We’ve now instituted Meat-free Mondays at home, going all veg without being vegan.
These cabbage steaks served with a tangy fresh green salad and avocado were a recent hit.
I just used the drained black beans straight from the can, but this would be great topped with Tequila Black bean salsa
Half a cabbage with the core intact
1 can black beans (or 1.5 cups Tequila black bean salsa)
grated Cheddar cheese 250g or so
Coriander for garnish
Pre-heat oven to 200 degrees Celsius
Thickly slice cabbage retaining core to hold leaves together
Place cabbage steaks on parchment lined oven pan
Sprinkle with paprika and salt, drizzle olive oil lightly over steaks
Roast in oven for 25-30 minutes until golden brown
Remove steaks from oven, top with black beans or Tequila black bean salsa and cheese
Put back into oven and bake until cheese is melted
Serve with chopped avocado sprinkled with lime juice and a green salad. I put jalapeños in the side salad to add a touch more Mexican,