Cabbage Steaks with Sun-Dried Tomato Cream Sauce

Thick slices of crispy tender cabbage are smothered in a rich sun-dried tomato cream sauce in this easy vegetarian cabbage steak recipe.

By @matthewfrancisj

Original recipe source

Cook time: 55 minutes

Servings: 4

Ingredients

• 1 medium head green cabbage
• 2 tbsp olive oil
• 0.5 tbsp onion powder
• 0.5 tbsp ground pepper
• 0.5 tbsp paprika
• 0.25 tbsp salt
• 0.5 cup sun-dried tomatoes
• 1 tbsp oil from sun-dried tomato jar
• 0.25 cup shallots
• 1 tsp grated garlic
• 1 cup vegetable broth
• 0.5 cup dry white wine
• 0.25 cup heavy cream
• 0.25 tbsp Italian seasoning
• 0.25 tbsp salt
• 0.25 tbsp ground pepper
• 0 parsley

Instructions

1. Preheat oven to 425°F.
2. Line a large 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.
3. Brush both sides of the cabbage steaks with olive oil. Sprinkle both sides evenly with onion powder, ½ tbsp ground pepper, paprika and salt.
4. Roast until tender and browned, about 45 minutes, flipping halfway through.
5. Meanwhile, prepare sun-dried tomato cream sauce: Combine sun-dried tomatoes, tomato oil, shallots and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the shallots are softened, about 3 minutes.
6. Add broth and wine; bring to a simmer over medium heat. Simmer, stirring occasionally, until reduced by half, about 15 minutes.
7. 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.
8. Remove from heat; whisk in Italian seasoning, salt and pepper until fully combined.
9. Place 1 cabbage steak on each of 4 plates; spoon sauce onto the steaks.
10. Garnish with parsley, if desired.