French Onion Cabbage Steaks

1. Preheat oven to 425°F. Position rack in lower third. Line a large rimmed baking sheet with foil.

2. Trim the stem from cabbage and slice into 4 (1-inch-thick) steaks. Arrange the steaks on the prepared baking sheet. Brush both sides of the cabbage steaks with 1 tablespoon oil. Sprinkle evenly with ½ teaspoon pepper and ¼ teaspoon salt. Roast, flipping once, until the steaks are browned and tender, about 45 minutes.

   Photographer: Greg Dupree, Prop Stylist: Christina Daley, Food Stylist: Emily Hall, Recipe Developer: Jasmine Smith.

3. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add ⅔ cup broth, garlic and 1 teaspoon chopped thyme; cook, stirring occasionally, until the onion is deeply browned and the broth is absorbed, 10 to 15 minutes. Stir in 1 tablespoon vinegar and 1 teaspoon Worcestershire; cook, stirring occasionally, until mostly evaporated, about 1 minute. Remove from heat and let cool for 10 minutes.

   Photographer: Greg Dupree, Prop Stylist: Christina Daley, Food Stylist: Emily Hall, Recipe Developer: Jasmine Smith.

4. Transfer the onion mixture to a mini food processor. Add the remaining 4 tablespoons butter, ½ teaspoon salt and ¼ teaspoon pepper. Process, stopping to scrape the sides as needed, until mostly smooth, 1 to 2 minutes.

   Photographer: Greg Dupree, Prop Stylist: Christina Daley, Food Stylist: Emily Hall, Recipe Developer: Jasmine Smith.

5. Top each cabbage steak with 1 tablespoon onion butter and 3 tablespoons cheese. (Reserve the remaining butter for another use.) Garnish with more thyme, if desired.

   Photographer: Greg Dupree, Prop Stylist: Christina Daley, Food Stylist: Emily Hall, Recipe Developer: Jasmine Smith.

To make ahead

Refrigerate the onion butter airtight for up to 3 days. Let soften at room temperature for 15 minutes before using.

Recipe developed by Jasmine Smith

EatingWell.com, January 2026