Charred Cabbage Recipe
Labneh Caesar, salsa macha, herbs, Kumquats & almond breadcrumbs
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Ingredients
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Charred Cabbage
Labneh Caesar
Salsa Macha
Herbs & Kumquats
Almond Breadcrumbs
Finishing & Assembly
Method
Charred Cabbage
- 1
Prepare cabbage
Remove any loose outer leaves from the cabbage and slice the head into 6–8 wedges through the core so each wedge holds together. Pat the wedges dry with a towel.
- 2
- 3
Char
Heat a large skillet or cast-iron pan over high heat until very hot (about 3–4 minutes). Add the cabbage wedges cut-side down and press lightly with a spatula. Cook without moving until deeply browned and charred on the cut side, about 4–6 minutes. Flip and cook the outer side for 2–3 minutes just to develop some color. Alternatively, finish under a hot broiler for 3–5 minutes to get additional char if needed. Reduce heat if the cabbage is browning too quickly before tender.
- 4
Roast to tenderness (optional)
If wedges are still firm, transfer the pan to a 400°F / 200°C oven for 8–10 minutes until cabbage is tender when pierced with a knife. Remove and let rest while you prepare the other components.
Labneh Caesar
- 5
Make dressing
In a bowl, whisk together 1 cup labneh, 1 tablespoon grated Parmesan, 2 finely chopped anchovy fillets, 1 minced garlic clove, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard until smooth.
- 6
Salsa Macha
- 7
Toast chiles and nuts
Warm a small skillet over medium heat. Toast the dried chiles for 20–30 seconds per side until fragrant (do not burn). Remove and briefly toast 1 tablespoon raw almonds and 1 teaspoon sesame seeds until golden, about 1–2 minutes. Remove from heat.
- 8
Blend
Place the toasted chiles, toasted almonds, sesame seeds, 2 peeled garlic cloves, 4 tablespoons oil, 1 teaspoon brown sugar, 1 teaspoon apple cider vinegar, and 1 teaspoon salt into a blender or food processor. Pulse to a coarse, chunky paste (salsa macha should be textured). Taste and adjust salt, acid or sweetness. If too thick, add a little more oil (1 teaspoon at a time) to reach spoonable consistency.
- 9
Rest
Let the salsa sit for at least 10 minutes to allow flavors to meld. Keep at room temperature; it will keep for several days refrigerated.
Almond Breadcrumbs
- 10
Prepare crumbs
Pulse 1 cup torn day-old bread in a food processor to coarse crumbs (or grate). In the same processor or skillet, pulse or chop 3 tablespoons slivered almonds coarse — you want small pieces, not a nut meal.
- 11
Toast
Melt 2 tablespoons unsalted butter with 1 teaspoon olive oil in a skillet over medium heat. Add the breadcrumbs and chopped almonds and toast, stirring frequently, until golden and crisp, about 4–6 minutes. Season with 1/2 teaspoon salt and 1 teaspoon lemon zest. Transfer to a bowl and let cool — they will crisp further as they cool.
Herbs & Kumquats
- 12
Prep herbs and kumquats
Wash and dry the herbs. Roughly chop 2 tablespoons parsley, thinly slice 1 tablespoon mint and 1 tablespoon chives. Thinly slice 6 kumquats, removing seeds as you go. Toss kumquat slices gently with a small pinch of salt and a few drops of lemon juice or 1/2 teaspoon of the labneh Caesar dressing to take the edge off if desired.
Finishing & Assembly
- 13
Plate
Place the charred cabbage wedges on a serving platter or individual plates. Spoon 2–3 tablespoons of labneh Caesar over each wedge (or dollop along the platter).
- 14
Add salsa macha
Drizzle 1 teaspoon to 1 tablespoon salsa macha over each wedge depending on desired heat — start sparingly, you can add more at the table.
- 15
Scatter herbs, kumquats and crumbs
Scatter the chopped herbs and sliced kumquats over and around the cabbage. Finish generously with the almond breadcrumbs to provide crunch.
- 16
Finish
Finish with 1 tablespoon extra virgin olive oil drizzled over the platter and a final crack of 1/2 teaspoon freshly ground black pepper. Garnish with micro herbs or extra parsley if using. Serve warm or at room temperature.