Nutty red cabbage steaks for Pesach
Servings
4
Prep Time
15 min, plus an additional hour for cooking
Ingredients
1 large red cabbage
2 tbsp olive oil
100g flaked almonds
150g skin on almonds
150g walnuts
75g cherry tomatoes – roughly chopped
Small bunch of fresh mint – finely chopped
2 tbsp maple syrup
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
Instructions
1. Preheat the oven to 180°C fan/200°C/gas mark 6.
2. Remove any damaged leaves and cut the red cabbage into 4 x 2 cm thick steaks, leaving the stalk on so they stay intact.
3. Brush both sides with olive oil, season well and transfer to a tray lined with baking parchment paper.
4. Roast for 30-40 minutes or until golden and a knife pierces the stalk easily. Turn the steaks over halfway through cooking and cover with foil if they start to brown too much before they are tender.
5. Place the nuts on a separate oven tray and bake for about 10 minutes or until golden. Remove and set aside, then roughly chop.
6. Tip into a bowl with the cherry tomatoes, mint, lemon zest and juice, maple syrup and 2 tbsp extra virgin olive oil.
7. Season and drizzle over the steaks.