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Roasted Red Cabbage Wedges & Nut Pesto Rice

Roasted Red Cabbage Wedges & Nut Pesto Rice

Rating
4.5rating out of 5

(73 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

Red cabbage gets a makeover with these plant-based steaks. Roasted 'til sweet and tender, and served with a homemade 3-nut pesto and basmati rice.

Prep Time

30 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
garlic-clove
2 garlic cloves
fresh-mint
10g mint
basil 3.18
20g basil
Courgette
1 courgette
Hazelnuts
1 bag of hazelnuts (25g) †
whole-almonds
1 bag of blanched almonds (25g) †
baby red cabbage
250g red cabbage
basmati-rice
130g basmati rice
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
Pinenuts
1 bag of pine nuts (20g)
You Will Need
Food processor, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 garlic clove
  • 10g mint
  • 20g basil
  • 1 courgette
  • 1 bag of hazelnuts (25g)<span class="strong">†</span>
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 250g red cabbage
  • 130g basmati rice
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 1 bag of pine nuts
Typical Values per 100g per serving
Energy 601 kJ
145 kcal
2484 kJ
599 kcal
Fat
of which saturates
6.3 g
0.7 g
26 g
2.9 g
Carbohydrate
of which sugars
16.9 g
2.6 g
69.9 g
10.7 g
Fibre 2.7 g 11.3 g
Protein 4.6 g 19 g
Salt 0.62 g 2.57 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
10g mint
mint(100%)
20g basil
basil (100%)
1 courgette
courgette
1 bag of hazelnuts (25g)
hazelnut (100%)
1 bag of blanched almonds (25g)
whole blanched almond (nut)
250g red cabbage
red cabbage
130g basmati rice
basmati rice
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
1 bag of pine nuts
pine kernels (100%)
Allergens
  • Allergens highlighted by † (nut, celery, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2455 - Roasted Red Cabbage Wedges & Nut Pesto Rice

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Slice the red cabbage into 2 [4] large wedges, keeping the stalks intact so they stay together

Top, tail and grate the courgette[s]

Slice the lemon[s] into 4 [8] wedges

Peel and finely slice (don't chop!) the garlic

2 2455 - Roasted Red Cabbage Wedges & Nut Pesto Rice

Add the red cabbage wedges to a baking tray, drizzle with olive oil and the balsamic vinegar and sprinkle with 1 tsp [2 tsp] sugar

Put the tray in the oven and cook for 25-30 min or until the stalks of the cabbage are fork tender - these are your red cabbage steaks


 

3 2455 - Roasted Red Cabbage Wedges & Nut Pesto Rice

While the cabbage is cooking, add the basmati rice, half [all] the Knorr vegetable stock cube and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 8-10 min or until all the water has absorbed and the rice is almost cooked with a slight bite (you'll finish cooking it in step 6!)

Once done, remove from the heat and keep covered

4 2455 - Roasted Red Cabbage Wedges & Nut Pesto Rice

Whilst the rice is cooking, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the pine nuts, blanched almonds and hazelnuts and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk so you don't burn them!

5 2455 - Roasted Red Cabbage Wedges & Nut Pesto Rice

Meanwhile, strip the mint leaves from their stems, discard the stems

Once the nuts are toasted, add half to a food processor (save the rest for garnish and reserve the pan!) 

Add the mint leaves with the basil and the juice of 2 [4] lemon wedges

Add 3 tbsp [6 tbsp] olive oil, 2 tbsp [4 tbsp] cold water and 1/2 tsp [1 tsp] salt

Pulse until roughly blitzed – this is your nut pesto

6 2455 - Roasted Red Cabbage Wedges & Nut Pesto Rice

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the grated courgette and chopped garlic with a generous pinch of salt and grind of black pepper and cook for 2 min until fragrant

Once fragrant, add the basmati rice and cook for 1 min further

7 2455 - Roasted Red Cabbage Wedges & Nut Pesto Rice

Once everything is combined, add half the nut pesto (save the rest for later!) to the pan and mix it all together – this is your nut pesto rice

8

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Serve the red cabbage steaks over the nut pesto rice

Drizzle with the remaining nut pesto and garnish with the lemon wedges and remaining toasted nuts

Enjoy!

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