Charred Cabbage - 'Feel Good Food' with Olia Hercules

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing good cooking properties.

Preheat the oven to 220 degrees Celsius.

Cut the cabbage in half through the core, then cut it into wedges depending on the size.

Put the wedges back on a baking tray and drizzle olive oil over the cabbage, massaging it into the leaves.

Place the cabbage in the oven and check after about 15 minutes.

Soak the almonds in plenty of water for at least five hours or overnight in the fridge.

Drain the almonds and save the soaking water.

Put the soaked almonds and 100 ml of water into a blender and blend into a smooth cream.

Finely grate the garlic and add it to the almond cream along with the lemon juice and a generous pinch of salt, then blitz again until well mixed.

Toast the caraway and coriander seeds in a pan until fragrant, then bash them in a pestle and mortar along with salt to help grind them down easily.

Stir through the sumac into the spiced salt mixture.

To serve, spoon the almond cream onto a serving plate or small platter, then place the roasted cabbage on top.

Sprinkle over the spiced salt and some extra sumac, and serve alongside other dishes or a simple green salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens