Cabbage Steak with Potatoes & Mushroom Gravy

Laurie tried out two new recipes when we stopped by on our way back from our Nebraska road trip.  She came across them online, and then couldn't re-find them, but that didn't stop her - she put together what she remembered and made some of it up -- and it was delicious! Who'da thought that cabbage could make such a good steak? And the mushroom gravy -- with plenty of finely chopped mushrooms and coconut cream and nutritional yeast -- was a perfect, rich complement to the potatoes and cabbage. 


Cabbage steaks:
2 cabbages, sliced 3/4" thick
Canola oil for brushing
garlic powder
pepper flakes

Mushroom gravy:
Mushrooms, 8 oz, finely chopped
Canola oil for frying
3 cloves garlic, minced
pepper flakes (optional)
salt & pepper to taste
1 C coconut cream
1/2 C nutritional yeast


Make mashed potatoes before, during, or after the following :)

Cabbage steaks: Brush the cabbage steaks with oil, and sprinkle garlic powder, paprika, and hot pepper on both sides, to taste. Arrange on cookie sheet (see below) and roast in the oven on 350 degrees for 50 minutes.

Mushroom gravy: Finely chop the mushrooms, and saute in oil with garlic, salt, and pepper. Turn down the heat, add the coconut cream and nutritional yeast, and cook another half hour.  Serve over mashed potatoes!

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