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–+ servings
Ebonie Garnica

Thin Roasted Cabbage Steaks for Full GAPS

Half-inch cabbage steaks baked at 400°F for thirty to forty minutes, with coconut oil and salt to taste. Plain Full GAPS base with optional seasonings and aged cheese.
Print Recipe
Cook Time 40 minutes
Servings: 1 batch
Course: Full GAPS, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cabbage washed; cut into half-inch steaks
  • natural non-hydrogenated coconut oil enough to grease the pan and brush the leaves; melted if solid
  • sea salt to taste
  • pure garlic powder optional, to taste
  • black pepper optional, to taste
  • pure paprika optional, to taste
  • grated natural organic aged Parmesan or Cheddar optional, after cheese is introduced; no starch coating
  • parsley, oregano, rosemary or other pure herbs optional, fresh or dried, to taste

Equipment

  • chef’s knife
  • stable cutting board
  • Uncoated stainless-steel baking sheet
  • Pastry brush
  • Broad spatula
  • Small bowl

Method
 

  1. Heat the oven to 400°F and grease an uncoated stainless-steel baking sheet with coconut oil.
  2. Remove damaged outer cabbage leaves and wash the head. Cut into steaks about half an inch thick, keeping the slices evenly thick.
  3. Arrange the slices on the prepared pan in one layer. Brush with melted coconut oil and sprinkle with sea salt to taste. Use additional pan space as needed.
  4. Add any chosen optional pure garlic powder, black pepper, paprika or herbs to taste. Grated natural organic aged Parmesan or Cheddar is optional after cheese has been introduced.
  5. Bake for thirty to forty minutes, depending on slice thickness. Begin checking toward thirty minutes; check the thicker part with a fork and watch exposed edges so browning does not become burning.
  6. Lift the cooked cabbage from below with a broad spatula and serve as a vegetable side.

Notes

Cut: Slice one head into evenly thick half-inch steaks. Thinner slices are allowed, but check them earlier rather than assuming they need forty minutes.
Fat and salt: This method gives no fixed spoon amounts. Use natural non-hydrogenated coconut oil to grease the pan and brush the leaves; season with sea salt to taste. An introduced animal cooking fat is another option.
Seasonings: Pure garlic powder, pepper, paprika, parsley, oregano, rosemary or other additive-free herbs are optional, to taste.
Cheese: Grated natural organic aged Parmesan or Cheddar is optional after cheese has been introduced following homemade yogurt, sour cream and kefir. No starch coatings or added sugar. Plain coconut-oil version has no dairy.
Timing: Bake at 400°F for thirty to forty minutes depending on slice thickness. The cooking field uses forty minutes, the upper end of the range. Preparation and a fixed total time are not specified. No halfway flip is required by this method.
Yield: One head is one batch, not a fixed number of side servings. Slice count varies with head size.
Storage: Refrigerate promptly in a shallow covered container and use within three to four days. Reheat in an oven-safe dish until hot throughout.
GAPS: Full GAPS after cabbage, fat and chosen seasonings are introduced. Cheese adds dairy. Dry roasting is not an early Intro meat-stock vegetable preparation.
Scaling: At 2× use two heads and enough fat and salt to coat and season the larger batch. Keep the half-inch cut, add pan space and do not double the oven time.

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