What to do with cabbage? The beautiful, nutritious, cost effective vegetable that stays fresh for quite some time in the fridge...
Some popular options are cabbage rolls and coleslaw, but have you ever tried a steak?
Well, there's no time like the present! Cabbage was made to be cooked as a steak...It is simple and honestly delicious. The edges get wonderfully crispy ( I tend to eat them right out of the oven!) and the inside is soft, tender and full of so much flavour.
Makes 4 -10 ‘steaks’ depending on the size of cabbage
One large cabbage yields a lot of steaks. You will most likely have some left over which you can use to make soup, or chop them up and sauté them with diced tomatoes, brown rice, lentils and any seasoning you like for a deconstructed cabbage roll. You can also only slice up half of the cabbage and leave the other half for making a slaw.
Preheat the oven to 400 and line two rimmed baking sheets with parchment paper.
Place the cabbage stem side down on a cutting board and cut (from the top down) into ¾” slices.
Gently lay the cabbage steaks on the lined baking sheets and brush or drizzle them with some of the olive oil and sprinkle the garlic powder, sea salt and pepper. Use a large spatula to gently flip them over and brush or drizzle the other side with the remaining olive oil and sprinkle the garlic powder, sea salt and pepper. It is important to season both sides.
Bake in the oven for 20 – 30 minutes or until lightly golden, tender and a little crispy.
Serve immediately or keep warm until you are ready to eat.