From Soil to City


Roasted Cabbage Steaks with Maple Syrup


  • red cabbage 1 large
  • olive oil
  • blanched hazelnuts 1.5 oz. 
  • red chilli 1 large, seeded and finely diced
  • mint a small bunch, leaves shredded 
  • lemon ½, zested and juiced
  • maple syrup 1 tbsp


                  STEP 1

                  Heat the oven to 400 degrees. Remove any bruised or damaged leaves, and cut      the red cabbage into 3/4 inch thick steaks, leaving the stalk on so they stay intact.

  • STEP 2

    Brush both sides with oil, season and put on a baking paper-lined tray. Roast for 30-40 minutes on bottom rack until golden and a knife pierces the stalk easily.  Turn the steaks over halfway through cooking, and, if they’re browning too much before they’re tender, cover with foil and keep cooking.

  • STEP 3

    Toast the hazelnuts in a dry frying pan until golden and toasted. Tip out and leave to cool, then roughly chop. Tip into a bowl with the chilli, mint, lemon zest and juice, maple syrup and 3 tbsp oil. Season and drizzle over the steaks.