Tara Riddle’s roasted cabbage steaks are the new star of the show for a dine-in experience.
Cabbage, in my opinion, is the most underrated winter vegetable out there.
When people think of cabbage, they immediately think of coleslaw. Coleslaw is delicious and one of the greatest summer sides. However, it’s cold outside and we need some comfort food to get us through this chilly winter.
Cabbage has some interesting characteristics. It is a part of the Brussel sprout family. It will keep in the fridge for 2-3 weeks. It is very affordable, especially during these times of high inflation. When roasted, cabbage produces a delicious caramelized sweetness that everyone at your dinner table will enjoy.
Where are my vegan friends at? This is the star of the show for your next dine-in experience.
Ingredients:
1 Green cabbage (smaller is better… makes about 4-5 steaks)
½ cup olive oil
1 stick butter
1 tablespoon paprika
1-2 tablespoon(s) garlic (depends on how much you love garlic)
Salt and pepper to taste
1 Lemon
Omnivore Add-ons:
Parmesan cheese – at the end
Bacon crumble
Preheat the oven to 400 degrees.
Size does matter here: we want small cabbages, they are easier to cut, bigger cabbages tend to fall apart.
Start by washing your cabbage and cut the stem off.
Turn the cabbage lengthwise and cut vertically with the stem. The stem will help hold your steaks together. My tendency is always to cut horizontally.
The cabbage steaks will be much prettier if you can cut them vertically.
My favorite part of every meal is the condiments and seasonings.
I love a good sauce or seasoning blend; it just elevates your meal with a twist. For my cabbage steaks, I like to brush on melted butter. I like to put butter in pretty much every dish, so why divert now?
Melt the butter in the microwave first. If you are making more than one cabbage, just double the recipe.
In another bowl, you can add in your olive oil, paprika, garlic and lemon juice. Add your melted butter and whisk until combined.
With a basting brush, baste the top of the cabbages.
You should have plenty of sauce left; just take turns pouring a little sauce into each steaks.
We want to make sure it drizzles down into all the little pieces. Give each piece a little sprinkle of salt and pepper and pop it in the oven.
Roast for about 30-45 minutes.
Keep an eye on it. It’s all about the color. When your cabbage steaks start to turn golden on top and are sizzling — then remove it from the oven. If you want, top it with a little shredded parmesan. Give it another minute or so to let the cheese melt. Dinner is served.
Bon Appetit!
