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?