Cabbage Steaks with Sun Dried Tomato Sauce

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

Step 1: Prepare Cabbage Steaks

Preheat 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.

Step 2: Roast Cabbage Steaks

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.

Step 3: Prepare Sun-dried Tomato Cream Sauce

Combine sun-dried tomatoes, tomato oil, shallots and garlic inside 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.

Step 4: Create the Sauce

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.

Step 5: Grab a plate and enjoy!

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

Nutritional Facts

Calories: 312

Fat: 18g

Carbs: 28g

Protein: 6g