Roasted Cabbage Steaks with Creamy Herb Sauce

Searching for a scrumptious plant-based meal that’s filling and satisfying? Look no additional than these Roasted Cabbage Steaks with Chickpeas and Creamy Herb Sauce. You’ll surprise what took you so lengthy to strive roasted cabbage steaks and can rapidly begin pouring this creamy herb sauce on every thing!

I’ve been sitting on this recipe for months. I’m not fully positive why…possibly as a result of I needed to maintain these dreamy roasted cabbage steaks all to myself? Or presumably as a result of this creamy herb sauce might blow your thoughts and I needed you to be ready. Actually, it’s arduous to say. Both manner, it’s right here and I’m so excited to share!

This recipe was developed for considerably egocentric causes. I used to be complaining to Jess sooner or later that C isn’t a fan of chickpeas. The person will eat hummus for days however for some purpose he’s simply not a giant fan of chickpeas. So in fact, being the loving spouse I’m I made a decision to persuade him he preferred chickpeas…relatively than simply omit them. I do know – it have to be so enjoyable being married to me!

We sneakily examined this recipe whereas C was travelling and as soon as it was nailed down I put it to the take a look at. Even my meat-loving, chickpea-hating husband cherished these roasted cabbage steaks with chickpeas and creamy herb sauce. So to your choosy eaters, concern not! This recipe is really a winner.

HOW TO MAKE CABBAGE STEAKS

You’ll have heard of cauliflower steaks earlier than however in the event you’re new to “veggie steaks”, welcome! They’re no the place close to just like meat (let’s be real looking!) however relatively an effective way to get pleasure from a veggie, an incredible base for a vegetarian dish or only a tasty meals!

The vital a part of making cabbage steaks is chopping them accurately. First, take away the outer cabbage leaves which are soiled. Reduce the cabbage in half from high to backside (the place the foundation is). From right here, you possibly can both minimize the halves into 1″ slices (however TBH that scares me slightly and I didn’t wish to danger any fingers for this recipe) or you possibly can slice the halves into wedges. Each methods will lead to deliciousness! Ensure you maintain the slices or wedges collectively as greatest as you possibly can.

Unfold the wedges on a sheet pan and drizzle with olive oil after which season with salt. Roast at 425 levels for about 40-45 minutes. Your cabbage ought to be cooked by way of and crispy on the perimeters. Mmm!

RELATED: Mushroom Teriyaki Tacos with Pineapple Salsa

If you happen to haven’t had roasted chickpeas, you’re in for a deal with. They’re extremely crunchy and if seasoned proper, SO tasty. I may snack on them for days. These chickpeas are seasoned with olive oil, za’atar, salt and pepper. Straightforward peasy. Control them whereas they’re baking so that they don’t burn. Stir them sometimes if wanted and cook dinner them till they’re at your required crunch stage. (Very official cooking time period).

Lastly, every thing is topped with a creamy herb sauce that additionally occurs to be dairy free. I’m a complete sauce woman and this one is unbelievable. I could or will not be topping all of my savory meals with it…

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Roasted Cabbage Steaks with Chickpeas and Creamy Herb Sauce

• Writer: Jess @ The Wholesome Maven
• Prep Time: 10 minutes
• Cook dinner Time: 45 minutes
• Whole Time: 55 minutes
• Yield: 4-6 1x

Scale
1x2x3x

Components

Creamy Herb Sauce:

• 1 cup uncooked cashews, soaked for a minimum of 4 hours
• 1/2 cup water
• 1/4 cup loosely packed chives
• 1/4 cup tightly packed mint
• Zest and juice of 1 lime
• 1 clove garlic, peeled
• 1/2 tsp salt
• Contemporary floor pepper

For Cabbage & Chickpeas:

• 1 small-medium head of pink cabbage
• 1 can drained, rinsed chickpeas (or 1 1/2 cups pre-cooked chickpeas)
• 3 tbsp olive oil
• 2 tsp za’atar
• Salt and pepper, to style

Directions

Creamy Herb Sauce:

1. Place all substances in a blender* and mix till clean and creamy and pourable. This sauce could be made upfront, however it should thicken because it sits within the fridge. If this occurs, merely combine in slightly extra water till you get your required consistency.

For Cabbage & Chickpeas:

1. Preheat the oven to 425 F.
2. Take away the outer leaves of the cabbage. Reduce the cabbage in half by way of the stem after which minimize every half into wedges, being cautious to maintain the wedges collectively as greatest as you possibly can.
3. Lay the wedges flat on a sheet pan and flippantly coat with 2 tbsp of the olive oil. Season with salt.
4. Subsequent, pat the chickpeas dry as greatest as you possibly can.
5. Lay them on a second sheet pan and toss with the remaining 1 tbsp of olive oil, za’atar, salt and pepper.
6. Roast each sheet pans within the oven for 40-45 min. Relying on how dry the chickpeas are they’ll typically take solely 25ish minutes, so control them.
7. To serve, put the chickpeas over the cabbage and serve with the creamy herby cashew sauce and a great sprinkle of flakey salt.

*I discovered {that a} smaller blender like a NutriBullet labored greatest right here, as the amount of cashews is a bit too small for a giant blender like a Vitamix to correctly mix collectively, however work with what you’ve!