Cabbage “Steaks”

Hello, tender friends!

With garden herbs and a substitution for marsala wine (because I didn’t have any), this cabbage steak hit all the savory buttons on my palate!

This “cabbage steak” idea has been trending, but I used as much of our own garden treasures as possible, so this will vary from what you may have seen. I also actually think this works better with green cabbage, as green cabbage retains its firmness after baking, but we happened to have a ton of red cabbage to use up. But I recommend going with green if you have the option.

First, I rubbed the cabbage with olive oil, pepper, salt and garlic powder. Then it baked for 40 minutes at 350.

While the cabbage baked, I sauteed mushrooms, garlic and onions with salt, pepper, and garlic powder with a dab of grass-fed butter.

I sauteed for about 20 minutes on medium heat. Then I threw in spelt flour as needed to thicken the broth. (Those weird chunks are the spelt, and I know it’s not the most photogenic mix, but thickening the broth here is key because you need it to be dry enough to deglaze the pan).

Then the magic happened. I took tht mushroom, onion and garlic mix out of the pan and put it in a bowl. Instead of organic Marsala wine, I threw a mix of apple cider and balsamic vinegar into the pan to deglaze the pan. The flavor was insane from this deglazing. I’ll probably never buy Marsala wine for cooking again.

After I deglazed the pan I put the mushrooms, onions and garlic back in and sauteed for another 5 minutes with bone broth (I used venison because that’s what I had) lovage, rosemary and thyme from the garden.

I removed the cabbage from the oven, put the topping on and voila! A hearty meal that helps you detox and makes your skin glow!

As I’ve said before, I think pursuing outer beauty can be vain, but the truth is that outer beauty does reflect inner health. Cabbage is full of vitamin C which boosts collagen production and antioxidants to keep you youthful.

Adding this recipe to my repertoire gives me a healthy and fun way to consume this vegetable in greater abundance.

Ok, that’s all for today, tender friends! For those of you who were curious about my swollen face from my yellow jacket run-in, here’s a photo. I know it’s not an attractive photo, but I snapped it in case I needed it for medical reasons. I didn’t actually get stung on my face, but I guess the venom was close enough in my arms and back to make that swell with the rest of my body.

And there is my non-swollen face from last week for contrast.

Thank you for stopping by, and thank you for sharing!

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