Roasted red cabbage steaks with crispy chickpeas

Name: Roasted red cabbage steaks with crispy chickpeas
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4
Cuisine: International
Ingredients: 3.333 lbs red cabbage; 14.125 oz canned chickpeas; 1.2 lbs cauliflower; 1 orange; 2 cloves garlic; 1 tsp cayenne pepper; 6 tbsp olive oil; 1 shallot; 0.5 oz parsley; 0.5 lemon; salt; pepper

Based on 34 ratings

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Lisa Schölzel

Food Editor at Kitchen Stories

www.instagram.com/whatscookinglisa/

"When brushed with marinade and cooked in the oven for a long time, on high, red cabbage becomes wonderfully tender, caramelized delight. In this recipe, the ‘steaks’ are served on a bed of cauliflower purée and topped with crispy chickpeas. It’s light on the wallet too, elevating affordable ingredients to create a dish you’d happily serve up to impress, whether yourself, your family, or guests. If you like, you can give the cauliflower purée a more intense and cheesy flavour either with 1 – 2 tablespoons of nutritional yeast and more salt, or with Parmesan cheese. Feel free to season the chickpeas with the spices of your choice, such as paprika and coriander powder."

Difficulty

Easy 👌

Preparation

35 min

Baking

60 min

Resting

0 min

Ingredients

2Servings

MetricImperial

¾ kg

red cabbage

200 g

canned chickpeas

350 g

cauliflower

orange

1 cloves

garlic

½ tsp

cayenne pepper

3 tbsp

olive oil

shallot

7½ g

parsley

lemon

salt

pepper

Utensils

oven, knife, cutting board, baking sheet, parchment paper, sieve, bowl (large), fine grater, citrus press, paper towels, 2 bowls (small), whisk, pastry brush, large pot with lid, liquid measuring cup, immersion blender

Nutrition per serving

Cal462

Fat24 g

Protein15 g

Carb58 g

Step 1/5
- ¾ kg red cabbage
- ½ orange
- 200 g canned chickpeas
- ½ clove garlic
- oven
- knife
- cutting board
- baking sheet
- parchment paper
- sieve
- bowl (large)
- fine grater
- citrus press
- paper towels
Preheat the oven to 220°C/430°F top/bottom heat. If needed, remove the outer leaves of the red cabbage and then cut crosswise into at least 4 thumb-thick slices or "steaks". Place on one side of a large baking sheet lined with parchment paper. Drain chickpeas and dry excess liquid with a paper towel, add to a bowl. Zest and juice the orange. Very finely mince half of the garlic.
Step 2/5
- ½ tsp cayenne pepper
- 1½ tbsp olive oil
- salt
- bowl (small)
- whisk
- pastry brush
In a bowl, whisk together the orange juice, cayenne pepper, half the zest, the minced garlic, and half of the olive oil. Season with salt. Toss the chickpeas with half the marinade and add to one half of the sheet pan. Brush the red cabbage steaks with the remaining marinade. Transfer to the oven and bake at 220°C/430°F for approx. 1 hr.
Step 3/5
- 350 g cauliflower
- ½ clove garlic
- salt
- large pot with lid
To make the cauliflower puree, cut cauliflower into florets, add to a pot, along with the remaining garlic clove. Cover with water, season with salt, and bring to a boil. Reduce heat and let simmer, with a lid on, for approx. 20 min.
Step 4/5
- ½ shallot
- 7½ g parsley
- ¼ lemon
- 1½ tbsp olive oil
- bowl (small)
While the cauliflower is cooking, make the gremolata. Finely dice the shallot, then the parsley. zest and juice the lemon. Then add to a bowl, along with the remaining orange zest, and remaining olive oil. Mix well to combine.
Step 5/5
- salt
- pepper
- liquid measuring cup
- immersion blender
Drain cauliflower, transfer to a large measuring cup and puree until very smooth, approx 2 min. Season with salt and pepper. Spread the cauliflower puree evenly on plates and top each with a red cabbage steak. Top with the crispy chickpeas and finish with the gremolata! Enjoy!
Enjoy your meal!