Charred Cabbage With Creamy Almond Vinaigrette Recipes

Steps:

• Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.

Steps:

• Heat the oven to 450 F. Cut the cabbage into 8 wedges, leaving the wedges as intact as possible. In a large cast-iron skillet over medium-high heat, add grapeseed oil and swirl to coat the bottom. Add cabbage in an even layer, flat side down. Lightly season with salt and sear the first sides of the cabbage until golden brown, 5 minutes. Flip over and sear the other flat side, 3 more minutes. (You may need to repeat this process, depending on the size of your skillet.)
• Creamy Almond Vinaigrette: In a food processor, add almond butter, paprika, coriander, Sichuan peppercorn, the zest of half a lemon, and garlic. Place cabbage, still in the skillet, into the oven for 10 minutes. (Cabbage will roast for a total of 20 minutes.) Finish the vinaigrette by adding vinegar and the juice of one lemon. Blend on high speed to bring everything together. Scrape down the sides of the bowl; add olive oil, two pinches of salt, and water. Blend again until smooth, then set aside.
• After cabbage has been roasting for 10 minutes, remove from oven, sprinkle with salt, and place lemon halves in the pan, cut side down. Tent cabbage with foil and place back into the oven for 10 more minutes. (Tenting prevents the cabbage from drying out.) Add the minced chives and parsley to the vinaigrette; stir to combine.
• Assembly: Remove cabbage from oven; the wedges should be very tender but still hold together. Arrange cabbage on a serving platter. Spoon Creamy Almond Vinaigrette on and around the wedges. Cut the roasted lemon halves in half and place around cabbage. Garnish with chives and sliced almonds (optional) and serve.

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet.
• Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt.

Steps:

• Heat the oven to 200C/180C fan/gas 6 or heat a barbecue until the flames die down and the coals turn glowing white. Remove any bruised leaves from the cabbage and cut into four to six wedges, keeping the core intact so the leaves stay together. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves. Sprinkle over a pinch of sea salt.
• If you're not using the barbecue, heat a heavy frying pan until hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, then turn over and cook on the other side for another 6-8 mins until they get a really good dark brown crust. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
• Meanwhile, heat the remaining oil in the pan, or in a small frying pan. Fry the chilli and hazelnuts for 2-3 mins until the hazelnuts smell nutty and the chilli softens. Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage wedges on a serving plate.

Steps:

• Steam or microwave the cabbage until just cooked. Melt the butter with the oil in a large frying pan or wok, then add the garlic, rosemary and almonds. Cook, stirring the almonds for about 2 mins or until they start to brown. Tip onto a plate. Add the cabbage to the pan, stir in the leftover buttery juices, then return the almond mixture to the pan. Season well and tip into a serving dish.