STEAK WITH CHEDDAR ROASTED CABBAGE
A mix of roasted cabbage and red onion is topped with melted cheese for a divine side to steak in this quick and healthy dinner recipe. Serve with a mixed green salad or toasted and lightly buttered bread.
Provided by EatingWell Test Kitchen
Categories Healthy New York Strip Steak Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Combine onions, cabbage, 2 tablespoons oil, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender, 25 to 30 minutes.
- About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions. Sprinkle with 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Transfer to a plate and loosely cover with foil.
- Push the vegetables into 4 mounds. Sprinkle 2 tablespoons cheese on each and return to the oven until melted, about 2 minutes. Serve the steaks with the vegetables.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 13.9 g, Cholesterol 75.1 mg, Fat 20.8 g, Fiber 4.6 g, Protein 27.8 g, SaturatedFat 6.3 g, Sodium 600.3 mg, Sugar 6.9 g
GARLIC RUBBED ROASTED CABBAGE STEAKS
These cabbage steaks can be a little tricky when flipping, but they are so good even if they fall apart a little bit. The garlic and olive oil roast and permeate throughout the cabbage. It's so flavorful. Smashing the garlic really brings out the freshness and flavor. This is a great side dish for anyone but especially someone...
Provided by Sue West
Categories Vegetables
Time 50m
Number Of Ingredients 5
Steps:
- 1. Slice cabbage from top to bottom of core in 1 inch thick slices.
- 2. Place on a greased cookie sheet or baking pan sprayed with cooking spray (the olive oil spray is really good for this recipe). Rub the smashed garlic on both sides of the cabbage.
- 3. Baste both sides of the cabbage with olive oil.
- 4. Sprinkle with salt and pepper to taste.
- 5. Bake at 350 F for 20 minutes.
- 6. Carefully flip rounds over. Bake an additional 20 minutes.
- 7. Or until golden brown and crispy.
ROASTED CABBAGE STEAKS WITH CRISPY CHICKPEAS AND HERBY CROUTONS
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible base for crispy chickpeas and herby croutons, finished with rich lemony garlic mayonnaise. While you roast the steaks, add a second halved cabbage to the sheet pan to roast and use for slaws throughout the week.
Provided by Hetty McKinnon
Categories Cabbage Chickpea Cumin Olive Oil Coriander Bread Garlic Mustard Parsley Mayonnaise Lemon #cook90 Vegetarian Dairy Free Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
- Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
- Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10���12 minutes.
- Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
- Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.
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