Does this thing taste like a real steak? NO. Should that stop you from making them? Neither. What these roasted cheesesteaks really are is an opportunity for the slaw to steal the show.And she definitely takes advantage of this opportunity: cooked in soft and sweet cabbage, these “steaks” are hearty enough to make a single dish, and really tasty. Every time I make them they remind me of garlic bread, and if I remember garlic bread while eating kale, I must be doing something right.
- 1 head of kale, outer leaves removed, trimmed and cut into 1-inch “steaks”
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 cup freshly grated Parmesan
- 1 cup grated mozzarella kosher salt and freshly ground pepper to taste
- Preheat the oven to 425°F.
- In a bowl, combine olive oil, garlic, onion powder, thyme, 2 tablespoons Parmesan, salt and pepper.
- Arrange the cabbage steaks in a single layer on a baking sheet and brush with the olive oil mixture.
- Cook until cabbage is tender and golden brown, about 20 minutes. Remove from the oven and sprinkle with mozzarella and remaining Parmesan.
- Return to the oven and bake for about 5 more minutes, until the cheese is golden brown and bubbly. Recognize!
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