White Cabbage Steaks with Ghee and Spices
White cabbage adds fiber, potassium, and sulfur compounds, while ghee makes the side dish more satisfying. Cumin, paprika, and rosemary give bold aroma without sugar or extra carbs.
Cut White cabbage (800 g) crosswise into steaks about 2 cm thick. Line a baking sheet with parchment and arrange the slices in one layer so they do not overlap.
Melt Ghee (100 g). Mix Cumin (2 g), Paprika (2 g), Rosemary (1 g), Dried parsley (1 g), Dried garlic (3 g), Pepper mix (2 g), and Sea salt (to taste). Sprinkle the cabbage with the spices and spread half of the ghee over the top.
Bake at 200°C for about 12 minutes, then add the remaining ghee to the cabbage steaks. Return the tray to the oven for another 13 minutes, until the edges are golden and the center softens while still holding its shape.
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