• Kris

Roasted cabbage with marinara sauce


Marinara sauce, provolone cheese and pine nuts give humble cabbage a gourmet Italian flair. Gluten free, can be made vegan or non-vegan.




Remember the marinara sauce we made last week? [Check here, if you need a memory refresh]. Why not use that sauce today and make something delicious? Pasta or pizza are the usual candidates when we talk about marinara. But if you think out of the box (yeah alright, out of the ‘jar’ in this case), this sauce can dress up simple veggies to a really elevated level.


Simple veggie, like cabbage? Yep! This cruciferous is full of nutrition, but quite modest in taste, right? Well, you can play the fairy godmother today and make the humble cabbage quite a Cinderella! You won’t believe how easily and quickly you can do that, and with so few ingredients.


Ready to find out for yourself?



About the dish :

Course – Entrée/side

Servings – 4

Difficulty level – Easy

Recipe type – Vegan, gluten free (can be made non-vegan)

Does it keep – Best eaten the same day.



What you need :


1 large green cabbage

Oil spray / 2 teaspoons avocado oil (sunflower or peanut oil also works)

1/2 teaspoon garlic powder (or 1 teaspoon fresh garlic paste)

Salt and pepper to taste

1 cup marinara sauce, store-bought or homemade (see here for recipe)

4 slices of vegan provolone cheese* (I used Violife smoked provolone)

2 tablespoons lightly toasted pine nuts (or chopped toasted walnuts)


* You can use 1/4 cup of shredded mozzarella or parmesan instead of each slice of provolone. If you’re not vegan regular cheese can be used.



What you do :


1. Pre-heat oven to 425◦F /220◦C /gas mark 7. Line a rimmed baking sheet with parchment paper.


2. Cut the cabbage longitudinally into half. Cut two discs from each half, so that you get four discs in total. Each disc should be about 1 inch thick.



3. Spray or rub the discs with oil. Season with salt, pepper and garlic powder (or paste) on both sides.


4. Put the discs on baking sheet and cover tightly with aluminum foil. Roast in the pre-heated oven for 20 minutes.



5. Take the foil off. Flip the cabbages and roast uncovered for 10 minutes.


6. While they are roasting, cut the cheese slices into 3-4 long strips.


7. Spread 3 tablespoons of marinara sauce on each cabbage disc and top them with cheese.



8. Lower oven temperature to 350◦F /177◦C/ gas mark 4. Put the cabbages in and roast for 5 minutes.


9. Take them out, drizzle 1 more tablespoon of marinara sauce on each cabbage disc. Sprinkle with pine nuts or walnuts.


10. Serve warm or at room temperature.



Nutritional info (per serving):


Calories – 138 Cal

Carbohydrate – 21 g

Protein – 3 g

Fat – 6 g

Saturated fat – 5 g

Sugar – 7 g

Sodium – 178 mg

Dietary fiber –7 g



If you like this one, you might also wanna take a look at these :


Cauliflower steaks

Oktoberfest pasta



This dish is so tasty that it can be served as an entrée. But it’s pretty light, so you can eat it even as a side. So, you see, how easily you can turn an unremarkable cabbage into a star of the dinner table? It’s almost magical, and you know what? If you know the right trick, you can be a fairy godmother after all!


Light, peace and avocados; from my heart to yours!

Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.



23 views

Recent Posts

See All