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.
from Cooking Light
1 large cabbage
2 – 4 tsp canola oil
2 tsp butter
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.