Recipe: Grilled Cabbage Slices | Stuff.co.nz
These huge purple “steaks” should follow the roasted cauliflower phenomenon of the past few years. Excellent with a hazelnut vinaigrette and a spicy salsa.
Grilled cabbage steaks
1 red cabbage cut into 4 steaks 2 cm thick
1⁄4 cup whole tahini
2 tablespoons lemon juice
1 tablespoon of honey
1 tablespoon Dijon mustard
3⁄4 cup each flat-leaf parsley, basil and mint
1⁄2 garlic clove, crushed
2 tablespoons sherry vinegar or red wine vinegar
1⁄4 cup extra virgin olive oil
Heat the oven to 180°C rotating heat. Rub a little olive oil on each cabbage steak and season well.
Heat a nonstick skillet over medium-high heat and brown both sides of each steak in batches. Place the browned steaks on a baking sheet lined with parchment paper, cover with a piece of parchment paper, then tightly cover the plate with aluminum foil. Bake for 10 to 15 minutes or until tender.
In a small bowl, whisk together the tahini, lemon juice, honey, mustard, salt and pepper. Stir in 1/4 cup cold water and continue whisking until the mixture whitens. Put aside.
Place the herbs, garlic, vinegar and oil in a mini food processor. Blitz until everything is well combined. Put aside.
Place steaks on a platter, season and serve with a drizzle of tahini dressing and salsa.