Recipes
Red cabbage steaks with a herb melt
These thick roasted slices of vibrant winter veg have crunchy, crispy edges and a deliciously nutty flavour
These thick roasted slices of vibrant winter veg have crunchy, crispy edges and a deliciously nutty flavour
(15 votes)
Cook: 35 Mins
Serves: 4
Price: 66p per serving
Nutritional Information
Each 242g serving contains
Energy
871kj
208kcal
871kj
208kcal
10%
Fat
15.0g
15.0g
Med
21%
21%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
8.0g
8.0g
Med
9%
9%
Salt
0.22g
0.22g
Low
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
360kj/86kcal
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
1
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.
2
Preheat the oven to 200C/180C Fan/Gas 6.
3
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.
4
Meanwhile, toast the nuts on a baking tray in the oven for 10 mins, stirring after 5 mins. Set aside to cool.
5
Top the cabbage steaks with the herb melt. Sprinkle with the toasted nuts and the pomegranate seeds to serve.