Who would have thought that cabbage could be served like a steak? I certainly didn’t. Until I found a wonderfully fresh cabbage in my weekly Fresh Harvest basket and challenged myself to come up with a new, creative, yet quick and easy way to cook it. To be quite honest: I was rather skeptical myself but so pleasantly surprised with the outcome. The soft yet crunchy texture of the cabbage combines perfectly with the strong flavors of the breadcrumb cheese mix.
Oven baked cabbage steaks (serves 4)
1 head white or green cabbage, cored and sliced in 3/4 inch (2cm) thick slices.
1 cup (80g) fresh whole grain breadcrumbs
1/2 cup (50g) Parmesan cheese, grated
a handful of fresh parsley, chopped
sea salt and cracked black pepper
1/2 cup (125 ml) olive oil
1/2 cup (125ml) of vegetable stock
Preheat the oven to 400 degrees. Line a large baking tray with foil.
In a small bowl, mix the breadcrumbs, cheese and parsley and season to taste with salt and pepper. Add the olive oil and mix until well combined.
Arrange the cabbage slices in a single layer on the baking tray and top with the breadcrumb cheese mixture. Spread evenly.
Bake for 15 minutes, then pour the vegetable stock around the cabbage slices. Bake for another 15 to 20 minutes or until cooked to your liking. If the top browns to quickly cover with foil.