Charred Cabbage Recipe

Prepare and char cabbage

Remove any loose outer leaves from the cabbage. Cut the cabbage into 4 equal wedges through the core so each wedge holds together. Pat wedges dry with a towel. Brush both cut faces of each wedge with the 2 tbs olive oil and sprinkle evenly with 1 tsp salt and 1 tsp pepper.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Place wedges cut-side down in the pan without crowding; you may need to work in batches. Cook undisturbed until deeply browned and charred on the cut face, 4–6 minutes. Reduce heat to medium and flip each wedge; cook 3–4 minutes more, turning occasionally, until cabbage is tender-crisp and charred on multiple sides. Total cook time per wedge ~8–10 minutes.

Transfer cabbage to a cutting board. Let rest 2 minutes, then slice each wedge into 1–1.5 inch pieces or serve whole, as desired. Keep warm while you finish the hummus and dressing.

Make hummus

In a food processor, combine 1.5 cups cooked chickpeas, 0.25 cup tahini, 2 tbs lemon juice, 1 garlic clove, 0.5 tsp cumin, and 0.75 tsp salt. Pulse to combine.

With the processor running, drizzle in 1 tbs olive oil and 2 tbs cold water gradually. Continue processing until very smooth and creamy, 1–2 minutes; add an additional tablespoon of water if needed to reach spreadable consistency. Taste and adjust salt or lemon to preference.

Transfer hummus to a shallow serving dish and use the back of a spoon to create a shallow well in the center for the honey-dressing.

Whisk dressing

In a small bowl, whisk together 2 tsp mild honey, 0.5 tsp Aleppo pepper flakes, 1 tsp lemon juice and 1/8 tsp salt until combined. Taste and adjust sweetness or heat — Aleppo should be mildly fruity and not overpowering.

Assemble: Spoon or spread the hummus on a platter if not already. Arrange the charred cabbage pieces on top and around the hummus.

Drizzle the Aleppo honey dressing evenly over the cabbage and hummus, letting some pool in the hummus well. Scatter 1 tbs chopped preserved lemon rind and 2 tsp chopped parsley over the dish for bright, salty-citrus contrast.

Finish with a light sprinkle of toasted sesame seeds or nigella (1 tsp) if using, and a final drizzle of 1 tsp extra-virgin olive oil. Serve warm or at room temperature.