Steak with red cabbage

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Super fast and yet Christmas-worthy dish: (deer) steak with red cabbage, cranberries and apple


750 gr red cabbage (from freezer)
handful of cranberries
4 tablespoons hazelnuts, roughly chopped
4 pieces of (deer) steak, at room temperature
pepper and salt
1 teaspoon thyme
dash of oil
butter for baking
2 apples
pinch cinnamon
apple corer
aluminum foil


Place the steaks in a bowl or deep plate. Add a dash of oil and a pinch of salt, pepper and thyme. mix together. Remove with an apple corer or core from the apples and cut into slices. Sprinkle the slices with some cinnamon. Heat a knob of butter in a pan and fry the apple slices on both sides for 2 minutes. Heat a pan on the stove and add the red cabbage straight from the freezer and warm it up (you can also use it in the microwave).
steak red cabbage 01
steak red cabbage 01

steak red cabbage 01

steak red cabbage 01
Heat a frying pan (or use the apple’s) over high heat and melt a knob of butter in it. Place the steak in the pan and sear it on both sides. Then let it cook on a lower heat for 3 minutes for rare, 5 minutes for medium and 8 minutes for well-done (depending on the thickness). Let the steak rest in aluminum foil for 2 minutes (a little longer if the rest of the food is not yet ready). Spoon the cranberries through the red cabbage and scoop onto a plate. Sprinkle with some hazelnuts. Serve with a few slices of baked apple and the steak. Garnish with a sprig of thyme if desired.
Nice for it: mashed potatoes or baked potatoes

Source: Leukerecepten by leukerecepten-nl.
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