I made this recipe for a friend who just started chemotherapy treatment, and being a chemo nurse, I knew that I would probably have to slightly modify the recipe due to mouth soreness from treatment...anyhooooo. I only added a little less ground blk pepper and nothing else different..He loved it, it didn't burn his mouth, was tender and we are from garlic town Gilroy so the garlic was most important... I also made it for my husband and I and told our Daughter who lives in another town, and she made it too...we are all flabbergasted by how good this recipe is! Thank you so much....
Thank you Beverly for the great revue. I know Gilroy. Was Born Salinas Valley Memorial Hospital in 62, raised in Gonzales. Glad someone back home enjoys my cooking.
Came across this recipe by accident. Watched it. Went to the grocery store and bought all the ingredients. Have made this recipes three times in two weeks. Planning on making for supper tomorrow night. Not only does it taste great it is healthy! Thanks Tony.
Love this! Thank you. Used cast iron skillet to put oil and spices into, then put in oven while it pre-heated for the 14 minutes. I do not own a microwave since mine blew up in my face and caught on fire. I also mixed some different spices... 1\2 - 1 tsp Sugar (depends on your taste) 1 - 2 Tbsp Paprika 4-6 cloves garlic - minced Salt Pepper 3 Tbsp Coconut oil Splash of Ginger Minced or finely chopped Sweet onion 1 tsp Organic Tumeric Toss in pan and put in oven while preheating. When timer goes off, stir around sizzling spices. Place cabbage slices in oil gently then flip to coat both sides. Bake as directed. Flip halfway through time.
I love making these. To change it up a bit, I also drizzle some garlic balsamic or you can use plain balsamic over each steak after taking them out of the oven. Yum!
Can't wait to try this! I'd not, only add more garlic, but I bet some onions cooked, alongside the cabbage with the same seasonings would be delish, too! 😋
I'm Indonesian, I can have a meal with rice and garlic paste (use mortar, grind 7 garlic 7 asian pepper , pinch of salt then add olive oil). Love garlic!!!
You are really something else! Totally enjoyed this. You are very very likable. Had me smiling most of the time. The steaks are great! Thanks for your know how.
I tried garlic roasted cabbage stakes today as part of my Sunday dinner. I tell you garlic roasted cabbage would always be a part of my menu. Thanks again. I'm a cabbage freak anyway
instead of turning over constantly and it slowly coming apart before cooking.. I spread oil mix, then sprinkled salt and my fav Tony Sa. then flipped and did same to the side. Just one flip instead of several. Came out wonderful!! Thank you for sharing this!!!
Thanks for this fine recipe. I really enjoy anything in the cruciferous family of vegetables and this will be in my recipe box with a few of my own tweaks. I'll also try it on some halved Brussel sprouts. A little extra work but, I love Brussel sprouts.
Cabbage steaks? I thought it was absurd. After watching the presentation I am a convert. A quicker preparation would be to use a vinaigrette dressing or pesto sauce. Add nuts for added texture. Great job Anthony.
This is such a good idea. Thank you for sharing it. An easier way to prepare your garlic is to take the pealed clove of garlic and grate it on the same grater that you would use to prepare cheese. You have to adjust the push you put into the clove so you don't scrape your finger. Both cabbage and garlic are so healthy for all of us to eat. Thanks again. I can't wait to try preparing it.
This is so easy. One of the things I find annoying about cabbage is the shredding and chopping it usually reguires (I am eastern European and if you consider cabbage as the stalf of life and do it every day it really gets boring and you may end up sacrificing your finger tips to it) and this only needs a few slices. You are a GENIUS!
Hey Tony, This little Italian gal is going to make your recipe tonight. I like the wine (put it in just about everything) and lots of garlic. Oh boy...can't wait! I'll keep you posted. Thank you mi amico
lol I was like, "wow, this guy seems kinda lame. Cabbage in a roasting pan? My dog has cooked better." Then he added the wine to the olive oil. I got you, Tony, you're a legend man. There's more than meets the eye here
Cabbage steak looks delicious. I've read some of the comments. I like to incorporate some of their ideas as well. Thanks for sharing this recipe. 2 thumbs up!
Oh man!!! I'm house bound. Hope I can order garlic cloves in my home delivery. I have a little cabbage left. Excited to make this recipe. Also the reader suggestions sound delicious. I'm a cabbage nut! I'll just cut hunks off and salt it!! I also make a salad with purple cabbage. Chop a good hunk. Dressing: Apple cider vinegar, olive oil, splenda. Im diabetic so cut the sugar. I'm a sweet and sour addict!! Sorry there's no portions listed. I have no idea where the original recipe is. Try it, you'll like it.You can add nuts, onion, apples chopped fine, etc
Looks delicious Tony - I must try it! What I usually do with cabbage, is shred it, put it in a baking dish, sprinkle with salt, make a 'nest' in the middle, and put a whole chicken on top. Add some water for basting - maybe 2 c., and baste a couple of times over the cooking time of the chicken. When it's done - heavenly!!!
Thank you so much for posting this recipe. I love, love, love cabbage and I am excited to try this recipe out. What a healthy snack/side dish/main dish.
Anthony Breschini That was nice of you to reply. I DID try your recioe and it was FANTASTIC! I added a little Pico de gallo spice to it because I LOVE spicy foods and that was a nice touch. This recipe is such a good recipe to have to avoid eating junk food after work. I just pop it in the oven and I have a satisfying snack/meal. Thanks again, Tony!
Sandi W. Thanks for the the cabbage receipt. I have a head of cabbage and I will use your recipe.I have learned many ways to cook cabbage now. Thanks again.
@@angelicatriebe Canola oil, or canola for short, is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil. There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae, namely cultivars of Brassica napus L., Brassica rapa subsp. oleifera (syn. B. campestris L.), or Brassica juncea, which are also referred to as "canola". According to the Canola Council of Canada, an industry association, the official definition of canola is "Seeds of the genus Brassica (Brassica napus, Brassica rapa or Brassica juncea) from which the oil shall contain less than 2% erucic acid in its fatty acid profile and the solid component shall contain less than 30 micromoles of any one or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3 butenyl glucosinolate, and 2-hydroxy- 4-pentenyl glucosinolate per gram of air-dry, oil-free solid.
Sounds good Tony, I’ll try this with parchment paper so I don’t get any aluminum in my food and I’ll add butter and onion powder to the oil blend. Thanks for the recipe.
Just made this exactly like you did (with lots of garlic!) and it was so tasty! Of course, adding bacon and parmesan made it perfect, but I love this with just the cabbage.
I am so excited to try this! I stumbled across this because I had to take a break in the middle of preparing mine. (Babies need to eat, I guess?) After seeing this video, I think I'm going to have to do something a little different because the cabbage head I have is about twice as big as yours...talking about HUGE steaks lol. Thank you for posting!
Oh yeah, I made these yesterday, whole house smells of garlic, these are Sooooo good. I didnt put the wine in, but used lots of minced garlic. Turned out crispy on the edges. I didnt want to stop eating . I ate one whole one, wanted more, but i got so bloated, lol had to stop. But continued today. I dont normally like cooked or baked cabbage, but glad i tried it. Thanks.
I tried this recipe with some grilled chicken, melted mozzarella, with a few slices of garden tomatos and some fresh cilantro, it was amazing! 2 thumbs up for this recipe.
I think Avocado oil has a smoke point of 500°. I'd probably use that and parchment paper or roast them on a cooling rack over a half sheet pan. Sounds delish!
Anthony, those look amazing!!! I must try these, I think I'll wrap a couple of them in some bacon. I'm about to ramble through your channel to see what else I can find!!!
Madeline Hall THANK YOU!!! (Life changing tip!) I knew there had to be something better & less noisy than constantly chasing my cutting board across the counter. Have a great weekend. Much love from FL. :)))
I have got to try this! Looks so good! But, just so you know, heated Olive Oil becomes a bad fat! Coconut Oil or Grapeseed Oil is good! And there are others! I just discovered this recently myself! I have a head of Cabbage....got to try this! Thanks for sharing!
@Vickie Nolan Thank you very much. I did make this and really like cabbage. It was ok. Nothing I would repeat. Definitely, an A+ for creativity, though. Happy Halloween, Vickie!🎃🎃🎃
FYI, grilled/roasted cauliflower steaks (about the same thickness) are also scrumpdiliumcious! But I prepare them on top of the stove in a nonstick pan; brown on each side (NOT 30 minutes on each side) with the same seasoning as in this video. I would use garlic granules OR fresh minced garlic. Soooooo good, and quick!! I will try cabbage the same way as I make the cauliflower steaks. 60 minutes in the oven is too mushy for me. Love crisp veggies!
Well it's been a year and our New year cabbage dish is your wonderful recipe again. I can't enjoyed this often. But it is our special occasion dish Happy New Year to you and your family!
Cabbage is a staple in my house. Sometimes I shave it off real thin and put it in the bottom of the bowl and then dump ramen noodles all over it. Other days it's Feed the Homeless feed the kids feed the anybody it's awesome.
I'm trying this today! I just happen to have a head of cabbage in the refrigerator! Can't wait! Oh you don't have to be Italian to love lots of garlic...I'm of Polish decent and I'm right there with you!
Never cooked it that way but will try it. Though I usually put some olive oil in a pan fry some garlic and pancetta cubes and I add shredded cabbage and let it fry all together with some sea salt and pepper. Then when I switch off the burner I sprinkle some shredded mozzarella
1. preheat oven to 400°F / 200°C 2. cut a cabbage in 1inch / 2,5cm slices 3. mix 1 1/2 tablespoons oil with 2 minces garlic gloves, a splash of white wine and heat it for 45 sec in microwave 4. put cabbabe on baking tray and cover it with the oil mix on both sides 5. bake for 30 min, flip them, bake for another 30 min
A family friend says " cuz I'm Irish" just like you say " cuz I'm Italian" you gotta love it cuz it's all in fun! 😎 Gotta try it "cuz I love good food"! Thanks!
@@dawncase6330 I would try same way just got sprout in half.let me know how that workd please. I love my sprouts dipped in a melted cheese sauce myself. To die for.
Yes, he kept saying "I'm Italian so lots of garlic" but garlic is used all over the world, in many cuisines. I'm Irish/no.Eur and I use a lot of it because of all the healthful benefits in it. I put bulbs of it in the microwave for 10 to 15 seconds, then it's easy to peel and I store the cloves I've peeled in the freezer so I always have some ready to use. Today, I made a roasted pork loin. I made a paste from olive oil, flour, poultry seasoning, some seasoned salt, garlic pepper and a little rosemary. I sliced it half way, stuffed the crack with garlic pieces, and rubbed the paste from the olive oil and seasonings all over it. Roasted it at 400 for 15 minute, then turned it down to 300 for 20 minutes. Pork can be so dry if you over-cook it. On removal from the oven, I scraped off the herbed paste and put that and the juices in a pan, added some chicken broth and milk and half a can of cream of mushroom soup and made a gravy out of it. By that time, the roast pork loin had rested and I sliced it and served it with the gravy over it and the mashed potatoes. Broccoli or brussel sprouts or steamed frozen green peas or green beans go good with it. Yum!
If you are cooking this for health reasons, you got it spot on! For me, I might sprinkle some Pancetta (to keep it Italian) or even bacon. But I am Irish and I think you used the perfect amoung of garlic. Maybe my stomach is Itailian? Merry Christmas!
May Loo I read pink himawan salt regulates blood pressure. Be it high or be it low. Maybe worth you checking out You Tube channels on the subject, that's where I did a year of researching on various things, now I've only pink Himalayan rock salts and fine salt in the house. Celtic salt also good. But check out those sites on who wrote books on these subjects. You tube !
I made this recipe for a friend who just started chemotherapy treatment, and being a chemo nurse, I knew that I would probably have to slightly modify the recipe due to mouth soreness from treatment...anyhooooo. I only added a little less ground blk pepper and nothing else different..He loved it, it didn't burn his mouth, was tender and we are from garlic town Gilroy so the garlic was most important... I also made it for my husband and I and told our Daughter who lives in another town, and she made it too...we are all flabbergasted by how good this recipe is! Thank you so much....
Thank you Beverly for the great revue. I know Gilroy. Was Born Salinas Valley Memorial Hospital in 62, raised in Gonzales. Glad someone back home enjoys my cooking.
I'm glad to know this. My dad is going to do chemo and radiation and I am relieved to find something I can make
How long on each side?
I am veggie since 76 but you prepare food like a lover!
Came across this recipe by accident. Watched it. Went to the grocery store and bought all the ingredients. Have made this recipes three times in two weeks. Planning on making for supper tomorrow night. Not only does it taste great it is healthy! Thanks Tony.
Thank you for watching and sharing your feelings and results to my subscribers as well as myself..
Love this! Thank you.
Used cast iron skillet to put oil and spices into, then put in oven while it pre-heated for the 14 minutes. I do not own a microwave since mine blew up in my face and caught on fire.
I also mixed some different spices...
1\2 - 1 tsp Sugar (depends on your taste)
1 - 2 Tbsp Paprika
4-6 cloves garlic - minced
Salt
Pepper
3 Tbsp Coconut oil
Splash of Ginger
Minced or finely chopped Sweet onion
1 tsp Organic Tumeric
Toss in pan and put in oven while preheating. When timer goes off, stir around sizzling spices. Place cabbage slices in oil gently then flip to coat both sides. Bake as directed. Flip halfway through time.
I hope you don't mind if I try doing that
I love making these. To change it up a bit, I also drizzle some garlic balsamic or you can use plain balsamic over each steak after taking them out of the oven. Yum!
Can't wait to try this! I'd not, only add more garlic, but I bet some onions cooked, alongside the cabbage with the same seasonings would be delish, too! 😋
I'm Indonesian, I can have a meal with rice and garlic paste (use mortar, grind 7 garlic 7 asian pepper , pinch of salt then add olive oil). Love garlic!!!
Where do you buy Asian pepper in Idaho ?
You are really something else! Totally enjoyed this. You are very very likable. Had me smiling most of the time. The steaks are great! Thanks for your know how.
I tried garlic roasted cabbage stakes today as part of my Sunday dinner. I tell you garlic roasted cabbage would always be a part of my menu. Thanks again. I'm a cabbage freak anyway
Thank you Dorothy for your kind words. I am glad you enjoyed them.
Thanks for what is going to be my new favorite cabbage recipe! This has every flavor I like.
instead of turning over constantly and it slowly coming apart before cooking.. I spread oil mix, then sprinkled salt and my fav Tony Sa. then flipped and did same to the side. Just one flip instead of several. Came out wonderful!! Thank you for sharing this!!!
I guess you could salt and oil and pepper the tray before placing the cabbage onto it, then you only have to do the top side before roasting.
Thanks for this fine recipe. I really enjoy anything in the cruciferous family of vegetables and this will be in my recipe box with a few of my own tweaks. I'll also try it on some halved Brussel sprouts. A little extra work but, I love Brussel sprouts.
Cabbage steaks? I thought it was absurd. After watching the presentation I am a convert. A quicker preparation would be to use a vinaigrette dressing or pesto sauce. Add nuts for added texture. Great job Anthony.
WOW 🙏Bam! Up a notch!
Sounds wonderful! I will try your suggestion! Thank you for sharing!
Gonna try it with pesto!
Yes yes yes pesto good call
"Absurd" hilarious# love the comedy 😁😎💞👼
Nuts....which do you suggest?
That looks delicious... I love cabbage and I must give this recipe a try. Thanks for sharing!
Tip put damp cloth under cutting board it will stop it from moving
This is such a good idea. Thank you for sharing it. An easier way to prepare your garlic is to take the pealed clove of garlic and grate it on the same grater that you would use to prepare cheese. You have to adjust the push you put into the clove so you don't scrape your finger.
Both cabbage and garlic are so healthy for all of us to eat. Thanks again. I can't wait to try preparing it.
I must try your recipe; looks delicious! Thank you for sharing your wonderful recipe with us. God bless!
Wow! What a fantastic idea!!! I never thought of using cabbage in this manner. Thank you so much!! I really appreciate this recipe.
Thank you for your kind words and watching my episode.
Drinking game: take a shot everytime he says, "because I'm Italian."
Try the Zimbabwe drinking game.
Isn’t it a crime to advocate suicide?
This is so easy. One of the things I find annoying about cabbage is the shredding and chopping it usually reguires (I am eastern European and if you consider cabbage as the stalf of life and do it every day it really gets boring and you may end up sacrificing your finger tips to it) and this only needs a few slices. You are a GENIUS!
Hey Tony, This little Italian gal is going to make your recipe tonight. I like the wine (put it in just about everything) and lots of garlic. Oh boy...can't wait! I'll keep you posted. Thank you mi amico
I love cabbage!! Really happy to find this recipe which I intend to make very shortly!! Finally something new to do with one of my favourite vegs.
Going to get some cabbage tomorrow & make this. Love cabbage & garlic. Yumm!
Love making cabbage different ways. Never done it this way. Thanks for sharing. Will try.
I'm sure that I'm not Italian but I love cooking with lots of garlic, great cabbage recipe.
lol I was like, "wow, this guy seems kinda lame. Cabbage in a roasting pan? My dog has cooked better."
Then he added the wine to the olive oil. I got you, Tony, you're a legend man. There's more than meets the eye here
A very healthy idea. could i mix the seasoning in the olive oil garlic mix and spread them altogether??
Jo Pieris make it yours and do it your way. should be fine
Jo Pieris mmff
That's what I was thinking of doing!
Of course!!
This looks so interesting and tasty. I will definitely be giving it a go!
(before-oven prep) I do not think you need to flip pieces - put everything you want in the mix and allow it to seep through to the bottom.
Cabbage steak looks delicious.
I've read some of the comments. I like to incorporate some of their ideas as well.
Thanks for sharing this recipe. 2 thumbs up!
Oh man!!! I'm house bound. Hope I can order garlic cloves in my home delivery. I have a little cabbage left. Excited to make this recipe. Also the reader suggestions sound delicious. I'm a cabbage nut! I'll just cut hunks off and salt it!! I also make a salad with purple cabbage. Chop a good hunk. Dressing: Apple cider vinegar, olive oil, splenda. Im diabetic so cut the sugar. I'm a sweet and sour addict!! Sorry there's no portions listed. I have no idea where the original recipe is. Try it, you'll like it.You can add nuts, onion, apples chopped fine, etc
Fabulous!! Served with corned beef ... will be my go-to veggie!!! 👏🏻👏🏻👏🏻
Looks delicious Tony - I must try it! What I usually do with cabbage, is shred it, put it in a baking dish, sprinkle with salt, make a 'nest' in the middle, and put a whole chicken on top. Add some water for basting - maybe 2 c., and baste a couple of times over the cooking time of the chicken. When it's done - heavenly!!!
sounds tasty
Anthony Breschini Thanks! I assure you, it is - we have it quite often!
thanks sounds woderful
Janis Hart i
Janis Hart
Thank you! Great updates re: foil usage & oils. Thanks for the substitute suggestions!
Thank you so much for posting this recipe. I love, love, love cabbage and I am excited to try this recipe out. What a healthy snack/side dish/main dish.
Thank you Sandi. Pinning your comment
Anthony Breschini
That was nice of you to reply. I DID try your recioe and it was FANTASTIC! I added a little Pico de gallo spice to it because I LOVE spicy foods and that was a nice touch. This recipe is such a good recipe to have to avoid eating junk food after work. I just pop it in the oven and I have a satisfying snack/meal. Thanks again, Tony!
my pleasure thank you Sandi. People like you and your comments are what motivate and inspire me.
Sandi W. Thanks for the the cabbage receipt. I have a head of cabbage and I will use your recipe.I have learned many ways to cook cabbage now. Thanks again.
i love it,this is the best method for cooking cabbage,thanks for sharing.
I recommend people don't use rapeseed (canola) oil. However yes to Avocado oil is good for high temps all on its own.
Drizzle a good extra virgin olive oil when they come out of the oven.
Oh man.. Rapeseed=Canola? Only if you don't do proper research. Please do proper research first before posting.
@@angelicatriebe Canola oil, or canola for short, is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil. There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae, namely cultivars of Brassica napus L., Brassica rapa subsp. oleifera (syn. B. campestris L.), or Brassica juncea, which are also referred to as "canola". According to the Canola Council of Canada, an industry association, the official definition of canola is "Seeds of the genus Brassica (Brassica napus, Brassica rapa or Brassica juncea) from which the oil shall contain less than 2% erucic acid in its fatty acid profile and the solid component shall contain less than 30 micromoles of any one or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3 butenyl glucosinolate, and 2-hydroxy- 4-pentenyl glucosinolate per gram of air-dry, oil-free solid.
@@derekfx13 My sincerest apologies. Txs for the information.✓
Sounds good Tony, I’ll try this with parchment paper so I don’t get any aluminum in my food and I’ll add butter and onion powder to the oil blend.
Thanks for the recipe.
I have a large head of cabbage in the fridge, just waiting for me to use this recipe. I can't wait.
I was slicing cabbage earlier and wondered whether this was a thing!! Must try this.
Oh man! This looks great and I can’t wait to try it! Also I enjoyed the video. I love how you kept saying “...because I’m Italian...”
My mouth hasn't watered this much....way to go Tony...... Cabbage shopping here I go....
I really love roasted cabbage, it really concentrates the flavour. This recipe is inspired!
I made your exact recipe to the T and it was absolutely delicious. thanks Tony!!!
I am glad you found it enjoyable. thanks for commenting,
Just made this exactly like you did (with lots of garlic!) and it was so tasty! Of course, adding bacon and parmesan made it perfect, but I love this with just the cabbage.
Did u add bacon grease or bacon meat?
+T Cline I topped it with chopped bacon
I am so excited to try this! I stumbled across this because I had to take a break in the middle of preparing mine. (Babies need to eat, I guess?) After seeing this video, I think I'm going to have to do something a little different because the cabbage head I have is about twice as big as yours...talking about HUGE steaks lol. Thank you for posting!
I like cabbage .it's very fresh and easy to make I enjoyed.
Oh yeah, I made these yesterday, whole house smells of garlic, these are Sooooo good. I didnt put the wine in, but used lots of minced garlic. Turned out crispy on the edges. I didnt want to stop eating . I ate one whole one, wanted more, but i got so bloated, lol had to stop. But continued today. I dont normally like cooked or baked cabbage, but glad i tried it. Thanks.
I tried this recipe with some grilled chicken, melted mozzarella, with a few slices of garden tomatos and some fresh cilantro, it was amazing! 2 thumbs up for this recipe.
Kayla Isbell I Am freeking Inviting Myself To Your House For Dinner.
Trash Panda how did u make yours did u put the cheese on the cabbage with the cilantro an the tomatoes on it also??
Could you tell me how you did it pls??
Trash Panda Ooo I I’ve gotta try it like your recipe too , Thanks.
@@rosalindaguerrero254 .
I think Avocado oil has a smoke point of 500°. I'd probably use that and parchment paper or roast them on a cooling rack over a half sheet pan. Sounds delish!
Anthony, those look amazing!!! I must try these, I think I'll wrap a couple of them in some bacon. I'm about to ramble through your channel to see what else I can find!!!
Can't wait to try this. Looks delicious! Thanks for sharing Anthony. God bless:)
thank you for for the kind words. I hope you enjoy as much as I did.
What a delightful idea for cabbage. Thanks for sharing it. I will definitely try this and know that I will love it.
Looks fantastic, will try it tomorrow. Thanks for a great recipe. Irene.
For safety sake, put a damp cloth or paper towel under that cutting board to keep it in place.
Madeline Hall you need to wash the cabbage 1 by 1 coz of chemical spray..
Madeline Hall THANK YOU!!! (Life changing tip!) I knew there had to be something better & less noisy than constantly chasing my cutting board across the counter. Have a great weekend. Much love from FL. :)))
Madeline Hall great idea.
Thanks for that tip.
Wow... wonderful...will try this one day...it's not only Italian loves garlic....but it's according to your taste... thanks for sharing..gb
I am not Italian but you can never have too much garlic. Even on popcorn!!!!
Great job showing and explaining recipe!
I would briefly place it on a grill before putting it in the oven for the appetizing grilled marks, added flavor and shorter cooking time.
I have got to try this! Looks so good! But, just so you know, heated Olive Oil becomes a bad fat! Coconut Oil or Grapeseed Oil is good! And there are others! I just discovered this recently myself! I have a head of Cabbage....got to try this! Thanks for sharing!
What about a sprinkle of Parmigiana?
Sounds good to me Robert
This is the best video of health care for the body ive seen in a min I'll be having this dish this weekend, thank you for posting
Why not knock out the middle of those things and cook a meatball in the middle of each one. A spicy meatball
let me know how that works for you.
Donald Morris Lola...good idea
Great idea! Side dish could be Giant Portabellas stuffed with Cheese and Bacon!!!
You said it best bud! Merry Christmas.
Awesome then it is not so boring
This seems good will surely try it. Normally I boil the whole cabbage then flatten it n sprinkle black pepper over it . My mother in law taught me.
Thank you. I didn't get the oven temp or bake time though. Please go to your doctor. You may have mild CHF. We need you around Tony.
400* 30 minutes each side
@Vickie Nolan Thank you very much. I did make this and really like cabbage. It was ok. Nothing I would repeat. Definitely, an A+ for creativity, though. Happy Halloween, Vickie!🎃🎃🎃
Thanks for the recipe, what was that notation in white that is very hard to see.
can you give me a point of time in the video. have several. Thank you for your interest. please share with us your results if and when you make it.
What a great recipe...TY...I am on the ketogenic lifestyle and this would be GREAT
I pray this helps.
Thank you Tony. Love the way express yourself. This was so ez.
Enhance the flavor even more with chopped fresh basil or dried oregano
Or a bit of thyme, just a bit.
I tried it and it was delicious. Thank you for sharing this recipe.
Than you for your reply and input. I greatly appreciate hearing from people after they make my dishes.
This looks great, thanks for sharing! I've never seen someone cook up cabbage as a cut of steak like this. Seems like a really great idea.
FYI, grilled/roasted cauliflower steaks (about the same thickness) are also scrumpdiliumcious! But I prepare them on top of the stove in a nonstick pan; brown on each side (NOT 30 minutes on each side) with the same seasoning as in this video. I would use garlic granules OR fresh minced garlic. Soooooo good, and quick!! I will try cabbage the same way as I make the cauliflower steaks. 60 minutes in the oven is too mushy for me. Love crisp veggies!
OMG! Amazing dish. We loved it. Left us wanting more, but was all gone😘 Thanks so much for sharing.
Thank you for taking the time to share your experience with myself and my viewers.
I am so glad you found this wonderful.
Well it's been a year and our New year cabbage dish is your wonderful recipe again. I can't enjoyed this often. But it is our special occasion dish Happy New Year to you and your family!
Love all the ingredients...will try this!
Looks good Tony.? thanks for sharing.? Just found another way for some use for Cabbage dishes etc.?
Cabbage is a staple in my house. Sometimes I shave it off real thin and put it in the bottom of the bowl and then dump ramen noodles all over it. Other days it's Feed the Homeless feed the kids feed the anybody it's awesome.
I'm trying this today! I just happen to have a head of cabbage in the refrigerator! Can't wait! Oh you don't have to be Italian to love lots of garlic...I'm of Polish decent and I'm right there with you!
noooo, leave loose leaves, they get crispy and burnt and it's my favorite!
Wonderful, wonderful. I have some cabbage in my refrigerator and I'm gonna otry some.it looks appertising.
Wow I never heard of cabbage steaks before. Looks good. I like your Italian way with olive oil and garlic instead of butter.
Mmmmmm. I'm in love with cabbage, tons of garlic, sea salt (or Himalayan) and cracked pepper corns! Oh my!
I'm going cabbage shopping tomorrow...Finally found great cabbage recipe...TFS...:)
MSE. Dzirasa chichio
MSE. Dzirasa I know. My mouth's watering. Was just thinking the same thing. I need to get a cabbage tomorrow.
Never cooked it that way but will try it. Though I usually put some olive oil in a pan fry some garlic and pancetta cubes and I add shredded cabbage and let it fry all together with some sea salt and pepper. Then when I switch off the burner I sprinkle some shredded mozzarella
I love it. It is absolutely good and yummy! Thank you, for that.
😘😋😋👍👍😍😘
Sounds easy, healthy and delicious (love cabbage). Going to try it tomorrow and love all the extra ideas.
What temperature do you use?
400* 30 minutes each side
Potita lase
Looks good
Wow, what a different flavor! Really good, can't wait to make this again!
Thanks Ray
Put a dish towel under your cutting board(?) It will keep it from sliding around.
This looks so good! I agree, can never have too much garlic and I love the idea of adding wine! Thanks for sharing.
I finally tried this dish. IT WAS AMAZING thx for sharing
1. preheat oven to 400°F / 200°C
2. cut a cabbage in 1inch / 2,5cm slices
3. mix 1 1/2 tablespoons oil with 2 minces garlic gloves, a splash of white wine and heat it for 45 sec in microwave
4. put cabbabe on baking tray and cover it with the oil mix on both sides
5. bake for 30 min, flip them, bake for another 30 min
A family friend says " cuz I'm Irish" just like you say " cuz I'm Italian" you gotta love it cuz it's all in fun! 😎 Gotta try it "cuz I love good food"! Thanks!
Thanks for commenting and a sense of humor:)
In
Yummy food
That's the best yet! I love good food too, and I enjoy cooking it also!
I love vegetarian options for meat replacement...with hearty delicious alternatives! Thanks Tony!
Thank you for commenting your thoughts.
You may also like my Fire Roasted Vegetables,
as well as my wife's Apple Spiced Sweet Potato's.
Thanks Tony...I enjoy your style and I'm Italian...keep up the good work- SUBSCRIBER!
Don't need to be Italian to like a lot of Garlic I'm not and love lots and lots of Garlic.
Cookinitmax you just don't get the reference, and if you do, it doesn't MATTER if u got it!!
Yesssssss and so do my black Asus lolololol there's neva to much he Garlic!!!!!!!!!!😂😂😂😂😂😂😂😂😂
Looks tasty. Will have to try it. Love cabbage and garlic. Is there a similar recipe for Brussels sprouts?
@@dawncase6330 I would try same way just got sprout in half.let me know how that workd please. I love my sprouts dipped in a melted cheese sauce myself. To die for.
Yes, he kept saying "I'm Italian so lots of garlic" but garlic is used all over the world, in many cuisines. I'm Irish/no.Eur and I use a lot of it because of all the healthful benefits in it. I put bulbs of it in the microwave for 10 to 15 seconds, then it's easy to peel and I store the cloves I've peeled in the freezer so I always have some ready to use. Today, I made a roasted pork loin. I made a paste from olive oil, flour, poultry seasoning, some seasoned salt, garlic pepper and a little rosemary. I sliced it half way, stuffed the crack with garlic pieces, and rubbed the paste from the olive oil and seasonings all over it. Roasted it at 400 for 15 minute, then turned it down to 300 for 20 minutes. Pork can be so dry if you over-cook it. On removal from the oven, I scraped off the herbed paste and put that and the juices in a pan, added some chicken broth and milk and half a can of cream of mushroom soup and made a gravy out of it. By that time, the roast pork loin had rested and I sliced it and served it with the gravy over it and the mashed potatoes. Broccoli or brussel sprouts or steamed frozen green peas or green beans go good with it. Yum!
If you are cooking this for health reasons, you got it spot on! For me, I might sprinkle some Pancetta (to keep it Italian) or even bacon. But I am Irish and I think you used the perfect amoung of garlic. Maybe my stomach is Itailian? Merry Christmas!
This looks so good I'm about to go to the store and buy me a cabbage so I can make this.
Anthony Breschini...I so agree we Italians love garlic. That looks fantastic, I can't wait to make it. Thanks for this video. New subscriber here.
Where did he say he’s from?.. oh yeah... He’s Italian!!
He never said 😆😆😆
We are almost completely vegetarian now; I have got to try this. Looks great! So simple and so tastey I think...
Looks so delicious 😍I love cabbage .. add some balsamic and im in heaven
I haven't made this in years. I forgot about it. I will have to make it again. Yummy
I have high blood pressure, so I wouldn't use the salt. Maybe some Italian herbs? It would go with all that garlic.
May Loo I read pink himawan salt regulates blood pressure. Be it high or be it low. Maybe worth you checking out You Tube channels on the subject, that's where I did a year of researching on various things, now I've only pink Himalayan rock salts and fine salt in the house. Celtic salt also good. But check out those sites on who wrote books on these subjects. You tube !
Love this simple but good recipe!