Cranberry Mustard Cabbage Steaks | Vegan Thanksgiving
Cranberry Mustard Cabbage Steaks
This is one of those recipes that taste 20 times better than it looks. This is a must try for sure. even if you are not a fan of cabbage, this is worth a shot. The cranberry sauce is tangy with a delicious mustard bite, and a slight sweetness that pairs so well with the flavorful cabbage steaks.
For cabbage 1 green cabbage head 1/2 tsp paprika 1/2 tsp thyme, dry or fresh 1/2 tsp dried oregano 1/2 tsp dried basil 1 tbsp garlic powder 3 tbsp olive oil 1/4 cup nutritional yeast 1/4 cup plain bread crumbs
Cranberry mustard sauce 1 1/2 cup cranberries, fresh or frozen 2/3 cup water 1/8 tsp salt 2 tbsp dijon mustard, stone ground 3 tbsp agave
Instructions Pre heat oven 400F.
Prep you cabbage by cutting it into 1/2" steaks, and place onto a parchment paper covered baking tray.
Drizzle oil over the cabbage steaks and set aside.
In a small mixing bowl, add in paprika, thyme, oregano, basil, garlic, nutritional yeast, and bread crumbs. Mix ingredients until combined.
Apply the breadcrumb mix onto the cabbage steaks, slightly pressing while applying to make sure the mix sticks.
Add the cabbage steaks into the oven and cook for 20-30 minutes or until tender. Meanwhile make the cranberry mustard sauce.
In a sauce pan, add in cranberries, water and salt. Cook until water turns into syrup and cranberries have all popped. This should taking around 10 minutes on medium high heat.
Once the cranberries have popped and become syrupy add in the mustard and agave.
Mix well and cook for another minute. At this point you can blend up your sauce by using a emulsion blender or a regular blender. Blend until smoothie.
Remove cabbage from oven and add some mustard cranberry sauce over top. Then go in for the bite.