Roasted Cabbage Steaks With Hazelnut Dressing

Roasted cabbage steaks with hazelnut dressing

  • serves 4
  • Easy

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





  • red cabbage 1 large
  • olive oil
  • blanched hazelnuts 40g  
  • red chilli 1 large, seeded and finely diced
  • mint a small bunch, leaves shredded 
  • lemon ½, zested and juiced
  • maple syrup 1 tbsp


  • 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.

Nutritional Information

  • Kcals 275
  • Fat 20.9g
  • Saturates 2.4g
  • Carbs 13.1g
  • Sugars 11.2g
  • Fibre 8g
  • Protein 4.7g
  • Salt 0.1g