Cabbage is often overlooked, but when caramelized in a hot oven and smothered in fresh chermoula, it becomes the star of the table. The beauty of this recipe lies in the contrast – sweet, charred edges paired with a bright, garlic-and-lemon sauce that cuts right through the earthy grains.
It’s a great summer recipe to have on hand for entertaining, as it looks impressive brought straight to the table in a roasting tin, but takes almost no active work once the prep is done.
Preparation and Cooking
To get this on the table quickly, you can extract maximum flavor with a stainless-steel lemon squeezer. The recipe itself is relatively simple, with a prep time of 15 minutes and a cook time of 25 minutes, for a total time of 40 minutes. It serves 4 people.
The Chermoula Sauce is made with 25g parsley, 25g coriander, 1 lemon, 3 cloves garlic, 1 green chilli, 1 tsp ground cumin, and ½ tsp smoked paprika. The Cabbage Wedges are made with 1 whole Savoy cabbage, 500g pouches mixed grains, and 1 red pepper.
Cooking the Cabbage
To make the Chermoula sauce, you place the herbs, lemon, garlic, chilli, spices, and 2 tbsp oil in a food processor and blitz to a coarse paste. Then, you heat the remaining 1 tbsp oil in a large frying pan and fry the cabbage wedges for 2 minutes each side, in 2 batches, until golden.
Next, you put the grains and red pepper in a large roasting tin, top with the cabbage wedges, and pour over 250ml hot vegetable stock. You then drizzle the chermoula over the wedges and roast for 20 minutes until tender.
One of the key aspects of this recipe is the presentation – it’s perfect for a family-style service, where the dish is placed in the center of the table and everyone serves themselves.
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The real charm of a dish like this lies in its rustic, pass-it-around energy. Searing and roasting the cabbage in a heavy-duty pan, such as a Le Creuset Cast Iron Skillet, gives you those deep, caramelized edges while allowing you to bring the dish straight from the oven to the table.
Variations and Similar Recipes
If you enjoyed this recipe, you might also like sticky oyster mushroom shawarma or honey-glazed truffle roasted carrots – both brilliant, crowd-pleasing additions to a plant-forward spread. These recipes offer similar flavors and textures, and can be used to create a varied and interesting meal.
In terms of presentation, the key is to create a feast-style atmosphere, with the cabbage dish at the center of the table, flanked by bowls of extra lemon cheeks and flaky sea salt. This allows everyone to serve themselves and enjoy the different flavors and textures of the dish.
They serve the dish in a way that encourages sharing.
The recipe is perfect for summer entertaining.
It is a great option for those looking for a hot summer recipe that is easy to make and impressive to serve.