Let’s play a game called “Fake or Real?”
Because I’ve had a bit of healthy debate recently on which is better and what a Nutritionist should or should not have/eat/etc. when choosing real or imitation items. I think you are all well aware by now of my need to win an argument so I need you to be advocates in my corner.
I’m going to list some things and in the comments section I want your answer on whether it is more desirable to have the real thing or the fake’d up version plus your reasoning. I’ll be answering as a Nutrition Professional, so keep that in mind. If you can’t back it up it’s not legit. You’ll be able to see my answers snuck in between the photos of this recipe.
Oh yeah, I made a recipe, too. On to the game!
Real Deal or Fake’d Up?
» Buns (meaning up to interpretation)
» Indoor Plants
» Coffee Creamer
Mull those babies over while you go ahead and peruse the most delicious fake steak recipe I’ve ever sunk my bunny teeth (vegetarian humor) into.
Mediterranean Roasted Cabbage Steaks
with Basil Pesto & Feta
Unless you’re polish or your mom did that cabbage soup diet thing, you may not be very familiar with today’s favorite fake friend.
Let me introduce you to this versatile diet food: The Cabbage Steak.
To begin, slice cabbage into halves and spread them with your favorite pizza base. I prefer basil pesto but marinara is good, too. Sundried tomato would be delish as well.
To all of you who said Fake Steak, you win because I say fake steak alllll the way.
Any opportunity to eat more veggies is a Nutritionist’s dream, right? Ha. Riiiight.
But really, it is mine.
Top your fake steaks with real feta and Parmigiano Reggiano, slices of garden or greenhouse tomatoes and hunks of marinated artichoke.
Buns. Psh. I’m not even answering that. Go look at THIS and then try to tell me you want a real bun.
Bake the fake, cheesy and delicious steaks for about 20 minutes and get those fats melting and cheeses browning and bubbling.
House Plants? FAKE! I could keep a plant alive if my entire apartment wasn’t a natural light-less black hole that kills all living things. Fake plants can be just as lovely and are certainly better than no green at all.
Look at the crispy and juicy and overall drool inducing textures of this damn thing. If my mom would have served cabbage like this I would have eaten the entire sheet pan.
SO tans and coffee creamer. Fake on both accounts. Do you see a trend? I like my creamer dairy free and my tan wrinkle-free. Priorities I guess…
So more on the actual recipe…
Make sure you add fresh basil AFTER the baking process or it will burn in three seconds. You’re welcome.Gratuitous cheese pulls are what blogging and food photography are all about sooooo here you go!
- 1 Small Head Cabbage, sliced into "steaks"
- 4 oz Basil Pesto
- 1 cup Shredded Parmesan Cheese
- 2 oz Feta Cheese, crumbled
- 2 small Tomatoes, sliced
- 5-6 Marinated Artichoke halves
- 1 tbsp Mediterranean Seasoning
- Fresh Basil, to garnish
- OPTIONAL TOPPINGS include olives, mozzarella, mushrooms, roasted red pepper, etc.
- Heat oven to 400 and spray a large sheet pan with nonstick spray.
- Arrange the cabbage in a single layer on the sheet pan so the edges are all touching. Slather pesto on the steak halves and be generous as a lot will melt into the cabbage folds.
- Top with cheese and tomato and bake until the edges of the cabbage are crisp and all of the cheese is bubbly, about 20 minutes.
- Sprinkle with Seasoning and Basil. Serve HOT with an extra scoop of Pesto for dipping!
Have I convinced you all to try cabbage yet?! If not, I’ll be back with more cabbage concoctions soon…