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. 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

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

40g 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


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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