Food for the (Gluten Intolerant) Soul

Oven-Roasted Cabbage Steaks

A simple, flavorful, and impressive way to prepare cabbage. Perfect as a side dish or a light vegetarian main.

Ingredients (for 4 servings):

• 1 fresh, firm cauliflower / cabbage (I put them both)

• 6 tablespoons olive oil

• Coarse salt

• Freshly ground black pepper

Instructions:

1. Prepare the vegetables:

• Remove the outer leaves of the cabbage.

• Slice the cabbage in half, keeping the core intact, then cut into slices approximately 2 cm thick. You’ll get about 4-5 “steaks.” Reserve any side pieces for salads or other dishes.

• Slice the cauliflower in half, keeping the core intact, then cut into slices approximately 2 cm thick. You’ll get about 4-5 “steaks.” Reserve any side pieces for salads or other dishes.

2. Set Up for Roasting:

• Preheat your oven to 180°C (350°F).

• Line a baking tray with parchment paper and carefully lay the vegetables slices flat, ensuring they stay intact.

3. Season the vegetables:

• Drizzle each slice generously with olive oil, about 2 tablespoons per steak, ensuring the oil coats the entire surface.

• Sprinkle with a little coarse salt and freshly ground black pepper.

• Cover the pans with parchment paper and seal with aluminium foil.

4. Bake the vegetables Steaks:

• Roast in the oven for 3 hours.

5. Serve and Enjoy:

• Serve warm as a side dish or top with your favorite toppings like grated cheese, tahini, or a squeeze of lemon.

Tips:

• For extra flavor, sprinkle garlic powder, smoked paprika, or chili flakes before baking.

• Add fresh herbs like thyme or rosemary for an aromatic touch.

• Pairs well with roasted potatoes, grilled chicken, or a grain-based salad.

Recipe reference and US measures

US equivalents and estimates below are retained from the existing recipe.

Slow-Roasted Cauliflower and Cabbage Steaks

Cauliflower and cabbage roasted slowly with olive oil, salt and black pepper.

• Yield: 4 servings
• Cook: 3 hours

Ingredients

• 1 firm cabbage
• 1 firm cauliflower
• 6 tbsp olive oil (about ⅜ cup), total
• Coarse salt, to taste
• Freshly ground black pepper, to taste
• Optional toppings: grated cheese, tahini or lemon

Directions

1. Heat the oven to 180°C (350°F). Line a baking tray with parchment.
2. Remove the cabbage’s outer leaves. Keep the core intact, halve the cabbage, then cut into roughly 2 cm (¾ in) steaks. Reserve loose pieces for another use.
3. Halve the cauliflower through the core and cut into roughly 2 cm (¾ in) steaks. Reserve loose pieces for another use.
4. Lay the vegetable steaks flat on the tray. Drizzle with the 6 tbsp olive oil across all pieces, then season with coarse salt and pepper.
5. Cover the trays with parchment and seal with foil. Roast for 3 hours. Serve warm, with optional cheese, tahini or lemon.

Metric amounts are retained; US equivalents are approximate.