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Purple cabbage steaks

Purple cabbage steaks

Published on October 2, 2020 | In | By
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There have been a lot of recipe experimentations at home since the lockdown. I know that’s been the case in almost every home. so many folks are trying their hand at cooking and discovering how easy it can be to cook a delicious, healthy meal.

In addition to trying out new recipes ,there were also a whole lot of initiatives happening to help farmers connect with customers. From individuals to organic shops, so many people worked tirelessly to make the farm to table connect.

The Nilgiris hills which consist of the so many small towns and villages is where the delicious hill vegetables are grown in plenty. In order to help them we bought a little more than our usual share of cauliflower, broccoli and the cabbages. Not everyone at home likes to eat these cooked the Indian way. (Don’t let on that I agree ) I must admit that I would rather eat a purple cabbage salad than a poriyal.

so when the idea of veggie steaks presented itself, it seemed a great solution. Not only were we able to eat more quantities of the vegetable but it made for a delicious main dish all on its own.The last time we cooked this was for my son and his friend for lunch,one Saturday and the second helpings that went on their plates was reward enough. sharing this simple dish just because of the joy surrounding the cooking and eating process.

 

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Ingredients

  • Purple cabbage- 1 large
  • Extra virgin Olive oil- 4 Tbsp +2 Tbsp
  • Salt to taste
  • Freshly cracked black pepper
  • Micro greens- 1 1/2 C
  • apple cider vinegar- 2 Tbsp
  • honey-1 tbsp
  • red chilli flakes-1/2 tsp
  • Toasted pumpkin seeds- 1 Tbsp
  • Feta or vegan cheese crumbled- 2 Tbsp

Instructions

  1. Using a very sharp knife ,slice the purple cabbage starting from the base. slice in medium thick discs.
  2. Lightly grease a baking tray with butter or oil and place the cabbage steaks on top. Pre-heat the oven to 220 degrees C.
  3. If the oven is not an option this can also be done in a large frying pan ,in batches.
  4. Sprinkle salt and pepper on the top. Add the dried herbs. Drizzle with 2 Tbsp extra virgin olive oil , make sure it coats the slices well and bake until the top turns colour and gets a bit golden. (12-20 minutes depending on the oven)
  5. While the steaks are grilling, make the dressing. Take a medium sized glass jar with a lid.
  6. Add in the 4 Tbsp Extra virgin olive oil, apple cider vinegar, honey, salt, red chilli flakes. close the lid and shake well. Refrigerate until serving.
  7. Toast the pumpkin seeds on low heat and set aside to cool.
  8. Just before serving, Add half of the dressing over the cabbage steaks. Then top the steaks with the feta, toasted pumpkin seeds and micro greens. Drizzle any extra dressing or serve it on the side.

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