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)'
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.