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!
Roasted Cabbage Steaks with Lemon Caper Butter Sauce and Toasted Hazelnuts
- 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
Preheat the oven to 200°C.
Slice the cabbage into 1.5 cm thick slices.
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.
Drizzle some extra olive oil on the top, season with pepper and salt and flip.
Season the other side now as well.
Place in the oven and bake for ± 20 minutes until starting to brown and edges start to crisp up.
While the cabbage is roasting you can toast the hazelnuts in a dry pan. Chop roughly and set aside until ready to serve.
To serve drizzle with the lemon caper butter sauce and the toasted hazelnuts.