White Bean, Roasted Garlic and Mushroom Spread with Horseradish and Dill
Pan-Roasted Cabbage with Brown Harissa, Sour Cream and Turmeric Oil
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Published Jan 10, 2024
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Michal Korkosz/Polish’d
If you only have cabbage (especially the plain, boiled kind) on St. Patrick’s Day, we beg you to branch out. There are *so* many ways to prepare the versatile, affordable vegetable that are far from boring. Case in point: the pan-roasted cabbage with brown harissa, sour cream and turmeric oil from Michal Korkosz’s new cookbook, Polish’d: Modern Vegetarian Cooking from Global Poland.
“Charring is my favorite way to prepare young spring cabbage, which is usually associated with Grandma’s comfy stews,” writes Korkosz. “It starts on the stovetop and finishes in a hot oven, which gives it a fully cooked interior, a stunningly scorched surface and a powerful kick.”
The cabbage alone is more drool-worthy than you’d think, but nutty brown butter, spicy harissa and a touch of brown sugar really seal the deal. Best of all, the recipe requires minimal hands-on work to come together.
Recipe from Polish’d: Modern Vegetarian Cooking from Global Poland © Michał Korkosz, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold.
Ingredients
1 medium sweetheart cabbage or other young spring cabbage, quartered lengthwise
¼ teaspoon sea salt, plus more for seasoning
Freshly ground black pepper
2 tablespoons butter
¼ cup harissa paste
2 tablespoons tomato paste
1½ tablespoons brown sugar
¼ cup olive oil, divided
½ teaspoon turmeric
1 cup sour cream
3 tablespoons dill, roughly chopped
Directions
1. Preheat the oven to 425°F.
2. Season the cabbage with salt and pepper.
3. Melt the butter in a small pot over medium heat, stirring occasionally, until it starts to foam and brown, about 4 minutes. Remove from the heat. Add the harissa, tomato paste and brown sugar, then set aside.
4. Heat 3 tablespoons of the oil in a large cast iron skillet over medium-high heat. Add the cabbage quarters, cut sides down, and cook until charred, about 5 minutes per side. Turn the cabbages cut side up.
5. In the skillet, glaze the cabbage with the harissa mixture. Roast it in the oven until it’s fully tender and the glaze is caramelized, 5 to 10 minutes.
6. Meanwhile, heat the remaining oil with the turmeric and salt in a small skillet over medium heat until fragrant, about 2 minutes. Remove from the heat and set aside.
7. Spread the sour cream on a large platter or individual plates. Place the cabbage on the plate and top with the dill. Drizzle the turmeric oil over the cabbage and serve.
Nutrition Facts
421 calories
41g fat
13g carbs
3g protein
9g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.