This week, I decided to prepare a delicious, colorful and low-carb dairy dinner. Since I had just returned from an overseas trip, I found my refrigerator and pantry low-stocked. With very few ingredients to choose from, I opted to use the head of cabbage that I found in the refrigerator to prepare these of, so wonderful cheesy cabbage steaks.
Cabbage has many health benefits. It is low in calories and carbs and high in fiber and vitamins. Cabbage is low in saturated fat and boasts high levels of vitamin C and vitamin K. Best of all, it is inexpensive and available year-round.
I used red cabbage for this recipe, but any cabbage may be used. In this simple recipe, the red cabbage creates a stunning purple backdrop to the velvety melted cheese on top. It may be used to Passover and is gluten free, too.
Red cabbage, cleaned and cut into steaks
4 minced garlic cloves or granulated garlic
coarse ground black pepper
olive oil or cooking spray
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or greased foil.
Remove first 4-5 tough outer leaves of cabbage. Clean cabbage and cut into 1/2 inch to 3/4 thick steaks. Place cabbage steaks in a single layer on lined cookie sheets. Drizzle with olive oil or generously spray with cooking spray. Lightly sprinkle with salt, garlic and black pepper.
Roast for 40-45 minutes, checking that cabbage steaks are soft and just starting to brown before removing from oven.
Sprinkle shredded cheese over the cooked cabbage steaks. Return to the oven for 10-15 minutes more until cheese is melted and gooey.