Cabbage with hazelnuts and chile butter

Prep Time
Cook Time
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Recipe: #39833

November 27, 2022

"Recipe source: Ripe Figs cookbook"

Original is 4 servings


  • 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).


No special items needed.

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