HP - Saucy Roasted Cabbage Steaks
Servings: 2
Calories: 632kcal
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Ingredients
- 1 small cabbage (about 1 ½ - 2 lb, or 700 - 900g)
- 1 ½ tsp paprika powder
- 2 tbsp nutritional yeast (divided)
- 1 tsp garlic powder
- 2 tsp salt
- 2 tbsp olive oil
- Black pepper to taste
- ⅓ cup (20 g) panko
- ⅔ cup (180 g) Greek yogurt
- 1 tsp onion powder
- ½ tsp oregano, dried
- ½ lemon
- ½ tsp dijon mustard
- ½ tbsp honey
- ⅔ cup (110 g) couscous
- 2 tbsp cashews (chopped)
- Herbs for serving (chopped)
Instructions
- Preheat the oven to 450 F/220 C.
- Cut the cabbage stem and then cut into 4 flat cabbage steaks that are like flat round discs.
- Mix paprika, 1 tbsp nutritional yeast, garlic powder and 1 tsp of salt.
- Place wedges in a baking sheet and brush them with 2 tbsp olive oil over both sides. Then add the dry seasoning all over. Finish adding black pepper per taste.
- Place the baking sheet on the oven and roast for 25-30 minutes, until golden brown and tender. Then top with panko and bake for a final 5 minutes. Do not flip.
- Meanwhile, to make the dressing mix the Greek yogurt, onion powder, dried oregano, juice of ½ lemon, dijon mustard, honey, ½ tsp salt and remaining 1 tbsp nutritional yeast. Taste and add more salt if necessary.
- Place in a bowl the couscous, ½ tsp of salt, and ¾ cup boiling hot water. Mix, put a lid on or cover, and rest for 10 minutes.
- Serve cabbage steaks with couscous and dressing. Top with chopped cashews and chopped herbs.
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Nutrition
Calories: 632kcal | Carbohydrates: 91g | Protein: 27g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 2511mg | Potassium: 1143mg | Fiber: 16g | Sugar: 20g | Vitamin A: 1107IU | Vitamin C: 145mg | Calcium: 279mg | Iron: 5mg