Are you stirring your brine and flipping your brisket? Good. Now let’s talk sides!
Okay, just one side but it’s the most important side.
I’ve said it before and I’ll say it again, my family loves cabbage. LOVES. I think one of the things I’ve done right with cabbage for my family is that I always serve it with texture and flavor.
Another thing I’ve done right is roasted (or grilled) cabbage steaks. This is a favorite side dish all year round but it’s an absolute must to compliment our corned beef on St. Patrick’s Day.
Reimagining the sides traditionally served with corned beef helps elevate the meal. In a meal that’s often one-dimensional in flavor and texture, roasting your cabbage gives this dish new life. Consider other updates such as a raw carrot slaw and garlic mashed potatoes.
Roasted Cabbage Steaks
1/2 extra large head cabbage
Avocado oil, for drizzling
Garlic powder, to taste
Sea salt or Himalayan salt, to taste
Freshly ground black pepper, to taste
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Cut 1-inch thick rounds of cabbage. Leave the core in - it makes the steaks easier to handle. Rinse under cool water and pat dry.
- Place cabbage steaks on lined baking sheet. Drizzle with avocado oil. Generously salt and pepper. Sprinkle with garlic powder.
- Cook for 10 minutes then remove from oven. Flip cabbage steaks, season with salt and pepper.
- Cook an additional 10-15 minutes or until cabbage is tender, but not mushy, and edges are browned.
- To serve you can roughly chop the steaks and discard the core or serve each person a steak. Top with butter or ghee, enjoy!
Note: The crispy bits are the best part. Grilling your cabbage steaks produces more crispy bits. A grill pan or one of those outdoor grill pans on your barbecue is the easiest way to manage the cabbage leaves as it cooks and you flip them. I have also grilled them right on the grill grate. Prepare cabbage the same way then grill, flipping once until cabbage is crisp-tender.
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