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Charred Cabbage with Hazelnuts & Chile Butter

Yield

Yield: 4 Servings

Ingredients

  • 1-2 salad cabbage(s) (Tiara or sweetheart) (approximately 1 ¾ lb)
  • 1 tsp cumin seeds
  • ½ tsp coriander seeds
  • ¼ tsp ground allspice
  • 4 Tbsp olive oil
  • Mounded ¼ cup blanched hazelnuts, roughly chopped
  • 3 Tbsp salted butter
  • ½ tsp pul biber (Aleppo pepper), plus more to taste**
  • Handful of parsley leaves
  • Salt & Black Pepper, to taste

Instructions

  1. Preheat the oven to 400°F.
  2. 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 a rimmed baking sheet.
  3. Place the cumin and coriander seeds in a dry pan over medium heat and toast them for 1 minute or so until their aromas are released. Grind the spices in a mortar and pestle and then mix in the allspice, oil, and ½ tsp salt. Spread this spiced oil over the cabbage, using your fingers to massage it into each piece.
  4. Heat a griddle pan until it is very hot. Sear the wedges for about 4 minutes on each side until they are charred, then transfer to the baking sheet and roast for 20 to 25 minutes, or until the stalks are soft and tender.

Notes

**NOTE:  Aleppo Pepper, aka pul biber, is a common Middle Eastern condiment and flavor enhancer.  Some describe this chile variety as having a slow-building heat with hints of cumin and a bit of fruitiness.  Aleppo Pepper is available in the United States, so you just may find it at your local spice shop or food co-op.  However, if you cannot find it you may make a comparable substitute by mixing paprika with cayenne pepper in a  4:1 ratio.  To make an amount you can work with for this recipe, mix 1 tsp of paprika with ¼ tsp ground cayenne pepper.  This amount will be sufficient for the 1/2 tsp quantity called for in the recipe with a little extra to add if you want additional flavor and/or heat.

 

Recipe borrowed from Yasmin Kahn’s beautiful book, Ripe Figs:  Recipes and Stories from Turkey, Greece, and Cyprus.

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Sweetheart cabbage
Sweetheart Cabbage
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