Cabbage Steaks

DOWNTON IS BACK! Hoooooorahhhh! My snark cup has been filled to the brim as TPT replayed Season Four Downton Abbey leaving me completely up to date on all the drama (Lady Mary - what a slut!, poor Anna - another rape?, Oh, Daisy!, Oh, Lady Edith!, the black musician and Lady Rose - how hot!?) and ramping us up for the big hurrah Season Five which premiered last Sunday. In anticipation, my beloved Grandma sent a newspaper clipping basically foreboding Julian Fellowes may not write another season of  Downton and may be in its last season - say it isn't SO! How did you like the Season Premier? I CANNOT believe James was fired! He is way too hot to ex off the show! I mean, really! In other unrelated news, I'm eating healthy after all the merriment, eating, and eating and by eating healthy I mean vegetables atop vegetables atop lean protein with a side of 60 minutes of cardio. Amen. Eat Cabbage. 

Because eating cabbage means eating healthfully, right? And in the New Year we're all trying to lay off the butter, sugar, puff pastry, booze and chocolate. Who am I kidding? I'll NEVER lay off chocolate. EVER!

Try not to eat the whole head in one sitting causing noxious gas fumes to emanate from your pores…no that most definitely NOT me because your family will most definitely want seconds and then thirds. 

Tell me… How do you intend to eat and live healthfully in the New Year?

Printable Recipe Here

Update (7/26/15): After roasting cabbage steaks, use leftovers in Cabbage & Pappardelle with Toasted Pine Nuts. Toss leftover cabbage steak ribbons in a little olive oil over medium heat in a big skillet. Boil the pappardelle, pour into skillet when al dente, add in a little pasta water, pine nuts, parmesan, S&P. Toss.

Cabbage Steaks

1 head cabbage
3-4 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400ºF. 

Using a very sharp knife, slice the cabbage lengthwise into 1/2" thick steaks. Gently transfer the steaks to a large baking sheet - you may need to give some love to pieces wanting to fall apart or go astray on you - take charge and arrange the arrant cabbage slices back into a steak shape. 

Drizzle olive oil over the steaks, season with salt and pepper. Using your hands, massage seasoning into the cabbage, flip, massage some more, then flip back. 

Bake for 20 minutes, flip with a spatula and bake for 3-6 minutes more until cabbage is softened, brown and deliciously caramelized.

Option to disassemble the cooked steaks into pasta-like ribbons served in a big bowl as if they were noodles!