Sometimes you come across a great and simple recipe that appeals to you instantly. These roasted cabbage "steaks" caught my attention at a food bloggers' Facebook chat few days ago, and I made the dish just hours after reading about it. I had made roasted cabbage slices with lemon from Kalyn's Kitchen before, several times, actually, so I knew I'd love roasted cabbage. This was very similar recipe, though the cabbage was cut into thick slices instead of wedges, and garlic was used to season the cabbage instead of lemon juice.
Cheap as chips, suits pretty much all known diets (Paleo, LCHF, vegetarian/vegan, gluten-free), overall a great way to serve that humble cabbage to your family and friends.
Oven-roasted cabbage steaks
Serves 4 to 6
Adapted from Everyday Maven, originally Martha Stewart's recipe. Martha suggests you sprinkle a tablespoon of caraway or fennel seeds on top and I can see how that would work really well. Next time!
1 head of green cabbage, preferably organic
a few garlic cloves, finely chopped
sea salt and freshly ground black pepper
Preheat oven to 200 C/400 F.
Brush a baking sheet lightly with oil.
Remove the outer leaves of the cabbage, then cut the cabbage from top to bottom (e.g. the root end) into 1-1,5 cm thick slices ("steaks"). Place onto the baking sheet.
Scatter about half of the garlic on top, season generously with salt and pepper, then drizzle with olive oil.
Bake in the middle of the oven for about 25-30 minutes, until the "cabbage steaks" are golden brown on edges.
Carefully flip the cabbage slices over, scatter the rest of the garlic on top, season and drizzle with oil. Return the oven and bake for another 20-30 minutes, until cabbage is cooked and golden brown around the edges.
Got leftovers? Chop the cabbage and use in those dishes:
Finnish mince and cabbage gratin
Estonian cabbage and mince stew