Cabbage Steaks with Green Chermoula and Toasted Walnuts
This cabbage steak recipe has a sharp, lemony flavor with a kick of spice from the red pepper in the Chermoula sauce. It's filling enough for a vegetarian or vegan main dish but equally amazing as a side to chicken, beef, or fish.
Equipment
- 1 Baking sheet Rimmed
- 1 Food processor
- 1 Skillet dry, for toasting walnuts
Ingredients
Main ingredients
- 1 large head of cabbage sliced into thick steaks
- Extra virgin olive oil
- 1 ¼ teaspoon kosher salt divided use
- 1 teaspoon freshly ground black pepper
- 1 cup fresh parsley packed and trimmed
- 1 cup fresh cilantro packed and trimmed
- 2 garlic cloves
- 1 teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- ½ teaspoon sweet paprika
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt for chermoula
- 1 lemon juice used
- ⅓ cup Extra virgin olive oil for chermoula
- ¼ cup walnut halves toasted and chopped
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil and brush with olive oil.
- Remove the tough outer leaves and cut cabbage into 1-inch thick steaks through the core.
- Place steaks on baking sheet. Brush with olive oil and season with 1 teaspoon kosher salt and black pepper.
- Roast for 25 minutes, flip, and roast another 10 minutes until tender with golden edges.
- In a food processor, blend parsley, cilantro, garlic, coriander, red pepper flakes, paprika, ginger, ¼ teaspoon salt, lemon juice, and olive oil until smooth but still textured.
- Toast chopped walnuts in dry skillet over medium heat, stirring, for 3 to 5 minutes. Set aside.
- Transfer roasted cabbage steaks to platter, drizzle chermoula, and sprinkle with toasted walnuts. Serve warm.
Notes
You can refrigerate cabbage steaks for up to 4 days. Reheat in skillet to maintain texture. Store chermoula in fridge up to a week. Toasted nuts can stay in a sealed jar for topping other dishes.