This dish is full of bold flavours, is easy to put together and looks so stunning. Roast cabbage is rubbed with a simple spiced butter marinade and roasted until soft and caramelised. Served on a fresh lemon and sumac yoghurt with a herby pistachio salsa. I used plant based butter and yoghurt but regular would work as well! This dish is perfect as a main or as a beautiful centre piece for a sharing spread.
Serves 2 as a main, 4 as a side
INGREDIENTS
1 white cabbage, outer leaves removed and quartered
50g butter, melted (plant based or regular)
2 cloves of garlic, minced
1 lemon, zested
1 tsp paprika
1 tsp ground cumin
1 tsp turmeric
¼ tsp chilli powder
200g coconut yoghurt
1 lemon, juiced
1 tsp sumac
30g pistachios, roughly chopped
Small handful of parsley leaves
Small handful of mint leaves
50ml extra virgin olive oil
40g sultanas
METHOD
1. Preheat the oven to 190C fan. Place the cabbage wedges cut side up on a tray lined with baking paper. Mix together the melted butter, olive oil, garlic, lemon zest, and spices with a seasoning of salt and pepper. Rub all over the cabbage and into the layers. Cover the tray and roast in the oven for 20 minutes. Uncover and roast for another 20 minutes until the cabbage is soft and cooked through with a light crispy char.
2. Mix the yoghurt with lemon juice, sumac and season.
3. Mix the pistachios, herbs, olive oil and sultanas in a small bowl and season.
4. Spread the yoghurt on a serving plate and arrange the roasted cabbage quarters on top. Spoon over the pistachio salsa to serve.