Cabbage Steak
Crisp, tender, smokey, delicious and vegetarian, or not..
Ingredients
- 1 small Green Cabbage Loose Leaves removed
- 1/4 cup Olive Oil
- 2 tbsp Garlic Minced
- 1 tsp Salt Kosher, of course
- 1/4 tsp Black Pepper Coarse Grind
- Herbs Fresh, Minced Fine or dry mix
- Parmesan Cheese Fresh Grated, Apply as needed/desired
Instructions
- Preheat oven to 400 degrees F.
- Generously coat a rimmed baking sheet with nonstick spray and set aside.
- Cut off the root end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board.
- Cut top to bottom into 3/4- to 1-inch thick slices.
- Place on the prepared baking sheet.
- In a small bowl, whisk together the olive oil, garlic, salt, and pepper.
- Brush over one side of the cabbage, then flip the cabbage over and brush the other side.
- Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center.
- Halfway through the baking time, rotate the pan(s) 180 degrees.
- Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze a lemon over the top. Serve piping hot
Notes
As always a basic recipe. Adventure is the spice of life.
One RogueChef twist is rather than a spry lube; I'd use bacon dripping to grease the baking sheet.
Whilst this calls for roasting in the oven, one could grill on a hot grill or pan fry in a cast iron pan (one slice at a time in the cast iron)
Nutrition
Calories: 170kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 614mgPotassium: 321mgFiber: 5gSugar: 6gVitamin A: 176IUVitamin C: 67mgCalcium: 80mgIron: 1mg
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