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Ingredients:
Cabbage Steaks
1 medium (3 lb) head green cabbage
½ tsp paprika
½ tsp onion powder
¼ tsp salt
½ tsp ground pepper
2 tbsp Farmhouse Sundried Tomato Parmesan Garlic Olive Oil
Sun-Dried Tomato Cream Sauce
½ cup coarsely chopped drained sun dried tomatoes, plus 1 tbsp oil from jar
1 tsp fresh garlic (grated)
¼ tsp salt
¼ tsp ground pepper
¼ cup heavy cream
¼ tsp salt-free Italian seasoning
½ cup dry white wine
1 cup low sodium vegetable broth
¼ cup shallots (finely chopped)
fresh chopped parsley for garnish)
For the sun-dried tomato cream sauce: In a saucepan, combine sun-dried tomatoes, tomato oil, shallots, and garlic. Cook on medium until the shallots soften, about 3 minutes. Add broth and wine, simmer until reduced by half, about 15 minutes. Whisk in cream and simmer until slightly thickened, 5-8 minutes, then stir in Italian seasoning, salt, and pepper.
Serve each steak with sauce and garnish with parsley if desired.
