Arriving home after traveling is a tough time to eat healthy for me. The fridge is bare, and unless I was able to make a freezer meal ahead of time, there’s a good chance I’m ordering in.
Eventually, I’ll get to a store for a full-fledged shopping experience. But there’s one thing I’ll pop into a store to grab in the meantime- a head of cabbage!
Sounds odd, I’m sure. But I love a simple salted roasted cabbage steak. It’s comforting to me and usually much-needed, simple food after traveling. I was lured into a pack of Hottie OH SNAP Pickles, which led me down the path of the ultra creamy Dill and Lemon Labneh.
Cabbage, pickles, dill, a lemon, and labneh; it’s a simple dish that’s super easy to prep and pretty hands-off, as you’re mostly just waiting for the cabbage to roast. I did happen to find one lone sweet potato in my pantry, so I cut that and tossed it in with the cabbage; it was a nice addition, but not a requirement.
Looking back, I wished I had doubled the Pickle Labneh because I wanted to dip my corn chips in it … we ordered Mexican that night 🙂
Happy eating,
Monique
Cabbage Steak with Pickle Labneh
1 head of red cabbage
2 tbls olive oil
1 tsp pink salt
Pickle Labneh
1 cup labneh or Greek yogurt
1/4 cup pickles (mine were a hot pickle)
A handful of fresh dill
1 lemon, zested and juiced
Optional toppings:Â Pepitas, flaked salt, cracked black pepper, olive oil
The recipe is for two roasted cabbage steaks:
Preheat the oven to 425 degrees. Cut two 1-inch-thick slices from the top to the bottom of the cabbage head, leaving the core intact to help the slices hold together (plus it’s edible!!)
Set the slices on an oven-proof dish or sheet pan. Drizzle each a tablespoon of olive oil, rubbing it on each side of the cabbage slices. Sprinkle with salt. Roast in the oven ~35 minutes or until fork tender but still has some texture to it.
While the cabbage steaks are roasting, mince the pickles and chop the dill. Stir into the labneh along with the lemon juice.
When the Roasted Cabbage Steaks are done, remove them from the oven. Dollop the Pickle Labneh onto two plates. Place the steak(s) on top. Sprinkle with pepitas, flaked salt, fresh black pepper, the lemon zest, and a drizzle of olive oil. Enjoy while warm.
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