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Red cabbage 'steaks' with pesto recipe

13 ratings

A great meat-free alternative, colourful and earthy cabbage becomes sweet and caramelised when brushed with oil and roasted. This vibrant meal is suitable for a starter, side or light lunch. See method

Serves 4 as a starter, side or light lunch
10 mins to prepare and 30 mins to cook
178 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

2 tbsp olive oil
1kg (1 medium) whole red cabbage, sliced through the root into 8 x 2cm-thick rounds
200g baby plum tomatoes, halved
2 tbsp fresh green pesto
10g fresh basil, leaves only
30g Parmesan or vegetarian hard cheese, coarsely grated
1½ tbsp balsamic vinegar

Each serving contains

Energy
720kj
178kcal 9%
Fat
12g 17%
Saturates
3g 14%
Sugars
11g 12%
Salt
0.5g 9%

of the reference intake
Carbohydrate 12.3g Protein 6.6g Fibre 8.2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Brush a baking tray with a little oil. Space out the cabbage rounds and brush with the remaining oil; season. Roast for 20 mins. Scatter the tomatoes onto the baking tray, turning them to coat in any oil, then roast for about 10 mins or until the veg is soft and beginning to brown at the edges.
Transfer the cabbage to plates, stir 1 tbsp water into the pesto and spoon over. Scatter with the tomatoes, basil and cheese, followed by the balsamic vinegar.

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