Roasted Cabbage Steaks with Garlicky Beet Sauce
Cutting a cabbage into thick slices to make steaks and then roasting them imparts wonderful flavor and gives them a crisp, caramelized texture! A creamy beet sauce is the perfect topping.
Yield: 5 servings
Ingredients
- 1 head cabbage
- 3 tablespoons olive oil
- salt and pepper
beet sauce:
- 1/3 cup crème fraiche
- 1/4 cup finely grated raw beets (using a microplane
- 2 cloves garlic, coarsely chopped
- 2 1/2 tablespoons fresh lemon juice
- 2-3 tablespoons water
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt
Instructions
- Preheat oven to 400 degrees F.
- Stand cabbage so that root end is on your cutting board. Cut 1/2 inch thick slices, being careful as you go through to hold the leaves together. You can leave the core in, as it will get soft as it cooks, or you can remove after cooking.
- Brush each steak with a good coating of olive oil on both sides, and salt and pepper. Roast for 18 minutes, turn over, then roast for 18 more minutes.
- Meanwhile, make the sauce. Add all ingredients to a high blender or food processor, and process for 30 seconds. Scrape down sides, process again for 30 seconds. Scrape down sides. Then process for 45 seconds, and sauce will finally start to come together and turn smooth. Serve with cabbage steaks, and refrigerator after.
Notes
It works best to process the sauce in a small blender container or small food processor. Otherwise there is not enough ingredients to make it blend well to become smooth.