Roasted red cabbage steaks with crispy chickpeas

Based on 11 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

Difficulty

Easy 👌
35
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1½ kg red cabbage
400 g canned chickpeas
700 g cauliflower
orange
2 cloves garlic
1 tsp cayenne pepper
6 tbsp olive oil
shallot
15 g parsley
½ lemon
salt
pepper
Metric
Imperial

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

Cal
462
Protein
15 g
Fat
24 g
Carb
58 g
  • Step 1/5

    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.
    • 1½ kg red cabbage
    • orange
    • 400 g canned chickpeas
    • 1 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

    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.
    • 1 tsp cayenne pepper
    • 3 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

    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.
    • 700 g cauliflower
    • 1 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

    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.
    • shallot
    • 15 g parsley
    • ½ lemon
    • 3 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

    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!
    • 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!

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