I know it’s best to simplify in life, but somehow I always seem to complicate things. Case in point: even though I know three dishes, one appetizer, and a dessert are fine for a small dinner party, somehow I end up with 4 or 5 dishes so I can give guests a choice – you know, just in case they don’t like one of the dishes – plus 2 or 3 appetizers, and a cake along with cookies and gelato for dessert. And I might have fresh fruit available for people not wanting the calories.
This drives my husband crazy. Did I mention he’s on the clean up crew? Or that he IS the clean up crew?
So if I’m going complicate things, it’s best to have some simple recipes in my back pocket. Some of the best recipes are the simplest. Not just because they’re easy and fast (although that’s a nice bonus), but rather because a cooking technique hones the flavor to reveal a star. Or a single spice elevates a dish to a new level. Like these roasted garlic cabbage steaks.
Best of all, there’s (almost) no cleanup!
Garlicky Roasted Cabbage 'Steaks'
Adapted from Martha Stewart's Roasted Cabbage Wedges.
- 1 head cabbage
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp Gourmet Garden Chunky Garlic Stir-in Paste
- 2 tsp fennel seeds
- 1 tsp kosher salt, to taste
- 1/2 tsp black ground pepper, to taste
- Parsley for garnish
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Slice the cabbage head into 1" slices and arrange on the prepared baking sheet. Brush with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
- Roast for 20 minutes, and flip back over. Roast for another 20 minutes, or until crispy around the edges.
- Serve warm, and garnished with coarsely chopped parsley.
- As a note, these 'steaks' aren't quite as good warmed up, as they lose their crispiness, but leftovers are great sliced and added to casseroles.