Cabbage is so pretty! Just look at it:
Though I love its aesthetic appeal, I don’t love cabbage. I like it in small quantities, mixed with other stuff. Like in egg rolls. Small cabbage, crunchy bits, yummy dipping sauce. When it’s the main feature, my cabbage tolerance is generally low.
Despite that, I was pretty optimistic going into this. I’m glad I was because these cabbage steaks were good. I mean, I did say during dinner, “this is good. I think I’m good on cabbage for another seven months,” but that’s excellent for me. Usually I walk away from a cabbage experience on non-speaking terms.
The sauce was the real deal on the cabbage. I’d love to share recipes for the barbecue we made, but B- is the one who wizards up the sauces and there are no recipes. We drizzled on a simple garlic herb dressing on a couple cabbage steaks and the barbecue on the others. It doesn’t take a lot of sauce, and you can experiment with different flavors . Or you can just brush on plain oil, if you’d like.
These would be so good on sandwiches! I’m picturing Soft Pita Wraps and bean patties with these roasted cabbage shreds. Just cut the steaks into half circles before roasting. I can see adding it to a pasta dish as well.
Leave me a comment and let me know your cabbage experiences.
- 1 head cabbage
- Salt and pepper to taste
- 2 tablespoons sunflower oil OR
- Sauce of choice (Barbecue, Italian dressing, etc)
Preheat oven to 400°F.
Wash cabbage and remove dark, loose leaves.
Slice cabbage into 1/2 inch thick steaks.
Brush with oil on both sides and place on a cookie sheet. Season with salt and pepper. Since I used a sauce, I sprayed the bottom side lightly with canola oil spray and drizzled sauce onto the top with a spoon.
Roast for 17-20 minutes or until caramelized.
Remove from oven and serve.