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.