Once You Cook Cabbage Like This, You'll Never Go Back
Recipes in this Video
Charred cabbage is a delightful dish rooted in Mediterranean cuisine, showcasing the balance of earthy flavors and spices. Often served as a side or main, it highlights the versatility of cabbage, a staple in many cultures. The addition of tahini adds a creamy richness that complements the spiced tomatoes beautifully. This dish has gained popularity in various forms, with many modern interpretations focusing on plant-based ingredients and bold flavors.
Ingredients
- ●cabbage
- ●olive oil
- ●onion
- ●garlic
- ●cumin
- ●coriander
- ●smoked paprika
- ●cayenne pepper
- ●canned tomatoes
- ●vegetable broth
- ●tahini
- ●lemon juice
- ●salt
- ●black pepper
- ●fresh herbs
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Cut the cabbage into wedges and brush with olive oil.
- 3Season the cabbage with salt and black pepper.
- 4Place the cabbage on a baking sheet and roast for 25-30 minutes until charred.
- 5In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.
- 6Add minced garlic and spices, cooking until fragrant, about 1 minute.
- 7Stir in canned tomatoes and vegetable broth, simmering for 10-15 minutes.
- 8Adjust seasoning with salt, pepper, and lemon juice to taste.
- 9Remove the charred cabbage from the oven and place on a serving platter.
- 10Spoon the spiced tomato sauce over the cabbage.
- 11Drizzle tahini on top and garnish with fresh herbs.
- 12Serve warm, enjoying the contrast of flavors.
Ingredient Alternatives
tahini
Healthier: Greek yogurt
Cheaper: sunflower seed butter
Greek yogurt adds creaminess with fewer calories.
canned tomatoes
Healthier: fresh tomatoes
Cheaper: crushed tomatoes
Crushed tomatoes are often less expensive and convenient.
Techniques
Equipment
Ingredients
- ●8 oz pasta of choice
- ●1 small head of green cabbage, chopped
- ●1 cup coconut milk
- ●2 tbsp olive oil
- ●3 cloves garlic, minced
- ●1 onion, diced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp red pepper flakes
- ●1/4 cup nutritional yeast
- ●2 tbsp lemon juice
- ●Fresh parsley for garnish
Instructions
- 1Cook the pasta according to package instructions. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and red pepper flakes to the skillet, cooking for an additional 1-2 minutes until fragrant.
- 4Stir in the chopped cabbage and cook until wilted, about 5-7 minutes.
- 5Pour in the coconut milk, salt, and black pepper. Stir to combine and let simmer for 5 minutes.
- 6Add the nutritional yeast and lemon juice, mixing well to create a creamy sauce.
- 7Combine the cooked pasta with the cabbage mixture, tossing to coat evenly.
- 8Cook for an additional 2-3 minutes to heat through.
- 9Serve hot, garnished with fresh parsley.
Equipment
Ingredients
- ●1 medium green cabbage
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
- ●1/4 cup roasted peanuts, chopped
- ●2 tbsp fresh cilantro, chopped
- ●1 tbsp lime juice
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Remove the outer leaves of the cabbage and cut it into quarters, removing the core.
- 3In a large bowl, toss the cabbage quarters with olive oil, salt, black pepper, and smoked paprika until well coated.
- 4Place the cabbage quarters cut side down on a baking sheet lined with parchment paper.
- 5Roast in the preheated oven for 30-35 minutes, or until the cabbage is deeply browned and tender.
- 6While the cabbage is roasting, prepare the peanut crunch by mixing chopped roasted peanuts, cilantro, and lime juice in a small bowl.
- 7Once the cabbage is done, remove it from the oven and let it cool for a few minutes.
- 8Serve the roasted cabbage topped with the peanut crunch mixture.
Equipment
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