly on the cabbage and into the sauce, as the Gruyère cheese and Worcestershire sauce already contribute saltiness.

INSTRUCTIONS:

CABBAGE STEAK:

1. Now warm the oven at 220° C & add the parchment on tray.
2. Now tear the cabbage leaves from top and make four thick slices.
3. Apply the olive oil on them with the brush and sprinkle the black pepper, & salt.
4. Add the cabbage steak on the tray & roast them for 20 minutes.
5. Now change the sides of steak and roast for more ten to fifteen minutes till soft and brown lightly.
6. Add the 2 tbsp. butter in the pan and melt on the medium flame.
7. Include the onion slices and cook for fifteen to eighteen minutes and mix them continuously till caramelized.
8. Include the garlic & thyme and cook for one extra minute.

SAUCE:

1. Put the sherry vinegar, black pepper, beef broth, Worcestershire sauce, and salt, and cook for 4 to 5 minutes till it gets reduced lightly.
2. Add the soft butter in it till the sauce till it becomes glossy.
3. Take out the cabbage steak and grate the cheese fresh on it and bake it again for three to five minutes till the cheese melts.
4. Add the French onion butter sauce on the cabbage steak equally.
5. Sprinkle the fresh thyme on the steak & serve.

SERVING SUGGESTIONS:

PROTEIN:

• Roasted Turkey
• Garlic Steak
• Herb-Baked Salmon
• Grilled Shrimp

GRAIN PAIRINGS:

• Brown Rice
• Wild Rice
• Quinoa

VEGETABLE SIDES:

• Roasted Brussels Sprouts
• Garlic Green Beans
• Roasted Asparagus

SALADS:

• Mixed Green Salad
• Caesar Salad
• Spinach Salad

BREAD:

• Crusty Sourdough
• Garlic Bread
• French Baguette

TIPS:

• Make the equal cabbage slices to cook them uniformly.
• Don’t flip the steak early or they will not remain intact.
• We have to freshly grate this Gruyere cheese to melt it nicely.
• Broil the steak for 1-2 minutes so the crust gets golden.

STORAGE INFORMATION:

FRIDGE:

• Put the steak in the clean dish & store for 4 days.

FREEZER:

• Don’t top the steak with cheese for storage and freeze for two months.

FAQs:

Will I make the steak with red cabbage?

• Yes, we would easily make the steak with the red cabbage though the green one offers the good texture & mild taste.

How to make the steak vegetarian?

• Add the vegetable broth and vegetarian Worcestershire sauce in the steak to make the recipe vegetarian.

What to utilize instead of Gruyere?

• Yes, add the Swiss cheese, Emmental, or Provlone instead to make this steak.

NUTRITIONAL INFORMATION:

Calories: 245 kcal

Net Carbs: 8 g

Total Carbohydrates: 11 g

Fiber: 3 g

Protein: 11 g

Vitamin A: 0.18 g

Calcium: 0.31 g

Iron: 0.002 g

Sodium: 0.48 g

Potassium: 0.39 g

Serving Size: 1 cabbage steak

Servings: 4