Roasted red cabbage steaks with maple and nut glaze

Name: Roasted red cabbage steaks with maple and nut glaze | Asda Good Living
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: 200g Giant Couscous; 2 Lemons, juiced; 1tsp Wholegrain Mustard; 30g Vegan Soft Cheese Alternative; 1tsp Fennel Seeds; 10g Fresh Parsley, finely chopped; 3tbsp Rapeseed Oil; 1 Large Red Cabbage, cut into 2cm thick rounds to create ‘steaks’ (6 steaks in total); 2 Garlic Cloves, crushed; 1tsp Chilli Flakes (use less if you don’t like heat); 3 Spring Onions, sliced; 1tbsp Light Soy Sauce; 3tbsp Balsamic Vinegar; 50g Walnuts, chopped; 50g Whole Almonds, chopped; 2tbsp Maple Syrup; 115g Vegan Feta (optional), crumbled; 5g Dill

Show off your vegan credentials with this stunning looking main.

By Asda Good Living,28th February 2023

Cook: 50 Mins

Serves: 6

Price: £0.65 per serving

Nutritional Information

Each 278g serving contains

Energy
4690kj
403kcal

20%

Fat
18.6g

Med
27%

Saturates
2.5g

Low
13%

Sugars
12.8g

Low
14%

Salt
0.56g

Low
9%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1687kj/403kcal

Ingredients

200g Giant Couscous

2 Lemons, juiced

1tsp Wholegrain Mustard

30g Vegan Soft Cheese Alternative

1tsp Fennel Seeds

10g Fresh Parsley, finely chopped

3tbsp Rapeseed Oil

1 Large Red Cabbage, cut into 2cm thick rounds to create ‘steaks’ (6 steaks in total)

2 Garlic Cloves, crushed

1tsp Chilli Flakes (use less if you don’t like heat)

3 Spring Onions, sliced

1tbsp Light Soy Sauce

3tbsp Balsamic Vinegar

50g Walnuts, chopped

50g Whole Almonds, chopped

2tbsp Maple Syrup

115g Vegan Feta (optional), crumbled

5g Dill

Method

Cook the couscous according to the pack instructions. In a small pan add the juice of 1 lemon, mustard, vegan cheese and fennel seeds and cook gently over a low heat for 2 mins, until smoothly combined. When the couscous is cooked, drain in a sieve and rinse with cold water. Transfer to a bowl with the dressing and chopped parsley. Season, cover and chill until ready to serve for up to 1 day ahead.

Preheat the oven to 200°C/180°C fan/gas 6. Add 1tbsp oil to a baking tray and arrange the cabbage steaks on top. Bake in the oven for 10 mins to soften slightly. Meanwhile, for the drizzle, add the garlic, chilli flakes, spring onions and 2tbsp oil to a small pan and cook for 2 mins over a medium heat to bring out the flavours. Stir through the soy and balsamic vinegar, then turn the heat to medium-high and cook for 2–3 mins until starting to reduce. Finish with a squeeze of lemon juice to cut through.

Take the cabbage steaks out of the oven and pour over the drizzle. Cover with foil and put back in the oven to roast for a further 15 mins or until the cabbage is tender.

Lightly toast the nuts in a small frying pan over a medium heat for 2 mins. Pour in the maple syrup and stir through for 2 mins more until sticky. Serve the cabbage steaks with the nut maple glaze, topped with the feta (if using) and dill with the couscous on the side.

Cook’s tips: Any nuts would work for the glaze so use your favourite. Some of the cabbage steaks will be different sizes, so take them out sooner and give the bigger ones a few minutes more. Serving suggestions: A crisp green salad would be delicious.