Turkey Tracks: January 30, 2017
I saw a recipe for cabbage “steaks” on Facebook not along ago.
I am one of those people who LOVE all roasted vegetables, so I thought I’d try this one. I’ve roasted cabbage sliced thin into shreds before and like it a lot, especially if there is garlic in the mixture. In this recipe, one slices cabbage into rounds, drizzles olive oil over the “steak,” adds salt and pepper and whatever else one wants, and roasts in a 350º oven for something like 40 to 45 minutes. The edges of the “steak” will get brown, as will the bottom. (I cover the pan with parchment paper as I long ago stopped using toxic aluminum foil around food.) Thicker steaks might take longer. One that is about 1/2 inches or a bit bigger is about right. The thicker the “steak,” the longer it takes to get that caramelized sweetness roasting can bring.
Here’s what the “steak” looks like on a plate alongside fresh peppers and carrots and some roasted haddock: