Oven-Roasted Red Cabbage Steaks with Endive Salad and Walnuts

Serves: 4
Preparation Time: 35 minutes
Cooking Time: 40 minutes

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Ingredients

For the red cabbage steaks:

• 800 g red cabbage
• 2 oranges
• 6 tbsp mild olive oil
• 3 tbsp agave syrup
• Black pepper and Himalayan salt, to taste

For the endive salad:

• 500 g endive
• 7½ g fresh dill
• 75 g walnuts

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Instructions

1. Prepare the Red Cabbage Steaks:

1. Preheat the oven to 180°C (356°F).
2. Trim the brown end of the red cabbage, but leave the core intact to prevent it from falling apart. Slice the cabbage into 1 cm thick steaks.
3. Scrub one orange clean, zest the peel, and juice it.
4. Mix 3 tbsp of orange juice, orange zest, 3 tbsp olive oil, and agave syrup to make a dressing. Season with salt and pepper.
5. Place the cabbage steaks on a baking sheet lined with parchment paper and drizzle with half the dressing.
6. Roast in the oven for 35-40 minutes until tender and caramelized.

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2. Prepare the Endive Salad:

1. Remove the outer leaves of the endive and slice the remaining leaves into thin rings (about 0.5 cm).
2. Peel the remaining orange and cut it into segments, capturing any juice in a bowl.
3. In a large mixing bowl, combine the endive, orange segments, the captured juice, the remaining dressing, and half of the dill. Toss to combine. Season with salt and pepper to taste.

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3. Serve:

1. Sprinkle the roasted red cabbage steaks with the walnuts and the remaining dill.
2. Serve alongside the endive salad for a vibrant and flavorful meal.

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Tip:
For extra crunch, toast the walnuts in a dry skillet before garnishing.