Ingredients
Equipment
Method
- Heat the oven to 375°F and line a baking sheet with parchment paper.
- Remove damaged outer cabbage leaves and wash the head. Use a sharp chef's knife to cut it into rounds about two inches thick.
- Cut out the hard core using a paring knife or the tip of the chef's knife. Cut larger rounds in half while doing this if desired.
- Lay the cabbage in one layer on the prepared tray, keeping the leaves gathered into rounds. Use another tray if needed rather than stacking.
- Drizzle with the two tablespoons of melted coconut oil, then sprinkle with sea salt, black pepper and the optional pure Italian herbs.
- Roast for about twenty-five minutes, or until the exposed cabbage edges begin to brown. Keep this time with the two-inch cut and 375°F oven.
- Cool on the tray for five minutes. Lift each portion from below with a broad spatula, including any loose leaves.
Notes
Cut: Two-inch rounds, hard core removed; larger rounds may be halved. Keep leaves gathered and lift with a broad spatula.
Fat: Two tablespoons of natural non-hydrogenated coconut oil for the whole head. Melt if solid. This replaces heated olive oil for GAPS cooking.
Herbs: One teaspoon pure Italian herbs is optional; choose herbs without starch, sugar or fillers.
Timing: Five minutes preparation, approximately twenty-five minutes roasting at 375°F, then five minutes cooling. The thirty-five-minute total includes the cooling step. Look for edges beginning to brown, not black tips.
Yield: Eight side servings, not necessarily eight whole steaks. Cabbage size affects the number of rounds.
Storage: Refrigerate leftovers promptly in a shallow covered container and use within three to four days. Enjoy cool or reheat in an oven-safe dish until hot throughout.
GAPS: Full GAPS after cabbage and the chosen fat are introduced. Coconut-oil version contains no dairy, egg or nuts. This roasted preparation is not an early Intro meat-stock vegetable method.
Scaling: At 2× use two heads, four tablespoons coconut oil, two teaspoons salt, one teaspoon pepper and two teaspoons optional herbs. Add tray space, keep one layer and judge the same browned-edge endpoint.