cabbage steaks Archives - freespiritfood

We’ve now instituted Meat-free Mondays at home, going all veg without being vegan.

These cabbage steaks served with a tangy fresh green salad and avocado were a recent hit.

I just used the drained black beans straight from the can, but this would be great topped with Tequila Black bean salsa

Ingredients :

Half a cabbage with the core intact

1 can black beans (or 1.5 cups Tequila black bean salsa)

grated Cheddar cheese 250g or so

1 avocado

Lime juice

Salt

Olive oil

Paprika

Coriander for garnish

Method:

Pre-heat oven to 200 degrees Celsius

Thickly slice cabbage retaining core to hold leaves together

Place cabbage steaks on parchment lined oven pan

Sprinkle with paprika and salt, drizzle olive oil lightly over steaks

Roast in oven for 25-30 minutes until golden brown

Remove steaks from oven, top with black beans or Tequila black bean salsa and cheese

Put back into oven and bake until cheese is melted

Serve with chopped avocado sprinkled with lime juice and a green salad. I put jalapeños in the side salad to add a touch more Mexican,

I had never thought of doing this before nor had I tried it anywhere but I can guarantee that roasted cabbage steaks is now going to be firmly on our regular menu at home.

Slice the cabbage into thickish slices, keeping the stalk intact to hold the steak together, cut a bit off the ends so the ends can lie flat.

This first time I basted the “steaks” with a mixture of garlic, chilli and olive oil and roasted them until crispy for half an hour or so at 200 degrees Celsius, then topped with grated cheddar and finely sliced onions and grilled the tops until the onion was cooked and cheese well melted.