Until recently my red cabbage repertoire was limited to two recipes – one a conventional raw cabbage slaw and the other Jamie Oliver’s braised Christmas red cabbage. But after reading more about the health benefits of all things purple I wanted to find another way to use red (also called purple) cabbage. Hence my welcomed discovery of roasted red cabbage steaks.
Although I’m calling these juicy chunks of purple goodness “steaks” don’t take this too literally. Of course you can chop the cabbage into steak like slices – or like me go for wedge like shapes, each one held together with a piece of the core. Either way the resulting tender chunks of cabbage are delicious. So delicious in fact that I tucked in before taking a couple of photos – so what you see here is one whole wedge and one partial one….
After making these steaks (or wedges) for the first time this week I’m hooked and with this post I’m hoping to tempt you to try a new way to show off the humble, yet nutrition packed, vegetable that is cabbage. And if purple foods just aren’t your thing then you could always try this recipe using a green cabbage instead.
Purple vegetables are all the rage right now and this recipe is about as easy and cost effective as preparing them gets – I hope you like it!
- A whole red cabbage
- Salt & pepper
- Coconut oil
- Balsamic vinegar
- Cumin powder or fennel seeds (optional)
- Remove any loose outer leaves from the cabbage and cut it into 8 wedge shaped pieces (or 4 wedges if you’re using half a cabbage).
- An easy way to do this is to first slice the cabbage into quarters and then slice each quarter into two. The core that remains on each wedge should hold the leaves in place.
- Massage the exposed surface of each wedge with coconut oil and then season well with salt and pepper. You could also add some spices (cumin powder or fennel seeds would work well).
- Transfer the wedges into an oven proof dish and cover tightly with foil. This prevents the outer leaves burning during the first phase of cooking.
- Bake in the oven at around 200C for 30 minutes and then remove the foil and drizzle the cabbage with balsamic vinegar. Bake for another 20-30 minutes or until the cabbage is tender.
Serve your cabbage steaks as the hero of a vegan or vegetarian meal alongside some extras. I served mine with a side of mashed spiced sweet potato and my Indian pineapple pickle.