Those of us who try to eat primarily local foods are a bit challenged this time of year.
Cabbage is one of those veggies that sticks around through the winter due to its late harvest and long shelf life. Stored properly, in the refrigerator or root cellar, it can stay fresh for two months. So locavores can embrace cabbage as we wait for ramps and asparagus and fiddleheads.
I was cruising through my farmers market last Sunday and happened upon a stand that had bins of cabbage on offer. I paused and considered what I might do with these green globes. The farmer said hello and mentioned that his wife had made “cabbage steaks” the week before. He then called her over and asked her to explain the recipe. I was intrigued — and bought two heads.
I serve the “steaks” with roasted salmon seasoned with a Korean barbecue sauce (right from the jar). The cabbage steaks were a swell accompaniment, and I suspect they would pair well with just about any main course.
1 large or 2 small heads cabbage
2 cloves garlic, minced
¼-½ teaspoon salt
Generous sprinkle of black pepper
¼ cup olive oil
- Slice the cabbage into “steaks” — hold it vertically and slice down to create ½-inch discs.
- In a small bowl, mix the remaining ingredients.
- Place the cabbage steaks on a parchment-lined, rimmed baking sheet and brush them with seasoned oil.
- Bake at 350 degrees for 20-30 minutes, flipping about halfway through the cooking process, when the tops begin to brown.
- Serve hot or at room temperature.