Love me some cabbage! Not only is cabbage known for protecting against cancer and protecting against the effects of radiation therapy, but it’s also a powerhouse of nutrition! It contains vitamin C, manganese, vitamin K, and antioxidants; it is cholesterol free, gluten free, fat free, low calorie, and low carb. And what’s more, it is so versatile for meals!
For this lunch I decided to make cabbage steaks, and it was very easy: I preheated my toaster oven to 350 degrees. I started by cutting a cross-section slice off a head of cabbage (about 1 inch thick) and laid it on the toaster oven tray (be sure to oil the tray first). I added a light drizzle of olive oil to the top of the “steak”, with a little salt and pepper, and then baked it in the toaster oven for 20 minutes. Immediately after cooking it I topped it with a slice of melty Daiya brand mozzeralla style vegan “cheese” and a light sprinkling of Go Veggie brand vegan parmesan. The blend of aromas was wonderful!
Because the vegan cheeses don’t have a lot of protein I paired the cabbage steak with a side of cooked red quinoa mixed with vegan sour cream with a sprinkling of garlic powder and black pepper. Yes, sounds kinda strange, but it does taste good.
This was my first time trying cabbage steaks, and I was quite please with how it turned out! The cabbage was delightfully browned around the edges, the meal was satisfying and yet it didn’t sit heavy in my stomach afterwards. If you are looking for something different to do with cabbage I highly recommend giving this recipe a try!