I’ll admit it – sometimes it’s hard to get excited about cabbage. I think this recipe will change your mind a little bit. Roasting the cabbage provides for a subtly sweet flavor, and slicing it into thick steaks gives them an unexpected heft.
That’s not to say that cabbage is without merit. For starters, it’s very affordable, and mildly-flavored. Next, it’s easy to prepare: this dish literally takes seconds to prepare, and then you toss it in the oven until it’s ready to be devoured.
Cabbage has a long history in Europe, traced back at least 3,000 years as a cultivated vegetable. Its English name is derived from the Latin word caput (“head”); ironically, the actual Latin word for cabbage is brassica, derived from the Celtic word bresic. Quite a journey for one word to make!
Roasted Cabbage Steaks (Paleo, Primal, Gluten-free, Perfect Health Diet, Whole30, Vegetarian, Vegan)
1 head cabbage
2 tbsp olive oil, divided
salt and pepper
1. Preheat oven to 400F. Holding the bottom of the cabbage core in one hand, slice the cabbage into 1″ steaks starting at the opposite end from the core.
2. Brush 1 tbsp of the oil onto a rimmed baking sheet, then add the cabbage steaks. Brush the remaining 1 tbsp of oil onto the steaks, then season with salt and pepper.
3. Roast until the edges start to brown, about 45 minutes, then serve.
** The browned edges are an acquired taste; in the same way that roasting accents the natural sweetness of cabbage, the edges accent the bitter edge that cabbage can sometimes carry (a lot like roasted brussels sprouts). If you’re not feeling it, simply pass the browned edges to the person who enjoys bitter foods the most (there’s one in every family — guilty as charged).
** If you’re heating up the oven, might as well use it for another dish as well; this roast chicken will work just fine (note that it cooks at 450F, so the cabbage will roast faster, about 35-40 minutes).