Roasted Cabbage Steaks

Wait until you take a bite, so good! (Charlotte Ekker Wiggins photo)

I’ve been wanting to try this ever since I saw it scroll through one of my recipe feeds. I am not a particular fan of cabbage but the idea of cooking this as a meat substitute was intriguing.

Roasted Cabbage Steaks

To make, you will need:

  • Cabbage. Green cabbage is best but you could also use red cabbage if you want. I used a green cabbage.

  • Olive oil. I used extra virgin olive oil but you can also use other kinds of oil, including avocado, canola, or sunflower oil.

  • Spices. Salt, garlic powder, paprika, black pepper.

  • Red pepper flakes. This is optional, if you'd like an added bit of heat.

To make:

1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head.

I roasted mine in an electric oven. (Photo by Charlotte Ekker Wiggins)

2. Place the cabbage steaks on a baking sheet, allowing some space between each one to even cooking.

3. Brush the cabbage with the olive oil, coating them thoroughly. I generously sprinkled the olive oil. Then generously add salt, garlic powder, and paprika on the cabbage steaks.

4. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings.

5. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

Pro Tips

Choose the right cabbage. When you are buying the cabbage heads for this recipe, make sure that they are fresh and crisp. Look for cabbage that is tight and compact with few loose leaves, and feels heavy for its size.

Don't skip the oil. This step is important because the oil not only helps the cabbage steaks become tender, but it also helps the added seasonings stick and not burn during roasting.

Season both sides. Remember to flip the cabbage steaks and repeat the steps to oil and season them. By applying these ingredients to both sides, you get a more even distribution of flavors and texture.

What to Serve it with

  • As is. These Cabbage Steaks make a great snack and can be enjoyed all on their own.

  • With pasta. Enjoy this cabbage dish alongside your favorite pasta and sauce.

  • With other grains. Quinoa, bulgur, millet, barley, farro, and wheat.

  • Topped with tofu. Diced and sauteed tofu tastes delicious on top of these.

  • With other veggies. Riced cauliflower, roasted eggplant, and sauteed mushrooms all go great with roasted cabbage.

How to Store and Reheat

To store Roasted Cabbage Steaks, allow them to cool before placing them in a container with a tight lid and refrigerating them. They will stay fresh in there for about 3 days.

When you are ready to reheat them, you can either microwave them for a few minutes or place them on a baking sheet to warm in a 350°F oven until they reach the desired temp.

If you are just starting to cook, or renewing the practice, the Illustrated Encyclopedia of American Cooking has several delicious options from professional university Extension experts as well as cooks. Finding recipes online can be unreliable so if you don’t have at least one basic printed cookbook in your kitchen, this one is a good start!

Truly yummy, make it at least once and then decide!

For more gardening, beekeeping, cooking and easy home decor tips, subscribe to Garden Notes.

Charlotte

Cabbage Steaks

Wait until you take a bite, so good! (Photo by Charlotte Ekker Wiggins)

I’ve been wanting to try this ever since I saw it scroll through one of my recipe feeds. I am not a particular fan of cabbage but the idea of cooking this as a meat substitute was intriguing.

Cabbage Steaks

To make, you will need:

  • Cabbage. Green cabbage is best but you could also use red cabbage if you want. I used a green cabbage.

  • Olive oil. I used extra virgin olive oil but you can also use other kinds of oil, including avocado, canola, or sunflower oil.

  • Spices. Salt, garlic powder, paprika, black pepper.

  • Red pepper flakes. This is optional, if you'd like an added bit of heat.

To make:

1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head.

I roasted mine in an electric oven. (Photo by Charlotte Ekker Wiggins)

2. Place the cabbage steaks on a baking sheet, allowing some space between each one to even cooking.

3. Brush the cabbage with the olive oil, coating them thoroughly. I generously sprinkled the olive oil. Then generously add salt, garlic powder, and paprika on the cabbage steaks.

4. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings.

5. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

Pro Tips

Choose the right cabbage. When you are buying the cabbage heads for this recipe, make sure that they are fresh and crisp. Look for cabbage that is tight and compact with few loose leaves, and feels heavy for its size.

Don't skip the oil. This step is important because the oil not only helps the cabbage steaks become tender, but it also helps the added seasonings stick and not burn during roasting.

Season both sides. Remember to flip the cabbage steaks and repeat the steps to oil and season them. By applying these ingredients to both sides, you get a more even distribution of flavors and texture.

What to Serve With It

  • As is. These Cabbage Steaks make a great snack and can be enjoyed all on their own.

  • With pasta. Enjoy this cabbage dish alongside your favorite pasta and sauce.

  • With other grains. Quinoa, bulgur, millet, barley, farro, and wheat.

  • Topped with tofu. Diced and sauteed tofu tastes delicious on top of these.

  • With other veggies. Riced cauliflower, roasted eggplant, and sauteed mushrooms all go great with roasted cabbage.

How to Store and Reheat

To store Cabbage Steaks, allow them to cool before placing them in a container with a tight lid and refrigerating them. They will stay fresh in there for about 3 days.

When you are ready to reheat them, you can either microwave them for a few minutes or place them on a baking sheet to warm in a 350°F oven until they reach the desired temp.

If you are just starting to cook, or renewing the practice, the Illustrated Encyclopedia of American Cooking has several delicious options from professional university Extension experts as well as cooks. Finding recipes online can be unreliable so if you don’t have at least one basic printed cookbook in your kitchen, this one is a good start!

Truly yummy, make it at least once and then decide!

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Spaghetti Squash

Meat balls on marinara sauce on spaghetti squash. (Charlotte Ekker Wiggins photo)

How to Cook Spaghetti Squash

So this is one of those things that I’ve wanted to do but haven’t until now. I don’t know why because this is one of the easiest things to cook and makes several meals.

There can be several yellow-looking squashes at your grocery store so make sure to check labels.

Check label to make sure the yellow squash is spaghetti squash. (Charlotte Ekker Wiggins photo)

After removing the label, I washed the outside because I will be baking it.

Cut in half and remove seeds. The inside is stringy but don’t worry about that, just remove, and save, the seeds.

Save seeds as you clean out each of the spaghetti squash halves. (Charlotte Ekker Wiggins photo)

Brush with extra virgin olive oil. Sprinkle with salt and black pepper. Turn the halves down on a cookie sheet.

Warm over to 400F.

Cook at 400F after brushing with olive oil, salt and pepper. (Charlotte Ekker Wiggins photo)

And here it is after baking for 40 minutes at 400F. (Charlotte Ekker Wiggins photo)

In my oven, 40 minutes was perfect to cook through without making the spaghetti squash mushy. You may have to cook for 30 minutes and then test to see if it needs more oven time.

Once cool, scoop out the strands with a fork starting from the outside. (Charlotte Ekker Wiggins photo)

Once cooled, the magic starts. Use a fork to gently remove the spaghetti strands from the squash.

And if you like to plant, save the seeds to plant later this year after danger of frost.

Dry seeds to plant later this season. (Charlotte Ekker Wiggins photo)

And what about taste and flavor?

The spaghetti squash was delicious as is, I’m going to use it as a side dish.

As the foundation for spaghetti sauce and meatless meat balls, I couldn’t tell the difference in flavor and texture between angel hair pasta and spaghetti squash.

Love having a new easy dish to make!

Charlotte

Roasted Cabbage Steaks

Wait until you take a bite, so good! (Photo by Charlotte Ekker Wiggins)

I’ve been wanting to try this ever since I saw it scroll through one of my recipe feeds. I am not a particular fan of cabbage but the idea of cooking this as a meat substitute was intriguing.

Roasted Cabbage Steaks

To make, you will need:

  • Cabbage. Green cabbage is best but you could also use red cabbage if you want. I used a green cabbage.

  • Olive oil. I used extra virgin olive oil but you can also use other kinds of oil, including avocado, canola, or sunflower oil.

  • Spices. Salt, garlic powder, paprika, black pepper.

  • Red pepper flakes. This is optional, if you'd like an added bit of heat.

To make:

1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head.

I roasted mine in an electric oven. (Photo by Charlotte Ekker Wiggins)

2. Place the cabbage steaks on a baking sheet, allowing some space between each one to even cooking.

3. Brush the cabbage with the olive oil, coating them thoroughly. I generously sprinkled the olive oil. Then generously add salt, garlic powder, and paprika on the cabbage steaks.

4. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings.

5. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

Pro Tips

Choose the right cabbage. When you are buying the cabbage heads for this recipe, make sure that they are fresh and crisp. Look for cabbage that is tight and compact with few loose leaves, and feels heavy for its size.

Don't skip the oil. This step is important because the oil not only helps the cabbage steaks become tender, but it also helps the added seasonings stick and not burn during roasting.

Season both sides. Remember to flip the cabbage steaks and repeat the steps to oil and season them. By applying these ingredients to both sides, you get a more even distribution of flavors and texture.

What to Serve it with

  • As is. These Cabbage Steaks make a great snack and can be enjoyed all on their own.

  • With pasta. Enjoy this cabbage dish alongside your favorite pasta and sauce.

  • With other grains. Quinoa, bulgur, millet, barley, farro, and wheat.

  • Topped with tofu. Diced and sauteed tofu tastes delicious on top of these.

  • With other veggies. Riced cauliflower, roasted eggplant, and sauteed mushrooms all go great with roasted cabbage.

How to Store and Reheat

To store Roasted Cabbage Steaks, allow them to cool before placing them in a container with a tight lid and refrigerating them. They will stay fresh in there for about 3 days.

When you are ready to reheat them, you can either microwave them for a few minutes or place them on a baking sheet to warm in a 350°F oven until they reach the desired temp.

If you are just starting to cook, or renewing the practice, the Illustrated Encyclopedia of American Cooking has several delicious options from professional university Extension experts as well as cooks. Finding recipes online can be unreliable so if you don’t have at least one basic printed cookbook in your kitchen, this one is a good start!

Truly yummy, make it at least once and then decide!

Charlotte

Homemade Taco Seasoning

My essential homemade taco seasoning in repurposed seasoning jar. (Photo by Charlotte Ekker Wiggins)

My essential homemade taco seasoning in repurposed seasoning jar. (Photo by Charlotte Ekker Wiggins)

Homemade Taco Seasoning

I can’t imagine my kitchen without it. I even shared a small jar with a friend who said she couldn’t imagine making her own. And yet there she was, making a taco salad with homemade taco seasoning.

Making seasonings at home is not difficult and has the added benefit of being less expensive.

If you have a nice stash of seasonings already, you shouldn’t be saving them for years, it’s best to use them to keep them fresh and full of flavor.

I make my taco salad without a shell using lettuce as the vessel that holds all ingredients in one place. And the best part, taco seasoning.

When I toss the homemade taco seasoning together, I triple the recipe. That’s how much fits in the recycled glass seasoning jar. I suppose I could make more but the last couple of times I was out of one or another ingredient.

If I ever get everything I need in hand, I will easily make a generous helping and store it in an air tight jar.

Use up your stash of seasonings and turn them into taco seasoning. (Photo by Charlotte Ekker Wiggins)

Use up your stash of seasonings and turn them into taco seasoning. (Photo by Charlotte Ekker Wiggins)

Homemade Taco Seasoning Recipe

1 Tablespoon chili powder

1.5 teaspoon ground cumin

1 teaspoon sea salt (or regular salt if that’s what you have)

1 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

If you want a little more heat, add 1/4 teaspoon red pepper flakes. I sometimes make this without the red pepper flakes since spicy doesn’t agree with me.

Mix. I use a plastic container with a corner so I can easily pour the mixture into a glass jar.

Using Homemade Taco Seasoning

If using to season 1 pound of browned ground hamburger, use 1/4 cup of taco seasoning. Cook on low with 1/2 cup of water for about 10 minutes. That’s what you usually get in a packet of pre-made taco seasoning.

Cool enough to use in taco shells or on a taco salad.

If you are just starting to learn how to cook, pick up a good basic reference book like the Encyclopedia of American Cooking. Once you get the basics down, you will enjoy coming up with your own dishes!

Charlotte

A Thanksgiving Toast!

"May your stuffing be tasty

   May your turkey plump,

   May your potatoes and gravy

   Have nary a lump.

   May your yams be delicious

   And your pies take the prize,

   And may your Thanksgiving dinner

   Stay off your thighs!"

~Grandpa Jones