Charred Cabbage Recipes
ROASTED CABBAGE
Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!
Provided by samnan2
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
- Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 8.9 g, Fat 6.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 65.4 mg, Sugar 4.8 g
CHARRED CARAWAY CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet.
- Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt.
CHARRED HISPI CABBAGE WITH HAZELNUT CHILLI BUTTER
Fire up the barbecue (or use the oven) and get into the latest food trend, charred veg. This charred hispi cabbage with hazelnut chilli butter is a great side dish
Provided by Anna Glover
Categories Side dish
Time 35m
Yield Serves 4 as a side
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 or heat a barbecue until the flames die down and the coals turn glowing white. Remove any bruised leaves from the cabbage and cut into four to six wedges, keeping the core intact so the leaves stay together. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves. Sprinkle over a pinch of sea salt.
- If you're not using the barbecue, heat a heavy frying pan until hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, then turn over and cook on the other side for another 6-8 mins until they get a really good dark brown crust. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
- Meanwhile, heat the remaining oil in the pan, or in a small frying pan. Fry the chilli and hazelnuts for 2-3 mins until the hazelnuts smell nutty and the chilli softens. Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage wedges on a serving plate.
Nutrition Facts : Calories 236 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CHARRED CABBAGE WITH GOAT CHEESE RAITA AND CUCUMBERS
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.
Provided by Andy Baraghani
Categories Bon Appétit Cabbage Vegetarian Grill/Barbecue Grill Goat Cheese Yogurt Mint Parsley Cucumber Wheat/Gluten-Free Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
- Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8-10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
- Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
- Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
- Do Ahead
- Raita can be made 1 day ahead. Cover and chill.
CHARRED CABBAGE
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.
More about "charred cabbage recipes"
CHARRED GRILLED CABBAGE RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 1 min
- Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
- Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
- Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
- Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
CHARRED CABBAGE - EDIBLE COMMUNITIES
From ediblecommunities.com
Estimated Reading Time 2 mins
- Heat a grill, grill pan, griddle, or cast iron pan until hot. While it heats, prepare the cabbage: remove and discard any damaged exterior leave, trim the stem end but don’t cut out the core, and cut the cabbage into 8 even wedges, making sure each gets a section of the core to help hold it together. If you end up with a wedge without enough core to hold it together, use a metal skewer to hold it together.
- Brush the cabbage wedges on both cut sides with the butter or oil and sprinkle with salt. Set the wedges, cut-side down, on the hot surface and cook, without moving, until a char forms and the tender gets a bit tender, about 10 minutes. Turn the wedges so the other cut side is down and cook until that side is also charred, about 10 more minutes.
CHARRED CABBAGE WITH GUINNESS - CHEFS' RECIPES, …
From tastingtable.com
Estimated Reading Time 1 min
- When the butter begins to foam, add the red onion and season with salt, and cook, stirring often, until the onions soften, 4 to 5 minutes.
- Deglaze the pan with the white wine vinegar, add the sugar and continue cooking until the vinegar is almost completely evaporated, another 2 minutes.
CHAR YOUR CABBAGE. JUST ASK CHEF CHRISTIAN PUGLISI | …
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Estimated Reading Time 3 mins
OUR 15 MOST POPULAR CABBAGE RECIPES | ALLRECIPES
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CHARRED CABBAGE SALAD WITH GARLIC YOGURT SAUCE - …
From walktoeat.com
Estimated Reading Time 7 mins
- Cut a head of cabbage in half. Reserve one half for another recipe. For the other half, chop off any knobby end of the core, but keep the core intact. Cut into 4 wedges.
- When the oil is smoking, add the wedges to the skillet with each piece lying flat on one of its cut sides. Season with 1/2 tsp. salt. Saute undisturbed until the bottom side is blackened, 6-7 minutes. Flip the wedges and cook undisturbed until that side is blackened, 6-7 minutes.
- While the cabbage is cooking, make the yogurt sauce. Combine lemon juice, garlic, yogurt, salt, and pepper in a jar or bowl. Add 1 Tbsp. water at a time until you reach desired consistency, mixing after each addition.
CHARRED CABBAGE WITH HAZELNUTS & CHILE BUTTER RECIPE …
From latimes.com
Servings 4Total Time 40 mins
- Cut the cabbage in half, keeping the stem intact, then cut each piece into thirds so you end up with 6 thick wedges. You'll get some random pieces falling off, but that's OK; you can transfer those bits straight to a rimmed baking sheet.
- Place the cumin and coriander seeds in a dry skillet over medium heat and toast them for 1 minute or so until their aromas are released. Grind the spices in a mortar and pestle or spice grinder and transfer to a bowl, then mix in the allspice, oil and 1/2 teaspoon salt. Spread this spiced oil over the cabbage, using your fingers to massage it into each piece.
- If using the oven, heat a grill pan over high heat until very hot. Place the cabbage wedges on the direct-heat side of your grill (or in the grill pan) and sear for about 4 minutes on each side until they are charred. Then transfer the wedges to the indirect side of the grill and close the grill (or transfer them to the baking sheet and place them in the oven). Roast until the stalks are soft and tender, 20 to 25 minutes.
CHARRED CABBAGE RECIPE WITH XO SAUCE | GOURMET …
From gourmettraveller.com.au
Cuisine Modern AsianAuthor Analiese GregoryServings 4-6Category Side
- For XO sauce, combine dried seafood with Shaoxing in a bowl and leave in the fridge overnight to soak. Drain, reserving liquid. Blend scallops and shrimp in a food processor to fine shreds and transfer to a saucepan. Process shallot, chilli, garlic and ginger until finely chopped, then transfer to the same saucepan. Add sugar, oil, guanciale and reserved Shaoxing. Cook over very low heat, stirring occasionally, until liquid evaporates and a dark, rich and oily sauce forms (2-2½ hours).
- Preheat a woodfired barbecue until it burns down to hot, white-ashed coals. Halve cabbage through the core, brush with oil and place, cut-side down, in a hot cast-iron pan placed directly on coals. Cook until charred on cut sides and tender when pierced with a knife (25-40 minutes). Cover with XO sauce and serve.
37 CABBAGE RECIPES FOR SALADS, SLAWS, STIR-FRIES, AND …
From epicurious.com
Estimated Reading Time 7 mins
- Loaded Halloumi Flatbreads. When is a sandwich way better than a sandwich? When it's a flatbread piled high with seared Halloumi cheese, hummus, and yogurt-dressed cabbage-and-chickpea salad.
- Cabbage Potato Pie. We developed this cabbage-wrapped bacon and cheesy mashed potato pie for St. Patrick’s Day, but you can make it for comfort food any time.
- Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying.
- Okonomiyaki (“As You Like It”) Pancakes With Bonito Flakes. These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood.
- Shrimp and Chorizo Mixed Grill. Balance out grilled meat and seafood with some lively grilled vegetables, including spring asparagus and wedges of green cabbage.
- Cabbage Tabbouleh. This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
- Stuffed Cabbage With Lemony Rice and Sumac. With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol’ green variety also works.
- Cheesy Cabbage Gratin. Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.
- Salt-and-Squeeze Slaw. If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.
- Spicy Mushroom Larb. We’ve never met a riff on larb that we didn’t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
CHARRED CABBAGE SALAD (KETO RECIPE) - CAST IRON KETO
From castironketo.net
Estimated Reading Time 3 mins
- Heat a large cast iron grill pan over high heat. Toss the green onions and cabbage steaks with 2 tablespoons olive oil. Grill 4-5 per side until charred on both sides.
- In a small jar shake together the mustard, remaining olive oil, and lemon juice. Pour over the cabbage salad and toss to combine. Season with salt and pepper to taste and serve.
CHARRED CABBAGE WITH BUTTERNUT-MISO MASH RECIPE | …
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CHARRED CABBAGE WITH BUTTERMILK-HERB DRESSING …
From eatingwell.com
- Cut cabbage in half through the core, leaving the core intact. Cut each half into quarters, trying to keep an equal portion of the core attached to each wedge--the core will help hold the wedges together on the grill. Brush both sides of cabbage wedges with oil.
- Meanwhile, whisk mayonnaise, buttermilk, vinegar, garlic powder, salt and pepper in a small bowl. Stir in herbs. Serve the cabbage drizzled with the dressing.
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Estimated Reading Time 1 min
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