Cabbage Steaks

Last weekend Makenna and I went to Utah with my little sister, her little girl, and my mom.  We left Friday when my mom got off work and came home Sunday afternoon.  We went out to eat Friday evening when we got there and spent most the day Saturday sewing and just relaxing.  It was the perfect little weekend getaway.  My dad built a beautiful home in Kanarraville just a short 2.5 hours away from Las Vegas .  We love to spend 3 day weekends and holidays there when we can.  I don’t usually leave most my family behind but it was a much needed weekend off for mommy.  I took my cabbage along with me so I could make these beautiful cabbage steaks.  I swear, everything is just better in Utah including the lighting!

My mother actually gave me the idea for this side dish.  I’d never heard of cabbage steaks but thought it sounded pretty awesome. My husband is a huge fan of cabbage so I’ll me making these for him soon too.  They are super easy and really fun to make.

The countdown for me to go back to work is now only 2 weeks.  I’ve enjoyed my maternity leave and all the time I’ve gotten to spend with my kids but this momma is ready.  I love my children, but I’m starting to go a little crazy being at home all the time.  I’ll go back to work just in time to plan field day for the kiddos and then say sayonara for the summer and another 3 months off.  It will be perfect!
Back to the cabbage steaks.  These would be a super cheap, yet pretty side dish for entertaining. I don’t do much of that, but maybe you do.

 ***Scroll to bottom of page for recipe.

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Cabbage Steaks

Krista Pool

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Ingredients

  

• 1 head cabbage
• 1 tablespoon extra virgin olive oil
• 1 tablespoon ghee or butter
• salt and pepper

Instructions

 

• Preheat oven to 400 degrees.
• Cut cabbage into 1 inch steaks as pictured above and place on foil lined cookie sheet.
• Mix olive oil and ghee in a small bowl and lather on both sides of cabbage steaks.
• Sprinkle with lots of salt and pepper.
• Bake for 40-60 minutes until the inside is soft and edges are crispy.

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