How to make green cabbage steaks



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Peel the outer couple leaves from your cabbage. They usually have some dirt on them & can be a little wilty.

Cut the bottom inch or so off of your cabbage, to help it sit straight for the next step.

Cut the cabbage into slices, an inch to an inch and a half thick.

Stack them in a tower of awesome healthiness. Feel smug that you're not only pursuing better health, you're ALSO a kickass architect.

Don't worry if you lose a few of the outside pieces as you go. We in the industry call these "snacks."

Use the flat of your knife to smoosh the garlic. I keep bulk garlic frozen, and microwave it for ten seconds pre-smoosh. Your garlic may not look exactly like this, post-smoosh. It's ok!

Pinch the garlic between your fingers and rub firmly over the surface of each cabbage slice. Really work it in there. It's messy, but worth it because it tastes SO good.

Use a silicon brush and a small bowl with a couple tbsp of olive oil. Dip the brush, lightly coat the cabbage on all sides. Sprinkle with sea salt, pepper, and a squeeze of lemon juice.

You can also skip the bowl & brush and just drizzle the olive oil. I tend to be a very heavy pourer, so it saves me calories and excess oiliness to use the brush method instead. Do what works for you!

Place in 400* oven for about 20 mins, then flip with a spatula and cook for an additional 15 minutes or so. The cabbage will have softened quite a bit, so be careful with your flip!

When done, serve with a fork & additional lemon juice, if you like. This is a wonderful, tasty way to enjoy cabbage AND ensure your breath is extra deadly. Not recommended for a pre-date meal.


Watch the video: Hamburger Steak and Gravy - Cooking with Brenda Gantt


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