Sautéed Savoy Cabbage, Roasted Yellow Carrots and Herb-Marinated Steaks

“The cabbage is sautéed, so this is more of a fall dish,” says Native Son Farm employee Jana Eakes, “But I use this one year round as it isn’t mushy or layer-less.  And if I’m feeling industrious, I’m make homemade sourdough rolls to go with it.”
 

Ingredients

  • 1 onion
  • 1 Tablespoon olive oil
  • tomato, 1 large (or substitute 1/2 pint cherry tomatoes)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cabbage, cored and sliced
  • 1 1/2 teaspoon coarse sea salt
  • 1 bunch carrots
  • additional salt and pepper to taste
  • parsley, chopped (or substitute chopped carrot tops)
  • beef steaks
  • 1 teaspoon chopped time, oregano, and parsley
  • 2 Tablespoons extra-virgin olive oil
  • grated lemon rind
  • 1 clove minced garlic
  • 1/4 cup dry red wine
  • 1/4 cup beef broth
     

Preparation

Sauté an onion in about 1Tablespoon oil over medium high heat, just until it starts to soften.  Add 1 chopped tomato (you could use about half your pint of sungolds here, if any are leftover!) and a ¼ t crushed red pepper flakes.  Let it cook a couple minutes, then add all of your cabbage, cored and thinly sliced along with 1 ½ t coarse salt.  Stir it to combine, then cover and reduce heat to medium low.  Cook, occasionally stirring until the cabbage starts breaking down – add water if it becomes too dry.  This should take roughly 15 minutes, or just until it’s tender. 

Chop, toss the carrots with olive oil, salt and pepper, roast in 400 degree F oven for 15-20 minutes (or more, if you want them less crisp tender).  Toss the finished carrots with a bit of fresh sea salt and chopped parsley, if you have some left over. You can even use your carrot tops here!

For the steaks, combined 1t chopped thyme, oregano, and parsley with 2t EVOO.  Add a bit of grated lemon rind and a clove of minced garlic.  Season your steaks with salt and pepper to taste, and brown them in an oven safe skillet (no more than a minute or two on each side).  Add a mix of dry red wine/beef broth to the pan and cook for a minute or two, about halfway up the sides (maybe a ¼ cup each at most?).  Then spread the herb mixture (really, rub it in) on them.  Transfer your pan to the oven and bake for about 10 minutes at 400 degrees F.  This method works great on a variety of cuts of beef.