Go Back
Print
Charred Cabbage Piccata and Roasted Chicken

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