When you hear the word “steak,” the first thing that comes to mind probably isn’t cabbage.
We usually associate “steak” with beef or tuna fish or even beefsteak tomatoes (YUM!), but the concept can be applied to other foods as well. This past week, I tried my hand at cauliflower steaks (oh.my.goodness recipe to come!) and cabbage steaks.
First of all, this method of making vegetables is SO EASY. No teeny tiny chopping/dicing/mincing required! You can have the steak slices cut and ready to go in the oven in 5 quick minutes.
All of the anti-cancer benefits of cabbage are preserved best by raw or minimally cooked preparations, but I decided to change things up a bit today by roasting it. It’s always good to add some variety to your meals!
When cabbage is roasted it takes on a sweet, buttery flavor and melt-in-your mouth texture. I can’t even think of anything I’d compare it, too, but the crispy leaves tasted a bit like the outer crunchy leaves of roasted Brussels sprouts – one of my absolutely favorite fall foods!
I drizzled a few spoonfuls of a homemade almond butter sauce on top.
The creamy, slightly tangy sauce seeped into the folds of the buttery cabbage leaves and made for an amazing bite!
If you’ve never had cabbage prepared this way before (I didn’t even eat cabbage at all until about 2 years ago!), then you have to try this 🙂
Make sure you put a head of green cabbage in your Hometown Harvest bag this week!
- 1 head green cabbage, sliced into 3/4″ steaks
- 2 tablespoons coconut oil, melted
- 3 cloves garlic, smashed (makes it easier to rub them on the steaks)
- Sea salt & pepper, to taste
Tangy Almond Butter Sauce
- 1/2 cup canned full fat coconut milk
- 1/3 cup almond butter
- 2 tablespoons tamari (wheat-free soy sauce)
- 1 teaspoon toasted sesame oil
- 1 tablespoon raw honey
- 3 tablespoons fresh lime juice
- 2 small cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
Eat them “as is” OR top with the Tangy Almond Butter Sauce (so worth it!)
Directions: To make the sauce, whisk dressing ingredients together in a bowl or mason jar and pour several spoonfuls on top of the cabbage steak. I found that the sauce “set” a little bit after I left it in the fridge overnight, but you can use it right away, too. It will just thicken up a bit overnight. Adjust seasonings to your tastes.
You may end up licking this stuff off your plate. It’s that good 🙂