Charred Cabbage with Caraway
INGREDIENTS
- 1 hispi (sweetheart) cabbage, in 6 wedges
- 40g vegan butter
- 1 tsp caraway seeds
- 1 lemon, zest and juice
- 3 tbsp olive oil
- Sea salt
- Black pepper
NUTRITION
Per serving
170
Calories
4g
Protein
14g
Carbs
11g
Fats
METHOD
1
Sear cut-side
Heat a wide pan with the oil. Sear the cabbage wedges cut-side down for four minutes per side until deeply charred.
2
Roast
Transfer the pan to the oven at 200C for twelve minutes until the core is tender.
3
Make the butter
Melt vegan butter with caraway in a small pan for two minutes until fragrant. Stir in lemon zest and juice.
4
Plate
Pour the warm caraway butter over the cabbage wedges and finish with cracked pepper.
VEG.ARMY TIP
Toast the caraway seeds dry for one minute first — the flavour deepens enormously.
