Charred Cabbage with Creamy Almond Vinaigrette

Move over, meat: this vegan dish is hearty and delicious enough to satisfy even devoted carnivores! Chef Elise Kornack sears cabbage wedges for a nice char, then roasts them until they're soft and sweet. Finish with a creamy, herb-packed almond butter vinaigrette for an unforgettable side dish or main.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

Charred Cabbage

1 head green cabbage, large

2 tablespoons grapeseed oil, plus more as needed

kosher salt

1 lemon, halved

Chopped chives for garnish

Sliced almonds for garnish, optional

Creamy Almond Vinaigrette

2 tablespoons almond butter, or tahini

1/4 teaspoon paprika

1/4 teaspoon ground coriander

1/4 teaspoon Sichuan peppercorn

1 lemon

2 cloves garlic, peeled

2 teaspoons white wine vinegar

1/4 cup extra-virgin olive oil

kosher salt

2 tablespoons Water

3 tablespoons freshly minced chives

3 tablespoons freshly minced parsley

Directions

  1. Heat the oven to 450 F. Cut the cabbage into 8 wedges, leaving the wedges as intact as possible. In a large cast-iron skillet over medium-high heat, add grapeseed oil and swirl to coat the bottom. Add cabbage in an even layer, flat side down. Lightly season with salt and sear the first sides of the cabbage until golden brown, 5 minutes. Flip over and sear the other flat side, 3 more minutes. (You may need to repeat this process, depending on the size of your skillet.)
  2. Creamy Almond Vinaigrette: In a food processor, add almond butter, paprika, coriander, Sichuan peppercorn, the zest of half a lemon, and garlic. Place cabbage, still in the skillet, into the oven for 10 minutes. (Cabbage will roast for a total of 20 minutes.) Finish the vinaigrette by adding vinegar and the juice of one lemon. Blend on high speed to bring everything together. Scrape down the sides of the bowl; add olive oil, two pinches of salt, and water. Blend again until smooth, then set aside.
  3. After cabbage has been roasting for 10 minutes, remove from oven, sprinkle with salt, and place lemon halves in the pan, cut side down. Tent cabbage with foil and place back into the oven for 10 more minutes. (Tenting prevents the cabbage from drying out.) Add the minced chives and parsley to the vinaigrette; stir to combine.
  4. Assembly: Remove cabbage from oven; the wedges should be very tender but still hold together. Arrange cabbage on a serving platter. Spoon Creamy Almond Vinaigrette on and around the wedges. Cut the roasted lemon halves in half and place around cabbage. Garnish with chives and sliced almonds (optional) and serve.