Spiced roasted cabbage steaks
This nutrient-packed dish is vegan, gluten-free, and the perfect accompaniment to your Christmas dinner. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Serves: 4
Ingredients
- 1 Red cabbage (about 900g)
- 2 tbsp Olive oil
- 1 tsp Cumin seeds
- 100g Cooked whole chestnuts (chopped)
- 1 Lime (zested, ½ juiced)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6 and put a baking tray inside to heat up. Slice 2cm off the round top of the cabbage, then cut the rest widthways into 4 x 2-3cm thick slices, discarding the woody core.
Step 2
Use 1 tbsp oil to brush both sides of the cabbage slices. Season with salt. Arrange on the hot tray, then roast on the middle shelf for 20 minutes.
Step 3
Carefully flip the ‘steaks’ over – don’t worry if some of the outer leaves become loose. Drizzle with the remaining oil and sprinkle over the cumin seeds. Scatter the chopped chestnuts around the cabbage, then roast for 15-20 minutes until the cabbage is very crispy and tender in the centre, and the chestnuts are lightly browned.
Step 4
Transfer the cabbage ‘steaks’ to a serving plate, then scatter over the lime zest and squeeze over the juice. Top with the roasted chestnuts to serve.
