Baked Purple Cabbage Steaks are the perfect dish for those who want to bring an explosion of vibrant colors and a surprising overlap of textures to the table.
Often considered a simple side dish, in this recipe, the purple cabbage becomes the absolute protagonist: sliced into thick, meaty pieces, it welcomes a golden gratin of Emmental and breadcrumbs that melts during cooking, creating an irresistible contrast with the sweetness of apple and caramelized red onion.
The final touch is given by a sprinkle of crunchy walnuts, added in the last minutes to enhance their toasted aroma.
This original, healthy and rosemary-scented vegetarian main course is ideal for winter dinners where taste meets well-being, turning a simple vegetable into a true gourmet experience.
Other recipes with cabbage
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Baked Purple Cabbage Steaks
- 1.76 lbs purple cabbage
- 3.5 oz emmentaler (coarsely grated)
- 1.4 oz breadcrumbs
- 1.76 oz walnut kernels
- 1 red onion
- 2.1 oz extra virgin olive oil
- to taste salt (and pepper)
- 2 sprigs rosemary
Tools for Baked Purple Cabbage Steaks
- Baking Sheet
- Knife
Steps for Baked Purple Cabbage Steaks
Get ready to discover how a simple winter vegetable can transform into a gourmet dish: these Purple Cabbage Steaks will captivate you with their incredible combination of sweet and savory, bringing an explosion of color and unique, enveloping taste to your table.
Cabbage Cutting: Start by cleaning the purple cabbage from the outer leaves. Cut it into slices about 0.4 inches thick, trying to keep the core intact so the “steaks” don’t fall apart. Place them on a baking sheet lined with parchment paper.
The Gratin: In a small bowl, prepare the breading mix by combining the grated Emmental and the 1.4 oz of breadcrumbs. Distribute the mixture evenly over each cabbage slice.
Seasoning: Drizzle with a bit of extra virgin olive oil, add salt and pepper. Slice the apple and red onion thinly and place them on the baking sheet between the slices. Scent the whole with the rosemary sprigs.
First Bake: Bake in a preheated static oven at 356°F for 20 minutes. The heat will start to wilt the onion and melt the cheese.
The Crunchy Touch: Take the baking sheet out, add a rough chop of walnuts on top of the cabbage slices, and return to the oven for the last 5 minutes. This double baking will prevent the walnuts from becoming bitter.
Plating: Serve each purple cabbage slice while still hot, accompanied by the caramelized apples and onions, ensuring each portion has its share of crispy gratin.
Before serving, sprinkle a little balsamic vinegar or balsamic glaze: it incredibly enhances the flavor of the cabbage and apple.
Use organic apples if you decide to keep the peel (which becomes beautiful during cooking and holds the slice together).
My Tip: : To achieve Purple Cabbage Steaks that are tender inside but with a super crispy crust, cover the baking sheet with a sheet of parchment paper for the first 10-12 minutes of baking. This trick will use the natural moisture of the apple and onion to soften the cabbage; then, remove the sheet and continue baking uncovered to gratinate the Emmental and toast the walnuts. The result will be impeccable!
If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave your like. I’ll be waiting, Ivana.
You can also find me on Instagram and on Pinterest.
Return to HOME to read all the other recipes.
Variants
Variants: Which cheese to use?
Gorgonzola or Roquefort: For a bold contrast. Place small dollops along with the walnuts in the last 5 minutes of baking. The combination of Gorgonzola and walnuts is a timeless classic.
Pecorino Romano: If you want a more savory flavor and a crunchier gratin, replace the Emmental with grated Pecorino.
Taleggio: If you’re looking for a super stringy effect and an intense aroma.
Vegan Version: Suggest using a vegetable cheese or simply more walnuts and a pinch of nutritional yeast flakes for the gratin.
FAQ (Questions and Answers)
How to store it
In the Refrigerator: Store leftover slices in an airtight container. They keep perfectly for 2-3 days.
How to reheat: Avoid the microwave as it would make the breadcrumbs chewy. The best way is the static oven at 338°F for 5-8 minutes or, even better, the air fryer for 3-4 minutes: everything will be crispy as freshly made!
Freezing: I do not recommend it. Purple cabbage and apple contain a lot of water, and once thawed, they would lose their pleasant texture.
