Whoa mama this is good eating right here.
The latest in the line of calling things steak, please delight with us in the wonder that is the red cabbage steak.
Our favourite vegan steak to date.
1hr tops | serves 4 | easy | vegan
1 large red cabbage
3 tbsp olive oil
40g blanched hazelnuts
1 large red chilli
small bunch mint
1/2 lemon, zest and juice
1 tbsp maple syrup
Whack yee oven up to 200°C. Remove the outer leaves of the cabbage, and leaving the stalk intact, cut 4 x 2cm thick steaks. Gotta say, this isn’t the easiest of tasks, make sure you’re using a good, sharp knife for the job and be careful!
Brush both sides of the steaks with cooking oil, season and put on a baking tray lined with greaseproof paper. Roast for 30-40 minutes until golden and a knife pierces the stalk easily, turning halfway through.
Toast the hazelnuts in a dry frying pan until they’re golden. Tip out and leave to cool for a bit, then roughly chop. Pop into a bowl with the chilli, mint, lemon juice and zest, maple syrup and olive oil. Season and drizzle over the steaks.
Rushed to you from this month’s Olive magazine (November 2016).