This cabbage was one of the few we have growing in our garden this winter. I also planted some in the community garden where we help some along with others from our church. The ones growing there have been harvested and sent along to the chef at the local women’s shelter, where I am told they were enjoyed. Cabbage is one of the vegetables I gained a new appreciation for when I began roasting them. I usually save the outermost leaves to add to a hearty vegetable soup later, but I found that vertically slicing the head of cabbage makes several thick slabs which can be laid down flat on a baking sheet and seasoned with olive oil, salt, and pepper, then roasted. When I tried this the first time, my family asked “When can we have this again?” Add some crumbled bacon and a splash of balsamic vinegar if you like.\
Roasted Cabbage Steaks
1 head of cabbage, loose outer leaves removed and saved
coarse sea salt and freshly ground black pepper
4-5 slices of bacon, cooked until crisp, drained and crumbled -optional
Preheat oven to 425. Line a baking sheet with foil and spray with cooking spray. Place cabbage on cutting board with stem end down and slice vertically with a sharp knife to make 4 (more if the cabbage is very large) 1 inch slices. Place each slice down on baking sheet and drizzle with olive oil, brushing with pastry brush to evenly coat. Sprinkle with salt and a few grinds of pepper. Turn slices over and repeat. Place in oven and roast for 30 minutes or until edges are turning brown and crisp. Serve while hot sprinkled with crumbled bacon and a splash of balsamic vinegar if desired.