Oven-Roasted Red Cabbage Steaks
The book Gegrild & Geroosterd is packed with barbecue, oven and grill-pan recipes. No huge hunks of meat for a change, but somewhat lighter dishes. Like these delicious oven-roasted red cabbage steaks.
This recipe for slow roasted red cabbage is a sweet and tangy main course. Don’t throw away the trimmings that have fallen off: make a pickle with them or tuck them into your lunch sandwich the next day.
Method
1. Preheat the oven to 150 °C. Remove the outer leaves from the cabbage. Cut the cabbage in half through the stem. Cut steaks approximately 2–3 cm thick from these halves. Brush both sides with olive oil and place them on a baking tray lined with parchment paper. Roast for 50–60 minutes, until the cabbage steaks are tender and have crispy edges. Turn them halfway through using a spatula. Check after 45 minutes whether the steaks are cooked. A knife or metal skewer should pass through them easily.
2. Toast the hazelnuts in a dry frying pan. Leave to cool and roughly chop. Mix the ingredients for the dressing and drizzle it over the steaks. Garnish with hazelnuts, mint and pomegranate seeds.
Title: Gegrild en geroosterd
Author: Marjolein Rosendaal, Anya van de Wetering and Bella Thewes
Publisher: Terra Lannoo
Price: €26.99
