Cabbage is beautiful, nutritious, cost effective vegetable that stays fresh for quite some time in your fridge.

It’s usually used to make cabbage rolls or a slaw, but have you ever tried a steak?

Cabbage was made to be cooked as a steak. It’s simple and delicious. The edges get wonderfully crispy (I like to eat them right out of the oven) and the inside is soft, tender and full of so much flavour. They serve beautifully with a bean salad and a baked sweet potato.

Enjoy.

INGREDIENTS

Makes 4 -10 ‘steaks’ depending on the size of cabbage

• 1 cabbage, outside leaves removed (green or purple)
• 3 Tbsp olive oil
• 2 tsp garlic powder
• freshly ground sea salt & black pepper, to taste

METHOD

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.

TIPS & NUTRITION

One large cabbage will yield a lot of steaks. If you have some leftover, you can use to make soup, or chop them up and sauté them with diced tomatoes, brown rice, lentils and spices for a deconstructed cabbage roll. Or you can only use half the cabbage for steaks and leave the other half raw in the fridge for making a slaw or adding to your salad.