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Cabbage Steaks roasted with chilli and finished with Wilson's Extra Virgin Olive Oil

Cabbage Steaks

Thick-cut cabbage steaks roasted hard until charred, finished with chilli, lemon and a generous raw drizzle of Wilson's Extra Virgin Olive Oil.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 1 large green cabbage about 1.2kg
  • 60 ml Wilson's Extra Virgin Olive Oil for roasting
  • 2 cloves garlic crushed
  • 1 teaspoon chilli flakes plus extra to taste
  • Sea salt and black pepper
  • 1 lemon
  • 30-45 ml Wilson's Extra Virgin Olive Oil extra for finishing
  • Fresh parsley chopped, to serve

Method
 

  1. Preheat the oven to 220C. You want it properly hot, not just warm, for real char.
  2. Trim any damaged outer leaves from the cabbage, then stand it on its base and cut down through the core into thick steaks, about 3cm each. The core holds each steak together, so don't cut it away.
  3. Lay the steaks on a large baking tray. Brush both sides generously with the roasting oil, then scatter over the garlic, chilli flakes, salt and pepper.
  4. Roast for 30-35 minutes, turning once carefully halfway through, until the edges are dark and charred and a knife slides easily into the core.
  5. Remove from the oven and transfer to a serving plate. Squeeze the lemon over while the steaks are still hot.
  6. Finish with a generous drizzle of the extra Wilson's Extra Virgin Olive Oil, poured on raw, and scatter over the chopped parsley. Serve immediately.

Notes

Best served straight from the oven, since the char softens once the steaks cool.
Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a hot oven rather than the microwave to bring back some crispness.
You can slice the cabbage into steaks a few hours ahead and keep them wrapped in the fridge, but roast them just before serving.
Works well finished with crumbled feta or a drizzle of Wilson's Peri-Peri Flavoured Oil instead of chilli flakes.