Friday, July 14, 2017

RECIPE: Crispy, Roasted Cabbage Steak

Crispy Roasted Cabbage Steaks provide everything you love about roasted Brussels Sprouts but made even easier here with cabbage. No need to trim a whole bag of Brussels Sprouts when you just need to make a few cuts to a head of cabbage. Plus the presentation value of the cabbage steaks is great.  For plating I usually either serve it as an intact steak, cut in half in a half circle (use a good spatula to lift intact) or using a fork to twirl it into a pasta-like pile of delicious-ness.
Cabbage gets such a bad rap as far as vegetables go. Not a lot of people see it on menus and say “oooh let’s order a side of cabbage with our short ribs” but if you were to try this side dish, I promise…you’ll be a convert. In fact the first couple of times you make it you can even get away with taking one for the team and eating all those extra browned outside pieces… here’s a secret… They are the best part! They’re super crispy and delicious, and sometimes if I have a few extra minutes I let more of them crisp up.
Ok fine, truth? Sometimes I snack on the outside rings and put the tray back in for a few more minutes to get more of them browned. And no one is ever the wiser.
Crispy Roasted Cabbage Steaks
Crispy Roasted Cabbage Steaks make a great side dish for any meal in just 20 minutes. You'll never boil cabbage again.
 Prep Time 2 minutes
 Cook Time 20 minutes
 Total Time 22 minutes
 Servings 6 servings
 Author Dinner, then Dessert
·                            1 head cabbage , dark loose leaves removed
·                            Kosher salt and black pepper to taste
·                            2 tablespoons canola oil

1.                   Preheat your oven to 400 degrees.
2.                   Slice the cabbage into 1/2 inch thick steaks
3.                   Brush with oil on both sides and place onto cookie sheet.
4.                   Season to taste with Kosher salt and black pepper (I used 1 teaspoon Kosher salt, 1/2 teaspoon pepper).
5.                   Roast for 17-20 minutes or until caramelized.

6.                   (Psst, save the super crispy dark edges for yourself, they're the best part!!)

No comments: