Charred Cabbage with Goat Cheese Raita and Cucumbers
A stunning vegetarian dish featuring charred purple cabbage served with a creamy mint-parsley goat cheese raita, crisp Persian cucumbers, and crunchy Corn Nuts. The combination of smoky grilled cabbage, tangy yogurt sauce, and fresh herbs creates a beautiful and flavorful meal.
Ingredients
- •1 clove garlic
- •4 oz fresh goat cheese
- •1½ cups plain whole-milk Greek yogurt
- •2 cups mint leaves
- •2 cups parsley leaves
- •2 Tbsp extra-virgin olive oil
- •2 Tbsp fresh lemon juice
- •1 to taste Kosher salt
- •1 head purple cabbage
- •3 whole Persian cucumbers
- •½ cup crushed Corn Nuts
- •1 to taste Aleppo-style pepper
Cooking Instructions
- 1.
Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
5 min
- 2.
Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8-10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
30 min
- 3.
Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
5 min
- 4.
Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
5 min
- 5.
Raita can be made 1 day ahead. Cover and chill.
