Roasted Cabbage Steaks with Pineapple-Sriracha Glaze & Nopalito-Avocado Salsa

This dish is a symphony of flavors and textures, featuring tender, caramelized cabbage "steaks" basted with a sweet-spicy glaze, and topped with a fresh, tangy salsa incorporating Lola's love for nopalitos (cactus) and avocado. It's a creative, plant-forward meal that's sure to be unlike anything she's tasted before, while steering clear of any ingredients she dislikes.

Yields: 2 servings 

Prep time: 20 minutes 

Cook time: 30-35 minutes

Equipment:

• Large baking sheet

• Parchment paper

• Medium bowl (2 of these)

• Small bowl

• Knife

• Cutting board

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Whisk

• Pastry brush

• Spatula

• Blender or food processor (for glaze)

• Oven

• Colander (if using fresh nopalitos)

• Serving plates

Ingredients:

For the Roasted Cabbage Steaks:

• 1 small-medium green cabbage (about 2 lbs), outer leaves removed, cut into 1/2 to 3/4-inch thick "steaks" (from the core outward, keeping slices intact)

• 1 tablespoon olive oil

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper, or to taste

For the Pineapple-Sriracha Glaze:

• 1/2 cup fresh or canned pineapple chunks (Lola likes pineapple)

• 1 tablespoon maple syrup or agave nectar

• 1-2 teaspoons sriracha (Lola likes sriracha!), adjust to desired heat

• 1 tablespoon fresh lime juice

• 1/4 teaspoon garlic powder

• Pinch of salt

For the Nopalito-Avocado Salsa:

• 1/2 cup cooked nopalitos, diced (Lola likes cactus; canned, rinsed, and drained, or fresh, cleaned, diced, and boiled until tender)

• 1/2 medium avocado, diced (Lola likes avocados)

• 1/4 red bell pepper, finely diced (Lola likes peppers)

• 1 tablespoon finely chopped red onion

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon fresh lime juice

• Pinch of salt

Instructions:

Preparing the Cabbage & Salsa Ingredients:

Step 1.) Preheat your oven to 400∘F (200∘C). Line a large baking sheet with parchment paper.

Step 2.) Using a knife and cutting board, carefully cut the green cabbage into 1/2 to 3/4-inch thick "steaks" starting from the top and cutting through the core. You should get 3-4 good slices; the ends can be chopped and added to another dish. Place the cabbage steaks on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper.

Step 3.) For the Nopalito-Avocado Salsa: If using fresh nopalitos, clean them by scraping off the spines, then dice. Boil the diced nopalitos in salted water until tender (about 15-20 minutes). Drain thoroughly using a colander. If using canned, drain and rinse well, then dice if not already diced.

Step 4.) Using a knife and cutting board, dice the avocado, finely dice the red bell pepper and red onion, and chop the fresh cilantro.

Step 5.) In a medium bowl, combine the diced nopalitos, diced avocado, finely diced red bell pepper, finely chopped red onion, and chopped fresh cilantro. Add fresh lime juice and a pinch of salt. Gently toss with a spoon to combine. Set aside.

Making the Pineapple-Sriracha Glaze:

Step 6.) In a small bowl, add the pineapple chunks. Using a fork or potato masher, mash the pineapple slightly. (Alternatively, blend briefly in a blender or food processor for a smoother glaze).

Step 7.) Stir in the maple syrup (or agave nectar), sriracha (start with 1 teaspoon and add more if Lola prefers it spicier), fresh lime juice, garlic powder, and a pinch of salt with a whisk. Stir until well combined. Set aside.

Roasting & Glazing the Cabbage:

Step 8.) Place the large baking sheet with the seasoned cabbage steaks in the preheated oven. Roast for 15 minutes.

Step 9.) Carefully remove the baking sheet from the oven. Using a pastry brush, generously brush one side of each cabbage steak with the Pineapple-Sriracha Glaze.

Step 10.) Flip the cabbage steaks using a spatula. Brush the other side generously with the glaze.

Step 11.) Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the cabbage is very tender and the edges are beautifully caramelized. The glaze should look slightly sticky and browned.

Serving:

Step 12.) Carefully transfer the hot Roasted Cabbage Steaks to serving plates.

Step 13.) Generously spoon the prepared Nopalito-Avocado Salsa over the top of each cabbage steak.

Step 14.) Serve immediately and enjoy this unique and flavorful meal!

Tips for Success:

• Cabbage Don't Break: When cutting cabbage steaks, ensure you cut through the core, as it helps hold the slices together during roasting.

• Nopalito Prep: Properly draining and/or boiling fresh nopalitos is key to removing any sliminess, resulting in a pleasant texture for the salsa.

• Adjust Spice: Always tailor the sriracha in the glaze to Lola's specific heat preference.

• Freshness is Key for Salsa: Prepare the Nopalito-Avocado Salsa just before serving to ensure the avocado remains fresh and vibrant.

• This dish pairs well with a side of plain brown rice or quinoa if a grain is desired.