Charred cabbage with harissa butter and herb salad

Name: Charred cabbage with harissa butter and herb salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 3 as a main, 6 as a side
Ingredients: 1 medium savoy cabbage, cut into 6 wedges (see Easy Swaps); 2 tbsp olive oil; 4 garlic cloves, bashed; 1 preserved lemon, skin only, finely chopped; 120g unsalted butter; 2 tbsp smoked chilli harissa paste (see Easy Swaps); 2 tsp cumin seeds; Greek yogurt to serve; For the herb salad; 1 small red onion, chopped; 100ml white wine vinegar; 2 tbsp caster sugar; 1 tsp salt; Small bunch each dill, parsley and coriander, leaves picked; 25g flaked almonds, toasted, plus extra to serve; 1 preserved lemon, skin only, finely sliced

Portion size: Serves 3 as a main, 6 as a side
Hands-on time 15 min, plus pickling. Oven time 25-30 min
Difficulty: easy

Gluten-free

Vegetarian

Jess Meyer

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Charred cabbage with harissa butter and herb salad is a versatile winter dish that packs a big flavour punch. Serve as a side or main, with a scattering of almonds and dollops of Greek yogurt on the side.

Work more brassicas into your repertoire: try our fried halloumi salad with charred hispi cabbage next.

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Ingredients

1 medium savoy cabbage, cut into 6 wedges (see Easy Swaps)
2 tbsp olive oil
4 garlic cloves, bashed
1 preserved lemon, skin only, finely chopped
120g unsalted butter
2 tbsp smoked chilli harissa paste (see Easy Swaps)
2 tsp cumin seeds
Greek yogurt to serve

For the herb salad

1 small red onion, chopped
100ml white wine vinegar
2 tbsp caster sugar
1 tsp salt
Small bunch each dill, parsley and coriander, leaves picked
25g flaked almonds, toasted, plus extra to serve
1 preserved lemon, skin only, finely sliced

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Method

Heat the oven to 180ºC fan/gas 6. To start the salad, mix the onion, vinegar, sugar and 1 tsp salt in a small bowl, then set aside to quick-pickle.
Put a large oven-safe heavy-based frying pan over a high heat until smoking hot. Cook the cabbage wedges in batches for 3-4 minutes on each cut side until well charred. Set aside.
Turn down the heat to medium, then add the oil, garlic and preserved lemon. Cook for 1 minute until fragrant, then add the butter, harissa, cumin and a pinch of salt. Add the cabbage wedges, turning to coat on all sides, then bake for 25 30 minutes until tender.
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Drain the pickled onions, then toss with the remaining salad ingredients. Serve the cabbage with the herb salad, extra flaked almonds and greek yogurt on the side.

Nutrition

318kcals Calories
26.7g (11.6g saturated) Fat
4.9g Protein
11.9g (11g sugars) Carbs
5.3g Fibre
1.5g Salt

Quick wins & tips

Easy swaps: Give green, white or hispi (sweetheart) cabbage the same treatment. We used smoked chilli harissa, but rose or apricot harissa are milder if you prefer less spice