Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 5.23 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/2 cup extra virgin olive oil
- 2grams red cabbage, cut into 2cm-thick steaks
- 1/4 cup pistachio dukkah
- 3 large white Lebanese bread rounds
- 1/4 cup hulled tahini
- 1/2 small lemon, juiced
- 1 clove garlic, crushed
- 1 pomegranate, halved, seeds removed and reserved
- 1/2 bunch mint, leaves picked
Nutrition per serving
2650kJ / 632Cal
2650 Kilojoules or 632 Calories
30% of daily energy intake*
Protein
13.8grams
Fat
42.0grams
Carbs
44.5grams
Sugars
10.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Get your cabbage on with this scrumptious vegetarian recipe. Top roast cabbage steaks with a tahini dressing, pomegranate and dukkah for the ultimate vege feast.
Method
Step 1 of 5
Preheat oven to 220°C/200°C fan-forced.
Step 2 of 5
Drizzle a large baking tray with half of the oil. Place cabbage on tray and turn to coat. Scatter with half of the dukkah. Bake for 30 minutes or until cabbage is golden and tender.
Step 3 of 5
Meanwhile, place bread on a second large baking tray. Drizzle with remaining oil and sprinkle with remaining dukkah. Bake bread in the last 10 minutes of cabbage cooking time or until light brown and crispy. Cool bread for 2 minutes, then break into large pieces.
Step 4 of 5
Meanwhile, place tahini, lemon juice, garlic and 1/4 cup water in a small bowl. Season and stir to combine. Sprinkle with a few pomegranate seeds and mint leaves.
Step 5 of 5
Arrange cabbage on plates. Drizzle with dressing, and top with remaining pomegranate and mint leaves. Serve with bread.
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