You will like this Cabbage Steak with Tzatziki Sauce. It’s great as a main dish for meatless days or a side dish with your favorite protein. The Tzatziki Sauce pairs well with the roasted cabbage and adds extra protein and probiotics. I love using cabbage all year round in different forms like this Winter Cabbage Salad or Cabbage with Cranberries and Pecans as cabbage is a great source of fiber, vitamin C, and sulforaphane in addition to being very affordable.
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Cabbage Steak with Tzatziki Sauce
For Cabbage Steaks:
- 1 medium head cabbage (white or red)
- 3 Tbsp avocado oil, divided
- Salt and Pepper to taste
- Fresh or dry sage
For Tzatziki Sauce:
- Preheat oven to 400 °F. First, remove any damaged or browned outer leaves of the cabbage and rinse the head under cold water. Place the head of cabbage on a cutting board or clean work surface with the stem side down. With a chef’s knife, cut approximately 0.75″ cabbage slices (steaks).
- Place cabbage steaks on a baking sheet with parchment paper and spread with avocado oil on both sides. Sprinkle with salt, pepper, and sage. Bake for 15-18 minutes, turn the cabbage to the other side and bake for another 15-18 minutes.
- Prepare Tzatziki Sauce.
Place the grated cucumber on a towel and gently squeeze out excess water.
In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, and dill. Chill until ready to use.
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