• 3/4 cup vegetable broth
  • 1/4 cup tahini or peanut butter, or the two mixed
  • 4 cloves garlic, minced
  • 1 tsp dried parsley
  • 1 tsp paprika, I liked 1/2 tsp sweet paprika and 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 3 tablespoons nutritional yeast and a bit more to sprinkle over before baking
  • Red chili pepper flakes, to taste. (optional) Start with a scant 1/4 teaspoon.
  • 3 tablespoons balsamic glaze, or reduced balsamic like Napa Naturals Reserve, or from California Balsamics
  • Medium to large green cabbage
  • 1/4-1/3 cup well chopped peanuts
  • 1/4 cup fresh parsley, chopped

Recipe created by Carleigh Bodrug, Instagram@plantyou. I made only a few changes.

What a delicious, flavory, and nutritious dish, as well as a great way to eat your cruciferous vegetables. This makes a beautiful main course or side dish. I even enjoy it as a cold snack.

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Combine the broth, tahini, garlic, parsley, paprika, sea salt and nutritional yeast. Whisk to create a sauce.

To create larger slices, take a bit off of the end and save for a salad. Cut into about 1 inch thick “steaks’ and lay them onto a jellyroll pan (a big baking sheet with shallow sides). With a big cabbage, you should have 6 steaks.  Spoon the sauce evenly over the steaks and spread with the back of the spoon. Sprinkle over the sauce a bit more nutritional yeast and the red pepper flakes. Drizzle  lines of balsamic vinegar over the steaks and finish with a sprinkle of chopped peanuts. 

Bake for half an hour, until crispy. Finish off with more nutritional yeast and fresh lemon juice as desired.

May serve with potatoes, or grains like rice. 

To reheat it is best to use a pan, the over, or air fryer to re-crisp it a bit.

If the cabbage is small enough, this can be a burger substitute with buns or crisp toasted sourdough bread, and traditional fixings. Let me know what you come up with.