Baked Cabbage Steaks! (Two Types of Cheese!)

hey everybody hunter Fisher trapper trader guides got an interpreter and just the country Cook Steve Hall here in Nashville Tennessee along with the prettiest camera girl in the world and she's back from her mom's in Alabama hello Sheila man is so good to have you home but this turns out so much better when you run the camera and do all the directing and all that stuff and it's good to have you back today we're gonna make baked cabbage steaks stay with me on this because the cabbage is so delicious once baked the way we're gonna do it and you know my tastes have really changed through the years when I was a kid and I wanted a tuna fish sandwich I had to have Miracle Whip because of that sweetness I think and mayonnaise was like nasty now I love mayonnaise and if I want to add some sweet to that you know tuna sandwich I take a can of tuna and put in some mayonnaise put in some pickled relish a little bit of fine chopped onions and now you got a real good that's a whole nother recipe but I got to tell you I love mayonnaise now and I love cabbage now so I'm gonna show you how to make some delicious cabbage steaks come on over let's get started well I rinse these off in the sink that's why I got them sitting in this little pan here I'm gonna move them over to my cutting board what you want to do is just rinse off your cabbage obviously now I got to tell you the smaller ones are the best to do this with cuz they're easy to cut but I could only find one small when there was a few of them in the tray at Kroger's and I had to kind of go with another one and I wanted to get to to make sure I had enough to make my little recipe here and what we're gonna do is you want to peel off some of the outside layers of these cabbage heads here that looks about perfect you'll know when you get down to that nice light colored cabbage that looks really good right there so and I'll bet you got some of these in your garden you lucky people that got nice gardens out there and you're gonna run right out and get some of these and make this trust me I still ain't down with the ones I want to see still a little green and leafy on the outside I want to get down nitu the act so to speak one more little layer all right almost done how am i doing Sheila I've been waiting for a few days to say that now here's what we're gonna do I'm gonna cut off the bottom let me move this one off to the side for a second I'm gonna cut off the bottom of this stem you I don't want to core it out because I kind of want the core to hold the slices together but I but I do want to cut it off so it'll sit level so I just want to cut off just the part that's sticking out there then when you do that you've got a nice secure way to sit it down on the table so you don't slip with your knife or whatever and be careful with your knife now so what I'm gonna do here first thing I'm gonna do is cut off a part that won't lay nice and flat about this much I'll tell you what I like to do I like to take these pieces cut them up and put it put them in a pan on the stove pour in some chicken broth a little bit of butter and some seasoning salt pepper onion powder garlic powder whatever spices let's put it on simmer and go watch TV with Sheila when I come back man I can eat this stuff it's so delicious but this is even better I'll cut one off the opposite side and like I said I'm kind of squaring this up because I want a good looking product and we're gonna cut these about an inch thick all the way down here now you'll notice how the core I'm gonna keep that too I'm gonna cook that up you'll notice how the core here holds us all together and that's what we want that to do so I think we can get about four of them out of this little head here and like I say any of the extra ones that come off because we want to make it look pretty any of the extra leaves that come off we're gonna cook them up in the pan we're just gonna keep these nice looking ones for our presentation so I got a little room I'm gonna spray this over here I got a cookie sheet covered with aluminum foil but even though I got it covered with aluminum foil and I'm moving this over here cuz I know what Sheila's gonna say put it in the middle of the frame right Sheila and then I'm gonna lay these babies on there like that and this should make two more cuz it's about two inches thick I'm gonna keep this like I said for my late night snack let me see any of the extra ones peel them off that way when you serve them up they're gonna look good and let me work on this next head over here I want to pull a little more off of there that this got too much loose stuff and again I'm gonna square this up so I can set it down flat I'm not gonna core out the middle like I said because I wanted to hold it together I won't cube this up right now but this is doing in my late night and we're gonna get just about the right amount like I said the littler ones are little easier to work with perfect what do you think of my cabbage steak Sheila and look what I have that look good can you see it on camera we're gonna make up our little butter sauce to go on right now all right we're gonna make a little butter sauce for the top but you can rub the bottom of these with some olive oil before you put them in there but I use this Pam olive oil spray and I put it on there pretty thick so we already kind of got our olive oil underneath well we're gonna make this stuff got this little gravy boat from she'll I said we got the little gravy boat around here cuz it'll be perfect for pouring I put a whole stick of butter in here put in the microwave and melted it then I took my little handy dandy garlic paste and that's what I got right here we're gonna put in just a nice big heaping tablespoon of that in that little butter dish then we're gonna put in a teaspoon of black pepper we're not gonna put any salt in there we're gonna put in a teaspoon of this stuff right here and McCormick don't sponsor our show but I love this McCormick's gourmet smoked paprika we're gonna put in one teaspoon of that then we're also gonna put in a teaspoon of olive oil to get on the top let me rephrase that a tablespoon of olive oil cuz we want plenty in there and that's our little ingredients for the top she'll get a close-up of this let me go ahead and mix this Thank You Sheila how's it look it does look delicious doesn't it all right now we got it all mixed up good we're going to go to a little wider shot and pour this on our baked cabbage steaks not baked yet but we're getting ready to do that all right I got all my goodies mixed up in my little gravy boat here but I also got my little basting brush look at the color of that with that paprika and stuff in there that is so good you'll notice that this is running right down through all the fibers of that cabbage so it's sinking down in there because you'll brush it on you'll think where's it going it's going down in through there so nice we got one other rule surprise for this recipe that you're gonna love because you get to make all the choices at the house there which was what we want you to do anyway this is gonna be just about I'm gonna have to hurry here if I'm gonna keep from running out all right guess I should have stirred that just a little bit in between the process but you know what I'm going to do to make it even Steven get it Sheila even steven I'm gonna pour a little bit of that stuff in the bottom on the other four to make these four look like these four see man that's just smoother than a ball-bearing mousetrap lookee here beautiful thing now what we're gonna do is we're gonna bake this in the oven at 350 degrees for 40 minutes I you just beat me to the draw a about a half a second you little frog but it's good to have you home direction all this stuff anyway we're gonna put this in the oven at 350 degrees for 40 minutes but at 30 minutes we're gonna open up the oven and we're gonna take some Parmesan cheese and sprinkle it on the top all these this recipe also goes out to my good buddy Craig wall and not Weiland I've been calling Waylon for years up in Wisconsin he's always looking for a low carb low fee this is another one for him so and for all you other folks out there let's put this in the oven at 350 10 minutes before it's done 30 minutes after we put it in and we're gonna coat the top with some Parmesan cheese cook it another 10 minutes and we'll bring it back here on the camera so you can see what is just cut apart tender and the most delicious flavor because cabbage really changes flavor once you bake it Oh we'll see you in and well actually 40 minutes Bob I just got back from the oven 40 minutes in there at 350 degrees it's starting to get a little crisp around the edges the cheese is melted great and I did something with the cheese a little different come on over here let me explain would you looky here Sheila how did I do she did all the work she put it in the oven did all the bacon and all that stuff I like to take credit from time to time you did fantastic he got it nice and golden brown around the edges now if you want to bake this 45 minutes or 50 minutes make it even a little more crispy it's totally up to you but here's what happened I mentioned about the cheese I put that Parmesan cheese on these four and I ran out that's all I had little boy I didn't have any more in the fridge but I looked in the fridge and I had some Mexican four cheese blend shredded so it went on these four and you can do whatever you want when it comes to the cheese's man you can use parmesan you can use mozzarella you could use some what's your favorite cheese you like spicy stuff pepper Jack that would be great shredded pepper jack let's go ahead and plate one of these up here and see it's kind of cooled down enough that it won't burn my cutting board I can move these pads now I know Sheila loves this kind of thing here I'm gonna try the the four cheese's and look how soft it is wow it is so soft it's fall apart let me get the troublemaker out of the way here lay him right there I am ready to do some damage on this man you don't even really need a knife I just I just grabbed one you can just cut it with a fork let me get this outside edge look it there it just wants to fall apart I'm telling you what that's the good part here we go all right let me give this a bite now mmm I have got to get me one more bite hmm now don't be robbing the cheese off the top you got to kind of save each bit of cheese for each section mmm that is so delicious I had to do a little edit there so I can eat about half of that this is fantastic put the cheeses that you like on here and make yourself some baked cabbage steaks tonight it's gonna be fantastic we hope you enjoy our recipes we really hope you subscribe to our Channel little shocked and Ritz face will pop up over here a little bit when you click on it it'll say subscribe next that'll be a bell if you click on that that'll notify every time we come out with a brand new recipe we hope you do that I'll put a list of recipes over here you can click on as well and I don't let me see I got to get my pads before I can ask this question is this the most delicious bait cabbage steaks with two types of cheeses you ever ate if it ain't it ought to be this is Steve Hall in Nashville Tennessee saying welcome home Sheila how was your trip to Alabama did you tell mom that I love her fantastic okay we'll see you next time right here on cooking with shotgun red bye bye for now

Channel: Cooking with Shotgun Red

Views: 1,010,682

Rating: 4.87643 out of 5

Keywords: Steve Hall, Shotgun Red, Shotgunred, cabbage, baked cabbage, cabbage steaks

Id: yB10tnzHGXE

Length: 13min 42sec (822 seconds)

Published: Thu Jul 19 2018