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Cabbage Steaks with Sun Dried Tomato Sauce


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)'


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

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