My Ely Hilltop Garden was an endless source of fun this summer. I loved heading up to the cabin during a pandemic and knowing I had delicious, fresh food waiting to be picked, cooked, or pickled. I decided to grow cabbages on a lark. I had never grown cabbages before, and when I got to the Ely garden store, they had copious amounts of plants, so I figured it was a good bet in a zone three garden. Watching the leaves grow each week and wondering if a little solid cabbage was forming was fun. Then, like Mother Nature magic, I ended up getting 6 cabbages. After I harvested them, I read that sometimes the plants start growing another baby cabbage, and that is indeed what happened. When we went to close the cabin in October, there were three new cabbages for picking. At its point, I have made all the saurkraut one family can use or giveaway, so I looked for an original recipe besides veggie soup. Did anyone do the cabbage soup diet as many times as I did? If you did, you could understand why soup is out of the question. In any case, I have grilled cabbage steaks to great success. You cut it in wedges and oil and place it on the grill. It gets all melted and charged and buttery. With everyone cooking a vegan steak version of everything (potato, cauliflower, onions), I figured roasted cabbage steaks could work. They did, and they are fantastic. I can’t wait to grow cabbages again.
Roasted Cabbage Steaks Recipe
- 1 small cabbage heads
- 2 tbsp olive oil
- ½ tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp pepper
- 1/2 tsp thyme
Cut the stems off the cabbage heads and then cut each one in 1 – 1.5-inch width steaks.
You should have three-four discs of cabbage that are about ¾ to 1 inch thick from each head.
Place the cabbage steaks on a baking sheet that is lined with parchment paper or foil, allowing some space between each one to even cooking.
Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, paprika, pepper, and thyme on the cabbage steaks.
Bake the cabbage steaks at 375°F for about 40 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.
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