Roasted Cabbage Steaks with Lemon Caper Butter Sauce and Toasted Hazelnuts

I’m always amazed by how much a cabbage yields, we can easily eat 3 or 4 times from 1 whole cabbage. Last week I made roti and I love serving it with white cabbage stir fried with Mme. Jeanette Chutney.

I still had almost half a cabbage left, so I thought I’d try something new this time: roasting it until charred an crispy and drenched in a lemon caper butter sauce with some toasted hazelnuts for extra crunch and flavour. Wow, that was amazing!

You can do this with other cabbages as well: red cabbage, cauliflower, broccoli. I’ve never tried it with Savoy cabbage but I can imagine it would taste amazing too! Oh, and don’t throw out the crispy burnt bits, they’re the best!

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Roasted Cabbage Steaks with Lemon Caper Butter Sauce and Toasted Hazelnuts

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Dinner, lunch, sides

By Saffron – Serves: 3-4 steaks

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

• 1/2 a head of cabbage (white or red cabbage)
• Oliver oil
• Pepper & Salt
• To serve
• Handful of hazelnuts
• Lemon Caper Butter Sauce, recipe or here

Instructions

1

Preheat the oven to 200°C.

2

Slice the cabbage into 1.5 cm thick slices.

3

Drizzle some olive oil on a baking tray and lay the steaks down, moving them around so they spread out the oil on the tray and on themselves.

4

Drizzle some extra olive oil on the top, season with pepper and salt and flip.

5

Season the other side now as well.

6

Place in the oven and bake for ± 20 minutes until starting to brown and edges start to crisp up.

7

While the cabbage is roasting you can toast the hazelnuts in a dry pan. Chop roughly and set aside until ready to serve.

8

To serve drizzle with the lemon caper butter sauce and the toasted hazelnuts.