Those of you who know me and/or read my blog, know that roasting is a favorite method of cooking vegetables. But, cabbage is a new one for me. When I saw a recipe for garlic rubbed roast cabbage steaks on the blog Everyday Maven, I had to try it.
We were grilling salmon and I wanted a “bed” to serve the salmon on. Somehow, garlic didn’t seem right. But, a little cream and parmesan, bingo! This was SOOOO easy and delicious.
Cabbage “Steaks”
Roast Cabbage Steaks
- 1 head of cabbage, organic if possible
- 2 tablespoons of olive oil
- Heavy cream, 1-2 tablespoons for each slice
- Kosher or sea salt
- 1/4 – 1/2 cup of Parmesan cheese, freshly grated
- Remove any wilted or browning outside leaves and rinse the cabbage, dry with paper towels.
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper or foil.
- Cut the cabbage into slices (about an inch thick), sideways from top to bottom. Most slices will have a circle of the core in the middle.
- Brush the slices with olive oil and sprinkle with salt. Pour 1-2 tablespoons of heavy cream over each slice.
- Bake for 20 minutes. Grate Parmesan over each slice and return to the oven until brown and crusty, about another 10 minutes.
And what was the best part of these? See that crusty melty cream on the parchment paper? I peeled it off and ate it as a pre-dinner snack. Yum!
Seriously! The cabbage was sweet and delicious, no strong taste.
Roast Cabbage Steaks with Cream and Parmesan
They were a perfect “nest” for the grilled salmon, creamy and toasty.
Do you think the folks at Fiesta Friday over at Angie’s will like this one?
What a unique (and tasty!) idea for cabbage! We’ll definitely be giving this a try soon. Love your blog, so glad I was able to come across it on Fiesta Friday! 🙂
The cream made a delicous sauce and the cabbage was toasty and creamy at the same time. Thank you for visiting.
We love it, Liz!! What a wonderful way to cook cabbage – love that it roasts with cream and parmesan – it must have been fabulous with the salmon! I am so trying this when I next have some cabbage! Thank you so much for sharing your recipe with us – Happy Fiesta Friday!!
Thank you Selma, let me know how you like it. I love Fiesta Friday!
This dish makes cabbage look good 😉
It did look good, and smelled good, and tasted good. I think it might even convert cabbage haters.
This is a fantastic idea! I’m going to have to try it.
I am curious if it would work with cauliflower and am going to try it. Like a quick cauliflower-cheese.
Oh I am sure it would be delicious! Ooozy cheesy goodness…
My sister-in-law challenged me to do a “make over” for a cauliflower and cheese casserole that looked wonderful (at the expense of a million calories). Could be a deconstructed cauliflower/cheese.
I have one of those casseroles, special occasion fare, only! That sounds like a great idea.
Ooozy and cheesy is always good!
It’s a very original way to use and cook cabbage! Thanks a lot for being at FF!
The cabbage was creamy and the cheese crusty, perfect combination. Thanks for visiting.
Ooh! That looks so good Liz! I eat the baked on parmesan too. It tastes so yummy! I like the idea of the cabbage steaks
I often roast cauliflower steaks, the cabbage was just as interesting. It’s also good plain, simply cut into a steak, rubbed with olive oil, and roasted in a hot oven. Love the crispy cheese!
Sounds yummy. I like roasted cauliflower too. …and now that you mention the crispy cheese, I have to make it this week, Liz! My mouth is already watering:)
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