Description
This surprisingly simple yet utterly delicious dish features vibrant, caramelized edges and a tender interior, making it a comforting and healthy meal perfect for busy weeknights and family dinners.
Ingredients
Scale
- 1 large head green cabbage (approx. 2.6 lbs), choose a firm, vibrant head
- 0.25 cup olive oil, divided (good quality extra virgin olive oil enhances flavor)
- 2 tablespoons harissa paste (alcohol-free), use mild version for little ones
- 3 tablespoons pomegranate molasses, plus extra for garnish (can swap with honey and lemon juice)
- 1 teaspoon ground cumin (warm, earthy aroma)
- 1 teaspoon ground coriander (adds a citrusy, floral note)
- 3 cloves garlic, minced (can use 0.5 teaspoon garlic powder in a pinch)
- 1 cup vegetable stock
- 1 teaspoon fine sea salt, or to taste
- 0.5 teaspoon freshly ground black pepper, or to taste
- 0.25 cup unsalted pistachios, shelled and roughly chopped (for a lovely crunchy texture)
- 0.25 cup fresh mint leaves, roughly chopped (adds brightness and freshness)
Instructions
- Preheat Oven and Prepare Cabbage: Preheat your oven to 400F (350F fan). Prepare the cabbage by removing loose outer leaves, then cut into four equal wedges, ensuring some core remains in each to hold them together.
- Whisk Glaze Ingredients: In a small bowl, whisk together 2 tablespoons olive oil, harissa paste, 3 tablespoons pomegranate molasses, ground cumin, ground coriander, and minced garlic until smooth.
- Sear Cabbage Wedges: Heat the remaining 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the cabbage wedges cut-side down and sear for 3-5 minutes per side until deeply golden brown and slightly charred.
- Glaze and Season Cabbage: Brush the harissa-pomegranate glaze evenly over all sides of the seared cabbage. Pour the vegetable stock into the bottom of the skillet around the cabbage, then season with salt and black pepper.
- Roast Cabbage: Cover the skillet tightly with a lid or foil and transfer to the preheated oven. Roast for 25 minutes. Then, remove the lid and continue roasting for another 20-25 minutes, or until the cabbage is tender when pierced (add extra stock if pan juices evaporate too quickly).
- Toast Pistachios: While the cabbage roasts, heat a small dry skillet over medium heat. Add the chopped pistachios and toast for 2-3 minutes, stirring frequently until fragrant and lightly golden.
- Garnish and Serve: Carefully transfer the roasted cabbage wedges to a serving dish. Drizzle any remaining caramelized pan juices or a fresh swirl of pomegranate molasses over the cabbage. Garnish generously with toasted pistachios and fresh mint leaves.
Notes
Store leftovers in an airtight container for 3-4 days. You can swap green cabbage for savoy, or parsley/cilantro for mint. For shortcuts, use pre-minced garlic or ready-to-use vegetable stock. Enhance flavor with orange juice or red pepper flakes, or add orange zest. Serve with grilled chicken or plant-based protein to boost protein content.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Vegetarian Main Course
- Method: Baking, Searing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wedge
- Calories: 290 calories
- Sugar: 13 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: best cabbage recipe, comforting meal, healthy, family-friendly, weeknight, vegetarian, low-carb, roasted cabbage, harissa, pomegranate