Red Cabbage Steaks with Hazelnut Dressing

Ingredients

• 1 red cabbage (about 15 cm diameter; 800 g)
• 5 tbsp olive oil
• Salt
• Pepper
• 60 g peeled hazelnuts
• 1 red chili pepper
• 5 g mint leaves (1 handful)
• 1 organic lemon (zest and juice)
• 1 tbsp Maple Syrup

Instructions

1. 1.

   Remove any wilted outer leaves from the cabbage. Cut 4 slices from the center, about 2 cm thick, keeping the stem attached. Use the remaining cabbage elsewhere.

2. 2.

   Place the cabbage steaks on a baking sheet. Brush with 2 tbsp olive oil, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25–30 minutes.

3. 3.

   Meanwhile, toast the hazelnuts in a hot pan without fat over medium heat for 3 minutes. Let them cool slightly, roughly chop, and add to a bowl with the remaining oil.

4. 4.

   Halve the chili pepper lengthwise, deseed, wash, and chop. Wash the mint, pat dry, and finely chop as well. Combine both with lemon zest and juice, maple syrup, the oil, and nuts; mix well. Season with salt and pepper.

5. 5.

   Remove the cabbage steaks from the oven, drizzle with the hazelnut dressing, and serve.