2016-04-24

Sautéed Mushrooms on Roasted Cabbage Steak, Baked Sweet Potato

FOR 2 SERVINGS | INGREDIENTS:

Roasted Cabbage Steaks
- 1 head of a medium cabbage
- 1/2tbsp extra virgin olive oil
- 2 cloves of garlic, minced
- 1/8tsp salt
- 1/8tsp ground black pepper

Baked Sweet Potato - 2 small sweet potatoes

Sautéed Mushrooms
- 250 chestnut mushrooms
- 1tsp light olive oil
- 2 cloves of garlic, minced
- 1/2tsp herb de Provence

(1) Preheat oven to 220c. Line a rimmed baking sheet with a silicone mat, foil, or parchment paper.

(2) Slice cabbage, vertically through the core, into 2-2.5cm slices (you should end up with about 6 slices; use only 2 for this recipe for 2).

(3) In a small bowl, mix all remaining ingredients. Brush each slice of cabbage with the olive oil mixture and roast in the oven for 25-35 minutes or until cabbage is golden brown with crispy edges.

(4) Meanwhile, wash sweet potatoes and then use a fork to poke holes evenly onto surfaces (around 10 times per potato). Place potatoes onto a microwave safe plate. Heat in microwave on full power for 8 minutes, turn halfway for even cooking. Cut into halves just before serving.

(5) Finally, sauté mushrooms until done.

(6) Spoon sautéed mushrooms onto roasted cabbage steak, serve alongside baked sweet potato.  ENJOY!!

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