Roasted red cabbage ‘steaks’

In these times of austerity, simple vegetable dishes will be popular this Pesach


Photo: Inbal Bar-Oz

  • place PRE 15 minutes
  • place COOK 1 hour
  • place SERVES 4
  • printicon
  • Preheat the oven to 180C°(fan)/ 200°C.
  • Remove any damaged leaves and cut the red cabbage into 4 x 2 cm thick steaks, leaving the stalk on so they stay intact.
  • Brush both sides with olive oil, season well and transfer to a tray lined with baking parchment paper.
  • Roast for 30-40 minutes or until golden and a knife pierces the stalk easily.  
  • Turn the steaks over halfway through cooking and cover with foil if they start to brown too much before they are tender.
  • Place the nuts on a separate oven tray and bake for about 10 minutes or until golden. 
  • Remove and set aside, then roughly chop.
  • Tip into a bowl with the cherry tomatoes, mint, lemon zest and juice, maple syrup and the extra virgin olive oil.
  • Season and drizzle over the steaks.

More recipes from Denise here 

First published in the JC March 2020


1 large red cabbage

2 tbsp olive oil

100g flaked almonds

150g skin on almonds

150g walnuts 

75g cherry tomatoes, roughly chopped 

Small bunch of fresh mint, finely chopped 

½  lemon, zest and juice

2 tbsp maple syrup

2 tbsp extra-virgin olive oil 

Salt and freshly ground black pepper

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive