If you don’t have almonds, use any ground nuts or replace with breadcrumbs, as this helps to thicken the mixture. If not cooking for vegans, a sprinkling of crumbled feta on top would be delicious.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
360
Ingredients
FOR THE CABBAGE
1 sweetheart/hispi cabbage
1 Tbsp. olive oil
FOR THE ROMESCO
175 g roasted red peppers (from a jar)
50 g ground almonds
1/2 Tbsp. sherry vinegar or red wine vinegar
1/2 tsp. hot smoked paprika
1 garlic clove, crushed
1/2 Tbsp. extra virgin olive oil
FOR THE DRIZZLE
3 Tbsp. tahini
1 Tbsp. maple syrup
2 Tbsp. lemon juice
TO SERVE
4 slices sourdough bread
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. For the cabbage, heat a griddle pan over high heat (see GH TIP). Discard any floppy or discoloured outer leaves from the cabbage, then cut it into eighths lengthways (through the core).
Step 2Brush the cabbage pieces with the oil and cook on the griddle pan for 2-3min per side, or until lightly charred. Transfer to a baking tray and cook for 10min more in the oven, or until tender.
Step 3Meanwhile, make the romesco. In the small bowl of a food processor, or using a stick blender, whizz all the ingredients and plenty of seasoning until smooth, scraping down the sides several times, until everything’s incorporated.
Step 4For the drizzle, in a small bowl mix all the ingredients with 2tbsp water and some seasoning.
Step 5To serve, toast the bread slices and arrange on 4 plates. Spread over the romesco sauce and top with the cabbage. Spoon over the drizzle and serve.
GH TIP If you don’t want to griddle the cabbage, simply roast for 20min, turning halfway, until tender.
Per serving:
Calories: 360
Protein: 12g
Fat: 19g
Saturates: 2g
Carbs: 33g
Sugars: 9g
Fibre: 6g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
