This recipe is vegan and gluten free.
Cabbage Steak Ingredients
2 – 4 cabbage steaks (approx. 3/4 inch thick)
Sesame seed oil
Place cabbage wedges in a glass baking dish lined with parchment paper. Season to taste. I used pepper, dill weed, and garlic powder. Drizzle a small amount of sesame oil over top. Flip and do the same to the other side. Bake at 400F for 35 minutes or until cabbage steaks are browned. Remove from oven and drizzle with fresh lemon juice.
Prepare creamy rice and beans while cabbage steaks are baking.
Creamy Rice and Beans Ingredients
3 cups chopped collard greens
1 onion diced
3 cloves garlic minced
2 cups cooked rice (see instructions below)
1 cup pinto beans (drained and rinsed)
1 large can coconut milk (15oz)
1/2 – 1 cup water
Add 2-3 tablespoons avocado oil to a large skillet on high heat. Add diced onions. Turn heat down to medium and cook for 3-5 minutes. Add garlic. Once garlic and onions have slightly browned, add collard greens. Cook another 5 – 7 minutes on medium to low heat.
Using a spoon, skim coconut milk from the top of the can and add to skillet along with 1/2 cup water. Also add 2 cups cooked rice and 1 cup pinto beans (drained and rinsed if using canned).
Stir together, add another 1/2 cup water if needed, and simmer on low for 5 minutes.
Plate and serve with cabbage steaks. Garnish with grape tomatoes, cashews, and lemon slices.
Bulk Rice Cooking Instructions
3 cups rice
3 cups water
Cover 3 cups rice with water and soak for at least one hour (I used tri-colored long grain for this recipe). Drain off soaking water.
Add another 3 cups water, cover, and boil on high until water is evaporated (approx. 20 minutes)
Use 2 cups cooked rice for this recipe and refrigerate the rest for another meal.
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