I know it’s best to simplify in life, but somehow I always seem to complicate things.
Case in point: even though I know three dishes, one appetizer, and a dessert are fine for a small dinner party, somehow I end up with 4 or 5 dishes so I can give guests a choice – you know, just in case they don’t like one of the dishes – plus 2 or 3 appetizers, and a cake along with cookies and gelato for dessert. And I might have fresh fruit available for people not wanting the calories.
Source: thewimpyvegetarian.com
Case in point: even though I know three dishes, one appetizer, and a dessert are fine for a small dinner party, somehow I end up with 4 or 5 dishes so I can give guests a choice – you know, just in case they don’t like one of the dishes – plus 2 or 3 appetizers, and a cake along with cookies and gelato for dessert. And I might have fresh fruit available for people not wanting the calories.
You’ll Need:
- 1 head cabbage
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fennel seeds
- 1 teaspoons kosher salt to taste
- 1 tablespoon Gourmet Garden Chunky Garlic Stir-in Paste
- 1/2 teaspoon black ground pepper to taste
- Parsley, for optional garnish
Instructions:
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Slice the cabbage head into 1" slices and arrange on the prepared baking sheet. Brush with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
- Roast for 20 minutes, and flip back over. Roast for another 20 minutes, or until crispy around the edges.
- Serve warm, and garnished with coarsely chopped parsley.
- As a note, these 'steaks' aren't quite as good warmed up, as they lose their crispiness, but leftovers are great sliced and added to casseroles.
Source: thewimpyvegetarian.com
