Of all the dishes on a roast Lunch table, this Red Cabbage with a Nut Crust that is packed with plant protein has to be my absolute favourite!
Easy to make and will go with anything. I seriously could just eat a plate of this on its own or with lashings of gravy.
I have mixed red onion and mustard seeds with the red cabbage to add flavour. With the addition of the vegan butter, the seeds, and butter, when it melts fuse all the flavours together perfectly.
Other than the herbs, the nuts do not need anything else. They have their own natural oils that will cook them when baking and will add to their natural flavouring. I chose to use mixed nuts but you can just use your favourite nut. All nuts would work well with this dish, even peanuts. However, if using peanuts, I would recommend not using salted ones.
How to make Red Cabbage with a Nut Crust
Once you have prepped your cabbage and onion preheat the oven as per recipe directions.
Then place the cabbage, onion, and mustard seeds in a large bowl and mix well so the ingredients are evenly distributed.
Grease an ovenproof dish. Then layer the cabbage mixture with a few knobs of the vegan butter and a grinding of salt and pepper, making three layers. 25 g / 1 oz vegan butter is enough to do this allowing for a few knobs on the top of the third layer as shown in the photos below. Cover with kitchen foil and place in the middle of the preheated oven.
The dish I used is 23 cm / 9 ins long and 6 cm / 2½ ins deep. If you do not have a dish this size and you use a larger dish, you may need to reduce the cooking time a little. The time stated is for the density of the cabbage mixture, so less density will require less cooking time.
Also, the presentation of the final dish looks better if full, but not necessary. I have spent my whole life improvising with cooking utensils etc. ???? so it’s not a biggy!
Some cabbage dishes will have raisins with them too, but my savoury tooth prefers cabbage without that sweetness added. However, there is no reason why, if you like sweetness, you can’t add them when you make this dish.
The cabbage takes about 40 minutes to cook through and needs a stir halfway through to ensure even cooking.
Whilst the cabbage is finishing off in the oven, place the nuts and herbs in a food processor and break the nuts down by pulsating for 1-2 seconds, 2-3 times. Don’t grind them as the chunky bits are what adds to the appeal when you serve the dish.
When cabbage has baked for 40 minutes, you can add the nut topping by evenly sprinkling it over the cabbage.
Bake for a further 15 minutes, uncovered and your dish is ready to serve.
This red cabbage with a nut crust is really lovely served straight from the oven. But if you love parsnips too, then stir the nut crust in and serve topped with bacon-wrapped parsnips!
This is a stunning dish for any Christmas Lunch table, you do not need to be vegan to enjoy the flavours of the nuts mixed into the cabbage and the added flavours of the parsnips, wrapped in bacon.
I would love to hear if you made this dish for your Christmas Lunch, did you combine the two recipes, made one, made both but kept separate? Drop me a line in the comments box below ????
Happy cabbage baking and ENJOY! ????
Red Cabbage with a Nut Crust
- 12/12/2020
- 6-8
- 1 hr 10 min
- 145 based on 6 servings Cals/Serving
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Ingredients
- 300 g / 10½ oz red cabbage, sliced
- 1 medium red onion, halved and sliced
- 15 ml / 1 tablespoon yellow mustard seeds
- 25 g / 1 oz vegan butter and a little extra for greasing
- 100 g / 3½ oz mixed nuts
- 5 ml / 1 teaspoon dried sage
- 5 ml / 1 teaspoon dried thyme
- Freshly ground salt and black pepper
Directions
- Step 1
- Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
- Step 2
- Mix the cabbage, onion and mustard seeds together and then layer in a greased oven-proof dish, placing small knobs of the butter, and a grinding of salt and pepper, in between each layer – I usually do three layers leaving enough butter to place a few knobs on the top.
- Step 3
- Cover with kitchen foil and cook in the middle of the oven for 40 minutes, stirring half way through.
- Step 4
- Whilst the cabbage mixture is baking, place the nuts and dried herbs in a food processor and pulsate for 1-2 seconds, 2-3 times, to break down the nuts – but don’t grind them completely, you want some chunky bits left.
- Step 5
- After the cabbage has been baking for 40 minutes, remove the foil and sprinkle over the nut and herb mixture. Return to the oven and bake for a further 15 minutes uncovered to form the nut crust.
- Step 6
- Serve as it is as part of a roast lunch with roast potatoes and gravy, or with the dish of your choice. Or, mix the nut crust into the cabbage and serve topped with bacon rolled parsnips.
