Who would have guessed that out of all the delicious meals I ate on our trip to Ibiza, the one that stood out most was… cabbage? Yes, the whole grilled fish on the beach and countless artisanal gelatos were also unforgettable, but it was this charred cabbage with cashew cream (that I devoured at farm-to-table restaurant Juntos) that I rushed home to recreate.
![roasted cabbage camille styles](https://camillestyles.com/wp-content/uploads/2024/07/roasted-cabbage-camille-styles-865x1297.jpg)
Let’s talk about what makes this dish so special. The high heat cooking creates a smoky, caramelized flavor in the cabbage, transforming this humble vegetable into something surprisingly sophisticated. Paired with a creamy, nutty cashew sauce, itâs an irresistible combination that will leave you going back for more. This charred cabbage makes a hearty (and incredibly affordable) side dish to serve a crowd, and it’s equally perfect as a vegetarian main course.
![roasted cabbage salad charred cabbage](https://camillestyles.com/wp-content/uploads/2024/07/roasted-cabbage-salad-charred-cabbage-865x1297.jpg)
How to Make Charred Cabbage With Cashew Cream
Step 1: Prepare the Cabbage
Start by preheating your oven to 425°F. Cut the cabbage into wedgesâabout 12 per cabbage, depending on its size. Place the wedges on a baking sheet, drizzle generously with extra-virgin olive oil, and sprinkle with salt. Roast in the oven until the edges are charred and the cabbage is tender, about 25-30 minutes.
Step 2: Make the Cashew Cream
While the cabbage is roasting, it’s time to make the cashew cream. In a blender, combine the raw cashews, water, tahini, garlic, honey, cumin, and lemon juice. Blend until the mixture is smooth and creamy. If the cream is too thick, add a bit more water until you reach your desired consistency.
Step 3: Put It All Together
Spread the cashew cream evenly on the bottom of a serving platter. Arrange the roasted cabbage wedges on top of the cream. Garnish with chopped parsley, grated parmesan, and either toasted seeds or chopped cashews for crunch.
![charred cabbage on sheet pan](https://camillestyles.com/wp-content/uploads/2024/07/charred-cabbage-sheet-pan-865x1297.jpg)
![salad plate with charred cabbage](https://camillestyles.com/wp-content/uploads/2024/07/charred-cabbage-salad-plate--865x1297.jpg)
Tips for Perfection
High Heat is Key
Don’t fear the high oven temperature. It’s essential for getting that beautiful char on the cabbage.
Cashew Soak
If you have the time, soak the cashews in water for a few hours before blending. This will make your cashew cream even smoother.
Customize Your Garnish
Feel free to get creative with your garnish. Try adding pomegranate seeds for a burst of sweetness or a sprinkle of smoked paprika for extra depth of flavor.
![charred cabbage](https://camillestyles.com/wp-content/uploads/2024/07/charred-cabbage-zoomed-865x1297.jpg)
![camille styles holding plated charred cabbage](https://camillestyles.com/wp-content/uploads/2024/07/camille-styles-holding-plated-charred-cabbage-865x1297.jpg)
You heard it here first: cabbage is about to become the new Brussels sprouts (i.e., the next previously “boring” ingredient that suddenly makes a sexy appearance on every restaurant menu!). This recipe is proof that sometimes the simplest ingredients make the most unforgettable dishes. It’s all about the combination of flavors and textureâand a little char never hurts either!
Scroll on for the recipe for this charred cabbage with cashew cream, and be sure to leave a comment and a star rating if you give it a tryâI’d love to hear what you think!
![charred cabbage](https://camillestyles.com/wp-content/uploads/2024/07/charred-cabbage-in-bowl-865x1297.jpg)
Description
An addictively delicious side dish, this charred cabbage with cashew cream is perfect for any time of year.
For the cashew cream:Â
- 1/2 cup raw cashews
- 1/3 cup water
- 2 tablespoons tahini
- 1 garlic clove
- 1 tablespoon honey
- Pinch of cumin
- Juice of a lemon
For the cabbage:Â
- Cut cabbage into wedges (about 12 per cabbage, based on size).Â
- Add EVOO, salt, and roast at 425 until charred and tender.
For the cashew cream:Â
- Blend until smooth.Â
- Place on bottom of serving platter.
- Top w/ cabbage.
- Garnish w/ chopped parsley, parmesan, and toasted seeds or chopped cashews.Â