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Sheet pan of loaded taco cabbage steaks with turkey lentil taco meat and melted, crispy-edged cheese

Loaded Taco Cabbage Steaks (with Turkey and Lentils)

Roasted cabbage steaks with crispy, caramelized edges, loaded with turkey lentil taco meat and melted cheese. All the nacho cravings in a filling dinner that is high in both fiber and protein.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine Mexican-inspired
Servings 2 servings
Calories 458 kcal

Ingredients
  

  • ½ large head green cabbage sliced into ½-inch steaks, core cut out
  • 2 tablespoons olive oil
  • 1 cup Turkey Lentil Taco Meat about ⅙ batch; see notes for full recipe
  • ½ cup shredded Mexican blend cheese
  • pickled red onions for serving
  • hot sauce for serving

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  • Slice the cabbage into ½-inch steaks and cut out the core so every bite is tender and easy to eat with a fork and knife. Lay the steaks on the parchment and drizzle with 2 tablespoons olive oil.
  • Roast for 20 minutes, until the bottoms are deeply browned. Flip the steaks gently with a wide spatula (tongs can pull them apart once the core is out). Loose outer leaves are fine; just pile them back on.
  • Top the cabbage with 1 cup taco meat in an even layer, then sprinkle with ½ cup cheese.
  • Return to the oven for 5 to 7 minutes, until the cheese melts and the edges turn crispy. For extra crunchy cheesy bits, broil for 1 to 2 minutes, watching closely.
  • Let cool for a few minutes, then top with pickled red onions and hot sauce.

Notes

Turkey Lentil Taco Meat (full recipe): Makes 6 servings (about 6 cups). This recipe uses ⅙ of the batch. Takes about 25 minutes.
  • 2 tablespoons olive oil
  • ½ medium onion (diced)
  • 1 teaspoon salt
  • 3 tablespoons tomato paste
  • 6 tablespoons taco seasoning (divided)
  • 1 ½ pounds ground turkey (93% lean)
  • 1 (15-ounce) can lentils (drained and rinsed)
  • Water, as needed
  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and 1 teaspoon salt and saute for 4 to 5 minutes until softened and translucent.
  2. Stir in 3 tablespoons tomato paste and 4 tablespoons taco seasoning. Cook for 1 to 2 minutes, stirring, until fragrant and slightly darkened.
  3. Add the drained lentils and mash them a little with a potato masher. Add 1 ½ pounds ground turkey and cook for 8 to 10 minutes, breaking it up, until no pink remains. Add a splash of water if the pan looks dry.
  4. Taste and stir in up to 2 more tablespoons taco seasoning. Cook 1 to 2 minutes more.
Leftover taco meat keeps well in the fridge, so a big batch on the weekend makes this a quick weeknight dinner.
These are best right out of the oven. Leftovers are fine, but the cabbage loses its crispy edges.
High in both fiber and protein. Nutrition does not include toppings.
Nutrition information is an estimate and may vary based on ingredients and preparation.

Nutrition

Serving: 1servingCalories: 458kcalCarbohydrates: 27gProtein: 24gFat: 30gSaturated Fat: 9gCholesterol: 72mgSodium: 800mgPotassium: 810mgFiber: 10gSugar: 11gVitamin C: 110mg
Keyword cabbage steaks, high fiber, high-protein, loaded taco cabbage steaks, turkey lentil taco meat, weeknight dinner
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