Dec 23, 20222 min read

Red Cabbage Steaks with Mint-Almond 'Butter' & Chickpea Dukkah Crunch

Prep time: 30 minutes

Cooking/baking time: 30 minutes

Serves: 4-6 depending on size of cabbage

A delicious plant powered side dish for your festive table.

I’m very excited to be partnering with Checkers this festive season to showcase some delicious, nutritious and beautiful whole food plant based recipes. The focus is on veg forward festive dishes using their Simple Truth range, nuts, seeds and fresh produce. I love the direction they’ve been moving towards in the plant based space and can’t wait to see the whole foods and free from space expand even more!

These scrumptious cabbage steaks make a beautiful side dish for your festive table. A true celebration of the abundance of summer vegetables in all their glory.

DID YOU KNOW?

Cabbages are highly nutritious and rich in vitamins and minerals. They're packed with Vitamin C, Vitamin K, fibre and antioxidants. They're also extremely beneficial for:

-reducing inflammation

-improving digestion

-boosting immunity

-keeping your heart healthy

-lowering blood pressure and cholesterol levels

Let’s cook ☺

Ingredients for the red cabbage steaks

1 large red cabbage
3 tbsp olive oil
1 tbsp maple syrup
1 tbsp lemon juice
Pink Himalayan salt + black pepper

Ingredients for the mint-almond pesto 'butter'

1 cup fresh mint leaves
½ cup Forage and Feast Extra Virgin Olive Oil
¼ cup freshly squeezed lemon juice
¼ cup Simple Truth Almond Flour
3 tsp nutritional yeast
1 garlic clove
Pink Himalayan salt + black pepper

Ingredients for the chickpea dukkah crunch

1 cup cooked chickpeas, air-fried with 1 tbsp olive oil, salt + pepper
½ cup sesame seeds, toasted
¼ cup pistachios, shelled + toasted
½ tsp ground cumin
½ tsp ground coriander
½ tsp pink Himalayan salt

Method

1. Pre-heat the oven to 180C.

2. Start by making the marinade, in a small bowl combine together the olive oil, maple syrup, lemon juice, salt and pepper. Slice the cabbage into thick steaks and generously coat on both sides with the marinade. Bake at 180C for 30 minutes or until the cabbage steaks have crisped and are beautifully browned.

3. While the cabbage steaks are baking, mix the cooked chickpeas with the olive oil, salt and pepper. Air-fry at 200C for 20 minutes – you want them to be crunchy. Allow to cool and set aside.

4. To make the mint-almond pesto ‘butter’ – combine all the ingredients into a pestle and mortar and pummel into a beautiful paste – you may need the help of a quick blend in a Nutribullet or food processor but it’s a beautiful process to do it by hand.

5. Once the chickpeas have cooled, combine all the ingredients for the dukkah crunch into a pestle and mortar, crush until you have a rough crunchy topping with some bigger pieces for texture.

6. To plate this deliciousness, add the baked red cabbage steaks onto a beautiful serving platter and top with generous dollops of the mint-almond pesto ‘butter’ and the crunchy chickpea dukkah. Enjoy!