How I Finally Nailed Charred Grilled Cabbage for Summer
- Prep
- 10 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Calories
- 150 kcal
Ingredients
- 1 clovegarlic, smashed
- 4 ozfresh goat cheese
- 1.5 cupsplain whole-milk Greek yogurt
- 2 cupsmint leaves, divided
- 2 cupsparsley leaves with tender stems, divided
- 2 Tbspextra-virgin olive oil, plus more for drizzling
- 2 Tbspfresh lemon juice, divided
- —Kosher salt
- 1 medium headpurple cabbage (about 2½ lb.)
- 3Persian cucumbers, thinly sliced
- 0.5 cupcrushed Corn Nuts
- —Aleppo-style pepper (for serving)
Instructions
- 1
Pulse garlic, goat cheese, yogurt, 1 cup of mint, 1 cup of parsley, 2 Tbsp. of oil, and 1 Tbsp. of lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
- 2
Prepare a grill for medium heat. Cut cabbage in half through the core. Cut each half into 3 wedges, keeping the core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides and a paring knife easily slips through the center, about 8-10 minutes per side. Transfer to a cutting board and let cool for 5 minutes.
- 3
Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. of lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
- 4
Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper and drizzle with more oil. Do Ahead: Raita can be made 1 day ahead. Cover and chill.