Simple AND really delicious, not truly, this could reconfigure your relationship with cabbage.
Not surprisingly, this approach was introduced to the farm by Donna, as many recipes/approaches are and it has stuck as a favorite. You get some of that satisfying crunch yet the soft, meatiness too. A great side dish for nearly any meal!
Ingredients
- Cabbage
- Salt & Pepper
- Fat of your choice, particularly good done with fat from roasting a chicken, pork or turkey but lard or another oil will also do the trick
- paprika or other herbs & spices (optional)
- Crushed or sliced Garlic (optional)
Method
- Preheat oven to 400 degrees
- Slice cabbage into about half inch (or so) steaks. can be thicker or thinner, but best if about the same
- Baste/brush both sides with the fat of your choice and lay on a cookie sheet
- Add Salt & pepper to each steak
- Add any other spices or herbs you choose and sprinkle top with garlic if using
- Bake for 15-20 minutes or until edges are crispy
- Enjoy just as is, or get fancy and serve with hot sauce, a mustardy vinaigrette or a bit of your favorite vinegar
Tip: Depending on your oven and preference you can always put them under broil for last few minutes to crisp further!