Transform your mealtime with this budget-friendly dish, complemented by chickpeas, sundried tomatoes, and a delectable Pesto-Dijon drizzle. The savoury, crispy charred cabbage is mouthwatering, making it an ideal pairing with sweet potato fries.

Recipe Type: Main | Serves: 4

Ingredients

• Cabbage: 1 small head, sliced into “steaks”

• Chickpeas: 1/2 cup

• Sundried Tomatoes: 3 chunks or about 3 tbsp

• Onion: 1 small, diced

• Garlic: 2 cloves, minced

• Lime: 1, juiced

• Olive Oil: 1 tbsp + 1 tsp

• Pesto: 1 tbsp

• Dijon: 1 tbsp

• Water: 1 tbsp

• Sunflower Seeds: 2 tbsp

• Chilli Powder: 1/4 tsp

• Dried Thyme: 1/4 tsp

• Cayenne: 1/4 tsp

• Dried Basil: 1/4 tsp

• Dried Parsley: 1/4 tsp

• Salt & Pepper: to taste

Sweet Potato Fries (optional side)

• Sweet Potatoes: 1 large

• Chilli Powder: 1/4 tsp

• Smoked Paprika: 1/4 tsp

• Dried Thyme: 1/4 tsp

• Salt: 1/4 tsp

• Olive Oil: 1 tsp

• Chipotle Aioli: to taste (optional)

Instructions

1. Start by slicing your cabbage into “steaks”. Arrange on a baking sheet with parchment paper.

2. In a small bowl, combine garlic, lime juice, 1 tbsp of olive oil, chilli powder, thyme, cayenne, basil, parsley and salt and pepper. Whisk until combined.

3. Using a pastry brush, brush on the lime garlic vinaigrette. Ensure it gets into all of the folds of the cabbage. Let sit for about 10 minutes.

4. In the meantime, preheat your oven to 375 and prepare your sweet potatoes if using. Slice into even fry shapes and place into a bowl with ice water. Let sit for about 10 minutes. Placing in ice water is optional but helps to make the fries more crispy.

5. In a small bowl, combine onion, sundried tomatoes and chickpeas, set aside.

6. In another small bowl, combine dijon and whisk together. Add up to 1 tbsp of water, little by little until you reach your desired consistency.

7. Drain your sweet potatoes and dry with a cloth. Line a baking sheet with parchment paper, add your sweet potatoes, olive oil, chilli powder, smoked paprika, thyme and salt. Toss until evenly coated and place in the oven.

8. At the same time, place your cabbage steaks in the oven as well, and bake until fries are done and the cabbage has a slightly charred appearance. (about 20 mins)

9. While the cabbage and sweet potato are baking, place your onion, sundried tomato and chickpea mix into a pan with 1 tsp of olive oil on medium heat. Saute until onion is translucent and chickpeas have slightly browned.

10. Serve your cabbage steak by topping it with the onion-tomato-chickpea saute, add a drizzle of the pesto-dijon sauce and sprinkle on some sunflower seeds. Enjoy with a side of sweet potato fries (optional: drizzled with chipotle aioli)

Total cost for this meal: $5.83, you can find a full price breakdown here.