PURPLE CABBAGE STEAKS, SLOW ROASTED VEG & DRESSING TRIO: TZATZIKI, CHILLI SALSA, RED PEPPER SAUCE

SLOW DOWN AND TRY ROASTING YOUR VEGGIES AT A LOW TEMPERATURE OF 90°C.

YES, IT WILL TAKE A BIT LONGER BUT THE FINAL RESULT WILL BE A RICHER TASTE AND A MUCH HEALTHIER MEAL. THE LOW TEMP. WILL HELP RETAIN THE NUTRITIONAL VALUE OF YOUR VEGETABLES. JUST POP EVERYTHING INTO THE OVEN ABOUT AN HOUR BEFORE YOU WANT YOUR DINNER TO BE READY. THAT’S ALL THERE IS TO IT.

INGREDIENTS ------------------

serves 2

Purple cabbage steaks, ca. 2 - 3 cm thick

4 - 5 carrots, cut diagonally

1 – 2 small/medium parsnips, cut diagonally

4 large mushrooms, cut in half

6 medium potatoes, whole & pierced with fork

METHOD ---------------------

CABBAGE STEAKS

1. Preheat the oven to 90° C.

2. Slice the cabbage into 2 – 3 cm thick Steaks. Tip: start at the top of the cabbage and cut all the way through, leaving the core intact - this will prevent steaks from disintegrating during cooking.

3. In a small mixing bowl, combine the cooking oil, minced garlic, dry herbs [i.e. oregano, chilli powder] and fresh rosemary. Brush over the red cabbage steaks and sprinkle a generous pinch of unrefined salt.

4. Place cabbage steaks on a baking tray lined with parchment paper.

5. Bake in the oven [fan oven mode] for 1 hour or until tender. Flip halfway through.

THE REST

Use any kind of vegetables you like, as long as they are suitable for roasting / baking.

For this recipe:

1. Clean carrots, parsnips and potatoes with a brush. Clean the mushrooms and cut them in half. Slice carrots & parsnips into large diagonal chunks. If using small to medium potatoes, leave them whole and pierce the skins with a fork. For large potatoes, just cut them in half.

2. Toss all veggies in cooking oil in a large bowl. Add generous amount of rosemary [ideally fresh but dried is fine too]. Season to taste, and transfer everything except mushrooms to the second baking tray lined with baking paper or into oven dish.

3. When the cabbage has been in the oven for 20 minutes or so, pop in the second tray with the veggies and roast [above cabbage] at 90°C for about 40 min or until tender.

4. Add mushrooms for the last ca. 15 minutes of cooking.

5. Plate, drizzle with some extra virgin olive oil, garnish with fresh parsley and black pepper, salt to taste. Serve with tzatziki, Red Hot Chilli Salsa [or other spicy salsa] & Roasted Red Pepper Sauce.

#vegan #vegetarian #potatoes #glutenfree #roast #justveg