These quick recipes for cabbage and Brussels sprouts taste great

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First of all, I have a confession to make regarding the food name “Brussels sprouts.” My entire life, until the moment I began to do some research to write this post, I thought they were called, “brussel sprouts.” I had no idea there was “s” on the end of the first word. I sort of always assumed that they are named after Brussels, as in, the city in Belgium. I just never knew we actually called them by the formal name of the city. (Who else is going to be checking the label on their next bag of frozen BRUSSELS sprouts at the store? lol) Okay, now that we’ve gotten my confession out of the way, this post in going to share three quick recipes to take your Brussels sprouts and cabbage to a whole new level!

If you’re not a big fan of cabbage or Brussels sprouts, you might want to give these ideas a try, anyway. You can also tweak these recipes to suit your own preferences for seasonings or spices and such. A few staple ingredients you might have on hand for these yummy dishes, include salt, pepper, olive oil, a lemon and Parmesan cheese. If you like to spice things up a bit, you might want to add some red pepper flakes, as well.

The first of our quick recipes is cabbage steaks

I know several people who don’t particularly care for the taste of cabbage, but they love cabbage steaks! It takes very little time to prepare and cook cabbage steaks. You can use it as a side-dish or main meal. If you prefer red cabbage to green leaves, you can use that, as well. You’ll want to cut off the stem end of the cabbage first. Then slice the remaining ball into four discs that are 3/4 inch to 1 inch thick.

Lay your “steaks” out on a cookie sheet. It’s best to line it with parchment paper, but don’t worry about it, if you don’t have any. Next, you’re going to dress each side of your cabbage by brushing on olive oil. Sprinkle with seasonings of your choice, although the most common way to prepare cabbage steaks is simply with salt and pepper.

You can add cayenne pepper if you want to spice it up or garlic powder if you want a more pungent flavor. Bake your cabbage steaks at 400 degrees for about 20 minutes. I actually bake for about 15 minutes, then leave them under the broiler for a minute or two, because my family likes the crispness and leaves that are a little bit charred. Serve this tasty dish with ham and potatoes or with pasta or whatever you like. When you learn about the nutritional value of cabbage, you’ll want to add cabbage steaks to your menu!

Add smashed Brussels sprouts to your quick recipes

Pretty much anything that’s crispy and caramelized outside while chewy and moist on the inside is delicious. If you’ve never liked Brussels sprouts, I encourage you to give them one more try. Smashed Brussels sprouts are THE BOMB! To make the sprouts easy to smash, you’ll want to parboil them in salted water, first. Remember that PARboil means to plop them in some boiling water for just a few minutes, to soften them. Avoid cooking them all way through because they’ll be too mushy. As for how much salt, I’m Italian, so I have no idea! Italians don’t measure, we just cook! Just grab a small handful of salt (preferably pink Himalayan or sea salt) and dump it in!

Drain your Brussels sprouts, then lay them out on a cookie sheet. Next, smash each sprout, using the bottom of a glass cup. Brush liberally with olive oil (This helps avoid burning but gives a nice crisp.) and sprinkle with a bit of fresh lemon juice. Also, add salt and pepper. I like to add some garlic salt, as well. Bake at 425 degrees for about 15 minutes. Turn them over, sprinkle with Parmesan and pop them back into the oven for about 5 more minutes, then under the broiler for 2 to 3 minutes. (Keep a close watch, so they don’t burn!) Some folks love to give smashed Brussels sprouts an added twist by sprinkling bacon crumbs over top when they’re hot out of the oven.

And, for the grand finale — sauteed shredded cabbage

Apple cider vinegar is an ingredient we haven’t mentioned yet that you’ll need for the last of our quick recipes today. You’ll also need some real butter (no margarine — Do you realize that stuff is one scientific step away from meeting all criteria for plastic?!? Bleeccchhh!) and olive oil. Yes, we’re using both butter and olive oil, together. Chop your cabbage into thin strips or use a shredder on your food processor, if you have one.

Add olive oil and butter to a large, deep pan. When the butter melts, stir in your cabbage. As it begins to sautee, start seasoning it with salt and pepper. (Kosher salt adds delicious flavor!) When the cabbage starts to caramelize and get a little crispy, stir in about half of a tablespoon of apple cider vinegar (ACV). (Always use ACV that contains “the mother culture.) You’ll know your sauteed cabbage is done when it becomes tender, but a little crispy and golden brown.

These quick recipes are great for busy days. Are your kids involved in spring sports, so that you feel like you’re living in the car and at practices, games and meets instead of at home? Keep these super easy, delicious and healthy meal ideas in mind to make supper time less stressful! And, while we’re talking about making meal prep less stressful, here’s a post from our archives that features some great food hacks you’ll want to keep in mind!




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