Roasted Cabbage Steak with Green Goddess and Potato and Leek

other recipes

Fall

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1 hr (20 mins active)

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Serves 2

What better way to celebrate the start of fall season than with cabbage and potatoes? We hope this recipe gets you in the spirit for the cooler weather, and it pairs great with fall beers too. There are countless ways to cook cabbage, but cutting it like a steak is a unique way to appreciate the ripples and color of these purple cabbage leaves, as well as to elevate it to ‘main course’ status, contrary to how vegetables are usually seen in our meat-centric food world.

-Lisa

Ingredients

from your CSA Club Share

  • Cabbage – about half a head, cut into 1” steaks
  • Yukon Gold Potatoes – 2 medium, chopped into 1” chunks
  • Leek – 1 handful or 4 short stalk chunks

from your pantry

  • Oil  – 3 Tbsp
    • Tasty like olive oil or butter. If not, anything would work.
  • Vinegar – 2 Tbsp
    • Any pickled item vinegar is fine, we used asparagus pickle liquid.

larder items

  • Celery Salt – 1 tsp
  • Green Goddess dressing – 1 cup

tools

Nothing special for this recipe!

Directions

mise

  1. Chop the potato into ~1/4” pieces, toss in a mixing bowl with 2 Tbsp oil and ½ tsp celery salt and set aside.
  2. Cut the cabbage into a steak by trimming off the outermost leaves, cutting an inch off the side, then slicing two 1” large flat slices. If some of the stem ends up in a slice, just trim it off to make the slice a round circle. Spread some oil on both sides of the cabbage steaks.
  3. Place potatoes and cabbage on a baking sheet, keeping separate on the pan.
  4. Slice the leek into ¼” pieces, place in mixing bowl, and toss with 1 Tbsp oil.

cook

  1. Roast potatoes and cabbage in the oven at 400F. Toss the pieces every 10 min.
  2. After 20 min have passed, add the leek onto the baking sheet next to the potatoes and cabbage.
  3. Continue rotating the items on the baking sheet every 10 min, to keep pieces from burning on the pan.
  4. Take pan out of the oven after the 40-min mark or until potatoes and cabbage are tender.

plate

  1. Smear ¼ cup of green goddess dressing on each plate. Place the cabbage over the sauce.
  2. Mix the potatoes and leeks together and place next to the cabbage.
  3. Spread a little extra sauce over the cabbage steak, sprinkle everything with ½ tsp extra celery salt, a tsp of pickle vinegar per plate, and enjoy