Ingredients:
**For the red cabbage steaks**
– 1 red cabbage
– 1/3 cup (about 80 ml) balsamic vinegar
– Olive oil
– Salt, pepper
**For the beet hummus**
– 350 g chickpeas (drained, or from about 1 large can/jar)
– 200 g raw beets (or cooked; the text mentions raw in one part)
– 60 g tahini
– 1 garlic clove (or to taste)
– Juice of 1 lemon (or part of it)
– Olive oil
– Salt, pepper, cumin (optional, common in hummus)
**For serving / garnish**
– Fresh cilantro leaves (or coriander leaves)
– (Optional: flowers of borage / starflower for decoration)
Instructions:
1. **Prepare the red cabbage steaks**
Preheat the oven to 200°C (about 390–400°F).
Clean and remove the outer leaves of the red cabbage. Cut it into thick slices (steaks) about 1.5–2 cm (¾ inch) thick.
Place them on a baking sheet lined with parchment paper or aluminum foil.
Brush/drizzle generously with olive oil, season with salt and pepper.
Bake for about 20–25 minutes until tender and the edges start to caramelize slightly. (Turn halfway if needed for even cooking.)
2. **Prepare the beet hummus**
If using raw beets: peel and roughly chop them. (Many similar recipes cook/boil or roast beets first for smoother texture.)
In a food processor or blender, combine the chickpeas, beets, tahini, lemon juice, a drizzle of olive oil, salt, pepper (and optional cumin or garlic).
Blend until smooth and creamy. Adjust consistency with a little water or more olive oil/lemon juice if too thick. Taste and adjust seasoning.
3. **Assemble and finish**
Place the cooked red cabbage steaks on plates.
Spread or serve a generous amount of beet hummus alongside or underneath.
Drizzle a little more balsamic vinegar reduction or olive oil if desired.
Garnish with fresh cilantro leaves (and optionally edible flowers like borage for color).
Serve warm or at room temperature.
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