← All recipes

🍽️ Roasted Red Cabbage Steaks with Pomegranate

136 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp olive oil
• 0.5 head red cabbage
• salt
• 2 red chili peppers
• 2 garlic bulbs
• pepper
• 1 tbsp balsamic vinegar
• 10 g chives (0.5 bunch)
• 0.25 pomegranate
• 15 g white sesame seeds (1 tbsp)

Instructions

1. 1. Brush a baking sheet with one tablespoon of oil.
2. 2. Remove the tough cores from the red cabbage and wash it thoroughly.
3. 3. Slice the red cabbage into rounds about six to eight millimeters thick.
4. 4. Season the cabbage slices generously with salt on both sides.
5. 5. Brush the slices with the remaining olive oil.
6. 6. Place the prepared cabbage slices flat on the baking sheet.
7. 7. Cut the chili peppers in half lengthwise and remove the inside with the seeds.
8. 8. Wash the deseeded chili peppers and slice them into thin rings.
9. 9. Sprinkle the chili rings evenly over the cabbage on the tray.
10. 10. Remove the dry outer skins from the garlic bulbs.
11. 11. Cut the garlic bulbs in half crosswise through the center.
12. 12. Place the garlic halves next to the cabbage on the baking sheet.
13. 13. Pepper the cabbage to taste.
14. 14. Drizzle the vegetables with balsamic vinegar.
15. 15. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas mark 3).
16. 16. Put the tray in the oven and bake everything for about 35 minutes.
17. 17. Wash the chives and shake them dry.
18. 18. Cut the chives into fine rings.
19. 19. Remove the seeds from the pomegranate.
20. 20. Remove the baking sheet from the oven after the baking time.
21. 21. Sprinkle the hot red cabbage steaks with the chive rings.
22. 22. Add sesame seeds and pomegranate seeds on top.

Nutrition per serving

• kcal: 136
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 13 g