Ingredients

100g

blanched almonds

medium baking potatoes, about 1kg

8 tbsp

olive oil

rosemary sprigs, leaves picked and chopped

sweetheart cabbage

1.5 tbsp

Steenbergs organic Sweet & Smoky Rub

1-2

garlic cloves, crushed

1 tsp

Steenbergs smoked paprika

2 tbsp

sherry vinegar

to serve

small handful of fresh parsley, chopped

Charred and roasted cabbage works perfectly as a vegetarian ‘steak’ here, really enhanced by the Sweet and Smoky rub. Rosemary potato wedges and smoky romesco sauce are the perfect accompaniments.

Serves 4

Prep time: 15 mins Cook time: 55 mins

Method

Preheat the oven to 200°C, 180°C fan, gas mark 6. Place the almonds on a baking tray and roast for 8-10 mins, until golden brown. Set aside to cool.
Meanwhile, cut the potatoes into wedges and lay out on a wide, low sided baking tray. Drizzle over 2tbsp oil, the rosemary and season with salt and pepper and spread out across the tray.
Once the almonds are out of the oven, increase the temperature to 220°C, 200°C fan, gas mark 7. Roast the potato wedges until golden brown, crispy and cooked through, about 45 mins, turning them over half way through cooking.
Using a sharp knife, carefully cut the cabbage into quarters lengthways. Lay onto a roasting tin, drizzle over 2tbsp oil, scatter over the Sweet And Smoky Rub, season with salt and pepper and carefully turn the cabbage pieces so everything is evenly coated.
Heat a wide frying pan over high heat and carefully lay 2 cabbage pieces at a time into the pan, pressing with a spatula to char the cabbage, about 1-2 mins per side. Turn until all the sides are evenly charred, and repeat with the remaining cabbage. Return to the roasting tray once charred. When the potatoes have 20 mins left in the oven, add the cabbage to the oven and continue to cook until the cabbage steaks are tender.
Meanwhile, add the roasted almonds (reserving a few for garnish) to a food processor with the roasted peppers, garlic, smoked paprika, remaining 4tbsp olive oil and sherry vinegar. Season with salt and pepper and blend until fairly smooth, the almonds will retain a bit of their texture.
Chop the remaining almonds. Divide the cabbage steaks, wedges and romesco sauce between plates, scatter with the chopped almonds and parsley and serve.