Thursday, December 11, 2014

Cabbage "Steaks"

Talia hated when I called these steaks.  Because,  Talia is a hater.  A grinch if you will.  They truly do resemble steaks,  and the cooking is so easy it's comparable to throwing a steak on the grill.  This recipe is delicious as a main course,  or as a side.  It's simple,  repetitively quick,  and looks impressive.   Aside from cabbage,  the ingredients are ones you probably already have in the house.  No muss, no fuss.

I brought these to Thanksgiving and everyone was pretty reluctant to try them.  They look weird,  I am not going to sugar coat it.  One person said the picture looks like that of a hoochie whooooo (if your picking up what I am throwing down).  It's not that beautiful,  but it's delicious.  Once people get over the whole look of it,  it's addictive.

Cabbage Steaks
Prep Time: 10 minutes
Cook Time: 35-45 minutes
Serves- 5-8 (2 steaks each)

2 heads Green/White Cabbage
Pam (or other brand) oil cooking spray
4 tbsp Olive oil
4 tbsp Red Wine Vinegar
1 tbsp Oregano
1 tsp salt (always better to put less,  than to add too much--guests or you can add more after cooking,  but you can never take "too much" out
1 tsp pepper
1/2 tsp red pepper flakes

1.  Preheat the oven to 375 degrees.

2. While your oven is preheating,  spray two baking sheets with Pam or other olive oil spray.

3.  With both heads of cabbage,  remove the outer layers of leaves---probably about 8-10 leaves from each.  You really want a solid base and the core.  Any leaf that is "kinda" falling off, get rid of.

4.  On each head of cabbage,  cut 1 inch thick slices.  

5.  Place all of the cabbage slices on the cooking sheets and put about a finger or two space between each so they cook and not steam each other (vegetables in a high heat oven too close together steam,  not bake).

6.  While your oven is still preheating,  mix the following:  All of the Olive oil, red wine vinegar,  oregano, red pepper flakes,  salt, and pepper together in a shallow bowl.

7.  Make sure to mix the mixture very well.  Spoon the mixture over top of the cabbage steaks,  making sure that when you dip your spoon into the mixture you pull from the bottom to the top. 

 Why you ask?  If you just dip your spoon in the top you will only be putting oil on the cabbage,  since oil and vinegar separate and vinegar sinks to the bottom.  Get that spoon for ladling over the cabbages all the way down to the bottom of the bowl and pull up.---Side note---have you ever gotten a greek salad at a diner and it comes out covered in oil,  but no vinegar?  That's because the greek dressing seperates with the oil rising to the top and the vinegar sinking to the bottom.  If the person putting the dressing on doesn't put the spoon all the way in the dressing then you end up with just oil.  That was your science lesson of the day---don't forget it.

8.  Place both pans in the oven,  one on top and one on bottom.  Cook both for 20-25 minutes,  and switch them so both pans have a chance to keep the crispy cooking power of the upper rack.

9.  This timing isn't an exact science,  when you see the cabbage start to wilt and get black around the corner's it's done.  It took mine about 40-45 minutes for this to happen.