Jul 13 2026
Restaurants›Salted Edge›Charred Cabbage Steak Recipe

Charred Cabbage Steak Recipe

Inspired by Salted Edge
Time1h
Serves4

hummus + mint chimichurri + onion chili crunch + pecorino cheese + plum vinegar + horseradish crumb

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Ingredients

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Cabbage Steaks

Hummus

Mint Chimichurri

Onion Chili Crunch

Horseradish Crumb

Garnish

Method

Cabbage Steaks Preparation

  1. 1

    Prepare the Cabbage

    Preheat your grill or a cast iron skillet over medium-high heat. Cut the cabbage into 1-inch thick slices to create 'steaks'. Brush both sides of the cabbage steaks with olive oil and sprinkle with salt and black pepper.

  2. 2

    Grill the Cabbage

    Place the cabbage steaks on the grill or skillet and cook for about 5-7 minutes on each side until charred and tender. Remove from heat and set aside.

Hummus Preparation

  1. 3

    Blend the Hummus

    In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, salt, and water. Blend until smooth. Adjust the consistency by adding more water if necessary.

Mint Chimichurri Preparation

  1. 4

    Make the Chimichurri

    In a food processor, add mint leaves, parsley leaves, garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until finely chopped but not pureed. Adjust seasoning to taste.

Onion Chili Crunch Preparation

  1. 5

    Prepare the Crunch

    In a small saucepan, heat olive oil over medium heat. Add finely chopped shallots and garlic, and cook until they are golden. Stir in dried chili flakes and salt, and cook for another minute. Remove from heat and let cool.

Horseradish Crumb Preparation

  1. 6

    Prepare the Crumb

    In a small bowl, mix panko breadcrumbs, prepared horseradish, olive oil, and salt. Spread the mixture on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes until golden brown.

Assembly

  1. 7

    Plate the Dish

    On each plate, place a cabbage steak, spread a generous layer of hummus on top, followed by a drizzle of mint chimichurri. Add a spoonful of onion chili crunch, sprinkle with horseradish crumb, and finish with a sprinkle of pecorino cheese and a drizzle of plum vinegar.

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