Baked Cabbage With Mushroom Cheese Sauce

Tender roasted cabbage wedges topped with a creamy, mild mushroom-cheese sauce — light, vegetarian, and blood-sugar friendly.

Ingredients (Serves 2)

  • 600 g Green Cabbage (1 small head), cut into 4–6 wedges
  • 150 g Cremini or Button Mushrooms, thinly sliced
  • 1 tbsp Olive Oil, divided
  • 1 small Garlic Clove, minced
  • 1 tbsp Chickpea Flour
  • 200 ml Low-Fat Milk (1.5% or 2%)
  • 50 ml Low-Sodium Vegetable Stock or water
  • 60 g Reduced-Fat Cheddar, grated (or reduced-fat Gruyère)
  • 2 tbsp Low-Fat Greek Yogurt
  • 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried thyme)
  • Salt and Black Pepper to taste
  • 1 tbsp Fresh Parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 200°C (390°F). Line a baking tray or shallow oven dish with parchment.
  2. Brush cabbage wedges lightly with 1/2 tbsp olive oil, season with salt and pepper. Roast in the oven 25–30 minutes until tender and lightly caramelized on edges.
  3. While cabbage roasts, heat remaining 1/2 tbsp olive oil in a medium skillet over medium heat. Add minced garlic and sliced mushrooms; sauté 6–8 minutes until mushrooms are softened and any liquid mostly evaporated. Season lightly with salt, pepper, and thyme.
  4. Stir in chickpea flour and cook 1 minute to remove raw taste. Gradually pour in milk while stirring to avoid lumps, then add vegetable stock. Simmer gently 3–4 minutes until sauce thickens slightly.
  5. Remove sauce from heat and stir in grated reduced-fat cheddar until melted, then fold in Greek yogurt for creaminess. Taste and adjust seasoning.
  6. Transfer roasted cabbage wedges to a shallow baking dish if not already on one. Spoon mushroom-cheese sauce over the wedges. Optionally return to oven 5–7 minutes to warm through and lightly brown the top.
  7. Garnish with chopped parsley and serve immediately.

Notes

  • Chickpea flour thickens without wheat and adds a mild, nutty note; use it in place of regular flour for the roux.
  • For an even lighter version, reduce cheddar to 40 g and increase Greek yogurt by 1 tbsp.
  • Avoid over-salting; reduced-fat cheeses can be saltier. Adjust to taste after cheese is melted.
  • If you prefer smaller portions, cut cabbage into wedges smaller than suggested.

Calories estimate

Approximately 320 kcal per serving (two servings total).