Roasted cabbage steaks with bakin bits

By Wendy Andresen | Mar 11, 2021
Photo by: Wendy Andresen

The recent spate of uninteresting recipes for cabbage steaks inspired me to create a version I think is first rate. The topping is savory and cheesy, and the bakin bits add a crunchy, smoky saltiness that’s the perfect finish.

You can make the bakin bits in advance and store them in either the refrigerator or freezer, depending on how soon you’ll use them. You probably won’t use all of them for this recipe, so you’ll have some left to top your salad, baked potatoes or green beans.

Ingredients for bakin bits:

1 block extra-firm tofu, such as Heiwa

1/4 cup reduced-sodium soy sauce

1 Tbsp. liquid smoke

1 Tbsp. maple syrup

1 tsp. smoked paprika

1/2 tsp. black pepper

1/4 tsp. hot smoked paprika (optional)

Directions for bakin bits:

1. In a medium bowl, whisk together all the ingredients except the tofu.

2. Break the tofu into big chunks onto a kitchen towel and wring out as much water as possible. The drier it is, the better it will absorb the marinade.

3. Crumble the dried tofu chunks into small bits and add them to the marinade in the bowl, mixing well with a fork and breaking up any large chunks until all the marinade is absorbed.

4. Line a sheet pan with parchment and spread out the bits as evenly as possible.

5. Bake at 375 degrees for 30 to 40 minutes, tossing them around every 10 minutes or so. They should be nice and brown, but don’t burn them or they’ll be bitter. They will dry out more and firm up as they cool. Set aside.

Ingredients for roasted cabbage:

1/4 cup avocado oil

3 Tbsp. white balsamic or rice vinegar

4 garlic cloves, finely minced

2 Tbsp. nutritional yeast

1 tsp. paprika

1 tsp. prepared mustard

1 tsp. organic sugar

1/2 tsp. salt

1 head cabbage, about 1 1/2 to 2 pounds

1 medium sweet white onion, thinly sliced

24 cherry tomatoes

Butter-flavored nonstick cooking spray

Freshly ground black pepper

Chopped parsley for garnish

Directions for roasted cabbage:

1. In a small bowl, mix together the oil, vinegar, garlic, nutritional yeast, paprika, mustard, sugar and salt.

2. Cut a slice off the bottom of the cabbage so it sits flat. Set the cabbage up on the cut end and slice it from top to bottom in 3/4- to 1-inch-thick slices. You’ll probably get about 6 or so.

3. Break the onion slices into rings. Line a sheet pan with parchment and evenly spread out the onion rings. Place the cabbage slices on top and arrange the tomatoes in any vacant spaces.

4. Distribute the ingredients in the bowl over the cabbage slices and spread it evenly. Dust everything with freshly ground black pepper and spray with a little nonstick spray.

5. Bake at 425 degrees for 30 to 35 minutes or more, until the cabbage is well browned with some crispy edges.

6. Remove from the oven and garnish with parsley and bakin bits. Serve more bakin bits on the side, if you wish.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.

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