Red cabbage steak with za'atar and halloumi

Red cabbage steak with za'atar and halloumi

Total: 1 hr | Active: 30 min.
vegetarian, gluten-free
Nutritional value / people: 555 kcal
, Fat: 42 g
, Carbohydrate: 18 g
, Protein: 23 g

This classic winter vegetable is often served as an accompaniment. Combined with the za'atar spice mix from the Middle East and plenty of fresh herbs, however, this take on red cabbage will be the vegetarian highlight of your dish.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To cook the red cabbage

900 g red cabbage, cut into approx. 1 cm slices
4 tbsp olive oil
1 tbsp lemon juice
2 ½ tbsp Za'atar (spice mix)

Yoghurt dressing

250 g plain yoghurt
4 tbsp tahini (sesame paste)
1 garlic clove, pressed
1 tsp lemon juice
salt and pepper to taste

Halloumi

250 g halloumi, cut into approx. 1 cm slices
oil for frying
½ bunch dill, torn
½ bunch peppermint, finely chopped
1 lemon, cut into wedges
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How it's done

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To cook the red cabbage

Place the cabbage on a baking tray lined with baking paper. Combine the oil and lemon juice, coat the cabbage with the mixture, season with the za'atar and salt, cover with foil.

Roast for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove the foil and cook for a further 10 mins.

Yoghurt dressing

Combine the yoghurt with the tahini, garlic and lemon juice, season the dressing, cover and chill until ready to serve.

Halloumi

Fry the halloumi in oil for 1-2 mins. on both sides. Plate up the red cabbage steaks, arrange the halloumi on top, garnish with the herbs and lemon wedges. Serve with the yoghurt dressing.

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