Cabbage Steaks with Hearty Vegetable Toppings

Ingredients

• Cabbage Steaks:
  • • 1-2 small cabbages, sliced into thick steaks
    • 2 tablespoons vegetable oil
    • Salt, to taste
  • 1 teaspoon Provencal herbs
• Toppings:
  • • 1 tablespoon vegetable oil
  • • 1 leek, finely chopped
    • 1 clove garlic, minced
    • 1 carrot, grated
  • • 450 grams (1 lb) mushrooms, sliced
    • 1 cup pureed tomatoes
    • Salt and black pepper, to taste
  • 1 teaspoon sweet paprika

Directions

• • Prepare the Cabbage Steaks:
    • • Preheat your oven to 200°C (390°F).
      • Slice the cabbages into thick steaks, about 1.5-2 cm (0.6-0.8 inches) thick.
      • Place the steaks on a baking sheet lined with parchment paper.
    • Brush both sides of the cabbage steaks with vegetable oil and season with salt and Provencal herbs.
    • Roast in the preheated oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

• • Prepare the Vegetable Toppings:
    • • Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
      • Add the chopped leek and minced garlic. Sauté for 3-4 minutes until fragrant and softened.
      • Add the grated carrot and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
    • Stir in the pureed tomatoes, salt, black pepper, and sweet paprika. Simmer for 10 minutes until the mixture thickens slightly and flavors meld.
  • Assemble and Serve:
    • • Remove the roasted cabbage steaks from the oven and transfer them to serving plates.
    • Spoon the vegetable topping generously over each cabbage steak.
    • Serve hot, garnished with fresh herbs if desired.

Serving Suggestions

• • Pair with a side of quinoa, rice, or crusty bread for a complete meal.
  • Serve with a dollop of sour cream or Greek yogurt for added creaminess.

• Enjoy alongside a crisp green salad for a refreshing contrast.