Roasted Cabbage Steaks With Rosemary Olive Oil
Growing up in a family with German roots, I never would have guessed that St. Paddy's Day would become one of our favorite holidays to celebrate. But as it turns out, my family loves any excuse to get together and enjoy good food, good company, and good times. And what better way to do that than with a holiday that's all about those very things?
One of our favorite traditions was visiting Fitzgerald's Restaurant in Thurmont, where we would enjoy classic Irish dishes like corned beef and cabbage, shepherd's pie, and of course, plenty of beer. Even though the restaurant is no longer around, we still cherish those memories of laughing and enjoying each other's company around the table.
Another highlight of our St. Paddy's Day celebrations was doing the pub crawl in Frederick, where we would visit different bars and restaurants throughout the day, sampling a variety of Irish drinks and treats along the way. It was always a fun and festive atmosphere, and we loved being a part of the local community's celebration. (Our favorite bars...Bushwaller's and Donnelly's)
Of course, no St. Paddy's Day celebration would be complete without plenty of cabbage and potatoes - two staples of traditional Irish cuisine that we absolutely love. That's why I'm excited to share with you a recipe for Cabbage Steaks with Rosemary Olive Oil that's become a new favorite in our household. It's quick, easy, and oh-so-delicious, and it's the perfect way to add a touch of Irish flavor to any meal.
So, as we prepare to celebrate St. Paddy's Day once again, I'm reminded of all the wonderful memories and traditions that make this holiday so special. Whether you're Irish or not, I hope that you'll join me in raising a glass (or a fork!) to good food, good company, and good times. Cheers!
Roasted Cabbage Steaks with Rosemary Olive Oil
I'm feeling so excited about St. Patrick's Day and I just had to share this recipe with you. But the good news is, you can actually make these Roasted Cabbage Steaks any time of the year!
They're the perfect addition to any meal, packed with flavor, and sure to be a hit with everyone. Don't miss out on this one!
1 small head Green cabbage any dark, loose leaves removed
1/4 cup Rosemary Extra Virgin Olive Oil (or you could use our Lemon Rosemary Olive Oil)
2 cloves Garlic, minced
1 tsp. Smoky Citrus Salt
1/4 tsp. Pennsylvania Black pepper
1/3 cup Raw pecan halves, toasted
1 small lemon halved
Fresh herbs, such as thyme or parsley (optional)
Preheat oven to 400 degrees F. Use a nonstick baking sheet.
Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices.
Place on the baking sheet.
In a small bowl, whisk together the olive oil, garlic, salt, and pepper.
Brush over one side of the cabbage, then flip the cabbage over and brush the other side.
Roast the cabbage for 25 to 30 minutes, or until crispy at the edges and tender in the center. The edges may get crispy but don’t worry they're tasty.
While the cabbage bakes, toast the pecans in the oven. Spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant. Remove the pecans from the oven and transfer immediately to a cutting board Let cool, then roughly chop.
Plate cabbage when ready. Sprinkle with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.