You’ll find it easy to cut down on eating meat with these roasted cabbage “steaks” topped with melted Parmesan and a scattering of crispy bacon.
Per serving (2 steaks):
278kcals, 18.1g fat (5.5g saturated), 18g carbs, 8.5g sugars, 13.9g protein, 5.4g fibre, 0.598g sodium
|Serves:||Serves 4 as a main (or 8 as a side)|
|Olive oil, for brushing|
|1 small head of cabbage|
|Salt and black pepper|
|3 tbsp breadcrumbs|
|1 tbsp Italian seasoning|
|60g Parmesan, grated|
|60g streaky bacon, chopped|
|2 tomatoes, chopped|
|Balsamic vinegar, for drizzling|
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Brush a large baking tray with olive oil.
2 Trim the very end of the stem from the cabbage, removing any brown or dry parts but leaving the full stem intact to keep the slices together. Slice cabbage into 2cm slices.
3 Place the cabbage slices on the prepared baking tray and brush with olive oil. Season with salt and pepper.
4 Sprinkle each slice evenly with breadcrumbs and Italian seasoning. Top with the grated Parmesan and bacon and drizzle with olive oil.
5 Bake for 20 minutes, then remove from the oven and cover tightly with foil. Return to the oven for another 20 minutes or until the cabbage slices are tender but still retain a little crunch.
6 To serve, scatter with the chopped tomatoes and drizzle with balsamic vinegar.