I’m going to fill you in on a little secret of mine – the easiest trick in the book of easy cooking and your next go-to for Meatless Monday. For many, the joy of cooking comes from the laid back feel of it all. They may not experience the kind of pleasure I’m talking about in on the staffs of Masa or Jean-Georges restaurants, but my kitchen is all about having fun. Taking yourself too seriously in the kitchen is usually a recipe for disaster and potentially some tears.
So, in the spirit of taking it easy and getting dinner made quickly, let me introduce you to my cabbage steaks. They require seriously minimal effort and taste damn good!
This is a recipe that I originally concocted for Slant. Check out the original post here.
You will need
- 1 head of green cabbage
- Olive oil
- A pinch of salt
- A pinch of pepper
- 1 teaspoon fennel seeds
- Juice of 1 small lemon
- Preheat the oven to 400F.
- Slice the cabbage lengthways into rounds, about a half inch thick. Grease a baking sheet with olive oil, then place the cabbage on top. Pour some extra olive oil on top, then sprinkle with salt, pepper and the fennel seeds. Bake for 40 minutes until crispy, turning the rounds half way. Squeeze lemon juice on top then serve.