Pizza Bowl: cabbage & salami

1T avocado oil

 1/2 green cabbage

2 yellow onions 

1oz salami slices

1oz parmesan cheese

Artichoke hearts

Cut onions into strips by first halving then slicing from the round edges. Warm up sauté pan, then add oil, warm for another minute before adding onion strips. Cut cabbage into similar sized strips and set aside. Do likewise with the salami slices and set them aside.

Once onions are translucent and beginning to brown on some edges add in the cabbage and give it a stir. Continue to stir every so often until cabbage wilts to desired texture, about15 minutes. Stir in spices, a layer of each sprinkled across mixture or to taste:

    Fennel seed, oregano, mushroom mix, Bragg's 24 herb & spice mix

Put glass baking dish on food scale and zero out. Add onions and cabbage mixture, marinara, and artichoke hearts to desired weight. This will depend on the flavour profile you want. I opt for more artichoke hearts. 

If splitting veggies 10 & 10 between lunch and dinner this may look like:

    7oz onion & cabbage mix, 2oz marinara, 1oz artichoke hearts OR
     6oz onion & cabbage mix, 2oz marinara, 2oz artichoke hearts

If having full 14oz veggies for dinner you may want:

    9oz onion & cabbage mix, 3oz marinara, 2oz artichoke hearts  OR
     8oz onion & cabbage mix, 3oz marinara, 3z artichoke hearts

Once weight is achieved, stir everything together, then use a rubber spatula to scrap sides of baking dish clean to keep from burning in oven. Evenly spread salami slices over top, then the parmesan cheese. Bake at 350 until desired crispness, maybe 20 minutes.

Note: you don't have to use oil to sauté the vegetables and it will still be delicious. Instead stir 1oz of mozzarella cheese into the cabbage mixture before adding salami and parmesan.