Red cabbage steak with za'atar and halloumi

Name: Red cabbage steak with za'atar and halloumi
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 4 tbsp tahini (sesame paste); 250 g halloumi; 250 g plain yoghurt; 1 garlic; ½ bunch peppermint; 900 g red cabbage; 1 lemons; 4 tbsp olive oil; oil; ½ bunch dill; pepper; salt; 2 ½ tbsp Za'atar (spice mix); 1 tbsp lemon juice; 1 tsp lemon juice

main dish vegetable dishes

Total: 1 hr | Active: 30 min.

vegetarian, gluten-free

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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.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

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

How it's done

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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