Charred cabbage with harissa butter and herb salad
- March 2022
- Serves 3 as a main, 6 as a side
- Hands-on time 15 min, plus pickling. Oven time 25-30 min
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.
- Gluten-free recipes
- Vegetarian recipes
- 26.7g (11.6g saturated)
- 11.9g (11g sugars)
- 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
- 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.
- 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.
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
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