Roasted cabbage steaks with hazelnut dressing
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 – browse through our site for recipe inspiration and more
- 1 large red cabbage
- olive oil
- 40g blanched hazelnuts
- 1 large red chilliseeded and finely diced
- a small bunch mintleaves shredded
- ½ lemonzested and juiced
- 1 tbsp maple syrup
Nutrition: per serving
- kcal275low
- fat20.9g
- saturates2.4g
- carbs13.1g
- sugars11.2g
- fibre8g
- protein4.7g
- salt0.1g
Method
step 1
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.
step 2
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.
step 3
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 chilli, mint, lemon zest and juice, maple syrup and 3 tbsp oil. Season and drizzle over the steaks.