CHARRED CABBAGE SALAD RECIPES
CHARRED GRILLED CABBAGE RECIPE | BON APPÉTIT
For this vegetarian grilling recipe, go hard when charring the cabbage wedges—they need time on the grill to soften. Garnish with crushed Corn Nuts, win summer.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
- Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
- Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
- Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
- Do Ahead: Raita can be made 1 day ahead. Cover and chill.
CHARRED GRILLED CABBAGE RECIPE | BON APPÉTIT
For this vegetarian grilling recipe, go hard when charring the cabbage wedges—they need time on the grill to soften. Garnish with crushed Corn Nuts, win summer.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
- Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
- Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
- Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
- Do Ahead: Raita can be made 1 day ahead. Cover and chill.
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Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!
From allrecipes.com
Reviews 4.4
Total Time 40 minutes
Category Side Dish, Vegetables, Roasted Vegetable Recipes
Calories 99.3 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 40 minutes
Category Side Dish, Vegetables, Roasted Vegetable Recipes
Calories 99.3 calories per serving
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