Roasted Cabbage Steaks with Vibrant Green Chermoula
Thick-cut cabbage steaks are roasted until caramelized and tender, then drizzled with a bright, herbaceous North African chermoula sauce bursting with fresh spring flavors. This stunning vegetarian centerpiece delivers satisfying texture and bold, zesty taste.
Ingredients
- 1 large green cabbage (about 1.2kg)
- 4 tablespoons olive oil, divided
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 large bunch fresh coriander (about 30g)
- 1 large bunch fresh flat-leaf parsley (about 30g)
- 3 cloves garlic, roughly chopped
- 1 preserved lemon, pulp removed and rind chopped (or zest of 2 lemons)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons toasted flaked almonds
Instructions
Preheat oven to 220°C (200°C fan). Line a large baking tray with parchment paper.
Remove any damaged outer leaves from the cabbage. Cut into 4 thick steaks, approximately 2.5cm thick, cutting through the core to keep them intact.
Brush both sides of each cabbage steak with 3 tablespoons olive oil. Season with salt, pepper, 1 teaspoon cumin, and smoked paprika.
Arrange cabbage steaks on the prepared baking tray and roast for 25-30 minutes, flipping halfway through, until edges are deeply caramelized and tender when pierced with a knife.
While cabbage roasts, make the chermoula: Add fresh coriander, parsley, garlic, preserved lemon rind, ground coriander, 1/2 teaspoon cumin, and cayenne to a food processor.
Pulse until finely chopped, then drizzle in extra virgin olive oil and lemon juice while blending until you have a loose, vibrant green sauce. Season with salt to taste.
Transfer roasted cabbage steaks to serving plates, spoon generous amounts of green chermoula over each steak, and scatter with toasted flaked almonds.
Serve immediately while warm, with extra chermoula on the side.
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