PURPLE CABBAGE STEAKS WITH CHIMICHURRI BEANS

Last Purple Cabbage recipe of the week and since it’s Saturday and the weather is still good I am in barbecue mood!!

Yes, we can have Plant Barbecue! Try roasting your purple cabbage with some smoked paprika and discover the summer vibes in your plate!! 

I hope you enjoy this recipe as much as I did! 

PURPLE CABBAGE STEAKS WITH CHIMICHURRI BEANS

WHAT YOU WILL NEED:
for 3-4 people 

• 1 whole Purple Cabbage
• 500g cooked white beans (canned also work)(or sweet potato)
• 1 onion, chopped
• 1 garlic clove, mashed
• 1 teaspoon applecider vinegar
• 1 tablespoons olive oil
• ¼ teaspoon smoked paprika
• 1-2 teaspoons salt
• Juice from ½ lemon
• 4-5 heaped tablespoons chimichurri sauce + more for finishing
• 1 tablespoon tahini 

CHIMICHURRI: 

• 2 handfuls fresh parsley
• 1 handful fresh coriander
• 1 teaspoon fresh thyme
• ½ teaspoon dry origan
• ½ red bell pepper
• 1 garlic clove
• 1 echalote
• ½ cup olive oil
• Juice of 1 lime
• 1 chopped chilli(optional)

HOW TO: 

1. Slice the whole cabbage in one finger thick “steaks” , drizzle some olive oil, applecider vinegar, smoked paprika and salt and roast it at 180°C for about 40-50 minutes; 
2. Chimichurri Sauce: Chop all the dry ingredients and transfer to a bowl. Mix with the olive oil, lime juice and salt and set aside. It’s also possible to just add everything together to a food processor and use the pulse mode to make a more « pesto » texture sauce; 
3. Heat a large frying pan with a drizzle of olive oil and fry the garlic and onions until soft and juicy, for about 2 minutes; 
4. Add the Chimichurri sauce, the beans, salt and tahini. Stir to incorporate everything and let it simmer for about 5 minutes; 
5. Serve the Beans with the Steaks on the top and some extra chimichurri sauce.