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Buffalo Chicken Cabbage Steaks – vegetarian recipe
Stav Kogan

Buffalo Chicken Cabbage Steaks

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 269
Ingredients Method Nutrition

Ingredients
  

  • 1 large head green cabbage
  • 2 tablespoons (30 mL / 1 fl oz) olive oil
  • Sea salt and ground black pepper, to taste
  • 2 tablespoons (28 g / 0.99 oz) butter
  • 1 cup (240 mL) Buffalo wing sauce
  • 3 cups (450 g / 15.9 oz) shredded rotisserie chicken
  • ½ cup (57 g / 2.01 oz) crumbled blue cheese
  • 2 ribs celery, thinly sliced
  • 2 green onions, sliced, for garnish
  • To ensure your cabbage steaks don't fall apart, cut them about 1-inch thick and make sure each slice has a piece of the core attached to hold the leaves together.
  • Control the heat by choosing your Buffalo sauce wisely. Use a mild sauce for less spice, or add a dash of cayenne pepper to the sauce for an extra kick.
  • Not a fan of blue cheese? Swap it out for crumbled feta, shredded mozzarella, or a drizzle of ranch dressing for a creamier finish.
  • You can prep the Buffalo chicken mixture a day in advance and store it in the fridge. Simply reheat it on the stovetop while the cabbage steaks are roasting for a super-fast assembly.

Method
 

  1. Directions1. Prepare for Roasting: Preheat your oven to 425°F (220°C).
  2. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  3. Cut the Cabbage Steaks: Carefully slice the head of cabbage vertically through the core into 6 one-inch-thick steaks.
  4. Keeping a piece of the core on each slice helps it hold together.
  5. Arrange them in a single layer on the prepared baking sheet.
  6. Roast to Perfection: Drizzle the cabbage steaks with olive oil, then season generously on both sides with sea salt and black pepper.
  7. Roast for 30 minutes, carefully flipping the steaks halfway through, until the edges are crispy and the centers are tender.
  8. Make the Buffalo Chicken: While the cabbage roasts, melt the butter in a saucepan over medium-low heat.
  9. Whisk in the Buffalo sauce until smooth.
  10. Add the shredded rotisserie chicken and stir until every piece is coated in the spicy sauce.
  11. Keep warm over low heat.
  12. Assemble and Serve: Once the cabbage is roasted, transfer the steaks to a serving platter.
  13. Top each one generously with the warm Buffalo chicken mixture, followed by a sprinkle of crumbled blue cheese, sliced celery, and fresh green onions.
  14. Serve immediately and enjoy!

Nutrition

Calories: 269kcalCarbohydrates: 9gProtein: 16gFat: 15g

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