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.
red or green cabbage 1 large
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
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.
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.
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.