Charred cabbage with chipotle lime crema
Cabbage contains many nutrients and can be very tasty with this simple recipe.
Cabbage belongs to the cruciferous family of vegetables, like cauliflower and broccoli. It’s a great source of prebiotic fiber, which aids in digestion by increasing the good bacteria in your gut, helping to build a healthy gut microbiome. It also provides vitamin K for blood clotting and bone health, vitamin C for immune function and wound healing, and phytonutrients called glucosinolates, which may help prevent cancer. Cabbage also is thought to aid in the prevention of diabetes and heart disease.
The key to enjoying cabbage lies in proper preparation. Forget boiling, which results in an unpleasant texture and odor. Instead, this recipe calls for quickly charring cabbage wedges in a hot cast-iron pan or on a grill for a touch of sweetness. A smoky, spicy cashew cream sauce complements the charred flavor, while the cashew cream itself offers a healthy and flavorful alternative to traditional dairy-based creams.
Enjoy these charred cabbage wedges with a knife and fork, or slice them for tacos or sandwiches. Cilantro and pepitas add a delightful finishing touch.
Servings: 8 as an entree, 16 or more as a taco or sandwich filling
Prep time: 4 hours, 10 minutes (4 hours inactive, 10 minutes active)
Cook time: 30 minutes
Ingredients
- 1 cup raw cashews
- 1 medium green cabbage
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup cold water
- 2 tablespoons lime juice (about 1 lime)
- 1/2 teaspoon chipotle powder, to taste
- 1/2 teaspoon garlic powder
Directions
- Pour the cashews into a small bowl, cover with cold water, and soak them for 4 hours or overnight on the counter. Drain.
- Place a cast-iron or grill pan over medium-high heat.
- Cut the cabbage in half and then cut each half into four wedges, making sure you keep the core in each wedge.
- Drizzle or brush a small amount of olive oil onto both cut surfaces of each wedge. Season with salt and pepper.
- When the pan is hot, place each wedge cut-side down, leaving some space around each wedge. Depending on the size of your pan, you may need to do this in two batches. Allow to cook, undisturbed, for 5 to 8 minutes, until the cabbage begins to soften and the side being cooked is blackened. Then, turn over to the other cut edge and repeat the process. When it is done, each wedge should be charred on the cut edges and tender but still slightly crunchy. You should be able to easily insert a paring knife into the center of each wedge. Keep warm until ready to serve.
- While the cabbage is cooking, make your crema. In a blender, add the softened, drained cashews and 1/2 cup cold water, which should be enough to cover about half of the cashews. Blend at high speed until fluffy and creamy. Transfer the cashew cream into a bowl and add the lime juice (start with 1/2), salt and pepper, and chipotle and garlic powders. Stir well and allow to sit for 5 minutes to allow the flavors to meld before adjusting to taste.
- Plate the cabbage wedges and drizzle with crema.
Nutrition information (per serving)
- Calories: 8 g
- Saturated fat: 1.5 g
- Cholesterol: 0 mg
- Sodium: 100 mg
- Total carbohydrate: 11 g
- Dietary fiber: 3 g
- Dietary fiber: 3 g
- Total sugars: 5 g
- Protein: 4 g
Recipe contributed by Linda Shiue, MD.