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!

Print Recipe

Prep Time 10

Cook Time 25

Resting Time 4

Total Time 35

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

1 medium red cabbage
2 tsp olive oil
1 tsp chopped thyme
1 handful walnuts or hazelnuts
½ pomegranate seeded
For the herb-butter:
50 g Dairy Free Spread or soft butter
1 Tbsp chopped parsley dill or parsley
½ lemon zested
Pinch of salt

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.