If you’re anything like me you’ve been counting down the days until the long holiday weekend since Monday.
I’m super excited not only for a little break from the daily grind, but to get out of town and explore a new city since my Memorial Day weekend will consist of a little travel to Ashville, North Carolina! I am looking forward to a few days filled with hiking, exploring and, of course, great food.
If you’ve ever been to Ashville and have recommendations send them my way!
Regardless if you are staying home or traveling this weekend, there is a good chance you’ll be enjoying the sweet smell that goes along with grilling, and if you aren’t, well, I would seriously recommend re-thinking your weekend plans. There is nothing that kicks off the summer season quite like a little Mem-Day Grilling- plus the smell is just heavenly.
Slide over those rib eyes and make room for this
- low calorie
- fiber rich
- MUCH more inexpensive
steak I am about to throw at you. This recipe is sure to be a crowd pleaser to vegetarians and carnivores alike.
Yum and a half.
Take a chance, try something different, and let me know what you think!
Grilled Parmesan Cabbage Steaks
Yield: ~6 steaks
- 1 medium cabbage
- 2 tsp olive oil
- 2 tbsp grated parmesan cheese
- Dash of salt and pepper
- Slice cabbage into ~ ½ to 1 inch slices, this will make about 6 slices, or “steaks”.
- Brush each steak lightly with olive oil on both sides.
- Sprinkle one side of each slice with parmesan cheese and a dash of salt and pepper.
- Place steaks on grill for ~3 minutes per side
Nutrition Information per steak: 59 calories, 2.4g fat, 8.3g carb, 2.9g protein