For the Steaks:
1 Veggie Box cabbage
Olive oil for drizzling
1 tsp salt
½ tsp black pepper

For the Yogurt Sauce:
1 medium Veggie Box tomato, quartered, seeded, and thinly sliced
½ Veggie Box cucumber, halved lengthwise, peeled and seeded
1½ cups plain yogurt (not low or non fat)
1½ tbsps finely chopped fresh dill
1 small garlic clove, minced
(Optional) Juice of a lemon

1 Veggie Box cabbage 1 tsp salt 1 medium Veggie Box tomato, quartered, seeded, and thinly sliced 1 ½ cups plain yogurt (not low or non fat) 1 ½ tbsps finely chopped fresh dill 1 small garlic clove, minced

Place a strainer lined with three layers of cheesecloth over a large bowl. Spoon yogurt into strainer and let stand at room temperature to drain for 3 hours to drain off liquid and thicken yogurt. Transfer yogurt to medium bowl and discard the liquid.

Preheat oven to 425F. Slice cabbage into 1-inch thick steaks. Place on a large, rimmed baking sheet and drizzle one side with oil. Turn steaks and drizzle other half with oil. Season steaks with salt and pepper. Roast until golden brown on the bottom and tender, 35-40 minutes.

Coarsely grate cucumber. Wrap in a clean towel and squeeze out excess water. Mix cucumber, dill, and garlic into yogurt. Mix tomato gently into yogurt. Smear sauce on plates and place steaks on top. Drizzle with more sauce, optionally thinning the sauce with lemon juice to make pouring easier. Serve immediately.

Recipe adapted from Epicurious.com