Description
Vegan cabbage steaks that are oven roasted and served over quinoa with tahini. Perfect for an elevated weeknight dinner or date night in!
Ingredients
- 1 large head green cabbage
- 2–3 TBSP avocado oil
- 2 cloves garlic, minced
- ½ tsp Himalayan sea salt
- ¼ tsp ground black pepper
- 1/3 cup raw walnuts, chopped
- 1 lemon, squeezed
- fresh parsley, chopped
- 2 cups cooked quinoa
- tahini, for drizzling
- If You Care Parchment Baking Sheets
Instructions
- Preheat the oven to 400°F. Line a baking sheet with an If You Care Parchment Baking Sheet and set aside.
- Rinse the cabbage and remove the first layer of outer leaves. Trim the end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into ~1” thick slices. Place on the parchment paper lined baking sheet. If you have more slices than fit on your baking sheet without touching, line another baking sheet with an If You Care Parchment Baking Sheet and divide the cabbage slabs between two baking sheets.
- Drizzle the cabbages with olive oil and use your hands to roughly coat the cabbages with oil. Sprinkle on the minced garlic, salt, and pepper.
- Bake the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. You don’t need to flip the cabbages halfway. It’s OK if some of the outer leaves get extra browned and crispy– they’ll taste delicious!
- If you haven’t already cooked your quinoa, do so now. If you have, skip this step.
- While the cabbage bakes, line another baking sheet with parchment paper to toast the walnuts. Spread the walnuts onto the parchment paper lined baking sheet and add to the oven. Toast walnuts in the oven when the cabbage has about 5-8 minutes left on the timer, watching them closely for the last 2-3 minutes to prevent burning. Remove the walnuts and cabbage from the oven to assemble your meal.
- Serve the baked cabbage plated on a bed of cooked quinoa, then finish with a squeeze of lemon, toasted walnuts, and tahini drizzle.
- Prep Time: 20 mins
- Cook Time: 28 minutes
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Gluten-Free, Vegan