Roasted Red Cabbage Steak with Oranges and Hazelnuts.

A roasted Red Cabbage Steak is different and interesting. I would classify this one as an autumnal recipe. It involves Oranges and Sundried Tomatoes for sweetness to balance the bitterness of the Cabbage. It is a meal of its own.

Putting it all Together

Timing

Preptime: 10 to 20 minutes.
Cooktime: 30 minutes to 40.
Servings: 2 to 4

Ingredients

1 Red Cabbage.

A good couple of dashes of Olive Oil.

Tomatoes, 4 quartered and roasted, or a few Sundried Tomatoes from a jar.

Garlic 1, chopped.

Sorrel Leaves, 200g.

3 Oranges. 2 sliced, 1 for the juice and the zest.

A handful of Hazelnuts.

A tablespoon of Fennel Seeds.

Cheddar Cheese 200g, grated.

Seasoning: Sea Salt and crushed Black Peppercorns.

Optional: a handful of Walnut pieces, one tbsp of Cider Vinegar or Balsamic one, some Thyme small sprigs, a handful of Capers, a drizzle of Sour Cream to serve.

Steps

This Recipe is relatively easy but it depends upon your own taste and can easily evolve with trials and experimentation: The kitchen is your playful kingdom...

Start with pre-heating the oven to gas mark 5. Then slice rather than chop the Red Cabbage to about 2 cm thick slices. If you can get 4 slices of the Cabbage, it is the best to cater for 4 persons. Start by the core, bottom of the Cabbage which can be discarded. Then slice the Cabbage Steaks horizontally. Tip: to have cut the base, first, allow the Cabbage to be on a flat surface therefore will be easier to cut afterwards to create the Steaks.

Place your cut slices of Red Cabbage upon a lightly oiled baking tray (Olive Oil). Seasoned with cracked Black Peppercorns, a little Sea Salt, a little Fennel Seeds and the zest of an Orange. Put in the oven for roughly 10 to 15 minutes.

Meanwhile, if there are no Sundried Tomatoes in your pantry or fridge, prepare some roasted ones by quartering some and place them on a baking tray drizzled with Olive Oil. Place the Tomatoes so the flesh is facing up while the skin is upon the tray. Season and add some Thyme Leaves. Put in the same oven on the upper shelf.

Then juice the Orange that was zested. If wanted you can a tablespoon of Cider Vinegar or Balsamic Vinegar for a dash of slight acidity which has sweetness. Remove the Red Cabbage Steak from the oven and turn them to be cooked on the other side. Season and add your mixed Juice over the Cabbage Steaks and place them back in the oven with chopped Hazelnuts or/and Walnut pieces.

For the last 5 minutes add some grated Cheddar upon the Cabbage Steaks. Cheeses that also do work well with this recipe are Blue Cheeses like, Stilton, Roquefort, and Saint Agur. Gruyére and Emmental do also the trick for their slight nutty flavour.

During that time you can prepare the plates. If they are not already washed, clean the Sorrel Leaves. Put them in a salad bowl. Then do a Vinaigrette of your choice if not bought (French or Italian Vinaigrette even Ancient Mustard Vinaigrette are passing the taste test). Toss the Leaves with the Vinaigrette then divide them upon the plates.

Slice the leftover Oranges to decorate the plates. Place your roasted Tomatoes and Nuts on the dishes evenly. Then it will be the turn of the centre piece, the Red Cabbage Steaks to put on the plates.

Last but not least will be to enjoy a vegetarian meal. This is not vegan but can be twicked to be so.

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