Charred Cabbage Steaks Piccata

October is National Breast Cancer Awareness Month!

Having lost my Mother, Maternal Grandmother, and other close relatives to breast cancer, I am keen on including lots of cruciferous veggies like cabbage in my diet, and the diets of my clients. The best treatment is prevention!

How to Make Charred Cabbage Steaks Piccata

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What are Cruciferous Vegetables?

Cruciferous vegetables have an anti-cancer compound called sulforaphane. Other cruciferous vegetables in the brassicas family include broccoli, bok choy, and green and purple cabbage.

Is Cabbage Healthy?

Cabbages of any variety have powerful anticancer properties thanks to the sulforaphane that neutralizes toxins, reduces inflammation, protects DNA, and reduces ability of tumors to grow.

The fiber content helps to keep you regular, and is good for gut health. Cabbage is also very low in calories. Cruciferous veggies can make some people gassy. If this class of veggies causes any GI discomfort, consider adding in in small amounts, and increasing over time, and consuming them cooked vs. raw.

How is Piccata Sauce Made?

Piccata sauce was invented in the 1930’s by Italian immigrants and includes lemon and butter. It was originally used as a sauce for veal, but has also morphed for use on chicken. I’m keeping this dish vegetarian by using extra virgin olive oil to sauté shallots, lemon zest and juice, fresh Italian parsley leaves, chopped capers, white wine, and then it’s finished off with a little grass fed butter, before drizzling over grilled charred cabbage. You can keep this vegan by omitting the grass fed butter.

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Charred Cabbage Steaks Piccata

These charred cabbage steaks are delicious served as a main for a vegetarian meal with a grain like quinoa, and a simple green salad. Or, serve as a side with grilled pork, chicken, or beef. It’s versatile, stores well, and tastes even better the next day!

Course dinner, Entree, Main Course, Side Dish

Cuisine anti inflammatory, anti-cancer, Chicken, cruciferous, entree, gluten free, Healthy, Italian, keto, low carb, Mediterranean, olive oil, vegetarian

Keyword 30 Minute Meal, Anti Cancer, Anti Diabetes, Anti Inflammatory, cabbage, Cruciferous, crunchy, Detox, Easy, Entree, gluten free, high protein, Keto, Low Carb

Prep Time 15 minutes

Cook Time 15 minutes

Servings 6

Ingredients

• 1 medium head green cabbage
• ½ cup extra virgin olive oil + more for grilling
• 2 large shallots peeled and sliced
• Zest and juice of one lemon separated
• 2 cups loosely packed Italian parsley leaves
• 3 tbsp capers roughly chopped
• ¼ cup dry white wine
• 1 ” knob grass fed butter

Instructions

1. Preheat grill to medium
2. Peel and discard outer leaves of green cabbage head
3. Cut cabbage in half, then quarters, and cut each quarter into 3 equal wedges (totaling 12 wedges), keeping root end intact
4. Lightly oil cabbage wedges, and grill on both sides until charred, turning once with a spatula and tongs to hold cabbage together
5. In a medium sauté pan, over medium heat, add ½ cup extra virgin olive oil, and cook shallots until soft
6. Stir in lemon zest, then Italian parsley leaves, and continue to cook until parsley is completely wilted and shallots begin to caramelize, stirring frequently
7. Stir in capers, continue to sauté for 3 minutes, then stir in white wine
8. Fold in knob of grass fed butter, stirring until melted, pour over cabbage, and serve