Growing up, cabbage was used mostly for soup my mom would make often. And to be honest, that was the only way it was ever eaten at our home, boiled ... how boring!

So naturally I got sick of eating it the same old way, that as I got older and started cooking myself, I never reached for it ... up until recently.

Being a plant based eater, cauliflower 'steaks' have become very popular within the plant based cuisine. A few months ago, I came across a recipe and it dawned on me, 'instead of using cauliflower, I wonder what it would be like to use cabbage instead?' I'm always looking for different ways to incorporate a variety of different foods into my diet, so I figured I'd give it a try. However some of the ingredients listed in this particular recipe didn't tickle my tastebuds so I changed it up to some of my favourite flavours. Low and behold, after a few attempts I have discovered a new (and delicious) way of eating more cabbage!

I believe that this simple recipe is ideal for those looking for a quick and easy to make meal, it's comforting and perfect for plant based and keto eaters alike as it is low carb! If you're looking to add more veggies into your life, you can turn this into a satisfying lunch or dinner.

You'll need:

• 1 head of green cabbage, cut into 1' 'steaks'
• half cup of olive oil
• 2 tsp garlic powder
• 1.5 tbsp nutritional yeast
• 1/2 tbsp dried parsley
• 1/4 tsp pepper flakes
• 1/2 cup of veggie broth
• salt and pepper to taste
• balsamic glaze (optional)

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper
2. In a bowl, make your marinade by combining the olive oil, garlic powder, nutritional yeast, dried parsley, pepper flakes and veggie broth
3. Cut your cabbage into 1' steaks and place them on the prepared baking sheet
4. Brush the marinade onto both sides of the cabbage, evenly coating them. Drizzle the balsamic glaze over top of the cabbage (optional)
5. Bake for 30 minutes
6. Enjoy as a meal with either rice, potatoes or salad or as a side dish!