How I Finally Nailed Charred Cabbage Skewers with Harissa Butter
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 5
- Calories
- 183 kcal
- Carbs
- 5.00 g
Ingredients
- 100 gsalted butter
- 2 tbspharissa ((we used rose harissa))
- 1lemon, zested and juiced
- 2 clovesgarlic, crushed
- small handfulparsley, finely chopped
- 1pointed spring cabbage
- 1 tbspneutral oil
- 200 gthick Greek yogurt
- 50 gcrispy onions
Instructions
- 1
Melt the butter in a saucepan, then add the harissa, lemon zest, lemon juice and garlic, and cook for 2-3 mins, until sizzling. Season with pepper and stir in most of the parsley, reserving a little to garnish.
- 2
Wash and discard any damaged or blemished outer leaves of the cabbage. Cut in half, keeping the root intact, then cut each half into 2 wedges, keeping the root attached to each end. Carefully thread onto metal skewers, brush each wedge with the harissa butter, then set aside on a baking tray.
- 3
Brush the neutral oil over the bars of the barbecue and grill the cabbage, brushing with the butter occasionally, turning carefully every 3-5 mins, until soft and charred all over. Alternatively, you can cook these under a hot grill.
- 4
Spread the yogurt out on a serving platter and top with the skewers, drizzling over any remaining butter, then scatter with the crispy onions and reserved parsley.