Ingredients
Main ingredients
- 1 head head of cabbage Cut into thick steaks
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream Can be substituted with coconut cream for a vegan option
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: grated Parmesan cheese for serving
- Optional: fresh herbs for garnish
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the cabbage into thick steaks.
- In a pan, heat olive oil over medium heat and add sun-dried tomatoes. Cook for a couple of minutes.
- Pour in the heavy cream and stir until well combined. Season with salt and pepper.
- Place the cabbage steaks on a baking sheet, putting larger ones on the outside and smaller ones in the center.
Cooking
- Bake for about 25-30 minutes or until the edges are slightly crispy and the cabbage is tender.
- Drizzle the sun-dried tomato cream sauce over the cabbage steaks before serving.
- Optional: Sprinkle with Parmesan cheese and garnish with fresh herbs.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 5gFat: 25gSaturated Fat: 15gSodium: 300mgFiber: 5gSugar: 3g
Notes
Serve the cabbage steaks hot from the oven paired with crusty bread or a light salad. To store, let cool completely, then refrigerate in an airtight container for up to three days.
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