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Red cabbage ‘steaks’ with dukkah
Serves 4-6 Starters and mains
Ingredients
- 1 small red cabbage
- 5tbsp orange juice
- 150g walnuts, almonds or pistachios
- 50g sesame seeds
- 2tbsp coriander seeds
- 2tbsp cumin seeds
- plant-based yoghurt, (optional) to serve
Method
Preheat the oven to 200C/ 400F/Gas 6. Cut the cabbage through the core into 4-6 1-1.5cm thick ‘steaks’. Line a baking tray with greaseproof paper and lay the cabbage on it in a single layer. Sprinkle with the orange juice and season. Cover with foil and bake for 20 minutes, remove the foil and cook for a further 10 minutes until tender.
Meanwhile, make the dukkah. Toast the nuts and seeds in a dry pan over a low heat for around 7-8 minutes, stirring occasionally, until fragrant. Grind in a pestle and mortar or food processor with 3⁄4 teaspoon salt until crumbly (but not smooth like a nut butter).
Serve the steaks with 2 teaspoons dukkah scattered over and a dollop of plant-based yoghurt, if you like.
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