Charred Cabbage With Goat Cheese Raita And Cucumbers Recipes

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CHARRED CABBAGE WITH GOAT CHEESE RAITA AND CUCUMBERS



Charred Cabbage with Goat Cheese Raita and Cucumbers image

Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.

Provided by Andy Baraghani

Categories     Bon Appétit     Cabbage     Vegetarian     Grill/Barbecue     Grill     Goat Cheese     Yogurt     Mint     Parsley     Cucumber     Wheat/Gluten-Free     Dinner

Yield 4 servings

Number Of Ingredients 12

1 garlic clove, smashed
4 oz. fresh goat cheese
1 1/2 cups plain whole-milk Greek yogurt
2 cups mint leaves, divided
2 cups parsley leaves with tender stems, divided
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 Tbsp. fresh lemon juice, divided
Kosher salt
1 medium head of purple cabbage (about 2 1/2 lb.)
3 Persian cucumbers, thinly sliced
1/2 cup crushed Corn Nuts
Aleppo-style pepper (for serving)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Do Ahead
  • Raita can be made 1 day ahead. Cover and chill.

CHARRED CARAWAY CABBAGE



Charred Caraway Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

1 small head Savoy cabbage, cut into 8 wedges
4 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
2 teaspoons caraway seeds
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet.
  • Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt.

BRAISED CABBAGE WITH GOAT CHEESE (HOUSTON'S COPYCAT)



Braised Cabbage With Goat Cheese (Houston's Copycat) image

Houston's Restaurant makes a fabulous Braised Red Cabbage. I found a copycat recipe for it on "Nibbles of Tidbits, a Food Blog"

Provided by sarahec74

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 head red cabbage (Chopped or Shredded)
1/2 cup white wine vinegar
1/4 cup water
2 1/2 tablespoons butter
2 1/2 tablespoons sugar
goat cheese

Steps:

  • Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage.
  • Stir all together, then cover and braise in the oven at 325° for 2 hours.** Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water. **I was in a hurry so i let it cook on the stove top for about 10-15 min and then put it in the over for an hour and it turned out great.
  • Serve with a dollop of Goat Cheese.

Nutrition Facts : Calories 159.1, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.1, Sodium 108, Carbohydrate 23.3, Fiber 4.4, Sugar 16.1, Protein 3.1

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  • 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.
  • 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.
  • 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.
  • 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.

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