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
Author Dinner, then Dessert
Ingredients
·
1 head cabbage , dark loose leaves removed
·
Kosher
salt and black pepper to taste
·
2 tablespoons canola oil
Instructions
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!!)
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