Who would have thought that of all the delicious dishes we had on our trip to Ibiza, the one that stood out the most was…cabbage? Yes, a whole grilled fish on the beach and countless handmade ice creams were memorable too, but what I rushed home to recreate was this Charred Cabbage with Cashew Cream (I had it at the farm-to-table Juntos restaurant ).
Let’s talk about what makes this dish so special. High-heat cooking creates a smoky, caramelized flavor in cabbage, turning this humble vegetable into a surprisingly complex meal. Paired with creamy, nutty cashew sauce, it’s an irresistible combination that’ll have you coming back for more. This charred cabbage is a hearty (and very affordable) side dish that feeds a crowd and is equally perfect as a vegetarian main course.
How to Make Charred Cabbage with Cashew Cream
Step 1: Prepare the Cabbage
Start by preheating the oven to 425°F. Cut the cabbage into wedges, about 12 slices per cabbage, depending on its size. Place the wedges on a baking sheet, drizzle with a generous amount of extra virgin olive oil, and sprinkle with salt. Bake in the oven for about 25-30 minutes, until the edges are charred and the cabbage is tender.
Step Two: Make Cashew Cream
While the cabbage is roasting, it’s time to make the cashew cream. In a blender, combine raw cashews, water, tahini, garlic, honey, cumin, and lemon juice. Stir until mixture is smooth and creamy. If the cream is too thick, add a little more water until you reach the desired consistency.
Step Three: Put It All Together
Spread the cashew cream evenly over the bottom of the dish. Arrange the roasted cabbage cubes on top of the cream. Garnish with chopped parsley, grated Parmesan cheese and toasted seeds or chopped cashews.
perfect secret
High calories are key
Don’t worry about high oven temperatures. This is essential for beautiful charring on the cabbage.
Cashew Nut Soaking
If you have time, soak the cashews in water for a few hours before blending. This will make your cashew cream smoother.
Customize your decoration
Feel free to get as creative as you want with your decorations. Try adding pomegranate seeds for sweetness or a sprinkle of smoked paprika for depth of flavor.
You heard it here first: Cabbage is about to become the new Brussels sprouts (i.e., the next formerly “boring” ingredient to suddenly appear sexy on every restaurant menu!). This recipe proves that sometimes the simplest ingredients make the most memorable dishes. It’s all about the combination of flavors and textures, and a little char never hurts!
Keep scrolling to check out this recipe for Charred Cabbage with Cashew Cream and if you give it a try, be sure to leave a review and star rating – I’d love to hear what you think!
describe
This Charred Cabbage with Cashew Cream is an addictive and delicious side dish perfect any time of year.
For the cashew cream:
- 1/2 cup raw cashews
- 1/3 cup water
- 2 tablespoons tahini
- 1 garlic cloves
- 1 tablespoon Honey
- A little cumin
- lemon juice
For the cabbage:
- Cut the cabbage into wedges (about 12 slices per cabbage, depending on size).
- Add extra virgin olive oil, salt and bake at 425 degrees until charred and tender.
For the cashew cream:
- Blend until smooth.
- Place on bottom of plate.
- Topped with cabbage.
- Garnish with chopped parsley, Parmesan cheese and toasted seeds or chopped cashews.
