It’s the first weekend of SPRING!!! Woo!!
And they were AMAZING!!!!
And they’re Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet Friendly!
Here’s what you need: (Serves 2)
½ head of Cabbage, cut into ½ inch “steaks”
½ cup cherry tomatoes (BED omit)
Pesto 1 cup fresh basil
3 Tbsp pine nuts
juice of 1 lemon
1 small garlic clove
Preheat oven to 400 degrees. Cut your cabbage into steaks, making sure to get a bit of the stem in each slab to keep them together. Put your “steaks” on a tin foil-lined, olive oil-sprayed baking sheet. Spritz with olive oil. Bake for 40 minutes, flipping half way through. When you flip them at 20 minutes, add your tomatoes to the baking sheet and bake for the remaining 20 minutes. When the cabbage comes out of the oven, sprinkle with salt and pepper.
Meanwhile, make your pesto. Combine all your ingredients in the food processor and process until creamy and smooth. You’ll need to scrape the sides twice.
To assemble, top each “steak” with a healthy dollop of the pesto and decorate with your blistered tomatoes.
What a delicious meal!!! I don’t know about you, but I’ve never had cabbage prepared like this. Usually, cabbage has had the life cooked out of it, and is, well…icky! Let me assure you, this is anything but. It’s FABULOUS!! The cabbage is slightly soft, but crunchy. And paired with the creamy pesto and the juicy burst of the tomato….stupendous!!
And the flavors are outstanding. The cabbage is earthy and wonderfully deep, which compliments the bright pesto! There’s the fresh basil, with the backdrop of garlic, and zing of the lemon. What a treat!
And the pesto is so good on its own too! It would be great as a crudité dip, or sandwich spread! Also as a sauce on brown rice pasta!
Finally, it is visually stunning. The colors just jump off the plate! And seeing the cross-section of a cabbage is so intriguing….it instantly draws you in!
Need a fabulous food processor? Here’s the one I use and have an obsession with:)