Photo: Randy Mayor; Styling: Cindy Barr
Forget corned beef and new potatoes this St. Patrick's Day, and try this recipe for Roasted Cabbage Steaks. It's so simple—3 ingredients—and quick you'd swear we found it at the end of a rainbow.
Serves 4 (serving size: 1 steak)
Fat 11.5 g
Satfat 2 g
Sodium 238 mg
1 head of cabbage
8 teaspoons canola oil
2 teaspoons butter
Preheat oven to 425°. Cut 4 (1-inch) vertical slices from a head of cabbage. Heat 2 teaspoons canola oil and 1/2 teaspoon butter in a cast-iron skillet over medium-high heat. Add 1 cabbage steak; cook 4 minutes. Place, seared side up, on a baking sheet coated with cooking spray. Repeat with more oil and butter and remaining cabbage. Bake cabbage steaks at 425° for 15 to 20 minutes.