Charred Cabbage with Hazelnuts & Chili Butter is a decadent, deeply delicious side dish. The cabbage becomes fork-tender and smells amazing. It is inspired by Yasmin Khan’s cookbook Ripe Figs, but I have added lemon zest and lemon juice for brightness. Feel free to experiment with varieties of cabbage.
Charred Cabbage with Hazelnuts & Chili Butter
Charred Cabbage with Hazelnuts & Chili Butter is a decadent, deeply delicious side dish. The cabbage becomes fork-tender and smells amazing.
Ingredients
- 1 large head cabbage (about 800g)
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon ground allspice
- 4 tablespoons (60ml) olive oil
- 40 g hazelnuts roughly chopped
- 3 tablespoons salted butter
- 1/2 teaspoon Aleppo pepper or other ground red chili
- handful of parsley leaves
- zest of a lemon
- 1 tablespoon fresh lemon juice
- salt and pepper
Instructions
- Preheat the oven to 400F.
- Cut the cabbage in half, keeping the stem intact, then cut each piece into thirds so you end up with 6 thick wedges. You’ll get some random pieces falling off but that’s ok. You can transfer those bits straight to the rimmed baking sheet.
- Place the cumin and coriander in a dry pan over medium heat and toast them 1 minute until their aromas are released. Grind the spices in a mortar and pestel and then mix in the alspice, olive oil, and 1/2 teaspoon salt. Spread this spice mixture all over the cabbage, using your fingers to massage it into each piece.
- Heat a griddle pan until it is very hot. Sear the cabbage wedges for about 4 minutes on each side, until they are charred. Then transfer to a rimmed baking sheet and roast for 20-25 minutes, or until the stalks are soft and tender.
- Meanwhile, toast the hazelnuts in a dry pan over medium heat for a few minutes until they turn glossy and start to brown. Then add the butter and Aleppo pepper. Lower the heat and cook for a few minutes, stirring frequently to ensure the hazelnuts don’t burn.
- When the cabbage is ready, transfer it to a serving plate and spoon the chili butter and hazelnuts over the cabbage. Top with the black pepper, a little more salt, the parsley, lemon zest, lemon juice, and sprinkling of Aleppo pepper.
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