Cumin and tahini roasted red cabbage steaks
These cumin and tahini roasted red cabbage steaks are perfect during Veganuary, served in a bun or with a couscous, rice or bulgur salad. Alternatively, you could serve it as a side dish with grilled meat or part of a roast meal.
Ingredients
Method
- Preheat the to 200°C. Line a baking sheet with parchment paper.
- Slice the cabbage into 2 cm thick steaks. You should get about 4 or 5 steaks.
- In a small bowl, mix the vegetable stock, garlic, tahini, vinegar and spices.
- Using a silicon brush, coat each cabbage steak generously on both sides.
- Place the steaks onto the lined baking sheet.
- Bake 20-25 for minutes, until the cabbage steaks are tender and starting to become crispy.
- Serve warm with spring onion, or seeds/nuts scattered over them.