• 1 head green cabbage
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ cup fresh chopped parsley (or other fresh herbs)

No beef in these steaks, but they are a real crowd pleaser
Tales of the Dinner Belle
By Brenda Stanley
Finding new ways to prepare vegetables can be challenging, especially if you have people in your family that aren’t big fans of anything green. I’ve found that roasting is often a great way, even for those who are picky. My roasted cabbage steaks are easy to prepare and have a flavor and texture that is often a winner with those who aren’t typically vegetable enthusiasts. I usually make these in the oven, but you can easily throw these veggie steaks out on the grill along with the beefy variety!
Belle’s Roasted Cabbage Steaks
1 head green cabbage
2 tablespoons olive oil
1 teaspoon kosher salt
¼ cup fresh chopped parsley (or other fresh herbs)
Wash and remove the outer leaves of the cabbage. Slice length wise into 2-inch thick steaks. Brush a rimmed baking sheet with olive oil or spray with cooking spray and place steaks in a single layer. Brush the steaks with the olive oil and sprinkle with have the salt and half the herbs. Bake at 400 degrees for about 15 minutes or until cabbage is beginning to brown. Turn the steaks with a spatula and brush with remaining oil and sprinkle with the rest of the salt and herbs. Bake another 10 minutes or until steaks are tender.