“I say,those people will always be thirsty on those hot stakeoutswithout a water fountain in sight.”
Coordinated surveillance of a location is referred to as a stakeout. It’s generally performed covertly in order to collect data about a criminal, a celebrity, or their activity. I could wax on about my own quiet neighborhood erupting with suspicion when tight-lipped Ray-ban-clad drivers were parked on our corner for days.
Dillinger Stake Out Plan at the Biograph Theater – FBI file
This blog post however refers to a different steak out – having a cut of meat from the hindquarters of an animal, that is eaten away from one’s home.
“This here campfirereminds me of the time I took a prime elk steak outon a camping trip with Pinto Jack.”
The reality is that I’ve been eating away from home more often than I’d like. Plates are put down at perfectly set rounds like the orchestra laying out a concerto and the meal is always centered around animal protein. My method of combatting the onslaught of pliable chicken parts is to order vegetarian but so often that consists of heavy pasta or some type of pastry stuffed with roasted vegetables.
It’s difficult to eat meals at events and keep them light so I was delighted at the recent hospital benefit when the server placed a beautiful carmelized cauliflower steak in front of me. It had a small scoop of polenta beneath it and a lovely vegan red pepper sauce dashed along one side. It caused me to set out on a mission to stealthily gather intelligence about other vegetable steaks.
My research led to a proliferation of fake meat products. They’re fine for some but not usually my preference. I’m focused on the real deal – those putting a garden grown variety in the center of the plate. Like my meal at the benefit, Sharon from Fleurt Butter suggests making my winter favorite, cauliflower, the star.
The Happy Herbivore gives the leading role to my father’s favorite, the portabello steak. Alas, I may have tired of them from over-consumption in an earlier production.
The “I can’t wait to try” but must wait until they’re available goes to Dan Barber of Blue Hill His recipe showcases Parsnip steaks – using another personal favorite.
Finally, with the same impeccable timing that she shows in all of her recipes, Natalie from FoodBlogandtheDog showed up on time with seasonal red cabbage – something that is ample in our home this week. The simplicity of roasted cabbage with the deep intensity of the Middle Eastern spices creates a vegetable serving that can hold it’s own.
Serves 5
Adapted from Food Blog and the Dog
For the za’atar
- 1 Tbsp ground cumin
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- 2 tsp sesame seeds
- 1/4 tsp salt
- a few grindings of black pepper
- a pinch of red chilli flakes
Mix together well and store in a glass jar with tight fitting lid.
For the steaks
- 1 large red cabbage slices into 1/2 inch steaks
- 6 Tbs olive oil
Preheat the oven to 35o. Mix the oil with the za’atar in a small bowl.
Place the cabbage steaks onto a lined baking sheet. Drizzle the za’atar oil all over them. Bake for 20 – 25 minutes depending on thickness and serve sprinkled with sea salt.
Spiced Red Cabbage Steak
What next meal are you staking out?
Agrigirl's Blog 
Natalie Ward
/ March 14, 2013They look great! I still have loads of cabbages here, I have just made Korean Kimchi for the first time & love it. New favourite thing! It’s fab in stir fries and omelettes/pancakes. Thanks for the recognition!!
Tammy
/ March 14, 2013My husband loves kimchi and I should learn how to make it.
Cindy
/ March 14, 2013Cauliflower steak sound really good. Was it a slice of cauliflower or pieces held together?
Tammy
/ March 14, 2013a slice. Take a look at the link – you’ll see something similar!
Cindy
/ March 14, 2013Oh, I see. I went to the link for the hospital. 🙂 I’ve got to give that a try. Fantastic idea!
Catherine Sherman
/ March 14, 2013Looks delicious! And beautiful, too!
Tammy
/ March 17, 2013These are an easy way to create a light entrée – or side dish for some.
nrhatch
/ March 14, 2013Oh, yum. Roasted cauliflower is a big favorite of mine! Great idea.
Tammy
/ March 17, 2013And you know it’s mine too! Love the stuff.
cindyricksgers
/ March 14, 2013Oh, that cauliflower sounds wonderful! I’ve been roasting broccoli, cauliflower and other veggies every other week or so, to add to cold salads or warm rice or noodle dishes through the week. It would be so nice to see creative vegetarian offerings more often on a menu. Your cabbage steak looks fantastic, too!
Tammy
/ March 17, 2013We need to put more pressure on restaurants and other food service centers to consider other venues for vegans and vegetarians.
Debbie
/ March 14, 2013This looks great to me! I’m not sure my hubby would give up his regular steak for it though. 🙂 But, I have a friend whose husband was just diagnosed with type 2 Diabetes and she is struggling with how to cook and what to cook. I’m going to send this to her!
Thank you, Tammy!
Tammy
/ March 17, 2013Maybe it can be a side dish for your husband?
goodyearmamakat
/ March 14, 2013Will have to try…. the cabbage for me & the spices on animal protein for Larry. He loves his steaks & it is like pulling teeth to get him to even eat fish or chicken.
Tammy
/ March 17, 2013It can be a side dish for Larry.
Tandy
/ March 14, 2013I can see no reason for fake meat! I would much prefer this cabbage to some synthetic tasting meal 🙂
Tammy
/ March 17, 2013Me too!
Laura Martin
/ March 15, 2013Can’t wait to try this! We have steaks almost every week as it’s my husband’s tradition, but this looks amazing.
Tammy
/ March 17, 2013You can try them as a side for your husband and the main meal for you. Let me know if you like it.
Sophie33
/ March 15, 2013MMMM! What a superb & very appealing recipe!
I must make this soon! yummo!
Tammy
/ March 17, 2013Try it Sophie!
Lisa H
/ March 15, 2013I agree, the meat substitutes just don’t satisfy me either. Your roasted cabbage looks fab. Actually, anything roasted is yummy (just roasted some fennel bulbs and leeks the other night).
Tammy
/ March 17, 2013I adore roasted fennel – maybe if I squish them into a steak like the parsnip recipe?
Kellyann
/ March 15, 2013Vegan steaks – I love it!
Tammy
/ March 17, 2013Thank you.
kateshrewsday
/ March 16, 2013Those cabbages are so attractive! What a wonderful meal, Tammy. A really inspirational post: I shall be cooking this for sure.
Tammy
/ March 17, 2013I’d love to hear if you do try them Kate. This weekend were onto colcannon and perhaps at the last of the cabbage trail.
nancy at good food matters
/ March 16, 2013wow, love that treatment of red cabbage.I was talking with a chef friend, who is experimenting with sweet potato piccata–taking thick slices of the tuber, and pan-sauteeing with lemon, garlic, white wine, and capers, a la chicken piccata. sounds like a great idea to me!
Tammy
/ March 16, 2013I could definitely enjoy those Nancy. Thanks for the thought.
souldipper
/ March 16, 2013What a concept! Cabbage steaks… You are a dear. This looks great.
Tammy
/ March 17, 2013Check out the other recipes too Amy. We just need to expand our thinking.
Inger Wilkerson
/ March 17, 2013OMG–I just wrote about trying to use up parsnips. Will definitely need to check out the parsnip steak! Alas, I believe I’m down to one last red cabbage (which will need to be saved to color Easter eggs) so will need to remember this for next year!
Tammy
/ March 17, 2013Parsnips are in my top three vegetables and very easy for me to use!
Kirsten@FarmFreshFeasts
/ March 17, 2013I’m intrigued. My kids tell the pediatrician that the one food they hate is grilled radicchio, so my worst meal involves leafy veggies and the grill. I’d like to redeem myself.
Tammy
/ March 17, 2013radicchio is bitter and I also don’t love it. Cabbage – my kids really love it sautéed in broth.
yummychunklet
/ March 17, 2013I’m so looking forward to a nice meaty and cheesy lasagna! I’m almost finished with my 3-week cleanse!
Tammy
/ March 17, 2013Oh, have a cabbage steak insteak er – instead!
Kathy
/ March 17, 2013This is BRILLIANT! I am so excited by this post. Never, ever, once thought of red cabbage steaks before now.
Tammy
/ March 17, 2013Thanks Kathy. And I think they’re a pretty good follow on to your cleanse. The hardest part was slicing the cabbage.
lorrainemt
/ March 18, 2013This sounds and looks so good. I roast a lot of veggies, but never tried cabbage. And with those spices…yum!
Tammy
/ March 19, 2013I love the idea of the “steak”.
Estrella Azul
/ March 19, 2013Oh this sounds delicious! I love cabbage, and have a vegetarian friend coming over soon, so I’m definitely giving this a try 🙂
Tammy
/ March 19, 2013Let me know how it goes Estrella.
Daryl and Alana
/ April 6, 2013Ohh… try this one:
http://www.thestar.com/life/food_wine/recipes/2010/09/28/spicy_cauliflower_steak.html
Cauliflower steak, but spicy Indian style by Vikram Vij & Meeru Dhalwala – some of the best Indian chefs ever. You can never go wrong with their vegetarian dishes.
Tammy
/ April 6, 2013That sounds terrific. I love Indian spices.