Lately, Maddie has been talking about these cabbage “steaks” that she had while in Poland. A tiny red cabbage later, and I’m in the kitchen attempting to make said steaks. The marinade is simple, but rest assured it’s umami city. It’s oil free quite by accident, but the flavor doesn’t make you think twice about slicing up a beautiful cabbage and digging in after it’s beautifully roasted in the oven.
1 head red cabbage, cored and sliced into 1/2 inch slices
2 Tablespoons tamari
2 Tablespoons tomato paste
1 clove garlic, minced
sprinkle dried parsley
1/4 cup water
1 teaspoon apple cider vinegar
Whisk tamari, tomato paste, garlic, parsley, water, and vinegar together. Place your cabbage slices into a casserole dish and pour marinade over them. Cover and refrigerate for 2-4 hours, spooning marinade over cabbage occasionally so that it soaks in. Bake at 350 degrees for 20-25 minutes, or until cabbage is tender.
I served mine up with some homemade dinner rolls and steamed kale! It’s a fantastic spin on a classic dinner, but with much more flavor and compassion.