Hello lovelies,
you probably know red cabbage as a side dish, slowly braised with apple and cloves. Today I am showing you a version that surprised everyone in our family: roasted red cabbage steaks. Thick slices of the cabbage head are roasted with a glaze of balsamic vinegar, mustard and honey until the edges are crisp and caramelized. Feta, capers and hazelnuts go on top, and you have a dish that looks truly festive.
I simply love roasted vegetables in strong autumn colors. If you do too, take a look at my radicchio salad with oven-roasted vegetables, where slightly bitter purple leaves meet sweet roasted vegetables, much like here.
How to get the steaks right
The most important thing is the cut. Slice the cabbage head from top to bottom through the core into 2 cm (3/4 inch) thick slices. The core holds the leaves together, so the steaks do not fall apart when you turn them. A medium head gives you 4 to 5 nice slices. I never throw away the outer pieces; they end up finely shredded in a salad the next day.
The glaze of olive oil, balsamic vinegar, Dijon mustard, honey and garlic caramelizes in the oven and gives the cabbage a sweet and sour, slightly sharp note. Roasting makes cabbage mild and nutty in general, which you may know from my autumn salad with roasted Brussels sprouts, where even Brussels sprouts taste mild and almost sweet.
The hazelnuts and parsley are not a must, but for me they make the dish complete. With fresh bread it is a light dinner, and at Christmas I put the steaks on the festive table as a vegetarian side. They simply look beautiful on the platter.
If you prefer red cabbage quick and Asian-style, my udon noodles with red cabbage are a warm noodle version that is on the table in 30 minutes.
Give these red cabbage steaks a try and tell me in the comments whether they will be on your Christmas table.
