Name: Red cabbage steak with polenta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 small red cabbages (or half as much large red cabbage); 2 tbsp olive oil; 3 tsp balsamic vinegar; 1 tsp maple syrup or agave syrup; 5 g sprouts (optional); 50 g walnuts; salt and pepper; 3 tbsp whole grain mustard; 2 tbsp balsamic vinegar; 1 tbsp extra virgin olive oil; 600 ml unsweetened soy milk; 250 g polenta; salt and pepper; neutral oil of your choice

Ingredients

Servings: 4

For the cabbage steak

2

small red cabbages or half as much large red cabbage
2 tbsp

olive oil
3 tsp

balsamic vinegar
1 tsp

maple syrup or agave syrup
5 g

sprouts optional
50 g

walnuts
salt and pepper

For the dressing

3 tbsp

whole grain mustard
2 tbsp

balsamic vinegar
1 tbsp

extra virgin olive oil

For the polenta

600 ml

unsweetened soy milk
250 g

polenta
salt and pepper
neutral oil of your choice

Instructions

Preheat the oven to 200°C. Line a baking tray with baking paper.
Cut off the stem end of the cabbage, about 2 cm from the bottom. Cut the cabbage(s) into slices, each about 2 cm thick, according the the number of servings.
Drizzle some oil on the baking paper and carefully place the slices of cabbage. Then spread the top of the cabbage with some more oil. Season with a pinch of salt and pepper.
Roast the cabbage in the oven for about 25 minutes. After 25 minutes, check that the cabbage does not burn. Mix the balsamic vinegar with maple syrup and drizzle or use a brush to smear this on the cabbage. Cover with aluminum foil necessary and roast for another 10-15 minutes until the cabbage is soft in the middle.
When the cabbage still has 10 minutes to go in the oven, heat up the soy milk for the polenta in a large pot until it is almost boiling. Lower the heat and add the salt, pepper and a splash of oil.
Prepare the dressing by combining the ingredients in a bowl.
Gradually add the polenta to the pot, stir vigorously with a whisk until all the milk has been absorbed and the polenta has thickened. This takes about 2-3 minutes.
Spoon the polenta immediately onto the plates and place the roasted cabbage steak on it. Garnish with walnuts, sprouts and the dressing.