Roasted cabbage steaks with crispy chickpeas and herby croutons

Ingredients for Roasted cabbage steaks with crispy chickpeas and herby croutons

• 900–1,100 g purple or green cabbage (2 medium; second cabbage optional)

• 10 ml kosher salt (or more), divided

• 8 g freshly ground black pepper, divided

• 400 g canned chickpeas, drained, rinsed (2 cans)

• 5 g ground cumin

• 125 ml extra-virgin olive oil (plus 15 ml), divided; plus more for drizzling

• 5 g ground coriander, divided

• 225 g sourdough bread (about 1/2 loaf)

• 2 garlic cloves, finely grated, divided

• 10 ml Dijon mustard, divided

• 30 g finely chopped parsley (plus whole leaves for serving)

• 120 ml vegan or regular mayonnaise

• 30 ml fresh lemon juice (or more)

How to make Roasted cabbage steaks with crispy chickpeas and herby croutons

1. Preheat the oven to 220°C (fan) or 230°C (conventional).

2. Slice 1 cabbage into 2.5 cm thick steaks. If using a second cabbage, cut it in half.

3. Arrange the cabbage steaks and halves on a large rimmed baking tray and drizzle with oil. Turn the steaks and halves, then drizzle the second sides with oil. Season with 1 tsp salt and ½ tsp pepper. Arrange the cabbage halves cut side down.

4. Roast the cabbage in the oven for 35–40 minutes, until golden brown on the bottom and tender. Reserve the cabbage halves for another use, allow them to cool, then cover and chill.

5. Meanwhile, place the chickpeas on another rimmed baking tray and pat dry with a clean towel.

6. In a bowl, combine the chickpeas with cumin, 60 ml oil, 1 tsp coriander, ½ tsp salt, and ½ tsp pepper. Toss to coat.

7. Roast the chickpeas for 20–25 minutes, stirring once halfway through, until golden and crisp. Transfer to a medium bowl and set aside, reserving the baking tray (no need to wash).

8. Tear the bread into bite-sized chunks. In a large bowl, whisk together 60 ml oil, 1 grated garlic clove, 1 tsp mustard, 2 tbsp chopped parsley, ½ tsp salt, ¼ tsp pepper, and the remaining ¼ tsp coriander.

9. Add the torn bread to the bowl and toss well to coat. As soon as the chickpeas are done roasting, transfer the bread to the reserved baking tray and roast for 10–12 minutes, until golden and crispy.

10. In a small bowl, whisk together mayonnaise, lemon juice, the remaining grated garlic, 15 ml oil, 1 tsp mustard, and ½ tsp pepper. Taste and season with salt if needed.

11. Smear the mayonnaise sauce on plates and top with the cabbage steaks.

12. Top the cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable.

13. Garnish with parsley leaves and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.