Balsamic Roasted Red Cabbage Steaks with Tomato and Pine Nut Salsa
Try something different with these beautifully caramelised roasted red cabbage steaks
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These chunky steaks of red cabbage hold on to the sweet balsamic glaze really well, meaning they take on loads of flavour as they cook.
The bright and fresh salsa pairs perfectly with the richness of the roasted red cabbage.
Can you really call this a steak?
Although these roasted red cabbage steaks don’t really replicate the taste, texture, or even the look of beef steaks, it is probably still the best way to describe their shape.
Much like cauliflower steaks, these thick slabs of cabbage are not far off the size of a large steak and they can even be served the same way (after all, we don’t need an excuse to add chips to a meal!)
Sure, we could just call these “roasted red cabbage slices”, but that doesn’t quite capture the sheer size of them!
Is red cabbage healthy?
Red cabbage is a great source of vitamin K, and also provides you with calcium, zinc, and magnesium. It’s also very high in fibre which can help to keep your digestive system healthy.
However, it is not a great alternative to meat-based steaks in terms of protein, which is why the addition of pine nuts in the salsa is so handy! It’s a good idea to serve this with another source of protein if protein content is a worry for you.
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Total Time: 1 hour
Servings: 4
Total Time: 1 hour
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the roasted red cabbage
- 0.25 0.25 tbsp olive oil
- 0.5 0.5 tbsp agave syrup
- 0.5 0.5 tbsp balsamic vinegar
- 0.25 0.25 tsp garlic salt
- 0.25 0.25 tsp dried basil
- 0.25 0.25 red cabbage
- For the tomato salsa
- 0.125 0.125 red onion, finely diced
- 0.25 0.25 bunch parsley, chopped
- 0.75 0.75 tbsp olive oil
- 0.25 0.25 tbsp maple syrup
- 0.5 0.5 tbsp apple cider vinegar
- 2 2 cherry tomatoes, quartered
- 0.5 0.5 tbsp pine nuts, toasted
Method
- Preheat the oven to 180°C/355°F/Gas 4. Whisk the olive oil, agave, balsamic vinegar, garlic salt and basil together.
- Then slice the cabbage into 4 1-inch steaks, then using a pastry brush, coat the cabbage steaks in the balsamic vinegar. Place them onto a baking tray and roast for 30-40 minutes until they are cooked through.
- Whilst the cabbage is roasting, make the tomato salsa. Mix together all the salsa ingredients, then spoon over the cabbage steaks when they are ready to serve.
Nutritional information per serving (298g): Calories 257, Fat 14g, Saturates 2g, Carbohydrate 31g, Sugars 21g, Fibre 5g, Protein 3.8g, Salt 0.16g
Serve up this steak with a side of protein-rich freekeh salad!
