RED CABBAGE STEAKS BAKED WITH APPLES, HAZELNUTS AND FRESH THYME

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TIPS FOR PERFECT CABBAGE STEAKS Choose a fresh, firm and crisp cabbage. Remove the outer leaves from the cabbage. Rinse the cabbage and pat dry. Cut off the bottom of the stem and use a sharp knife to cut the cabbage into 1-inch thick pieces. Season both sides of the cabbage steak. Make sure you drizzle a generous amount of olive oil on your cabbage steak

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RED CABBAGE STEAKS BAKED WITH APPLES, HAZELNUTS AND FRESH THYME

By Diane Kochilas

Prep Time 15

Cook Time 25

Servings

Dairy Free, Greek – Inspired, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Salads, The Ikaria Diet, Vegetables, Vegetables

Prep Time 15

Cook Time 25

Servings

Dairy Free, Greek – Inspired, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Salads, The Ikaria Diet, Vegetables, Vegetables

Ingredients

1 red cabbage cut in 1-inch steaks
2 Gala Braeburn or Fuji apples, unpeeled and thinly sliced
2 red onions thinly sliced
4 Tbsp extra virgin Greek olive oil
Sea salt and freshly ground pepper to taste
Dressing
3 Tbsp extra virgin Greek olive oil
1 Tbsp balsamic vinegar
1 Tbsp petimezi
Sea salt and freshly ground pepper to taste
4 sprigs of fresh thyme
3 Tbsp whole almonds
4 Tbsp whole hazelnuts

Instructions

Preheat the oven to 400F.
Place the red cabbage steaks on a parchment-lined baking tray. Mix the olive oil with the balsamic vinegar, petimezi, and a pinch of fresh thyme. Using a pastry brush, coat the red cabbage steaks on both sides with this. The apple only needs to be coated with olive oil and petimezi, no other sauce or dressing. Bake the steaks and apple slices in the oven. Remove the steaks and apple slices after 15 minutes. Leave the apple slices aside. Turn the red cabbage steaks, add the whole almonds as well as the hazelnuts and put them back in the oven for 10 more minutes.
Remove the red cabbage steaks from the oven and place them on a serving dish. Place the apple slices between and around the red cabbage steaks. Then add the roasted almonds and hazelnuts. Pick some thyme leaves and sprinkle them and season the dish to taste.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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RED CABBAGE STEAKS BAKED WITH APPLES, HAZELNUTS AND FRESH THYME