Recipe
Roasted Cabbage Steaks with Chimichurri
- 50 min total
- Serves 2
- 180 cal per serving
- 4g protein
Under review: this recipe's diet tags contradict its own ingredients or each other, so none of them is stated as a fit here.
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 1 head cabbage (cut entirely into 1-inch thick vertical steaks)
- 1 cup parsley
- 2 tbsp oregano
- 3 cloves garlic
- 3 tbsp red wine vinegar
- 0.33 cup olive oil
- heavy salt
Steps
- Lay the massive vertical cross sections of cabbage down softly on a pan.
- Brush brutally with olive oil and salt. Roast at 425°F for 35 mins until the cores tenderize and the edges char violently.
- Pulse precisely the parsley, oregano, garlic, vinegar, and olive oil in a blender to form a sharp green chimichurri.
- Drown the hot roasted cabbage steaks dynamically with the sauce.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Plant-Based conflictContradicted by meat in the ingredient "cabbage (cut entirely into 1-inch thick vertical steaks)".
- Vegan conflictContradicted by meat in the ingredient "cabbage (cut entirely into 1-inch thick vertical steaks)".
- Keto checked
- Low Carb checked
- Dairy-Free checked
- Gluten-Free checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
What the check found (2)
- Plant-Based is contradicted by meat in the ingredient "cabbage (cut entirely into 1-inch thick vertical steaks)".
- Vegan is contradicted by meat in the ingredient "cabbage (cut entirely into 1-inch thick vertical steaks)".
Per servingServes 2
Calories180
Protein4g8% DV
Total fat15g19% DV
Total carbs10g4% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.