These over-the-top Loaded Cabbage Steaks are a super fun take on everyone's favorite St. Paddy's Day vegetable. Baked cabbage steaks are a great way to get a little festive without making corned beef and cabbage. It's much quicker, and is packed with flavors common in many Irish dishes, like bacon, cheddar, onions, mushrooms, mustard, and even pickles.
Before you begin, make sure you have a cast iron pan wide enough to fit 6 cabbage steaks without them overlapping. I use mine for so many one pot meals, and I only spent $40 on it... Hands down, one of my best purchases.
Here's the Lodge Cast Iron Pan I use. It's 12 inches in diameter and is just the right size for this recipe. In fact, it's less expensive now than when I bought it a couple years ago.
I highly suggest serving these loaded cabbage steaks with sour cream, not shown in the picture. The cool, creamy texture of sour cream is the perfect contrast for the salty, rich flavors in these loaded cabbages. Enjoy with an ice cold beer.Print
Irish-style cabbage steaks loaded with bacon, cheddar, pickles, and mustard.
- ½ of a large head of cabbage, cut into 6 wedges
- 2 slices thick cut bacon, cut into small pieces
- 1c yellow onion, diced
- 2c baby bella mushrooms, sliced
- 3 small or 2 large jalapenos, thinly sliced
- ½c good cheddar cheese, grated
- ⅓c panko breadcrumbs
- 1Tb worcestireshire sauce
- 1Tb dijon msutard
- 4 cornichon pickles, diced
- ½c white wine or light beer
- 1c water
- ½ teaspoon paprika. I use smoked paprika, but if you don't like smokey flavors, use regular paprika.
- Salt, peppter, olive oil
- Sour cream for topping (not pictured)
- Preheat oven to 375F
- Mise en place: Prepare the first 6 ungredients as stated above. For the cabbage, remove the flimsy outer layers then rinse and dry it. Cut it in half through the core, and put one have back in the refrigerator. Cut the half you're using into 6 wedges, trying your best to cut through the core each time, so each wedge stays together.
- Once you've done all your chopping, heat a large cast iron skillet over medium heat and add the bacon. Cook bacon for several minutes until it's crispy, then add the onions, mushrooms, and jalapeños. Season with salt, pepper, and paprika, and sauté for 5 minutes, stirring occasionally. Add the breadcrumbs and sauté for another minute, until the breadcrumbs are toasted but not burnt.
- Spoon breadcrumb mixture from the skillet and place it in a bowl to the side. Add 2Tb olive oil to the skillet and swirl it around the pan so that there's a thin layer of oilive oil coating the bottom. Place cabbage wedges into the pan, but keep them from overlapping. Srinkle with salt. Cook undisturbed for at least 5 minutes so they can develop a deep browning on the pan side. Drizzle with olive oil, then flip and cook for 3 minutes on the second side.
- While cabbage is browning, make your deglazing liquid by combining the mustard, worcestireshire, white wine, diced Cornichons and water in a bowl. Pour this mixture over the cabbage and continue to cook for a few minutes, until reduced by half, approximately.
- Top cabbage steaks with the bacon/breadcrumb mixture you made earlier. Then top with a layer of grated cheddar cheese. Place the entire cast iron into the oven for 15 minutes. Serve right away. Top with sour cream for some cool creaminess.