Roasted Cabbage Steaks With Hazelnut Dressing

Roasted Cabbage Steaks With Hazelnut Dressing

Recipe by Sandra MyersCourse: SidesCuisine: AmericanDifficulty: Easy




Total time




  • 1 large red cabbage

  • 40g blanched hazelnuts

  • 1 large red chilli, seeded and finely diced

  • a small bunch mint leaves, shredded

  • zest and juice of ½ lemon

  • olive oil

  • 1 tbsp. maple syrup


  • Heat oven to 200 degrees C. Prepare a baking sheet lined with a parchment paper.
  • Remove any bruised or damaged leaves of cabbage. Cut into 4 x 2cm thick steaks, leaving core on so they stay intact.
  • Brush both sides with oil, season with salt and pepper.
  • Place on sheet and roast for 30-40 minutes; until golden. Turn steaks over halfway through cooking. Cover with a foil if needed.
  • Toast hazelnuts in a dry frying pan until golden and toasted. Remove and leave to cool, then roughly chop.
  • Combine in a bowl with chilli, mint, lemon zest and juice, maple syrup and 3 tablespoons olive oil. Season and drizzle over the steaks. Serve.
Roasted Cabbage Steaks With Hazelnut Dressing
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summer is for fucking.