Cook: 1 hour

Serves: 4

Preheat the oven to 180C°(fan)/ 200°C.
Remove any damaged leaves and cut the red cabbage into 4 x 2 cm thick steaks, leaving the stalk on so they stay intact.
Brush both sides with olive oil, season well and transfer to a tray lined with baking parchment paper.
Roast for 30-40 minutes or until golden and a knife pierces the stalk easily.
Turn the steaks over halfway through cooking and cover with foil if they start to brown too much before they are tender.
Place the nuts on a separate oven tray and bake for about 10 minutes or until golden.
Remove and set aside, then roughly chop.
Tip into a bowl with the cherry tomatoes, mint, lemon zest and juice, maple syrup and the extra virgin olive oil.
Season and drizzle over the steaks.

More recipes from Denise here

First published in the JC March 2020

Topics:

Recipe of the day

Vegan Pesach recipe

vegetarian Pesach recipe

Vegan

vegetarian recipe

Ingredients

Name: Roasted red cabbage ‘steaks’
Prep time: 15 min
Cook time: 1 min
Yield: 4
Ingredients: 1 large red cabbage 2 tbsp olive oil 100g flaked almonds 150g skin on almonds 150g walnuts 75g cherry tomatoes, roughly chopped Small bunch of fresh mint, finely chopped ½ lemon, zest and juice 2 tbsp maple syrup 2 tbsp extra-virgin olive oil Salt and freshly ground black pepper

1 large red cabbage

2 tbsp olive oil

100g flaked almonds

150g skin on almonds

150g walnuts

75g cherry tomatoes, roughly chopped

Small bunch of fresh mint, finely chopped

½ lemon, zest and juice

2 tbsp maple syrup

2 tbsp extra-virgin olive oil

Salt and freshly ground black pepper

Roasted red cabbage ‘steaks’

Topics:

Ingredients

More from Recipes

Glazed chicken, orange and date couscous

Lisa’s Blondies with pecan brittle

Simple salmon tikka skewers

Rosalia’s knish-ish, potato and onion fried buns