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prep time
25 min
cook time
55 min
ready time
1 h 20 min
Keto Vegetarian Cabbage Steaks with Fried Cauliflower Rice
This recipe is a lovely Keto vegetarian packed lunch idea for the entire family. Perfectly baked crispy cabbage steaks are topped with creamy cheese sauce and some freshly shredded parmesan for a wonderful flavor you will love. Cabbage steaks are served with fried cauliflower rice combined with some spinach for a healthy and delicious Keto-friendly, vegetarian side. This fantastic Keto packed lunch recipe is perfect for preparing in advance and having a healthy and delicious meal the next day. Optionally, add a handful of lettuce to your lunchbox or some lemon for the cauliflower rice. Enjoy!
How to replace mascarpone in this recipe?
Yes, you can replace mascarpone with the same amount of cream cheese. The results will be as equally delicious!
Can I prepare the cabbage steaks in my air fryer?
Yes, cabbage steaks are perfect for preparing in your air fryer. Preheat your air fryer to 170°C (340°F) and fry the steaks for 8-10 minutes or until fully cooked and crispy. Remember to line your air fryer basket with a piece of parchment paper.
What are the best Keto lunches to pack?
The best Keto lunches to pack should be well-balanced, nutritious, and filling. Combine your favorite Keto-friendly meals with delicious sides and low-carb veggies for a healthy lunch to take to work. Remember to stay hydrated! This is extremely important, whether on Keto or not. Pack some low-carb drinks for your lunch (green tea or fruit-infused water are great options!).
Net Carbs
5.4 g
Fiber
3.4 g
Total Carbs
8.8 g
Protein
6.8 g
Fats
19.8 g
231 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cabbage
420 g
Extra virgin olive oil
1 tbsp
Butter
1 tbsp
Oregano, dried
0.5 tsp
Cauliflower rice
450 g
Butter
1 tbsp
Extra virgin olive oil
1 tbsp
Spinach
50 g
Salt
0.5 tsp
Black pepper
0.5 tsp
Garlic powder
0.25 tsp
Feta cheese
50 g
Mascarpone
0.33 cup
Parsley
3 tbsp, chopped
Heavy cream
2 tbsp
Parmesan cheese, fresh (hard)
40 g
Recipe Steps
steps 8
1 h 20 min
Step 1
First, prepare the cabbage. Cut the stem off so it is leveled with the bottom of the heat. Cut the cabbage head into steaks. Place on a large baking tray lined with a piece of parchment paper.Step 2
Melt one tablespoon of butter in a microwave. Combine the butter with one tablespoon of olive oil and oregano. Mix well.Step 3
Preheat the oven to 170°C (340°F). Brush the cabbage steaks with the prepared butter mixture. Bake for 25 minutes.Step 4
Add the remaining butter and olive oil to a large pan. Heat over medium-high heat. Add the cauliflower rice and spinach. Season with salt, pepper, and garlic powder. Mix well and cook for 10-12 minutes.Step 5
Finely chop the parsley. Meanwhile, add the feta cheese, mascarpone, parsley, and heavy cream to a small saucepan. Mix well.Step 6
Cook the cheese sauce for 3-4 minutes or until it melts completely. Taste, and optionally, add more salt or pepper. Mix well again and remove from the heat. Set it aside.Step 7
Shred the parmesan cheese. Remove the cabbage from the oven. Top each piece with the prepared cheese sauce and sprinkle with parmesan. Bake for another 15 minutes at 170°C (340°F).Step 8
Divide the steaks and cauliflower rice between lunchboxes. Put a lemon in each box to squeeze over just before eating. It pairs perfectly with some fresh lettuce.
