Cabbage Steaks
1 head cabbage (peel off outer layer)
2 cloves garlic
1 Tbsp coconut oil
Seasoning
Directions
Cut cabbage (including core), starting at one end, into 1″ steaks. Place on a cookie sheet. Rub with the smashed garlic clove (or you can use minced).
Using a pastry brush, brush with oil and sprinkle with seasoning. Flip steak with a spatula and do the same on the other side.
Roast at 400 for 30 minutes. Flip and roast for another 30 minutes.
Healthy eating does not have to be painful, but it can smell horrible, LOL. Cabbage stinks, no matter what, but eating well with an easy recipe matters.
This is not my cup of tea. Frankly, I think cooked cabbage smells like butt. Yet, Big Daddy loves it when I do this for him, so I do it often. Also, I have found other cabbage (keto-friendly and low carb) that he enjoys. I’m sure his co-workers are so excited when I make that for his lunches because it makes the office smell so inviting! LOL. At least I don’t have to smell it every day. Cook it once. Clean up the kitchen immediately. Pack it in reusable lunch containers and send it on.
Cabbage Steaks are an easy, healthy dish, even if they don’t always have the most pleasant smell while cooking. The simplicity of the recipe makes it a quick go-to when you’re looking to eat something low carb and keto-friendly. While cabbage might not be my favorite vegetable to cook, it’s a hit with Big Daddy. I love that I can roast the cabbage with a bit of garlic and coconut oil, and he enjoys it every time. The crispy edges and tender interior of the cabbage steaks give a satisfying texture, and the seasoning adds great flavor without being overpowering. Although I might not be a fan of the aroma, it’s always worth it to see Big Daddy’s smile when he enjoys his meal. Plus, the leftovers are easy to pack for work and perfect for meal prepping!
Calories: 53
