Description
These smoky pan-braised cabbage wedges with a yogurt drizzle come together in less than 20 minutes and make for a great side dish or appetizer.
Ingredients
Equipment
- Large knife
- Large chopping board
- Large heavy-bottomed pan with lid (like a cast-iron skillet)
- Small bowl and whisk
- Pastry brush
- Measuring spoons and cups
Cabbage
- 4 tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Pinch cayenne pepper
- ½ head medium-sized green cabbage
- ½ cup / 120ml vegetable stock
Yogurt drizzle
- ½ cup / 120g plain unsweetened plant-based yogurt (I used natural coconut yogurt – Coyo)
- 1 tablespoon tahini
- ½ teaspoon ground cumin
- 1 teaspoon maple syrup
- 1½ tablespoons lemon juice
- 1–2 tablespoons water, to thin
- ½ teaspoon salt
To serve
- Fresh parsley, roughly chopped
Instructions
Tip: For step-by-step images, please check earlier in the post.
- Make the rub: In a small bowl, mix together the olive oil (3 tablespoons), smoked paprika (½ teaspoon), cumin (1 teaspoon), cayenne (¼ teaspoon), garlic powder (½ teaspoon), and salt (½ teaspoon).
- Cut the cabbage: Cut the half head of cabbage in half, and then each piece in half again. Keep the core intact when cutting your wedges — it holds everything together in the pan. Just trim the very tip if it looks particularly tough.
- Rub the spices: Using a pastry brush or your hands, rub the paste over all cut faces of the cabbage wedges.
- Sear the cabbage: Heat a large heavy-bottomed pan over medium-high heat (heat depends on the size of your hot plate). Add the last tablespoon of olive oil to the pan before placing the wedges cut-side down and searing without moving for 3–4 minutes until they have a nice char on them. Flip to the other cut face and sear for a further 2–3 minutes.
- Braise: Add the stock (½ cup), reduce the heat to medium-low, and cover with a lid (my lid had a steam hole in it). Cook for 8–10 minutes until the cabbage is tender, and the stock has evaporated and absorbed into the cabbage. Test by piercing the core, and if the knife goes through, it’s done.
- Make the drizzle: While the cabbage braises, mix together the yogurt drizzle ingredients. Add water a tablespoon at a time until you reach a pourable consistency. Adjust the seasoning if needed.
- Serve: Arrange the wedges on a plate, drizzle generously with the yogurt sauce, and scatter with fresh parsley. Best eaten straight away with a side of crusty bread to mop up the liquid.
Notes
Yogurt: Use a plain, unsweetened plant-based yogurt with a neutral flavour — avoid anything with vanilla or added sweetener. Soy or oat-based both work well. I personally prefer the texture and flavor of the natural coconut yogurt from Coyo. If you don’t like the flavor of the yogurt on its own, don’t use it.
Heat level: If you prefer more heat, feel free to increase the amount of cayenne pepper you use.
Add some crunch: Walnuts are a nice addition if you want a crunchy element. Just toast them for a couple of minutes, chop them up, and sprinkle them over at the end.
