Well here we are! It’s a-snowin’ and a-blowin’ outside, but I am nice and cozy after a gorgeous meal here in Utah!
I was having one of those nights where I was just craving Italian good. But as you know, on the Specific Carb Diet, pasta is hard to come by.
So I decided to get creative. I thought, what makes Italian food so good??
The answer: a bomb SAUCE, that’s what!
Sooo I made a terrific red sauce, and slathered it over a deliciously caramelized “cabbage steak.”
And now, before you start running in the opposite direction at the sound of “cabbage” — just hear me out. Cabbage may be a humble vegetable. Arguably the most humble of vegetable. Whenever I think of cabbage, I always think of a scene from Annie, where poor people in Hoovervilles are drinking cabbage soup just to survive the Great Depression.
But in all seriousness, when it’s prepared this way, it is elevated to gourmet status.
Don’t knock it til you try it!
My Cabbage Steaks with Italian Red Sauce is Gluten Free, Vegan, Specific Carb Diet friendly, and Paleo! (
Here’s What You Need: (Serves 2)
1 head of cabbage – cut into 1 inch thick steaks
1/4 cup cashews
1 tomato, diced
1 red pepper, diced
1 onion, diced
1 clove garlic, chopped
1/4 tsp dried oregano
1/4 tsp dried basil
salt and pepper
Fresh Basil, chopped
Preheat oven to 375 degrees.
Cut the cabbage into one-inch thick slices. (You should get about 3 out of each cabbage). Make sure to keep part of the core intact at the base of each steak.
Sprtiz the outside with olive oil (or drizzle and toss), and place on a tin foil lined, olive oil – sprayed baking sheet and bake for about 45 minutes, flipping once half way through. Sprinkle with sea salt when you take it out of the oven.
Meanwhile, sauté the onions, garlic, basil, salt and pepper in 1 Tbsp EVOO for about four minutes, until softened. Add the red pepper and garlic and cook for another 4 minutes. Finally, add the tomato and cook for another three minutes, until softened. Set aside.
In a food processor, grind the cashews until they form a fine powder, about 30 seconds. Then, add the sautéed veggies and process until you get a smooth sauce.
To plate, top each steak with a generous portion of the sauce and sprinkle with fresh basil as a garnish.
This meal was truly delicious. Cabbage does a beautiful thing when you roast it: it caramlizes and becomes chewy and hearty and wonderfully flavorful! Raw cabbage can be a bit polarizing, but when it softens and the natural sugars release, it is just outstanding…I’m serious!
And the sauce! Wow, oh wow. An Italian grandmother would be proud! It’s got those warm and “herby” notes from the basil and oregano, and then a bright sweetness from the tomatoes. And the cashews give it a rich and butter flavor as well. The final “pop” of fresh basil brings it all together and gives it a burst of color too!
Who says Paleo and Gluten Free folks can’t enjoy Italian!?!
Try Roasted Cabbage Steaks! I DARE YOU!
What’s your favorite Italian dish? Let me know…I may just use it as inspiration for my next Italian SCD makeover! 🙂
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