It has been months since I’ve posted anything here! Life has been kind of busy, so much of my cooking has been things that are not quite as interesting, or things I haven’t had time to perfect enough to write about. Another reason has been that I’ve been occasionally using meal prep boxes. I do hope to have a post about this in the coming weeks as I’ve been trying different companies and gathering information for a review post. I’m waiting to try one more company that has been recommended to me before I finish the post.
I bring up the meal prep boxes because this recipe comes out of a tasty experience from one of my boxes. One great point from all of the boxes I’ve tried is that I’m learning new and sometimes unexpected cooking styles and techniques. Through my Purple Carrot boxes I’ve started to embrace roasting in the oven again, and that is how I ate my first cabbage steak, pictured below.
The Purple Carrot kit served the cabbage steak on a bed of garlic and herb rice with a garlic cream sauce, topped with shiitake bacon. I admit that when I received my box I was not particularly excited about a slab of cabbage baked in the oven, but it ended up being my favourite meal from the set. So when St. Patrick’s day was coming up and cabbage was suddenly on sale, I decided to pick one up and make steaks, although a little bit more my own style.
Below is my own roasted cabbage steak with a simple chimichurri sauce.
Making cabbage steaks is very simple.
- Take off the outer leaves and rinse your cabbage. Trim only the very bottom of the core. The core helps your middle steak pieces stay together in, well, steak shapes.
- Slice the cabbage from top to bottom in 1cm or so slices, and arrange on a baking sheet — I always line mine with parchment because I’m lazy and I don’t like cleaning pans over and over again.
- Rub both sides of the steaks with olive oil, and sprinkle with salt and pepper as desired.
- Bake at 400 degrees Fahrenheit for 30 minutes (or so –you’ll want to see some brown on your steaks as in my photo above).
In the meantime, you’ll probably want an exciting sauce. I was in the mood for a chimichurri, so I started off looking at this version from bon appétit. However, my grocery store did not have any shallots, I like to use lemon juice as my acid, and why not use my blender instead of chopping everything into tiny pieces.
Using the general gist of the above recipe, in my tiny bullet blender I zipped up the following:
- one bunch cilantro (including stems)
- one bunch parsley (excluding most stems — these are said to make things taste bitter)
- a small container of fresh oregano (leaves pulled off the stems)
- the juice of half a lemon
- half of a large, rather hot, jalapeño (add to taste, this particular pepper had more bite than a jalapeño normally would)
- garlic cloves (I actually missed this at first, and if you’re not a fan of raw garlic you would still enjoy the sauce without it)
- olive oil
Now, if you’ll excuse me, I have some leftovers to eat.