Keto Vegetarian Cabbage Steaks with Fried Cauliflower Rice
This recipe is a lovely Keto vegetarian packed lunch idea for the entire family. Perfectly baked crispy cabbage steaks are topped with creamy cheese sauce and some freshly shredded parmesan for a wonderful flavor you will love. Cabbage steaks are served with fried cauliflower rice combined with some spinach for a healthy and delicious Keto-friendly, vegetarian side. This fantastic Keto packed lunch recipe is perfect for preparing in advance and having a healthy and delicious meal the next day. Optionally, add a handful of lettuce to your lunchbox or some lemon for the cauliflower rice. Enjoy!
How to Make It
Step 1
First, prepare the cabbage. Cut the stem off so it is leveled with the bottom of the heat. Cut the cabbage head into steaks. Place on a large baking tray lined with a piece of parchment paper.
Step 2
Melt one tablespoon of butter in a microwave. Combine the butter with one tablespoon of olive oil and oregano. Mix well.
Step 3
Preheat the oven to 170°C (340°F). Brush the cabbage steaks with the prepared butter mixture. Bake for 25 minutes.
Step 4
Add the remaining butter and olive oil to a large pan. Heat over medium-high heat. Add the cauliflower rice and spinach. Season with salt, pepper, and garlic powder. Mix well and cook for 10-12 minutes.
Step 5
Finely chop the parsley. Meanwhile, add the feta cheese, mascarpone, parsley, and heavy cream to a small saucepan. Mix well.
Step 6
Cook the cheese sauce for 3-4 minutes or until it melts completely. Taste, and optionally, add more salt or pepper. Mix well again and remove from the heat. Set it aside.
Step 7
Shred the parmesan cheese. Remove the cabbage from the oven. Top each piece with the prepared cheese sauce and sprinkle with parmesan. Bake for another 15 minutes at 170°C (340°F).
Step 8
Divide the steaks and cauliflower rice between lunchboxes. Put a lemon in each box to squeeze over just before eating. It pairs perfectly with some fresh lettuce.
Ingredients
- Cabbage
420 g
- Extra virgin olive oil
1 tbsp
- Butter
1 tbsp
- Oregano, dried
0.5 tsp
- Cauliflower rice
450 g
- Butter
1 tbsp
- Extra virgin olive oil
1 tbsp
- Spinach
50 g
- Salt
0.5 tsp
- Black pepper
0.5 tsp
- Garlic powder
0.25 tsp
- Feta cheese
50 g
- Mascarpone
0.33 cup
- Parsley
3 tbsp, chopped
- Heavy cream
2 tbsp
- Parmesan cheese, fresh (hard)
40 g