A secret – I love cabbage.

I have loved cabbage since I was a little girl.  My father used to make coleslaw (which I was not interested in); I would hover while he shredded the cabbage, waiting for him to offer me a chunk to munch on.  It was sweet and crisp and wonderful.

But with a meal, I can’t just put a chunk of cabbage on each plate, my family would look at me with horror. So when I saw the recipe for cabbage steaks in Cooking Light, I just had to try it.  I got to put a big piece of cabbage on the plate, but in a way that was hard to resist.  Isn’t it pretty?

 

It is amazingly simple to make.  Nothing is added except the oil and butter used to cook it in.  I thought it would need seasoning, but surprisingly, it had plenty of flavor all on its own.

Cabbage Steaks

from Cooking Light

1 large cabbage

2 – 4 tsp canola oil

2 tsp butter

Directions

Heat the oven to 425F and coat a baking sheet with cooking spray.

Slice the cabbage vertically into 1″ thick slices.

 

Heat a cast iron skillet over medium-high heat.  Add 2 tsp oil and 1 tsp butter and heat until bubbly.  Add 1 or 2 slices of cabbage.

 

Cook 4 to 6 minutes, until starting to brown on the underside.

Repeat with the remaining slices, adding oil and butter as necessary.

 

Bake for 20 minutes.

 

 

Using a spatula, carefully transfer to plates.  Enjoy!

 

Serves 2 – 4.