Recipes Week of March 6 - 12, 2023
Roasted Cabbage Steaks (Vegan)
INGREDIENTS
1 cabbage heads
3 tbsp. olive oil
½ tsp. salt or to taste
2 tsp. paprika
1 tbsp. garlic powder
INSTRUCTIONS
Cut the stems off the cabbage heads and then cut each one in half, then in half (or thirds, depending on the size of the cabbage) again. You want flat discs of cabbage that are about ¾ to 1 inch thick.
Place the cabbage steaks on a baking sheet lined with parchment paper. Leave space between each to allow even cooking.
Brush the cabbage with olive oil, coating them thoroughly.
Generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks.
Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Add a pinch of red pepper flakes to each one (optional).
Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are brown and the center is tender.
Serve hot out of the oven.
Enjoy!
Cabbage, Carrot and Zucchini Soup
Soup with carrots, cabbage, and zucchini is nutritious, flavorful and easy to prepare. Here's a simple recipe to try:
INGREDIENTS
2 large carrots, peeled and chopped
2 cups chopped cabbage
1 medium zucchini, chopped
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1/2 teaspoon dried thyme
Salt and pepper to taste
INSTRUCTIONS
Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until fragrant and onions are translucent.
Add chopped carrots, cabbage, and zucchini to the pot and stir. Cook for a few minutes until vegetables begin to soften.
Pour vegetable broth into the pot and add dried thyme, salt, and pepper. Stir well and bring to a boil.
Reduce heat to low and simmer for 20-30 minutes or until vegetables are tender.
Once vegetables are cooked, blend the soup with an immersion blender or in a blender until smooth.
Taste the soup and adjust seasoning if necessary.
Serve hot with crusty bread on the side.
Enjoy!