Roasted Cabbage Steaks with Hazelnut Dressing

This easy recipe for roasted cabbage steaks makes a subtly sweet and zesty low calorie vegetarian main for four. Keep any left-over cabbage and make our pickled red cabbage on Asian chicken burgers or spice it up and stick it in the slow cooker.

Ingredients:
red or green cabbage 1 large
olive oil
blanched hazelnuts 40g
red chili 1 large, seeded and finely diced
mint a small bunch, leaves shredded
lemon ½, zested and juiced
maple syrup 1 tbsp
Method:
STEP 1

Heat the oven to 200C/fan 180C/gas 6. Remove any bruised or damaged leaves, and cut the red cabbage into 4 x 2cm thick steaks, leaving the stalk on so they stay intact.

STEP 2

Brush both sides with oil, season and put on a baking paper-lined tray. Roast for 30-40 minutes until golden and a knife pierces the stalk easily. Turn the steaks over halfway through cooking, and, if they’re browning too much before they’re tender, cover with foil and keep cooking.

STEP 3

Toast the hazelnuts in a dry frying pan until golden and toasted. Tip out and leave to cool, then roughly chop. Tip into a bowl with the chili, mint, lemon zest and juice, maple syrup and 3 tbsp oil. Season and drizzle over the steaks.

2019-01-07T21:19:47+00:00

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