Description
Delicious charred cabbage steaks served with a vibrant green chermoula sauce and topped with toasted walnuts.
Ingredients
Scale
- 1 large head of cabbage (1 head)
- 1/4 cup extra virgin olive oil (60ml)
- 1 1/41/2 teaspoon kosher salt (7.5g)
- 11/2 teaspoon freshly ground black pepper (5g)
- 1 packed cup fresh parsley, ends trimmed (30g)
- 1 packed cup fresh cilantro, ends trimmed (30g)
- 2 garlic cloves, minced
- 11/2 teaspoon ground coriander (2g)
- 1/41/2 teaspoon red pepper flakes (0.5g)
- 1/21/2 teaspoon sweet paprika (1g)
- 1/21/2 teaspoon ground ginger (1g)
- 1/41/2 teaspoon kosher salt (1.5g)
- 1 lemon, juiced
- 1/3 cup extra virgin olive oil (80ml)
- 1/4 cup walnut halves, chopped (30g)
Instructions
- Heat Up Your Oven: Preheat your oven to 425 degrees F (220 degrees C). This temperature is essential for achieving the caramelization on the cabbage.
- Roast the Cabbage Steaks: Carefully cut the cabbage into thick steaks, about 1 inch (2.5cm) each. Lay them on a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Roast in the oven for about 30 minutes until they are golden brown on the edges. Keep an eye on them to prevent burning.
- Whisk Up the Chermoula: In a bowl, combine parsley, cilantro, garlic, ground coriander, red pepper flakes, sweet paprika, ground ginger, kosher salt, lemon juice, and 1/3 cup of olive oil. Whisk until the sauce is mixed thoroughly. Adjust the lemon juice to your taste but ensure the sauce maintains a good consistency by not skimping on the olive oil.
- Toast the Walnuts: In a dry skillet over medium heat, add the walnut halves. Toast them for about 5 minutes until they are fragrant and slightly golden. Stir frequently to avoid burning.
- Assemble & Serve: On a serving platter, arrange the roasted cabbage steaks, drizzle with chermoula sauce, and sprinkle with toasted walnuts. Serve immediately for the best texture, as the cabbage can become soggy if left too long.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oiled skillet or in the microwave.
- Expert Tips: If the cabbage steaks feel too hard after roasting, ensure they are cut about 1 inch thick to hold together but cook properly. Adjust the lemon juice in the chermoula by starting with half the amount and adding more to taste. If the chermoula sauce is too thick, add olive oil a tablespoon at a time until you reach the desired consistency. For additional flavor, watch closely when toasting walnuts, as they can go from perfectly toasted to burnt very quickly.
- Reheating Instructions: Reheat in an oiled skillet over medium heat for about 5 minutes until heated through, or in the microwave for 1-2 minutes until warm.
- Serving Suggestions: These cabbage steaks pair wonderfully with grilled meats or crusty bread. A fresh salad on the side can create a complete meal.
- Recipe Variations: Try substituting kale or cauliflower for the cabbage, or add feta cheese for a rich, salty flavor. For a nut-free option, swap the walnuts for sunflower seeds.
- Ingredient Notes: Choose a large, firm head of cabbage without blemishes for the best texture. When selecting herbs for the chermoula, opt for fresh parsley and cilantro for vibrant flavor.
Nutrition
- Serving Size: 1 steak
- Calories: 189.8
- Sugar: 5.6g
- Sodium: 618mg
- Fat: 15.6g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.8g
- Fiber: 5.4g
- Protein: 3.4g
- Cholesterol: 0mg