Bacon Ranch Grilled Cabbage Steaks Recipe

Cabbage: The star of the dish, cut into thick steaks for grilling.

Bacon: Adds a smoky, savory flavor and crunchy texture.

Ranch dressing: Provides a creamy, tangy finish to the grilled cabbage.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

Olive oil: Used to brush the cabbage steaks, helping them to grill evenly and preventing sticking.

When preparing cabbage steaks, ensure you cut them evenly to maintain consistent cooking. Use a sharp knife to slice the cabbage into 1-inch thick steaks, which helps them cook uniformly on the grill. Brushing both sides with olive oil not only prevents sticking but also enhances the charred flavor. For added depth, consider marinating the cabbage in the ranch dressing for 30 minutes before grilling. This allows the flavors to penetrate deeper into the cabbage. Finally, when sprinkling the crumbled bacon on top, do so immediately after removing the steaks from the grill to ensure the bacon adheres well and adds a delightful crunch.

• cabbage - Substitute with cauliflower: Cauliflower can be sliced into thick steaks and grilled similarly, offering a slightly different but still delicious texture and flavor.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor and crispy texture.

• bacon - Substitute with tempeh bacon: For a vegetarian or vegan option, tempeh bacon offers a smoky, savory flavor and a satisfying crunch.

• ranch dressing - Substitute with Greek yogurt dressing: Greek yogurt mixed with herbs and spices can mimic the creamy texture and tangy flavor of ranch dressing while being healthier.

• ranch dressing - Substitute with hummus: Hummus can provide a creamy texture and can be flavored with herbs to mimic ranch dressing, offering a nutritious alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different, more subtle taste.

• Allow the cabbage steaks to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.
• Place the cooled cabbage steaks in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The cabbage steaks will stay fresh for up to 3-4 days.
• For freezing, wrap each cabbage steak individually in plastic wrap or aluminum foil. This helps to maintain their shape and prevent freezer burn.
• Place the wrapped cabbage steaks in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the cabbage steaks in the refrigerator overnight.
• Reheat the cabbage steaks in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them on the grill for a few minutes on each side.
• Avoid microwaving as it can make the cabbage steaks soggy and lose their charred texture.
• If the bacon loses its crispiness during storage, you can crisp it up in a skillet before serving.

• Preheat your oven to 350°F (175°C). Place the leftover cabbage steaks on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through.

• For a quicker option, use a microwave. Place the cabbage steaks on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the cabbage steaks in the skillet and cover with a lid. Cook for about 3-5 minutes, flipping halfway through, until they are warmed up and slightly crispy.

• For those who love the grill, preheat your grill to medium heat. Wrap the cabbage steaks in aluminum foil and place them on the grill. Cook for about 5-7 minutes, turning occasionally, until they are heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the cabbage steaks in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through, until they are hot and slightly crispy.

• Grill: Used to cook the cabbage steaks, giving them a tender and charred texture.

• Tongs: Essential for flipping the cabbage steaks on the grill without breaking them apart.

• Basting brush: Used to brush olive oil onto both sides of the cabbage steaks.

• Cutting board: Provides a stable surface to cut the cabbage into 1-inch thick steaks.

• Chef's knife: Necessary for cutting the cabbage into steaks.

• Measuring cup: Used to measure out ¼ cup of ranch dressing.

• Small bowl: Ideal for holding the crumbled bacon until ready to sprinkle.

• Serving platter: Used to serve the grilled cabbage steaks immediately after cooking.

• Salt and pepper shakers: For seasoning the cabbage steaks with salt and pepper.

Pre-cook the bacon: Cook and crumble the bacon ahead of time to save a step during assembly.

Use pre-cut cabbage: Buy pre-cut cabbage steaks from the store to skip the slicing process.

Prepare the grill: Preheat your grill while you prep the ingredients to save time.

Make a ranch drizzle: Mix ranch dressing with a bit of water to create a thinner drizzle, making it easier to apply quickly.

Batch cooking: Grill multiple cabbage steaks at once to save time if you're cooking for a crowd.