It’s 1:30 a.m. I’m exhausted and I just got home from a busy day away from the house.
At noon, when I still had some time to breathe, I tried to think of what to make for dinner. Just this morning I started a 30-day Paleo challenge and as someone who only rarely eats meat, I knew it wasn’t going to be easy.
The quickest and tastiest solution I could think of was to cook vegetables, both because I really love them and because they are always available and are a super versatile ingredient, in terms of what you can make with them.
It was only a half an hour later that soft, super-sweet sweet potatoes and golden cabbage steaks came out of the oven.
After I had finished eating, and just before leaving the house, I uploaded the cabbage steaks to Instagram and after a few hours I saw that it had received almost 800 likes and many requests for the recipe.
So even though I really didn’t intend to upload this, both because there’s no real recipe here and because I didn’t photograph the cabbage properly, I decided to sit down in the middle of the night and write to you about how to make it.
Mainly because now, after I arrived back home exhausted and devoured 1/2 of the cabbage steak from lunch, I was reminded of how delicious it was and just had to share it with you.
But before I give you the recipe I just owe credit and a shout-out to Oz Telem – the man, and the cabbage, who inspired this dish after he made it with Olga. Here is his post.
And one more small thing, because I’m currently experimenting with the Paleo diet (I have a tendency to take on food challenges), there’s quite a bit of butter and olive oil here. I could reduce the amount a bit, but hey, it’s delicious this way, so leave it.