Cabbage with hazelnuts and chile butter

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #39833

November 27, 2022



"Recipe source: Ripe Figs cookbook"

Original is 4 servings

Nutritional

  • Serving Size: 1 (176.1 g)
  • Calories 279.8
  • Total Fat - 27.4 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 22.9 mg
  • Sodium - 239.3 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 4.1 g
  • Sugars - 0.4 g
  • Protein - 5.9 g
  • Calcium - 141.8 mg
  • Iron - 3.2 mg
  • Vitamin C - 78.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees F (200 degrees C)

Step 2

Cut cabbage in half, keeping the stem intact and then slice each piece into thirds, so you have 6 wedges. Any pieces that fall off just add them to the baking sheet.

Step 3

In a skillet over medium heat add the cumin and coriander seeds and toast them for 1 minute. In a mortar and pestle grind them and then add to a cup or bowl with the rest of the spices (allspice, oil and 1/2 teaspoon salt). Spread spiced oil over the cabbage, using your fingers to make sure to get it into all the cabbage.

Step 4

Heat a skillet until it is hot. Sear the cabbage wedges for 3-5 minutes per side or until charred and then transfer then to a rimmed baking sheet and roast them for 20-25 minutes or until tender.

Step 5

Meanwhile, in a skillet over medium heat toast the hazelnuts for a few minutes until they start to brown. Add the butter and the Aleppo pepper, lower heat to med low and cook for a few minutes, stirring frequently.

Step 6

When cabbage is done, transfer to a serving dish and spoon chile butter and hazelnuts over the cabbage. Top with salt and pepper and parsley and also some more Aleppo pepper (pul biber).

Tips


No special items needed.

0 Reviews

You'll Also Love