Roasted cabbage steaks with hazelnut dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 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.
