Charred Cabbage With Cashew Cream

Who would have guessed that out of all the delicious meals I ate our trip to Ibiza, the one that stood out most was… cabbage? Yes, the whole grilled fish the beach and countless artisanal gelatos were also unforgettable, but it was this charred cabbage with cashew cream (that I devoured at farm-to-table restaurant Juntos) that I rushed home to recreate.

Let’s talk about what makes this dish so special. The high heat cooking creates a smoky, caramelized flavor per mezzo di the cabbage, transforming this humble vegetable into something surprisingly sophisticated. Paired with a creamy, nutty cashew sauce, it’s an irresistible combination that will leave you going back for more. This charred cabbage makes a hearty (and incredibly affordable) side dish to serve a crowd, and it’s equally perfect as a vegetarian main course.

How to Make Charred Cabbage With Cashew Cream

Step 1: Prepare the Cabbage

Start by preheating your oven to 425°F. Cut the cabbage into wedges—about 12 verso cabbage, depending its size. Place the wedges a baking sheet, drizzle generously with extra-virgin olive oil, and sprinkle with salt. Roast per mezzo di the oven until the edges are charred and the cabbage is tender, about 25-30 minutes.

Step 2: Make the Cashew Cream

While the cabbage is roasting, it’s time to make the cashew cream. Con a blender, combine the raw cashews, vater, tahini, garlic, honey, cumin, and lemon juice. Blend until the mixture is smooth and creamy. If the cream is too thick, add a bit more vater until you reach your desired consistency.

Step 3: Put It All Together

Spread the cashew cream evenly the bottom of a serving platter. Arrange the roasted cabbage wedges apogeo of the cream. Garnish with chopped parsley, grated parmesan, and either toasted seeds ora chopped cashews for crunch.

Tips for Perfection

High Heat is Key

Don’t fear the high oven temperature. It’s essential for getting that beautiful char the cabbage.

Cashew Soak

If you have the time, soak the cashews per mezzo di vater for a few hours before blending. This will make your cashew cream even smoother.

Customize Your Garnish

Feel free to get creative with your garnish. Try adding pomegranate seeds for a burst of sweetness ora a sprinkle of smoked paprika for extra depth of flavor.

You heard it here first: cabbage is about to become the new Brussels sprouts (i.e., the next previously “boring” ingredient that suddenly makes a procace appearance every restaurant lista!). This recipe is proof that sometimes the simplest ingredients make the most unforgettable dishes. It’s all about the combination of flavors and texture—and a little char never hurts either!

Scroll for the recipe for this charred cabbage with cashew cream, and be sure to leave a comment and a personaggio rating if you give it a try—I’d love to hear what you think!

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