I first delved into the world of vegetable steaks at my top-secret wedding, when we hired a fantastic chef to come and cook for us and our four guests, and he cooked a delicious cauliflower steak. Soon afterwards, we were experimenting with different methods to find an alternative to that meal.
What other vegetables could we make into a steak? What’s the best topping for a vegetable steak? We landed on red cabbage, which creates a lovely, layered steak, with a rich, delicious marinade to top it with. Our favourite way to enjoy this is to eat it as the meat-substitute on a Sunday Roast.
- 1 medium red cabbage
- 4 tsp honey
- 1 tsp ginger puree
- 2 tsp balsamic vinegar
- 1 tsp garlic puree
- 4 tsp french mustard
- Salt and pepper to season
What to do
Step 1: Preheat oven to 200°C.
Step 2: Carefully cut the cabbage into four 1.5 inch thick slices and place flat onto a well-oiled baking tray.
Step 3: Mix all the marinade ingredients together in a small bowl.
Step 4: Generously spoon the marinade onto the top of the steaks. Use the back of your spoon to make sure that the whole of the upward-facing side of the steak is covered.
Step 5: Cook the cabbage in the oven for 20-25 minutes, until slightly crispy on the outside.
Step 6: Season with salt and pepper. Serve with your roast dinner favourites.