Cabbage with hazelnuts and chile butter
Created by ellie on November 27, 2022
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #39833
Ingredients
- 1 1/4 pounds cabbage (1 large cabbage: sweet heart or hispi cabbage suggested)
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon allspice, ground
- 4 tablespoons olive oil
- 1/4 cup hazelnuts, blanched and chopped
- 3 tablespoons butter
- 1/2 teaspoon Aleppo pepper
- Parsley leaves
- Salt
- Pepper
How to Make
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Step 1: Preheat oven to 400 degrees F (200 degrees C)
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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.
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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.
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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.
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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.
How to Make
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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).