P U R P L E C A B B A G E S T E A K S <3
You heard me right. Dinner is served! There is a plethora of bounty in these cold weather months if you know where to look and can appreciate your body weight in brassica. Purple cabbage steaks are the unexpected delight you didn’t know your winter menu planning was missing. @micks_magic and I combined forces for this delectable spread–grilled cabbage slices with a tangy herb scraps chimichurri and a savory chickpea crumble.
I’m straight swooning over here. You can make the most of your cabbage by saving the odds, ends, cores, and outer leaves for a DIY kraut and make your chimichurri and chickpeas ahead of time for an easy weeknight meal.
I lovelovelove this scrappy green sauce on just about anything. The oil + vinegar extend the life of those leftover ends + stems so you can enjoy them well into next week. And try not eating this chickpea crumble with a spoon.
This meal is fancy enough to impress your SO or a quick cut-up for a solo bite. A go-to seasonal dish to keep in your back pocket.
Digging into more plant-forward food that celebrates vegetables and makes the most of our pantry staples! And while I will ALWAYS love a sauerkraut, the more innovative ways we can cook up a cabbage, the more ways we can make #plantbased eating accessible.
What do you top your cabbage steaks with?? #closedloopcooking
https://closedloopcooking.com/purple-cabbage-steaks-with-herb-scraps-chimichurri-and-chickpea-crumble/