Dijon Garlic Cabbage Steaks

Preheat the oven to 400°F. Place the potatoes in a medium pot and cover with 1 inch of water. Bring to a boil and cook potatoes until tender enough to be easily cut with a fork, about 15 to 20 minutes.

Rinse and peel the carrots and cut into sticks about 4 inches long and 1 inch thick. Add carrots to a baking sheet and toss with 2 tbsp olive oil, salt, and pepper. Rinse the cabbage and trim the bottom of the core. Slice the cabbage in half from the top down, and then cut into steaks about 1 inch thick. Transfer cabbage steaks to the other baking sheet.

Mince the garlic cloves. In a small bowl combine the garlic, vegan butter, and dijon mustard. Mix well and slather dijon garlic butter on cabbage steaks and sprinkle with salt and pepper. Roast the vegetables until the cabbage is softened and browned on the edges and carrots are tender, about 20 to 22 minutes.

While your veggies are roasting, drain the potatoes. Lay them on a cutting board a few at a time and gently crush with the side of a knife or a rolling pin to flatten them slightly. It’s fine if they fall apart a bit.

Place a large nonstick skillet over medium-high heat and add 1 tbsp oil. Once the oil is hot add the potatoes, herbs de Provence, and a pinch of salt and pepper. Cook until crispy and browned, about 2 to 3 minutes per side.

Rinse and roughly chop the parsley. Once the cabbage and carrots are ready, remove from the oven and toss carrots with the date syrup and parsley. Serve the dijon garlic cabbage steaks on large plates alongside the smashed fingerlings and glazed carrots. Dinner is served!