Okay, so it’s not a steak per-say, but I didn’t know what else to call it.
A bit of cabbage..?
A large chunk of cabbage..?
A just-under-one-inch-thick round of cabbage..?
Not exactly music to the ears is it!
While there may be some debate over the name, there’s no denying that this recipe tastes goooood. The sweet roasted cabbage, seasoned with a little lemon rind and some salt and pepper, is so simple and yet so satisfying that your colleagues will definitely be following you out of the kitchen! Top with some avocado and a pinch of chilli flakes and you’re good to go.
- 100g quinoa
- 2 red cabbage steaks, each just under an inch thick*
- Handful of chopped parsley
- Juice and rind of half a lemon
- 1 avocado, sliced
- Olive oil
- Pinch of chilli flakes
- Salt and pepper
*to cut the steaks, place the cabbage stem-side down and cut from the top all the way through to the heart at the bottom. Cutting through the heart helps to hold the steaks together when roasted, but it’s not essential and will depend on the size of the cabbage.
Parsley sauce | Parsley butter | Lemon and caper dressing
Grilled halloumi | Crumbled feta
Meat and fish options
White fish – cod, sea bream, sea bass | Grilled chicken
- Preheat the oven to 200°C (180° fan)
- Rinse and drain the quinoa and pop into a saucepan of boiling water. Reduce the heat and let it simmer for 10-15 minutes or until softened but it retains a little bite. Drain and set aside.
- Coat each cabbage steak in a little olive oil and rub with the salt, pepper and lemon rind. Place on a baking tray and roast for 30-40 minutes, or until softened and charred in places.
- Once the quinoa has cooled, add the lemon juice, the parsley, some salt and pepper and 2 tbsps of olive oil and stir to combine.
- Pop the cabbage steak in a tuppaware and top with the quinoa, avocado and a sprinkle of chilli flakes. This can be eaten hot or cold – just remember to remove the avo before you pop it in the microwave. Unless hot avo floats your boat!