Charred Cabbage Wedges With Parmesan Dressing
A great cabbage sharing dish to have on the table. The cabbage wedges are charred, then roasted and served with a creamy dressing. This recipe would make a good side for pretty much any main.
Substitute:
- No white cabbage? Use savoy cabbage, red cabbage or chinese leaf cabbage.
- No tahini? Try with yoghurt or vegan yoghurt instead.
- No parmesan? Use pecorino or a plant-based alternative.
- No lemon? Try with 1 tsp of apple cider vinegar instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
1 Cabbage
2 tbsp Olive oil
For the dressing:
1 tbsp Dijon mustard
5 tbsp Tahini
5 tbsp Parmesan (grated) / vegan parmesan
5 tbsp Water
1 Lemon (zest and juice)
Salt & pepper
Recipe:
- Preheat the oven to 190 C/170 fan/gas mark 5. Cut the cabbage through the base into thick wedges.
- Heat the olive oil in a large frying pan over a high heat, and add the cabbage wedges, cut-side down (you might have to work in batches). Cook for 4-5 minutes, or until charred, then flip onto the other cut side and cook for another 4-5 minutes.
- Transfer the cabbage wedges to a baking tray and roast for 20-25 minutes until cooked through.
- Put all of the dressing ingredients into a food processor and blend until smooth. Season to taste with salt and pepper.
- Arrange the cabbage wedges on a serving dish, drizzle with the parmesan dressing and serve.
How to store
Store in an airtight container, in the fridge for up to 3 days.
Leftovers
In salads: Chop up the roasted cabbage wedges and toss in with lettuce and grated carrots for a tasty salad. Use the parmesan dressing too As a side: The cabbage wedges would make a great side for pretty much any main. Turn it into soup: Add the wedges to a saucepan, cover with stock, bring to a boil and blend until smooth. Lovely served with toast on the side.
