Steak-less Cabbage "Steaks"
- Anjelica Fortunato
- Aug 17, 2017
- 2 min read
RECIPE RATING: EASY
Lately, I’ve been on a stinky vegetable kick and typically, brussel sprouts are my number one choice. On our day trip to New Paltz, NY a few weeks ago we went to a super cute restaurant called Huckleberry for dinner. It was around 7PM on a Saturday night and this place was absolutely packed. BUT one look at the adorable outdoor garden with string lights, casual seating and cozy atmosphere and I was hooked. Everything on the menu looked delicious and their vegetarian/gluten free items were labeled, which is always helpful. But, my favorite thing on the menu handssssss downnnnnn had to be the fried brussel sprouts. Although not the healthiest choice, they were spectacular. These little guys were crunchy, flavorful and the smell-oh.my.goodness!
Since that night, i’ve been binge cooking brussel sprouts. So, I decided I should probably change it up and find another stinky vegetable to try. Cabbage, a larger cruciferous cousin of brussels, is known for its cancer fighting nutrients. Cabbage is a great choice for an easy plant-based meal, side or snack. Because I love beets, I decided to use a modified beetza sauce that I used for my beet pizza and drizzle it over my roasted cabbage. Voilà! Simple and delicious.
THE CABBAGE PART
Gather the ingredients…
-1 to 2 large headed green cabbage, cut into ½” thick slices
-Salt + pepper
-Olive oil
Putting it all together…
-Place the cabbage “steaks” evenly on a non-stick cookie sheet
-Lightly cover each slice with olive oil
-Add salt and pepper to taste
-Bake in the oven for approximately 40-45 minutes on 375 °F, or until soft
-Drizzle beet sauce over top of each slice once cooled (see sauce directions below)
*If you don’t want to take the time to make the beetza sauce, cabbage steaks taste perfectly wonderful with just salt and pepper, or any other topping of choice!
THE SAUCE PART
Gather the ingredients…
-1 large beet, peeled and cut into chunks to reduce roast time
-1 red onion, sliced
-1 head garlic, unpeeled and whole
-2 TSP salt
-1 TBSP olive oil
-1 TSP brown sugar if you like a sweeter sauce* (not in beetza recipe)
Putting it all together…
-Spread the olive oil over the beets, onion and garlic.
-Roast vegetables on a large baking sheet at 380 °F for approximately 40 minutes.
-When vegetables are roasted, peel the garlic and add all of the vegetables to the blender. Blend until the sauce reaches a smooth consistency.
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