Roasted Cabbage Steaks with Mushroom Sauce
We're excited to use these locally grown mushrooms to make a creamy & dreamy mushroom sauce. We love sour cream rather than classic cream in this recipe for a touch of tanginess! This recipe tops a tender roasted cabbage "steak" but can also be used with chicken, beef steaks, or tossed with pasta! Try using it as a dip with your favorite crusty bread.
Servings: 6 servings
Medium saute pan
- 2 small cabbages
- 1 tsp Hungarian blend (optional)
- 1 tbsp garlic powder
- 0.5 lb mushrooms
- 1 onion
- 3-4 sprigs of thyme
- 2 oz parmesan cheese
- 4 oz sour cream
- 3 cloves garlic
Cut stems off cabbage heads and then slice each head into flat discs (steaks) that are about ¾ to 1 inch thick. Peel onion, discard peel, and small dice. Remove thyme leaves from stems. Mince or grate garlic. Cut mushrooms in half. Dissolve sour cream into 1 cup.
Place the cabbage steaks on a baking sheet that has been drizzled with olive oil, allowing space between each cabbage steak for even cooking. Brush the cabbage with olive oil then sprinkle with garlic powder, Hungarian spice blend(optional), salt, and pepper. Flip and repeat on the other side. Bake for 25 min until the cabbage is browned and the center is tender.
While the cabbage is baking make the mushroom cream sauce. Heat 1 Tbsp oil in a medium sauté pan over medium heat. Add onions and a pinch of salt and pepper; cook 4-5 min until translucent and softened. Add mushrooms, garlic, and thyme and sauté another 3-5 min.
Add dissolved sour cream and stir to incorporate. Simmer for 5-7 min until the cream has thickened and the mushrooms are cooked down. Season with salt and pepper to taste. Add the parmesan cheese saving a little bit to garnish. Stir to incorporate.
Plate cabbage steaks and top with creamy mushroom sauce and garnish with remaining bit of the parmesan cheese. Enjoy!