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Cabbage Steaks with Sun-Dried Tomato Cream Sauce

This recipe features beautifully roasted cabbage steaks drizzled with a creamy sun-dried tomato sauce, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cabbage Rinse and dry thoroughly before slicing.
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream Can substitute with coconut cream or non-dairy alternative.
  • 2 tablespoons olive oil
  • to taste salt and pepper Season generously.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • for garnish Parmesan cheese, optional Adds a nutty flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Remove the outer leaves from the cabbage and slice it into approximately 1-inch thick steaks.
  3. Place the cabbage steaks on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, garlic powder, and onion powder on both sides.
  4. Roast the cabbage steaks in the preheated oven for about 25-30 minutes, flipping halfway through.
  5. Meanwhile, prepare the sun-dried tomato cream sauce: In a saucepan over medium heat, combine the heavy cream and chopped sun-dried tomatoes. Stir frequently until heated through, about 5 minutes.
  6. Once the cabbage steaks are done, drizzle the sun-dried tomato cream sauce over the top and add the optional Parmesan cheese.
  7. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze but best enjoyed fresh. Reheat in the oven at 350°F (175°C) for 10-15 minutes.