Adobo cabbage Steak and creamy beans

If you're looking for a plant-based meal that packs a punch of flavor while keeping things simple, you're going to love this adobo cabbage steak with creamy beans recipe. The smoky adobo seasoning pairs perfectly with the tender cabbage, while the creamy beans add a satisfying richness to the dish. Whether you're new to plant-based cooking or a seasoned pro, this recipe is a delicious, comforting option that comes together quickly for a weeknight dinner or a cozy weekend meal. Let's dive into how you can bring these bold flavors to your table!

Head of cabbage, sliced

1–2 tablespoons cooking oil, your choice

2–3 tablespoons adobo

Sprinkle of paprika

1-2 tsp salt, optional, if you’re adobo is salt free

1 can of beans, (I used pink beans)

1–2 tablespoons vegan Sofrito (I made in previous video)

2-3 teaspoons tahini

1/2 lime juice

Salt, to taste

Slice head of cabbage into disc of about 3/4 to 1 inch thick. Place cabbage on baking sheet that is lined with parchment paper. Brush the cabbage with oil, coat thoroughly. Generously, sprinkle adobo, paprika, and salt on the cabbage steaks. Flip the cabbage over and repeat, brush oil, and sprinkle seasonings. Bake the cabbage steaks at 400° for about 25 minutes, or until the leaves are brown and the center is tender.

Drain and rinse beans, place in small pot. Add Sofrito, tahini, lime juice, and salt (add 1/8 cup of water if Sofrito is drier). Bring to a boil and reduce to simmer, covered. Stir frequently. Serve on top of your choice of grain (I chose lime cilantro quinoa, that I made). Add cabbage steak to your plate. And enjoy.

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