Seared Cabbage Steak and Buttered Zucchini Spaghetti
|I am not a doctor. I can not diagnose, cure, treat, or prevent disease and illness. I am just here to share my experiences and things that I've learned.|
Even when I was eating meat, I was never a big fan of steak. I would always pick around fat and basically anything that was soft, slimy, or squishy. Needless to say, steak tends to fit those categories very often. Today was a little bit different. To be completely transparent with you, I had a head of purple cabbage in my refrigerator and needed to figure out a more interesting way to eat it so that I wouldn't be bored while eating my dinner (lol). So while brainstorming, I decided that I could make it like a steak since I hadn't touched my Primal Kitchen steak sauce pretty much since I'd purchased it. I wanted some noodles, but wanted to go lower on the carbs since I didn't have as much of a strenuous workout today. This quickly became another creative idea that my family and I thoroughly enjoyed. Let me know in the comments how it turned out for you!
|Prep Time||Cook Time||Total Time|
|10 minutes||25 minutes||35 minutes|
*All times are approximate.*
- purple cabbage steak slices
- Primal Kitchen Steak Sauce
- Himalayan pink salt
- black pepper
- Beyond Beef (optional)
- organic vegetable broth/water
- minced garlic
- zucchini (spaghetti noodles)
- Earth Balance Soy Free vegan butter
- Violife Just Like Parmesan (vegan)
- Himalayan pink salt
**If you'd like a tender cabbage steak with less crunch, bake your cabbage steak slices in the oven until desired texture.**
- In a frying pan, over medium/high heat, add purple cabbage steak slices to the pan. Add about 2-4 Tablespoons of organic vegetable broth, sprinkle a pinch of Himalayan pink salt and black pepper, and pour a little steak sauce on top of each cabbage steak slice. Cook for at least 2-3 minutes.
- Flip cabbage steak slices over and do the same on the other side. You should see a sear on each side. When done, remove from frying pan.
- In the same frying pan, add Beyond beef (if using) and about 1/4 cup of organic vegetable broth. Cook for about 2 minutes.
- Add minced garlic and cook for another minute. Then, add zucchini noodles, Earth Balance Soy Free vegan butter, Himalayan pink salt, black pepper, rosemary, oregano, parsley, and Violife Just Like Parmesan.
- Cook for about 3 minutes and reduce heat. Plate your seared cabbage steak and buttered zucchini spaghetti. Top zucchini spaghetti with fresh parsley and enjoy!
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