Red-cabbage-steaks

Red cabbage steaks with a herb melt

These thick roasted slices of vibrant winter veg have crunchy, crispy edges and a deliciously nutty flavour

By , 09 January 2019

(13 votes)

Red cabbage steaks with a herb melt

  • 35 Mins

  • Serves: 4

Add to basket
Nutritional Info
Each 242g serving contains

  • Energy

    871KJ

    208KCAL

    10%

  • Fat

    15.0g

    med

    21%

  • Saturates

    2.2g

    low

    11%

  • Sugars

    8.0g

    low

    9%

  • Salt

    0.22g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 360kJ/86kcal.
Ingredients
  • 60g Free From Dairy Free Sunflower Spread
  • 1tsp chopped sage
  • 1tsp chopped thyme
  • 1tbsp chopped parsley
  • 1tsp lemon zest
  • 1kg whole red cabbage, cut into slices 2cm thick
  • 2tsp rapeseed oil
  • 20g almonds, chopped
  • 20g hazelnuts, chopped
  • 40g pomegranate seeds
Method

  • For the herb melt, put the sunflower spread into a bowl and stir to soften. Mix in the herbs and lemon zest, then season with ground black pepper. Cover and chill.

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Brush the cabbage slices on both sides with the oil. Put on a baking tray and roast for 15 mins. Turn over and cook for 10 mins or until the edges begin to char.

  • Meanwhile, toast the nuts on a baking tray in the oven for 10 mins, stirring after 5 mins. Set aside to cool.

  • Top the cabbage steaks with the herb melt. Sprinkle with the toasted nuts and the pomegranate seeds to serve.