Panko + Dijon = Crispy Crunchy Perfection.
I love anything topped with crispy breadcrumbs, but these mustard-crusted cabbage steaks are something special. Panko teams up with Dijon mustard and thyme for a crust that is crunchy on the outside and simultaneously creamy and flavorful underneath. Pair that with a rich roasted cabbage steak, and you’re on your way to a dreamy dinner.
Roasting the cabbage at high heat on an unlined, oiled baking sheet helps the steaks to begin to caramelize and crisp, even before they are crusted with the mustard. And while toasting the panko separately in the pan might seem like an unnecessary fuss—why not just toast it on top of the cabbage in the oven?—the pan-toasting ensures the panko will achieve the perfect crispness and also eliminates the possibility that it will become soggy from the steam the cabbage releases as it cooks.
Crisp on the outside, soft and creamy underneath, these cabbage steaks are waiting to be your next dinner—and lunch—and late-night snack. Take it from someone who ate an entire pan in 48 hours. They’re absolutely irresistible.
Enjoy!
Crispy Dijon Cabbage Steaks
(Serves 4)
1 green cabbage head
1 tbsp. neutral oil plus additional for baking sheet
2 tsp. kosher salt, divided
6 tbsp. Dijon mustard
6 tbsp. unsalted butter, softened, divided
1 tsp. fresh thyme leaves
1 tsp. freshly cracked black pepper, divided
¾ cup panko breadcrumbs
Special equipment: baking sheet
Method
Preheat oven to 425° F. Rub a metal baking sheet with oil.
Cut cabbage into 1” thick steaks and arrange the four that are most whole on baking sheet (save ends and any trimmings for another use). Rub with 1 tablespoon oil and sprinkle evenly with 1 ½ teaspoon kosher salt. Roast until the cabbage is just beginning to soften, 25-30 minutes.
Meanwhile, in a small bowl, stir together mustard, 4 tablespoons butter, thyme, and ½ teaspoon black pepper. Slather parcooked cabbage with mustardy butter. Return to oven and roast until cabbage is tender and crust is set and browned, about 20 minutes longer.
Meanwhile, in a small pan, melt remaining 2 tablespoons butter over medium-low heat. Add panko, remaining ½ teaspoon black pepper, and remaining ½ teaspoon salt, and toast, stirring occasionally, until panko is golden-brown and crisp, 3-4 minutes.
Press panko mixture on top of cabbage steaks, covering the mustardy coating completely, and serve.
Originally posted March 5, 2023.