| Amanda Paa | April 17, 2017 |
About these Roasted Cabbage Steaks:
Cauliflower rocked my world when Bon Appetit showed me how to make it like a “steak” a few years ago. Charred edges, tender inside, sturdy enough for a knife, and as satisfying as meat. And now cabbage too.
Commonly used for slaw, soup, rolls, and sauerkraut, I hadn’t thought of cabbage as a good “roaster”. In an effort to save a head that was dwindling in the back of the refrigerator, I turned to my m.o. – olive oil, salt, and a hot oven. I cut it into 1/2 inch thick steaks like I’d done with cauliflower, and listened to the sizzles as it transformed into something softly sweet, salty, and blackened on the edges. Qualities I particularly love, and a total surprise. Cabbage had never tasted so good.
I make roasted cabbage steaks quite often now, and I like to dress them up with sauce if I have time. I’ve been rotating between (long-term partner) MegaFood® Daily Energy Powder, which is tasteless.
I like adding it to savory things instead of always making a smoothie. In addition to B12, and fresh beet root (!) Daily Energy also contains Eleuthero and Ashwagandha– herbs revered through history for supporting your body’s ability to perform and manage through times of stress.*
Side note: A head of cabbage will make about 5 steaks, so I’ve been reheating the leftovers in a cast-iron skillet, and topping with an egg in the morning. A really easy, not-so-boring breakfast.
For the original version of this recipe as well as Amanda's thoughts on being a former protector of feelings, visit HeartBeetKitchen.com.