Baked Red Cabbage Steaks with Bean Purée
Picture this: you're bundled up in your winter coat, standing at a Christmas market with your friends and family. Despite all the layers of clothes and scarves, you're still feeling a bit chilly, watching your breath in the frosty air, and clutching a steaming cup of punch in your hands. The first sip is always a little too hot, but then you feel the warmth spreading through your belly and that delicious fruity flavor taking over. A real sip of pure happiness!
You can now enjoy this experience at home with the absolutely delicious organic fruit punch from Voelkel. The best part? We're not just serving it as a drink – we've got a seriously tasty recipe for you too.
Can you really cook with punch?
Yes, you can! Voelkel's Organic Hygge Punchisn't just any supermarket punch. It's made with premium organic fruit juices and wintry spices that are perfectly balanced. What makes it special? It doesn't just taste great on its own – it's also brilliant for cooking. The fruity sweetness combined with those cozy winter spice notes makes it the perfect base for our red cabbage steak marinade. Precisely because the punch is so high-quality, it brings a ton of flavor to the dish. We're serving it with a creamy white bean purée and a bit of hazelnut crunch as a topping, and you've got yourself a little winter dream on your plate.
What's the secret to perfect red cabbage steaks?
Cutting red cabbage into steaks is honestly pretty genius, because you get way more roasted flavors and crispy edges than you would if you just chopped the cabbage small and braised it. The trick is cutting the red cabbage into slices about 2 centimeters (0.75 inches) thick – not too thin or they'll fall apart, but not too thick either or they won't cook through properly in the oven.
It's also important to generously brush the red cabbage slices with the marinade and then roast them in the oven at high heat. This way, the marinade caramelizes beautifully on the surface and the cabbage gets those delicious roasted spots that taste so good. If a few outer leaves fall off while cutting, that's not a problem at all – just toss them on the baking sheet and roast them too. They'll get extra crispy and make a perfect little snack.
If you're craving more recipes that remind you of an afternoon at the Christmas market, check out our blog for a chestnut soup, vegan cheese spaetzle, and vegan chimney cake.
Baked Red Cabbage Steaks with Bean Purée
Ingredients
For the red cabbage steaks:
- 1 small red cabbage (approx. 28 oz / 800 g)
- 50 ml (0.25 cup) Hygge Punsch (e.g. from Voelkel)
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp mustard
- 1 garlic clove
- 1 tsp freshly grated ginger
- 1 pinch cinnamon
- salt
- pepper
For the white bean purée:
- 500 g (17.5 oz) cooked white beans (drained weight)
- 0.5 lemon
- 1 garlic clove
- 1 pinch nutmeg
- 1 pinch cinnamon
- salt
- pepper
For the topping:
- 30 g (1 oz) hazelnuts
- 100 g (3.5 oz) plant-based feta (nut-based)
- 0.5 lemon
- fresh thyme
- Chili Crisp
Instructions
Preheat the oven to 200 °C/390 °F (top and bottom heat). Wash the red cabbage and remove any old leaves if needed. Cut the red cabbage into approx. 4–5 slices with a thickness of 2 centimeters (0.75 inches). Only trim the core slightly so the slices hold together. Place on a baking sheet lined with parchment paper.
Mix the punch, vinegar, oil, mustard, pressed garlic, grated ginger, cinnamon, salt, and pepper well. Brush the marinade over the red cabbage steaks.
Chop the hazelnuts, finely crumble the plant-based feta, and top the red cabbage steaks with both.
Bake the red cabbage steaks in the preheated oven for approx. 30 minutes. If the plant-based feta isn't browned enough at the end, broil for 3–4 minutes.
While the red cabbage is in the oven, drain the beans from the jar but save the liquid. Blend the beans with lemon juice, garlic, nutmeg, cinnamon, salt, and pepper until creamy. Add some of the reserved liquid gradually as needed until a creamy consistency forms.
Spread the bean purée on plates, place a red cabbage steak on top, and finish with thyme, lemon slices, and a bit of Chili Crisp.
