Rubbed Roasted Cabbage Steaks
1 (approx 2lb) head of organic green cabbage, cut
into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
freshly ground black pepper
spray olive oil OR non-stick cooking spray
1. Preheat oven to 400F and spray a baking sheet
with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty
and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive
oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher
salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes.
Carefully flip the cabbage steaks and roast for an additional 30 minutes until
edges are brown and crispy.
Serve hot and Enjoy!
Irish Colcannon with Bacon
What You Need
lb. baking potatoes (about 5), peeled, quartered
slices OSCAR MAYER Bacon, cut into 1-inch
small onion, chopped
lb. cabbage, shredded (about 4 cups)
cup milk, warmed
in boiling water in large saucepan 20 min. or until tender.
MEANWHILE, cook and stir bacon
in large skillet on medium heat until
crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add
onions to reserved drippings; cook and stir 2 min. or until crisp-tender. Add
water; stir to release browned bits from bottom of skillet. Add cabbage; mix
well. Cover; cook 7 min. or until cabbage is tender and water is cooked off,
potatoes; return to pan. Add butter. Mash
potatoes until creamy, gradually adding milk. Add cabbage mixture and bacon;