Here’s one vegetarian recipe original red cabbage steak. Because yes, we want to give back its place to red cabbage, which is not always appreciated at its fair value 😁 Roasted, it becomes soft, sweet and becomes an irresistible base for crispy chickpeas and herb croutons, embellished with a rich lemony garlic mayonnaise.
- 1 Red cabbage, cut into 1cm slices
- 45 ml olive oil, Split
- 1 case cumin
- 200 g cooked chickpeas, rinsed, drained
- 200 g country bread, cut in pieces
- 2 clove garlic
- 2 case parsley, chiseled
- 30 ml olive oil
- 2 case mustard
- 30 ml lemon juice
- 2 case mayonnaise
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Preheat the oven to 210°C. Arrange the slices of red cabbage on the oven tray covered with baking paper, brush with olive oil, salt, pepper, cook for 30 to 35 minutes. Leave room for the chickpeas and bread.
Dry the chickpeas, put them in a salad bowl, add a little olive oil, cumin, salt, pepper, mix well then place them next to the red cabbage and cook for 20 to 25 minutes.
Put the pieces of bread in a salad bowl, add the rest of the olive oil, the garlic, the parsley, salt, pepper, mix, then add the red cabbage and the chickpeas, cook for 10 to 15 minutes.
Prepare the sauce by whisking all the ingredients together with salt and pepper. Add a little water if needed to make it runny.
Put the slices of red cabbage on the plates, add the chickpeas, the croutons and finish with the sauce.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.