For individuals that want to try something new this St. Patty’s Day, consider transforming cabbage into delicious, tender, caramelized “steaks”. This simple recipe calls for one head of cabbage to be cut into rounds, lightly seasoned and roasted in the oven for 35 to 45 minutes. Gremolata is a fresh, zesty Italian herb sauce made with lemon, garlic and parsley. It brightens and elevates all kinds of dishes and can be used as a condiment or a sauce. Cabbage is a part of the cruciferous family with many nutritional benefits, including high vitamin C, K and fiber content.

Yield: Serves 4

Gremolata

1 bunch flat-leaf parsley, very finely chopped (thick stems removed)

3 garlic cloves, finely minced

Zest of one lemon

2 tsp lemon juice

½ cup cold-pressed olive oil

¼ tsp kosher salt

¼ tsp pepper, more to taste

Pinch of chili flakes (optional)

Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl and mix until well combined. For a looser consistency, add a little more oil. Adjust seasonings to taste. For heat, add a pinch of chili flakes.

Gremolata is best served fresh and keeps in the refrigerator covered for up to three days.

Roasted Cabbage

1 medium head green cabbage, loose leaves removed

¼ cup extra virgin olive oil

1 tsp fresh lemon juice

2 tsp coconut aminos

1 tsp smoked paprika

1 tsp kosher salt

¼ tsp ground black pepper

Preheat oven to 425˚ F and lightly grease a baking sheet. Whisk together olive oil, lemon juice, smoked paprika, salt and pepper in a small bowl. Remove any loose outer leaves from the head of cabbage. Slice off the root end (bottom) of the cabbage.

Set the cabbage upright and slice into 1-inch thick slices. Use a pastry brush to cover both sides of the cabbage slices with the olive oil mixture, or use fingers to rub the oil in. Arrange the cabbage slices in a single layer on a baking sheet.

Roast the cabbage for 25 minutes, flip and roast for another 15 to 20 minutes or until the cabbage is tender with crispy edges. Broil for 1 to 2 minutes for an extra-crispy cabbage steak.

As soon as the cabbage slices are done roasting, transfer to a serving platter or individual plates. Serve with gremolata and enjoy.

Lisa Brown, owner of FreeFlowingHealth.com is an in-home personal plant-based chef and educator. For more information or to book her for a private event, call 646-642-0083.