New Year’s Cabbage, Pork, and Black-eyed Peas and Friends.
So It’s been 11 days since New Year’s Day and I’m still waiting for my good luck/money/prosperity. Well, it will come but I will have to wait awhile I guess.
It’s been a busy few weeks with kids coming from Chicago and Austin for Christmas and all six little grandsons able to play together for first time in 2 years. And, a little covid to bring things to a close earlier than expected. But as I told our son, Scott, we at least got together for Christmas, had a great steak dinner for his Christmas Birthday, a fish fry and lots of new games we got to play. Things will get better and I’m looking forward to at least a couple of trips to Chicago this year. We also did a pizza night on Sunday after Christmas after the brewery closed. Paul made all the crust, I got together the toppings and GA grilled them on the Big Green Egg at the brewery.
On top of holiday fun/blues/COVID, my Mac computer died and it had to live at Best Buy for a week just uploading all my thousands of pictures. So, blogging hasn’t been on top of my list of things to pick from everyday to keep me busy. Of course, I’ve been busy helping in the kitchen at the brewery and that is always fun to see what new menu items Paul is going to come up with for the weekend. This past week it was a country pate to go along with his chicken liver pate. They look and taste wonderful.
As far as this recipe goes, I love cabbage prepared just about any way. I use to cook wedges of cabbage it to death like my mother and grandmother use to do and then I started cutting cabbage into 1″ pieces and quickly sautéing it. For this recipe I wanted to try making a cabbage steak like my cauliflower steak and I knew it was going to take up the center of the plate and decided on plating it with the peas on top, pork in center of cabbage and extras around the sides of the cabbage. It was a beautiful plate. Just wished there had been someone to enjoy it with us.
Hope everyone had a Happy New Year and I promise once my computer is fixed (uploaded pictures but computer still on the blink so having to use my laptop) I will get back to my normal posting.
Happy New Year!
Beautiful black-eyed peas soaking before there grand entry.
I’m frying my pork belly pieces. This is Trader Joe’s pork belly that comes already braised in a small box in the deli section.
Crispy bits of pork belly ready to top my cabbage.
Cut the cabbage into about 1″ steaks and put on foil lined pan that you spray with oil.
Brush both sides with olive oil and sprinkle with spices.Bake in oven per directions.
Roast cabbage until tender.
For my New Year’s plate of cabbage (money) and friends I started with the cabbage steak and surround the top with my cooked peas (good luck) then topped with the crispy pork (prosperity) and what would this plate be without some of my homemade chow chow and some baby beets I picked up on a trip to Tennessee.
I made a honey cornbread with fresh corn, cheese and jalapeño and always use my McKaskle Farms Popcorn Corn Meal.
Roasted Cabbage Steaks
- 1 large solid head cabbage look for heavy one
- olive oil
- onion powder
- garlic powder
- crushed red pepper optional
- salt and black pepper to taste
- Preheat oven to 400°.
- Cut the stem end off the cabbage and cut the cabbage into 1" slices. Cover a rimmed baking pan with parchment or aluminum foil. Spray the foil/parchment with cooking spray and place your cabbage slices (steaks) on the pan.
- Brush olive oil on both sides of the cabbage slices. Do not skip this step.Sprinkle both sides of "steaks" with the seasoning. Bake cabbage in oven for 20-25 minutes or until the outside leaves are starting to brown and the cabbage is tender when pierced with a fork. Serve hot.
- Bon Appétit!