Baked red cabbage steaks
These baked red cabbage steaks are perfect in a vegan diet, served with a mash or pilaf. They can also be served as a side-dish during the winter festivities, accompanying roast turkey, goose or game. Instead of nuts & lemon you could use roasted chestnuts and orange zest in a Thanksgiving or Christmas menu. It’s really delicious – well worth a try!
Ingredients
Method
- Preheat the oven to 180C.
- Cut the cabbage into 2cm thick slices . Rub them with the oil on both sides and place them on a baking tray. Scatter the thyme leaves on top, then season with salt and pepper.
- Bake in the oven for 10 minutes, then carefully turn the steaks over and cook for another 10-15 mins or until the edges are golden. Scatter the nuts around the cabbage for the last 5 minutes of baking.
- Meanwhile, mix the spread or butter with the chopped herbs and lemon zest. Add a pinch of salt and ground pepper.
- Crumble the herby butter on top of the steaks and scatter the pomegranate seeds on top.
- Serve warm.