New Savoy Cabbage Steaks Recipe With A Vegan Cilantro Pesto
Ingredients
Savoy Cabbage Steaks
- ½ savoy cabbage , (to make 3 steaks, including the outer edge)
- 40-50 ml extra virgin olive oil
- ¼ cup chopped cilantro/coriander leaves only
- 2-3 garlic cloves, cut into small pieces or grated
- 5-7 wallnuts, chopped
Vegan Cilantro Pesto
- 1 big cup cilantro/coriander leaves + stems, (you can here keep the stems between the leaves)
- 1 garlic clove, cut into big pieces
- 2 tbsp pumpkin seeds
- 2-3 tbsp extra virgin olive oil
- ⅓ cup water
Instructions
- Preheat oven to 175 ℃ (fan).
- Cut the savoy cabbage into three thick steaks (about 2–3 cm), removing the hard center and, if needed, the outer leaf if it is dirty or damaged. Place the steaks in an oven-safe baking dish.
- In a glass container, add 40–50 ml of extra virgin olive oil. Stir in the grated or finely chopped garlic and the chopped cilantro (chopped coriander leaves). Season with freshly ground black pepper and Himalayan salt to taste. Close the lid and shake well until everything is perfectly combined.
- Then, brush the cabbage generously with the glaze and cook for 30 minutes in the oven.
- In the meantime, chop the walnut into pieces. Set aside.
- Prepare the pesto by pulsing the cilantro (leaves + stems), pumpkin seeds, garlic, olive oil, water, and Himalayan salt and pepper in a small blender or food processor. Blend until you reach a pesto-style texture with a few chunky pieces remaining.
- After 30 minutes in the oven, sprinkle the chopped walnuts over the cabbage and return to the oven for another 5 to 7 minutes.
- Before serving add the pesto, extra Himalayan salt and pepper to taste and enjoy !
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