Kevin's Autumn Glazed Cabbage Steak
"Cabbage steaks have brilliant light flavour when roasted. This recipe can be used with cauliflower, beetroots or broccoli (or a mix) to bring vibrant colours to the table. For meat lovers, scatter some nduja sausages or chorizo slices over the cabbages with nuts and parmesan.”
4 people
30 minutes
10 minutes
Ingredients
- 1 tin Chickpeas drained
- 4 tbsp Flat Leaf Parsley torn
- 6 cloves Garlic chopped
- 1 head Green Cabbage
- 5 tbsp Honey
- 1 - Lemon juice & zest
- 4 tbsp Olive Oil
- 4 tbsp Parmesan Cheese grated
- 2 tbsp Red Pesto
- 1 pinch Salt and Pepper
- 1 tbsp Tahini
- 3 sprigs Thyme chopped
- 75 g mixed nuts
- 2 sprigs rosemary chopped
Method
- Preheat the oven to 220˚C and grease a non-stick baking tray.
- Pull outer leaves off the cabbage and cut from tip to base into 2cm thick slices using the stalk of the cabbage to hold all the leaves together. Place the cabbage steaks on the baking tray.
- In a bowl, combine the olive oil with 4 tbsp of honey, red pesto, 4 cloves of chopped garlic, the chopped thyme and rosemary and half of the lemon juice and zest until smooth. Brush the mixture over the cabbage steaks and season.
- Roast in the oven for 20 minutes. Carefully flip the cabbage steaks and sprinkle over the chickpeas, crushed mixed nuts and parmesan. Drizzle the rest of the honey and oil mixture over and season well. Place back in the oven and roast for an additional 10 minutes until caramelised.
- In the meantime, prepare the dressing: In a bowl, combine the tahini with 1 tbsp honey, the rest of the chopped garlic and lemon juice and zest. Stir in the parsley and mixed seeds and set aside.
- Once the cabbage steaks are roasted, sprinkle the parsley dressing over the cabbages and serve immediately.
