Angela McDaniel

Daily Devotion

April 9, 2024

Prayer Request

Thick slices of cabbage are tender and smothered in a flavorful sun-dried tomato cream sauce in this easy vegetarian cabbage steak recipe. You'll inevitably have large and smaller "steaks" cut from the head. Place the large cabbage steaks on the outside edges of the baking sheet, with the smaller ones toward the center. The edges of the baking sheet are the hottest, so larger steaks will benefit from the extra heat. Roast any extra cabbage separately or store and save for another use.

Ingredients

Cabbage Steaks

• 1 medium head green cabbage (about 3 pounds)
  
• 2 tablespoons extra-virgin olive oil
  
• ½ teaspoon onion powder
  
• ½ teaspoon ground pepper
  
• ½ teaspoon paprika
  
• ¼ teaspoon salt
  
• 
  
• Sun-Dried Tomato Cream Sauce
  
• ½ cup drained sun-dried tomatoes, coarsely chopped, plus 1 tablespoon oil from jar
  
• ¼ cup finely chopped shallots
  
• 1 teaspoon grated garlic
  
• 1 cup lower-sodium vegetable broth
  
• ½ cup dry white wine
  
• ¼ cup heavy cream
  
• ¼ teaspoon salt-free Italian seasoning
  
• ¼ teaspoon salt
  
• ¼ teaspoon ground pepper
  
• Chopped fresh flat-leaf parsley for garnish (optional)
  
• 
  

Directions

1. To prepare cabbage steaks: Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Trim stem off cabbage. Slice the cabbage horizontally into 4 (1-inch-thick) steaks. Place the steaks on the prepared baking sheet.
   
2. Brush both sides of the cabbage steaks with olive oil. Sprinkle both sides evenly with onion powder, ½ teaspoon pepper, paprika and salt. Roast until tender and browned, about 45 minutes, flipping halfway through
   

.

3. Meanwhile, prepare sun-dried tomato cream sauce: Combine sun-dried tomatoes, tomato oil, shallots and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the shallots are softened, about 3 minutes. Add broth and wine; bring to a simmer over medium heat. Simmer, stirring occasionally, until reduced by half, about 15 minutes.

4. Whisk in cream; bring to a simmer

over medium heat. Simmer, undisturbed, until the sauce thickens slightly and coats the back of a spoon, 5 to 8 minutes. Remove from heat; whisk in Italian seasoning, salt and pepper until fully combined.

5. Place 1 cabbage steak on each of 4 plates; spoon sauce onto the steaks. Garnish with parsley, if desired.

Nutrition Facts (per serving)

312Calories

18gFat

28gCarbs

6gProtein