Baked red cabbage steaks
Background
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. Itβs really delicious - Β well worth a try!
Ingredients
- 1 medium red cabbage
- 2 tsp olive oil
- 1 tsp chopped thyme
- 1 handful walnuts or hazelnuts
- Β½ pomegranate, seeded
- For the herb-butter:
- 50g Dairy Free Spread or soft butter
- 1Tbsp chopped parsley, dill or parsley
- Β½ lemon zested
- Pinch of salt
Instructions
- 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.
Categories
- Meal Type: - Dinner - Lunch - Main - Quick & Easy - Roast - Seasonal - Side - Supper
- Cuisines: - Italian
- Occasions: - Anniversaries - Christmas - Dinner Party - Thanksgiving
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Sugar Free - Vegan
- Skill Levels: - Easy
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