Roasted Cabbage served on a creamy Romesco sauce with a drizzle of orange and olive oil.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • Spanish
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Chargrilled Red Cabbage Steaks with Orange Dressing & Hazelnut Romesco Sauce

    Recipe Information

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    ½ Red Cabbage, cut into 4 wedges

    280g jar Chargrilled Peppers

    25g Hazelnuts

    1 tsp Smoked Paprika

    1 Garlic Clove, peeled and minced

    Juice of 1 Orange

    20ml Olive Oil

    Sea Salt and Black Pepper


    Pre-heat the oven to 200°C/Gas Mark 6.

    Chargrill the cabbage wedges on both sides in a griddle pan.

    Transfer to a baking tray and roast for 20 minutes.

    In the meantime, drain the peppers and reserve 25ml of the oil.

    Make the romesco sauce by blending the peppers, reserved oil, 20g hazelnuts, garlic and paprika in a food processor.

    Make the orange dressing by combining the orange juice with olive oil and season with salt and pepper.

    Slightly toast the remaining hazelnuts and chop finely.

    Serve the cabbage steaks on a bed of the romesco sauce, drizzled with the orange dressing and sprinkle over the toasted hazelnuts.