Happy Sunday, cats! How was your week? Here, it has been another fairly busy week, and I am also preparing to speak at an online conference next week (no pressure!). We’re also going to host an event for International Women’s Day on Friday afternoon – so, plenty to do! I haven’t been feeling like trying new recipes, but while I was making my cabbage soup for the weekend, I noticed I had a lot of cabbage so that’s when I decided to try the Roasted Cabbage Steaks by EatSomethingVegan. They didn’t disappoint! Extremely easy to make and a great result. Definitely will make it again, maybe with some basmati rice and a tempeh roast. Will let you know!

Ingredients

• 2 small cabbage heads
• 3 tbsp. olive oil
• ½ tsp. salt or to taste
• 2 tsp. paprika
• 1 tbsp. garlic powder

Method

1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
2. Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired.
3. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven and enjoy!

Love,

TVCL xx