March 13, 2016
"Cabbage Steak" starts with green cabbage, then salty/sweet/smokey Whiskey Oak Pork & Poultry Seasoning, and finally finish with savory/smokey Whiskey Oak Steak Seasoning. Side dish or meal...this cabbage is healthy, inexpensive, and SMOKIN' Good!!
1Preheat grill on medium-high heat or oven to 400 degrees
2Remove outer bruised or dirty leaves from cabbage and trim stem until flush with body of cabbage. After trimming ensure that the cabbage will stand stable on stem end for cutting.
3Place stem end flat on cutting board and cut vertically into 1/2"-3/4" thick slices/steaks, making sure to get some of the stem into each slice/steak to hold them together. (NOTE: The first and last slices from the cabbage head will probably fall apart and can be used in a soup or salad application)
4Liberally brush (or spray) cabbage steaks with olive oil and then evenly coat with Whiskey Oak Pork & Poultry Seasoning. Flip steaks and season other side the same.
5GRILL METHOD: Cook steaks on hot grill for about 7-10 minutes, carefully flip and cook for another 7 minutes or until outer leaves are starting to char and fork easily pierces cabbage stem.
6OVEN METHOD: Bake 20 minutes on parchment lined baking sheet then flip and continue to cook on other side until tender and lightly browned - about another 20-30 minutes.
7Once cooked to desired color/tenderness, remove from grill/oven and immediately sprinkle Whiskey Oak Steak Seasoning over the top of each steak. Let all the flavors mingle for 2-3 minutes and ENJOY!!