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Cabbage Steaks with Roasted Beets and Farro

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Cabbage Steaks with Roasted Beets and Farro is a hearty, nourishing dish featuring crispy roasted cabbage steaks, tender roasted beets, and chewy farro, all brought together with a tangy dressing of choice.

Ingredients

1 head of green cabbage

4 tablespoon extra virgin olive oil, divided

3–4 tablespoon everything bagel seasoning

12 small to medium-sized raw beets or 6 larger ones

½–1 teaspoon salt to taste

1 cup of uncooked farro

Honey mustard dressing, pomegranate vinaigrette, carrot ginger dressing, or tahini sauce (for drizzling)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the beets: Wash, peel, and cut the beets into cubes or wedges. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, and roast for 30-40 minutes, stirring halfway through until tender.
  3. While the beets are roasting, prepare the cabbage steaks: Slice the cabbage into 1-inch thick rounds, keeping the core intact. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with everything bagel seasoning.
  4. Roast the cabbage steaks for 20-25 minutes, flipping halfway through, until golden and crispy on the edges.
  5. Cook the farro: In a saucepan, bring 2 ½ cups of water to a boil, add farro and a pinch of salt. Reduce heat to simmer, cover, and cook for 25-30 minutes until tender. Drain any excess water and set aside.
  6. To assemble, place cabbage steaks on a platter. Add farro and roasted beets. Drizzle with your choice of dressing.
  7. Serve warm and enjoy!

Notes

Grains: Substitute farro with quinoa, bulgur, or rice for a different texture.

Cabbage: Try red cabbage for added color or use other cruciferous vegetables like Brussels sprouts or cauliflower.

Storage: Store leftovers in an airtight container for up to 3 days.

Reheating: Reheat cabbage steaks and beets at 350°F (175°C) for 10-15 minutes. Microwave farro separately.

Nutrition

Find it online: https://familydinnercooking.com/cabbage-steaks-with-roasted-beets-and-farro/