These cabbage steaks are seared until golden on both sides, then finished in a creamy mushroom sauce with onions, garlic, Parmesan, and a little chili crisp. The cabbage turns tender in the middle but still holds its shape, while the sauce brings a rich, savory flavor that makes this simple vegetable feel like a full meal.

Ingredients

For the Cabbage Steaks

• 1 small green cabbage, cut into 2-3 thick center steaks, about 3/4 inch thick
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

For the Creamy Mushroom Sauce

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup heavy cream or half-and-half
• 1/2 cup water, plus more if needed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons grated Parmesan
• 2 tablespoons chili crisp

To Serve

• Extra Parmesan
• Extra chili crisp
• Fresh chopped parsley

Instructions

1. Cut the cabbage steaks

Slice the cabbage through the center into 2 thick steaks, keeping part of the core attached so the pieces hold together while cooking. If a few outer leaves loosen, tuck them back in or save them for another recipe.

2. Sear the cabbage

Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Season both sides of the cabbage steaks with salt and pepper.

Place the cabbage in the pan and cook for 5–6 minutes per side, until the outside is deep golden with a few charred spots. Do not move the cabbage too much while it cooks. Letting it sit against the pan helps it brown instead of steam.

Transfer the cabbage steaks to a plate.

3. Cook the onions and mushrooms

In the same pan, add the butter and 1 tablespoon olive oil. Add the sliced onion and mushrooms.

Cook for 10–12 minutes over medium heat, stirring now and then, until the mushrooms have released their moisture and the onions are soft and browned. If the pan starts to look dry or the browned bits stick too much, add a small splash of water and scrape the bottom with a spoon.

Add the garlic and cook for 1 minute, just until fragrant.

4. Make the creamy sauce

Pour in the heavy cream and water. Add the salt, black pepper, smoked paprika, garlic powder, onion powder, Parmesan, and chili crisp.

Stir well and let the sauce simmer for 2–3 minutes, until it looks creamy and slightly thickened. Taste and adjust the salt or chili crisp if needed.

5. Finish the cabbage in the sauce

Place the seared cabbage steaks back into the skillet. Spoon some of the mushroom sauce over the top.

Cover the pan and cook on low heat for 10–15 minutes, or until the cabbage is tender when pierced near the core. If the sauce thickens too much before the cabbage is ready, add a splash of water and gently stir it into the sauce.

You can also finish the skillet in a 350°F oven for 15–20 minutes if your pan is oven-safe.

6. Serve

Plate the cabbage steaks and spoon plenty of creamy mushroom sauce over the top. Finish with extra Parmesan, chili crisp, and fresh parsley.

This one is worth keeping for the next time cabbage needs to be more than just a side. Pin the image below so the recipe is easy to find later.

Recipe Tips

For the best texture, cut the cabbage thick enough so it does not fall apart in the pan. The core may look tough, but it helps hold each steak together while cooking.

Use medium-low heat for the first sear. If the pan is too hot, the outside can burn before the cabbage has time to soften.

If you want the sauce richer, use heavy cream. For a lighter version, half-and-half works too, but the sauce will be thinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or cream to loosen the sauce.

This Creamy Street Corn Cucumber Salad is cold, crunchy, smoky, and a little tangy, with smashed cucumbers, charred corn, onion, dill, garlic, and a creamy chili-seasoned dressing.

The cucumbers are lightly smashed instead of neatly sliced, so the dressing catches in all the rough edges, and it has better crunch. Shake everything together in a jar or container right before serving, and you get a fresh summer side salad that feels fun, easy, and a little different.

Ingredients

Servings: 6 as a side salad

• 1 1/2 lb cucumbers (about 2 English cucumbers)
• 1/2 medium red, purple, or yellow onion, thinly sliced
• 1 cup corn kernels, fresh, frozen, or canned and drained
• 1 tsp olive oil
• 1 Tbsp fresh dill, chopped
• 1/2 cup sour cream
• 1/2 Tbsp fresh lemon juice, plus more to taste
• 1 garlic clove, pressed or finely grated
• 1/2 tsp chili powder
• 1/2 tsp fine sea salt, plus more to taste
• Pinch of black pepper

Instructions

• Add the corn kernels to a small bowl with the olive oil and a tiny pinch of salt. Toss until the corn is lightly coated.
• For the skillet method, heat a skillet over medium-high heat. Add the corn and cook for 4–6 minutes, stirring only now and then, until the kernels get golden spots and a little char. Do not stir constantly, or the corn will steam instead of browning.
• For the air fryer method, spread the corn kernels in the air fryer basket in a thin layer. Air fry at 400°F for 6–8 minutes, shaking the basket once or twice, until the corn is lightly browned in spots. If using frozen corn, air fry for 8–10 minutes so the extra moisture has time to cook off.
• Let the corn cool before adding it to the salad. Warm corn can loosen the sour cream and make the cucumbers release more water.
• Place the cucumbers on a cutting board and lightly smash them with the side of a knife, rolling pin, or the bottom of a glass. You want them cracked and split, not crushed into mush. Cut the smashed cucumbers into bite-size pieces.
• Add the smashed cucumbers, sliced onion, cooled charred corn, sour cream, lemon juice, garlic, dill, chili powder, salt, and black pepper to a large jar or container with a lid.
• Close the lid and shake gently until the cucumbers, corn, and onion are coated in the creamy dressing. Don’t shake too hard, or the cucumbers can break down and turn watery.
• Taste and adjust with more salt, lemon juice, chili pow

Loved this creamy corn cucumber salad? Save the image below to your Pinterest board so you can find it again when you need a cold, crunchy side dish.

Notes

Small cucumbers work especially well here because they stay crisp after smashing. If using English cucumbers, you can leave the peel on unless it feels thick or waxy.

For a stronger street corn flavor, add a little extra chili powder or a squeeze of lime instead of lemon. You can also finish the salad with crumbled cotija, feta, or parmesan, but it is still good without cheese.

Storage

This creamy corn cucumber salad is best served right after shaking, while the cucumbers are still crisp and the dressing is thick.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cucumbers will release liquid as they sit, so the salad may become thinner over time. Stir it well before serving, and add a small spoonful of sour cream if you want to bring back the creamy texture.

I don’t recommend freezing this salad because the cucumbers will turn soft and watery.

This creamy one-pot mushroom pasta is the kind of pasta recipe that feels cozy without turning into a big kitchen project. Everything cooks in one pan, including the pasta, so the tagliatelle absorbs flavor from the mushrooms, garlic, onion, sun-dried tomatoes, cream, and stock as it softens. The sauce turns silky and glossy right in the pan, with baby spinach folded in for freshness and a little chili oil at the end to wake everything up.

Ingredients

For the Pasta

• 7 oz tagliatelle
• 5 to 7 oz mushrooms, sliced
• 1 medium red onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 packed cups baby spinach
• 4 to 5 tablespoons sun-dried tomatoes, chopped (or 1 tablespoon tomato paste)
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 1/2 cups heavy cream or half-and-half
• 3/4 cup vegetable stock or chicken stock
• Salt and black pepper, to taste

For Serving

• Freshly grated Parmesan cheese
• Chili oil, for drizzling

Instructions

1. Add everything to the pan

Place the tagliatelle, sliced mushrooms, red onion, garlic, baby spinach, and sun-dried tomatoes into a deep sauté pan or wide pot.

Try to spread the pasta out as much as possible instead of leaving it in one tight pile. This helps it cook more evenly and keeps the noodles from sticking together.

2. Season and add the liquids

Sprinkle in the Italian seasoning, paprika, salt, and black pepper. Pour in the cream and stock.

The liquid does not need to completely cover everything, but it should come close. The pasta will soften as it cooks, and you’ll be stirring it through the sauce.

3. Cook covered

Set the pan over medium heat and bring the liquid to a gentle simmer. Cover and cook for about 10 minutes, stirring every few minutes.

As the pasta softens, gently move it around with tongs or a wooden spoon so the noodles cook evenly and pick up the sauce. If the pan starts looking dry before the pasta is tender, add a small splash of stock or water.

4. Let the sauce thicken

Remove the lid and simmer for another 1 to 2 minutes, stirring often, until the sauce looks creamy and glossy.

The sauce may seem slightly loose at first, but it will continue to thicken as it sits. If it gets too thick, loosen it with a splash of stock, water, or cream.

5. Finish and serve

Taste and adjust with more salt and black pepper if needed. Serve warm with freshly grated Parmesan and a drizzle of chili oil over the top.

Notes

Use a wide pan if you have one. It gives the pasta more room to cook evenly and helps the sauce reduce better.

Mushrooms release moisture as they cook, so don’t worry if the pan looks a little crowded at first. They’ll soften down into the sauce.

If using heavy cream, keep the heat at a gentle simmer rather than a hard boil so the sauce stays smooth.

For a stronger mushroom flavor, let the mushrooms sit at the bottom of the pan for a minute or two before stirring once the pasta has softened. This helps them pick up a little color and deeper flavor.

Serving Ideas

This creamy mushroom tagliatelle is rich enough to serve on its own, but it also works well with garlic bread, a simple green salad, roasted chicken, or grilled shrimp. For extra freshness, finish with chopped parsley or a little lemon zest right before serving.